These Blueberry Crumble Bars have a sweet blueberry compote between a buttery shortbread base and a graham crumb crumble topping; so delectable and freeze well too.
Well, we would be remiss if we didn’t add a Holiday treat using some delicious wild Newfoundland blueberries and these crumble bars are just the ticket. We have the best low-bush blueberries in the world here which get particularly sweet and intensely flavoured in the short growing season.
I’ve used them to make a simple blueberry compote to fill these crumble bars with a simple shortbread-like base and a delicious graham crumb crumble topping. Another freezer-friendly recipe to make in advance of your seasonal festivities.
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If you’re like me and love blueberry flavour, especially when combined with lemon you’ll love our recipe for Lemon Blueberry Swirl Cheesecake.
- ¾ cup butter
- ⅓ cup sugar
- 1½ cups flour
- 2 cups blueberries fresh or frozen
- 1/2 cup sugar
- ¼ cup water
- 1 tablespoons rounded corn starch
- 1 tsp baking powder
- ¾ cups graham cracker crumbs
- ⅔ cups flour
- ⅓ cup brown sugar
- ½ cups butter cut in small cubes
Combine the butter, sugar and flour until the butter is fully incorporated in the flour. You can do this with your fingertips or pulse it together in a food processor if you like.
Press into the bottom of a greased and parchment paper lined 9×9 inch baking pan. Bake for 15 minutes. Remove from oven
Bring the berries and sugar to a gentle boil.
Mix the corn starch with the water and add slowly to the boiling berry mixture stirring constantly.
Boil gently for 1 additional minutes stirring constantly.
Cool for several minutes, stirring often, while you prepare the crumble topping.
In a large bowl, toss together the baking powder, graham cracker crumbs, flour and brown sugar.
Using your fingers, rub the butter thoroughly through the dry ingredients.
Spread the blueberry compote on top of the shortbread layer.
Press the crumble mixture together in handfuls so that it holds together and break off chunks of crumble all over the top of the prepared blueberry compote filling.
Press down very lightly and bake for about 20-25 minutes at 350 degrees or until the top is golden brown.
Cool completely in the pan before cutting into squares or bars.
This cookie bar recipe is freezer friendly too.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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