Blueberry Lemon Crumb Bars

So these Blueberry Lemon Crumb Bars were actually supposed to get made & blogged last week for The Lady Behind The Curtain Dessert Challenge.  The ingredients for the challenge were blueberries & lemon, obviously.  Life got crazy & the bars never got made.

I had already bought all of the ingredients I needed though so I decided to still make them over the weekend & I'm so glad I did!  They were delicious!!  I packed them full of fresh blueberries & they had just a hint of lemon!  The combo was perfect!!  I would definitely recommend these for a perfect summer treat!!

 

BLUEBERRY LEMON CRUMB BARS 

YIELD: 16 bars

INGREDIENTS:

• 1 stick + 6 tablespoons room-temperature butter, divided, plus more for the pan
• 1 & 3/4 cups flour, plus more for the pan
• 1/2 cup packed light brown sugar
• 1/2 teaspoon baking powder
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1 small lemon, zested {about 1 tablespoon}
• 1 pint dry fresh blueberries

COOKING DIRECTIONS:

1. Preheat your oven to 350 degrees. Grease an 8-inch square baking pan. Line the bottom with parchment paper, leaving an overhang on two sides; butter and flour the paper, tapping out excess.
2. Make the topping: In a medium microwave safe bowl, melt the 6 tablespoons of butter. Whisk in the brown sugar; then add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate the topping until ready to use.
3. In a medium bowl, whisk together the remaining 3/4 cup flour and baking powder; set aside. In a large bowl, using an electric mixer, beat the remaining stick of butter, powdered sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture and the lemon zest. Spread batter evenly in pan; sprinkle with the blueberries, and then the chilled topping.
4. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using the paper overhang, lift cake onto a work surface; cut into squares.

RECIPE INSPIRED BY: Martha Stewart

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