Blueberry Chocolate Chip Crumb Bars

For a recent lunch we hosted, which was meant to be a picnic, but ended up being an outdoor lunch under our pergola, I decided to bake a batch of blueberry crumb bars. I had found this recipe, several months ago, on smitten kitchen and had made them for a party. I fell in love with them immediately, and couldn’t wait to make them again. The buttery crust, fruity berry filling, and delightful crumb topping of these bars makes them totally irresistible. This batch turned out to be unexpectedly wonderful, with the addition of chocolate chips and cinnamon.

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Much like the unexpectedly rainy weather the morning of our planned picnic, my baking plans were slightly altered. I found that I didn’t have quite enough blueberries for the filling, so I improvised and threw in a few handfuls of mini dark chocolate chips, to make up for it. I also had decided not to use the lemon called for in the recipe, as I had found them to be a bit too tart for my liking. Instead, I added a couple dashes of cinnamon to the dough. Well, this batch of blueberry crumb bars turned into something special. They were delicious! Everyone at lunch had at least two. They were a big hit. I just had to share the recipe with you.

Feel free to try a different berry, if you like, such as raspberries or strawberries, in place of the blueberries–or in addition to them. I used dark chocolate chips, because that is what I happened to have on hand, but milk chocolate chips would be fine, too. Cinnamon was wonderful in this batch, but if that’s not your thing, just leave it out. These bars hold up beautifully for picnics and such, because the crust is very sturdy, yet buttery and delicious.

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They are quite easy to make. The only thing which is a little time-consuming is making the dough come together. I used a fork, because a pastry cutter is still on my kitchen wish list. You just have to keep working it until the butter and flour mixture have a consistent texture. The dough can have a few bigger bits of butter and turn out well, so don’t worry too much about it. Be gentle with the blueberries, stirring them very lightly and sprinkling them by hand onto the crust.

I hope you will like these crumb bars as much as we did. Enjoy!

Blueberry Chocolate Chip Crumb Bars

  • Servings: 36 small or 20 larger rectangles
  • Print

These delicious bars are perfect for having with coffee, at picnics, parties, or any occasion at all. They are completely irresistible. Feel free to try another berry, like raspberries or strawberries for these bars. Store them in the refrigerator, once cooled. Chilling the bars helps to keep them moist and makes them easier to cut. Recipe adapted from smitten kitchen.

Ingredients

Dough:

1 cup white sugar

3 cups all-purpose flour

1 tsp. baking powder

1 cup cold unsalted butter (2 sticks/ 8 oz./ 225 g)

1 large egg

1/ 4 tsp. salt

1-2 dashes of cinnamon

Filling:

3 cups fresh or frozen blueberries

1 cup dark chocolate chips

1/ 2 cup white sugar

4 tsp. cornstarch/ cornflour

Directions

  1. Preheat oven to 375F/ 190C. Grease a 9×13 inch Pyrex pan.
  2. In a large bowl, whisk together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon. Using a fork or pastry cutter, blend in the butter and egg, until texture is fairly consistent. Dough will be crumbly. Pat half of dough into prepared pan.
  3. In another bowl, whisk together the 1/ 2 cup sugar and cornstarch/ cornflour. Gently stir in the blueberries.
  4. Sprinkle the chocolate chips evenly over the crust. Sprinkle the blueberry mixture evenly over the chocolate chips. Crumble remaining dough over the berry layer.
  5. Bake in preheated oven for about 45 minutes, or until topping is lightly golden brown. (This took an extra 15 minutes in my gas oven.)
  6. Cool completely before cutting into squares. Store in the refrigerator. Consume within 5 days.

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All written content and photos are Copyright Kimberly Sequoia 2017 for a delicious moment.

If you would like to use this recipe on your own website, please re-word it in your own words or link back to my original post.

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