Blueberry Crumb Blondies

Blueberry Crumb Blondies might be a good recipe to expand your hor d'oeuvre recipe box. This lacto ovo vegetarian recipe serves 16 and costs 28 cents per serving. One portion of this dish contains approximately 2g of protein, 9g of fat, and a total of 200 calories. Several people made this recipe, and 219 would say it hit the spot. Head to the store and pick up egg, unsalted butter, flour, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes. It is brought to you by Bakerita. With a spoonacular score of 12%, this dish is rather bad. Blueberry White Chocolate Blondies, Blueberry Crumb Muffins, and Blueberry Crumb Bars are very similar to this recipe.

Servings: 16

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Line an 8x8" pan with aluminum foil or parchment paper and spray with cooking spray; set aside.Place butter in a medium saucepan and heat over medium-low to medium heat. Butter will melt, then begin to bubble and foam. Brown specks will begin to form in the bottom of the pan, with a white foam will appear on top of the melted butter. Stir the butter very frequently to prevent burning. It should smell very nutty and the butter in the bottom of the pan should have brown flecks in it. This process should take 2-4 minutes. Butter can go from being browned and nutty-smelling to burnt and inedible in less than one minute. Watch for the brown specks and once you see them, remove the pan from the burner, continuing to whisk for another 30 seconds. Transfer butter into large mixing bowl and allow it to cool for a few minutes.Add the brown sugar to the browned butter and whisk to combine. Add the egg, vanilla, and whisk to combine. Add the flour, salt, and cinnamon and stir until just combined, taking care not to over-mix. Fold in the blueberries. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife.Make the crumble topping. In a medium bowl, combine the flour, brown sugar, and baking powder. Stir in the melted butter, then press the mixture together to form clumps. Sprinkle evenly on top of the bars.Bake for about 20 minutes, or until the bars are set and golden brown. The edges will be slightly pulling away from sides of pan. Allow bars to cool for at least 2 hours before slicing and serving into 16 squares. I like to refrigerate them before cutting to make them easier to cut. Bars can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

 

Step by step:

1. Preheat oven to 350F. Line an 8x8" pan with aluminum foil or parchment paper and spray with cooking spray; set aside.

2. Place butter in a medium saucepan and heat over medium-low to medium heat. Butter will melt, then begin to bubble and foam. Brown specks will begin to form in the bottom of the pan, with a white foam will appear on top of the melted butter. Stir the butter very frequently to prevent burning. It should smell very nutty and the butter in the bottom of the pan should have brown flecks in it. This process should take 2-4 minutes. Butter can go from being browned and nutty-smelling to burnt and inedible in less than one minute. Watch for the brown specks and once you see them, remove the pan from the burner, continuing to whisk for another 30 seconds.

3. Transfer butter into large mixing bowl and allow it to cool for a few minutes.

4. Add the brown sugar to the browned butter and whisk to combine.

5. Add the egg, vanilla, and whisk to combine.

6. Add the flour, salt, and cinnamon and stir until just combined, taking care not to over-mix. Fold in the blueberries.

7. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife.Make the crumble topping. In a medium bowl, combine the flour, brown sugar, and baking powder. Stir in the melted butter, then press the mixture together to form clumps. Sprinkle evenly on top of the bars.

8. Bake for about 20 minutes, or until the bars are set and golden brown. The edges will be slightly pulling away from sides of pan. Allow bars to cool for at least 2 hours before slicing and serving into 16 squares. I like to refrigerate them before cutting to make them easier to cut. Bars can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition Information:

covered percent of daily need