My 100th post!!! Finally! I can't believe I've already posted so many recipes and I'm so happy that this collection is growing. So these blueberry crumb bars took this honorable post and I'm glad because they are really worth it. These bars are packed with blueberries and that buttery base & crumb topping takes them to the top. I'm sure these should find place on your Easter table! I have already tested some more recipes for Easter and I can't wait to post them. For now, bake a batch of these bars and indulge in this blueberry goodness.
Blueberry Crumb Bars
Crust & Crumbs
1 cup/125g flour
1/4 cup/56g sugar
1/4 tsp salt
115g cold butter
Filling
250g/1 1/2 cup blueberries
1 egg
1/3 cup sugar
30g/3 1/2 tbsp all purpose flour
60g/1/4 cup sour cream
pinch salt
1 tsp vanilla
1) Grease 20x20cm baking dish and set aside. Preheat
oven to 180 degrees.
2) In a medium bowl, mix the flour, sugar and salt together. Add cubed butter and mix until crumbly.
3) Take 1/2 cup of mixture & set aside. Take remaining mixture and
firmly press into the bottom of your baking dish. Bake for 10-12 minutes
until lightly brown on top.
3) While the crust is baking, whisk the egg. Add sugar,
sour cream, vanilla, flour and salt. Mix until well combined. Gently fold in
the blueberries.
4) Pour the filling onto the crust. Take the remaining crumbs and sprinkle evenly over the top. Bake for 45-50 minutes
or until the top is lightly browned. Cool before slicing and serve.
I don't remember when I last baked something with blueberries. After making a blueberry coffee cake where my blueberries sank, honestly, I was a little bit afraid to experience it again. But this time I floured the blueberries very well and they were so beautifully distributed in the whole muffin. They also rose very nicely, were moist, soft and packed with juicy berries. This recipe is a keeper. I will now look for a perfect blueberry muffin recipe with crumb topping and I also can't wait to try blueberry rolls. In fact, my freezer is full of berries! I have tons of strawberries, raspberries, blueberries, wild strawberries, cherries, black and red currants. It's almost spring and there will be fresh strawberries so I have to hurry up and use them up!
Recipe adapted from here.
280g/2 cups all purpose flour
3g/1/2 tsp salt
8g/2 tsp baking powder
120g/8 tbsp unsalted butter, softened
280g+1tbsp/1-1/4 cups plus 1 tbsp sugar
2 large eggs
125ml/1/2 cup whole milk
250g/2 cups blueberries (if using frozen, do not thaw)
1) Preheat oven to 190 degrees C. Grease 12 muffin cups.
2) Sift together the
flour, salt, and baking powder.
3) Cream the butter and 1-1/4 cups sugar in a large bowl, until light. Add the
eggs one at a time, beating well after each addition. Add to the flour mixture
alternately with milk, beating just until smooth.
4) Coat the blueberries with flour and mix into the batter.
5) Fill the muffin cups with batter. Sprinkle the remaining tablespoon of sugar
over the tops of muffins. Bake until a toothpick inserted in the center comes
out clean, about 30 minutes. Cool completelys before removing from the cups.
I've already started planning my must-bake holiday dessert list. Although this blueberry crumb cake is not a Christmas dessert, it's always nice to have a crumb cake for breakfast.
Ok, this cake is really delicious but there's one bad thing which you might have already noticed.
Why did my blueberries sink??! I was quite shocked after I saw this. Well, it didn't really matter because it tasted good anyway, but that's strange. I did everything correctly except for... flouring the blueberries. I don't know if this could be the reason but I don't have any other explanation. So if you decide to make it, do FLOUR the blueberries.
Blueberry Crumb Cake
For the streusel:
1/4 cup/50g granulated sugar
1/3 cup/70g light brown sugar,
lightly packe
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1 stick/113g unsalted
butter, melted
1 1/3 cups/167g all-purpose
flour
For the cake:
6 tbsp/85g unsalted
butter, at room temperature
3/4 cup/170g granulated
sugar
2 extra-large eggs, at room
temperature
1 tsp pure vanilla
extract
1/2 tsp grated lemon zest
2/3 cup/150g sour
cream
1 1/4 cups/156g all-purpose
flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1 cup fresh blueberries (I used frozen)
Confectioners' sugar for
sprinkling (optional)
1) Preheat the oven to 180 degrees C. Butter and flour a 23cm/9-inch round baking
pan.
Make the streusel:
2) Combine the granulated sugar, brown sugar,
cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour.
Mix well and set aside.
Make the cake:
3) Cream the butter and sugar in the bowl of an electric mixer fitted with the
paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the
speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest,
and sour cream.
4) In a separate bowl, sift together the flour, baking powder, baking soda,
and salt. With the mixer on low speed, add the flour mixture to the batter
until just combined. Fold in the blueberries and stir with a spatula to be sure
the batter is completely mixed.
5) Spoon the batter into the prepared pan and spread it out with a knife. With
your fingers, crumble the topping evenly over the batter.
6) Bake for 40 to 50 minutes, until
a cake tester comes out clean. Cool completely and serve sprinkled with
confectioners' sugar.
