As I was writing this post, I realized I have no idea where blueberries come from. Apparently, they grow on bushes! I don’t know why, but I was always under the impression that they grew in bogs. Like cranberries.
Sometimes, when I don’t know something, my brain just makes shit up and then I believe it, because if you can’t trust your own brain, who can you trust, am I right??
Blueberry-Lime Crumble Bars
Adapted from Allrecipes
Makes 1 9×13-inch pan
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 /2 tsp cinnamon
- 1 cup butter, cold and cubed
- 1 egg
- 4 cups fresh blueberries
- Zest and juice from 1 lime
- 1/2 cup granulated sugar
- 3 tsp cornstarch
- Preheat oven to 375F. Grease a 9×13-inch baking pan and set aside.
- In a medium bowl, stir together flour, sugar, baking powder, salt, and cinnamon. Cut in the butter with a pastry cutter until it resembles coarse crumbs. Mix in egg until it forms a crumbly dough. Pat half of dough into prepared pan and reserve the other half for the crumble layer.
- In a separate bowl, stir together sugar, cornstarch, and lime zest. Gently mix in blueberries with lime juice until all berries are coated.
- Sprinkle the blueberry mixture over the crust in an even layer. Crumble remaining dough over the top.
- Bake in preheated oven for 45 minutes or until top is golden-brown. Cool completely and refrigerate until firm before cutting into squares.
- Serve chilled or at room temperature. Store in an airtight container in fridge.
This is one of my favorite kind of desserts – crazy easy to make, not overly sweet, and bursting with fruit. Let’s break it down layer by layer.
At the bottom, you have the sturdy, butter crust. It’s tender and flaky, and just thick enough to hold up against the blueberries. Make sure you bake it long enough – you don’t want an underbaked crust.
In the middle, that’s where the magic is. The blueberries are sweet, but tart, and the lime adds a much-needed brightness from the citrus. Granulated sugar enhances the natural sweetness of the berries, and cornstarch helps it thicken up into a consistency somewhere between jello and jam.
The top layer is technically the same as the bottom, but the different sized chunks of the crumble give it a nice texture. Next time I make these, I’ll also add a dusting of powdered sugar over the top.
Summer is really the best time to make these bars, with fresh fruit in abundance. Instead of blueberries, try raspberries or blackberries, and don’t forget about strawberries and cherries. And don’t shy away from stone fruits! Try thinly sliced peaches in the middle, and serve them fresh out of the oven with a scoop of ice cream. Sounds like a little slice of heaven.