There’s something undeniably comforting about baking. Maybe it’s the gentle rhythm of measuring ingredients, the warm aroma wafting through the kitchen, or the sweet reward at the end of your efforts. Whatever it is, baking offers more than just something delicious to eat—it can also be a much-needed balm for the soul. Today, we’re diving into a recipe that’s as joyful to make as it is to eat: Lemon Blueberry Crumble Bars.
A Match Made in Heaven: Lemon + Blueberry
There’s a reason lemon and blueberry are a classic pairing. The vibrant zing of lemon brightens up the deep, juicy sweetness of blueberries, creating a flavor that’s refreshing and indulgent all at once. These bars highlight this dynamic duo with a tangy lemon-infused shortbread crust, a juicy blueberry center, and a buttery crumble topping that’s just the right amount of crisp.
The Beauty of Fresh Blueberries
While frozen berries will do perfectly well in a pinch, using fresh blueberries in this recipe makes a noticeable difference.
Fresh berries:
- Burst with flavor: When they bake, they release their juices in the most satisfying way—creating a naturally sweet, syrupy filling.
- Add texture: They soften perfectly in the oven without turning mushy, giving the bars a delightful bite.
- Boost nutrition: Blueberries are rich in antioxidants, vitamin C, and fiber. So yes, these bars are a treat, but with some sneaky benefits!
The Lemon Shortbread Base and Crumble
The crust and topping of these bars are made from the same shortbread dough (yay for simplicity!). It’s a classic buttery shortbread with a twist—a healthy dose of fresh lemon zest. The result is a crust that’s firm enough to hold the filling but tender and melt-in-your-mouth delicious. The crumble topping adds texture and extra golden, caramelized notes that contrast beautifully with the juicy berries.
Baking as Therapy
Beyond the ingredients and flavors, there’s another reason to love these bars: the act of making them. Baking has been shown to reduce stress and promote mindfulness. Here’s why:
- Structure soothes the mind: The step-by-step nature of baking gives your mind something tangible to focus on, which can be grounding when life feels overwhelming.
- Creative outlet: From adjusting ingredients to styling your finished product, baking is an art form—one that ends with a delicious masterpiece.
- Sensory comfort: The scent of lemon zest, the feel of dough between your fingers, the sound of bubbling fruit in the oven—these little moments engage your senses and help bring you into the present.
Ready to Bake?
Here’s a simple breakdown of what you’ll need to make your own Lemon Blueberry Crumble Bars (full recipe below):
For the crust and crumble:
- All-purpose flour
- Granulated sugar
- Unsalted butter
- Lemon zest
- A pinch of salt
For the filling:
- Fresh blueberries
- Cornstarch (to help thicken the juices)
- Sugar (just enough to balance the tartness)
- Lemon juice
Pop it all together in a pan, bake until golden and bubbly, and let the magic happen. Serve them cooled for clean cuts, or slightly warm with a scoop of vanilla ice cream for something extra dreamy.
Gluten-Free Friendly
Need a gluten-free version? No problem! These bars can be made gluten-free by simply swapping the all-purpose flour with a 1:1 gluten-free flour blend. Look for one that includes xanthan gum for the best texture. The results are just as buttery, crumbly, and satisfying—no one will know the difference! (I recommed Cup4Cup Multipurpose Flour, Certified Gluten Free, Dairy Free Flour, 1:1 All Purpose Flour Substitution, Non-GMO, Kosher, Made in the USA found on Amazon)
Whether you’re baking for a gathering or just carving out a little peace for yourself on a quiet afternoon, these Lemon Blueberry Crumble Bars are a sweet reminder that joy can be homemade.
Lemon Blueberry Crumble Bars
Notes
You’ll need:
- large bowl
- medium bowl
- large offset spatula or flat bottomed measuring cup
- 8 x 8 inch square baking dish, metal is preferred
- parchment paper
Ingredients
- For the shortbread base and crumble top:
- • ¾ cup (150g) granulated sugar
- • zest of 2 lemon (organic unwaxed lemons)
- • 140 g (1¼ sticks) unsalted butter, softened
- • 2 tsp lemon juice
- • 2½ cups (300 g) All-purpose Flour
- • ½ tsp kosher salt
- For the Filling:
- • ½ cup (100 g) granulated sugar
- • zest of 1 lemon (organic unwaxed lemons)
- • 4 ½ cups (600 g) fresh or frozen blueberries (If using frozen blueberries, do not thaw)
- • 2 tbsp (15 g) cornstarch
- • Juice of one lemon – approximately 2 tbsp (30 – 40 g)
- • 1 tsp pure vanilla extract
Instructions
- Pre-heat the oven to 375ºF (190ºC) and line a 8-inch square baking pan with parchment/baking paper. (leave an inch overhang pf parchment to help lift when cooled)
- In a separate medium bowl, whisk together the flour and salt. Set aside.
- In a large bowl, add the sugar and lemon zest, using your fingertips to rub the zest into the sugar until fragrant.
- To the sugar, add the softened butter and vanilla, and mix well with your lemon-zesty hands! (this avoids aerating/adding too much air bubbles which makes the shortbread fragile).
- Add the dry ingredients to the butter-sugar mixture, using your hands and mixing until small clumps the size of peas starts to form, and when you press it together it holds.
- Pour 2/3 of the shortbread mixture into your prepared pan and set the other 1/3 aside.
- Using a large offset spatula or the flat side of a measuring cup, lightly press down the crumbles evenly edge to edge and corner to corner until it’s forms a cookie base and flat.
- For the filling, in a clean, large bowl, add the sugar and cornstarch, and mix with a whisk to blend completely. Then, add the blueberries, lemon zest, the juice of one lemon and vanilla extract.
- Fold berry mixture with a spatula until the berries are coated, then pour the berry mixture on top of the unbaked shortbread.
- Spread the blueberries carefully, edge to edge and corner to corner.
- Take the remaining shortbread, creating little clumps as you go, crumble over the top of the berries.
- Place the pan into the pre-heated oven and bake for 50 – 55 minutes (60 – 65 for frozen blueberries), until you see the blueberries bubbling in the middle of the pan, as well as on the edges, and the crumb is light golden brown.
- Remove from the oven, and place on a wire cooling rack and let cool completely at room temperature before cutting.
- And ENJOY!
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