Blueberry Crumble Bars

Blueberry Crumble BarsSo in full honest disclosure, these Blueberry Crumble Bars contain brown butter which means these are less regular bars and more a nutty perfect combo with bright and tart blueberries.

These bars don’t contain much sugar and that is for good reason, fresh and in season bright bluebs should be sweet and bursting with flavor and we don’t want to lose that by adding too much sweetness.

Also, let’s talk about brown butter, I keep finding people in my life who have never made a this before let alone used it in their baking. Have you ever used it in baking before? I’d love to know if you’ve even heard of it and what you think in the comments below.

blueberry shortbread barsblueberry streusel bars

Can we just say if you haven’t let this be your introduction…brown butter is effectively caramelized and through that process gains an aroma you can’t ignore.

The depth of flavor it adds to baking, particularly sweet or tart flavors is beyond compare and whilst this recipe uses brown butter, you could easily sub like for like regular butter if you don’t want or can’t be bothered making it.

If you do want to make it, check the tips section for the best way to make this ahead of creating these beautiful Blueberry crumble bars. To continue the honesty, the servings of these bars are specifically not large, but it feels almost impossible to only eat 1 at a time, so maybe the serving size could be a wee bit smaller – I’ll leave that with you.

brown butter recipesHow to prepare Blueberry Crumble Bars

  • Tin: Prepare your tin with greaseproof paper.
  • Mixed dry ingredients: Stir the flour, corn starch, and icing sugar.
  • Butter chop: Cut the pastry into your dry ingredients until it’s course breadcrumbs.
  • Press: Pour two thirds of the breadcrumb mixture into your tin and press firmly and evenly.
  • Bake: Place into the oven and bake until lightly golden and set aside to cool for 5 minutes.
  • Coated blueberries: Stir the blueberries, corn starch and sugar together in a bowl.
  • Toss: Toss the blueberries into your tin and ensure it’s nice and even.
  • Clumpy: Grab clumps of your crumbs and sprinkle over the blueberries evenly.
  • Bake: Place in the oven and bake until golden.
  • Chill: Remove and set aside to cool completely (or refrigerate).
  • Slice and serve: Slice into even bars and dig in!

Tips for the best Blueberry Crumble Bars

Browning your butter: Check out this detailed guide for browning your butter which includes a video – the key here is allowing your browned butter to come to room temperature so it is set like regular butter.

Fresh versus frozen: So fresh blueberries will hold their shape best and thicken into a jam type setting in the filling of these bars so definitely recommend stirring frozen blueberries through the sugar and corn starch and letting it sit for the sugar to have a little effect for 10 minutes.

Type of flour: TIf you live in the UK (as I do) or do not know the protein in your plain flour where you live then I recommend you do a little research. In the UK, due to the lower protein in plain flour which means it doesn’t hold up as well as bread flour for a recipe like this. UK bread flour has almost exactly the same level of protein as US plain flour and this affects how easy it is to handle and how the baked bars will turn out.

More blueberry recipes you’ll enjoy

Blueberry Custard Bars

Blueberry Grunt

Blueberry Custard Cake

Blueberry Crumble Bars
Recipe by Roamingtaste
Serves 16

Ingredients:
210 grams / 1 1/2 cups bread flour (see note)
20 grams / 2 tablespoons corn starch
50 grams / 1/2 cup confectioner’s/icing sugar
170 grams / 6 ounces brown butter, chilled and cubed
450 grams / 1 pound fresh blueberries
40 grams / 3 tablespoons superfine/caster sugar
8 grams / 2 tablespoons corn starch

Directions:
Preheat the oven to 180ºC/350F and line a bar tin with greaseproof paper.

Place the flour, corn starch and confectioner’s sugar in a bowl and stir to combine.

Make a well in the center and add the brown butter.

IMG 8541(pp w768 h512)Combine with a pastry cutter or knife until the mixture resembles course breadcrumbs.

Pour two thirds of the crumb mixture into the base of a slice tin and flatten down tightly.

IMG 8544(pp w768 h512)Bake for approximately 10 minutes or until lightly golden on top. Remove and set aside.

For the blueberries, place the fruit, sugar and corn starch into a bowl and stir together. Set aside.

IMG 8540(pp w768 h512)Spoon the blueberries evenly over the base.

Top with clumps of the crumble mixture.

IMG 8572(pp w768 h512)Bake for 50 minutes until golden on top and lightly bubbling.

Remove and allow to cool fully or even cool and refrigerate for 1 hour to set fully.

Slice into even bars and serve.

blueberry crumble shortbread bars

brown butter desserts

Print
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Blueberry Crumble Bars

Blueberry Crumble Bars

  • Author: Sylvie Taylor
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: Serves 16 1x
  • Category: Bars & Slices

Description

Brown butter shortbread encases these bars which allow the beautiful tart and summery blueberries to shine through.


Ingredients

Scale

210 grams / 1 1/2 cups bread flour (see note)
20 grams / 2 tablespoons corn starch
50 grams / 1/2 cup confectioner’s/icing sugar
170 grams / 6 ounces brown butter, chilled and cubed
450 grams / 1 pound fresh blueberries
40 grams / 3 tablespoons superfine/caster sugar
8 grams / 2 tablespoons corn starch


Instructions

  • Preheat the oven to 180ºC/350F and line a bar tin with greaseproof paper.
  • Place the flour, corn starch and confectioner’s sugar in a bowl and stir to combine.
  • Make a well in the center and add the brown butter.
  • Combine with a pastry cutter or knife until the mixture resembles course breadcrumbs.
  • Pour two thirds of the crumb mixture into the base of a slice tin and flatten down tightly.
  • Bake for approximately 10 minutes or until lightly golden on top. Remove and set aside.
  • For the blueberries, place the fruit, sugar and corn starch into a bowl and stir together. Set aside.
  • Spoon the blueberries evenly over the base.
  • Top with clumps of the crumble mixture.
  • Bake for 50 minutes until golden on top and lightly bubbling.
  • Remove and allow to cool fully or even cool and refrigerate for 1 hour to set fully.
  • Slice into even bars and serve.

Notes

Browning your butter: Check out this detailed guide for browning your butter which includes a video – the key here is allowing your browned butter to come to room temperature so it is set like regular butter.

Fresh versus frozen: So fresh blueberries will hold their shape best and thicken into a jam type setting in the filling of these bars so definitely recommend stirring frozen blueberries through the sugar and corn starch and letting it sit for the sugar to have a little effect for 10 minutes.

Type of flour: TIf you live in the UK (as I do) or do not know the protein in your plain flour where you live then I recommend you do a little research. In the UK, due to the lower protein in plain flour which means it doesn’t hold up as well as bread flour for a recipe like this. UK bread flour has almost exactly the same level of protein as US plain flour and this affects how easy it is to handle and how the baked bars will turn out.

Recipe by Roamingtaste


Nutrition

  • Calories: 84 calories per serve

 

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