- 1 cup granulated sugar
- 1 teaspoon baking powder
- 3 cups all purpose flour
- 1 cup unsalted butter (cold, 2 sticks or 8 ounces)
- 1 egg
- 1/4 teaspoon salt
- 1 lemon
- 4 cups fresh blueberries
- 1/2 cup white sugar
- 4 teaspoons cornstarch
|Calories1170Calories from Fat430|
|% DAILY VALUE|
|Calories from Fat430|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Cheryl Page 18 days ago
This turned out perfect! Not too sweet and the combination of blueberry and lemon is to die for!!!!! I followed the recipe EXACTLY and trust me, you don't need to change a thing!!!!!!!
Sandy D. 18 Dec 2018
I used a stand mixer to mix dry ingredients with cold butter....turned out to be tooo fine and lost the big chunky crumbs. How did you incorporate the butter? Otherwise tasted great, especially with a dallop of cool whip 😉
Nur'aini Samsudin 29 Aug 2018
Would double the blueberries or use a smaller pan. The crumble was nice and crispy, became slightly softer the next day but still taste good! Very good crumble recipe and a hit at parties
Amber Darland 11 Aug 2018
I just about doubled the blueberries and it came out great. Thenk you for sharing this quick treat.
Ellen C. 6 Aug 2018
It turned out great. The second time making this recipe. First time everyone just gobbled it all up. Since it’s blueberry season, the best time to make this recipe.
Ann Loveless 25 Jun 2018
Great recipe and easier than others. It was almost like a blueberry pie in taste. The whole pan was gone by the next morning. I will make it again and possibly try blackberries.
Cinnamon Siren 30 May 2018
Extremely delicious! Definitely worth the 45 minute wait in the oven!
Amy Loeschke 16 May 2018
very tasty. i wishit scooped out easier.
Apeksha B. 25 Mar 2018
Really good. Making it again for sure
Eduarda G. 3 Sep 2017
Delicious. I did not have fresh blueberries so I used frozen, unthawed. Added 4 sliced bananas and it turned out perfect. I DO love the subtle acidic contrast of lemon juice.
Sue R. 27 Aug 2017
Very good Husband ate 2 large pieces each night. Tried it with blackberries. I cooked the blackberries with the sugar and lemon juice then ran them through a strainer. Put the juice back on the heat and added the corn starch mixed with a little water to thicken. Cooled and proceeded as per the recipe. Came out great. Will be trying with other fruit.
Angela B. 22 Aug 2017
It turned out great! I could probably use vanilla in place of lemon flavouring next time. I also added coconut and used coconut oil to the recipe. The crumb crust was amazing!
Christopher S. 12 Jul 2017
These are good, but the butter has a very prominent flavor. The dish might be improved by halving the butter and replacing it with shortening.
Leigh B. 25 Jun 2017
These bars were easy to make but I think they'd be better with some cinnamon & pecans added . they were extra lemony, which I like but wasn't really expecting . Maybe my lemon was extra large. Tasty but I think I'll stick with my blueberry crumb coffee cake recipe
Alice Cassin 4 Jun 2017
Delicious! Fresh, moist, great with vanilla ice cream.
Susan G. 13 Aug 2016
Amazing! We can't stop eating it. Perfect for coffee. I followed the recipe exactly the first time, then I tweaked it the second time Adding strawberries and substituted the white sugar for pure sugar cane (not as good) lol Enjoy!
Melissa C. 21 Aug 2015
These came out delicious! I made mine with frozen blueberries and, after thawing them, followed the recipe as though they were fresh. I brought these bars to work with me and the entire tray disappeared within minutes. I'm already being asked when I'll bring them in again :)