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- 2 cups all-purpose flour - 1 cup old-fashioned rolled oats - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup unsalted butter, melted - 2 cups fresh blueberries - Zest of 1 lemon - 1/4 cup fresh lemon juice - 1 tablespoon cornstarch - 1 teaspoon vanilla extract - 1 teaspoon baking powder To make these Lemon Blueberry Crumb Bars, you need simple ingredients. The flour and oats provide a nice base. Brown sugar adds a rich taste, while granulated sugar gives a sweet touch. Baking soda and salt help with the texture and flavor. Unsalted butter holds it all together and gives a great taste. Blueberries shine in this recipe. Fresh blueberries add flavor and color. The lemon zest and juice brighten the bars. They bring a refreshing zing that pairs well with the berries. Cornstarch helps to thicken the blueberry filling. Vanilla extract adds a hint of warmth, while baking powder ensures a nice rise. If you want a gluten-free option, you can use gluten-free flour. This keeps the texture similar. For a lower-sugar treat, use less sugar or a sugar substitute. Applesauce can replace some butter to reduce fat. You will need a 9x13 inch baking pan. A metal or glass pan works well. Mixing bowls are essential for combining your ingredients. Use measuring cups and spoons for accuracy. A spatula helps in mixing and spreading the batter evenly. 1. Preheat your oven to 350°F (175°C). This ensures even baking. 2. Prepare your baking pan by greasing a 9x13 inch pan. Line it with parchment paper. Leave some paper over the edges for easy lifting later. 3. Combine dry ingredients in a large bowl. Mix together 2 cups of flour, 1 cup of oats, 1 cup of brown sugar, 1/2 cup of granulated sugar, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. 4. Add melted butter. Pour in 1 cup of melted unsalted butter. Stir until the mixture looks like wet sand. Reserve 1 cup for later. 1. Press the mixture firmly into the bottom of the prepared pan. This creates a solid base. 2. Bake for 15 minutes. This sets the base for the blueberry filling. Keep an eye on it to avoid over-baking. 1. Prepare the filling while the base bakes. In a medium bowl, mix 2 cups of fresh blueberries, the zest of 1 lemon, 1/4 cup of lemon juice, 1 tablespoon of cornstarch, 1 teaspoon of vanilla extract, and 1 teaspoon of baking powder. 2. Toss gently to coat the blueberries evenly. This helps every bite burst with flavor. 1. Layer the mixture. After removing the crust from the oven, spread the blueberry mixture evenly over it. 2. Sprinkle reserved crumbs on top of the blueberries. This adds a nice texture. 3. Bake for an additional 25-30 minutes. Look for a golden top and bubbling blueberries. 4. Cool completely in the pan on a wire rack. Once cool, lift out using the parchment paper and cut into squares. For the complete list of ingredients and detailed steps, check the Full Recipe. To get the right crumbly texture for your Lemon Blueberry Crumb Bars, you need to mix your dry ingredients well. When adding melted butter, mix until it resembles wet sand. This ensures a great base and crumb topping. A common mistake is overmixing the batter. This can make your bars tough. Always mix just until combined. Also, remember to press the crust firmly into the pan. This helps it hold its shape while baking. For a fun garnish, dust your bars with powdered sugar. Add a few fresh blueberries and a lemon twist on top. This not only looks great but adds a pop of flavor too. Pair your bars with a cold glass of lemonade or iced tea. The bright flavors complement each other perfectly. For a warm treat, serve them with a scoop of vanilla ice cream. You can prepare the crumb bars in advance. Bake them, let them cool, and cover them tightly. They stay fresh for a few days at room temperature. If you need to store them longer, freeze the bars. Cut them into squares and wrap each piece in plastic wrap. When you want to enjoy them, just thaw them in the fridge overnight. Reheat in the oven for a warm treat again. For the full recipe, check out the Lemon Blueberry Crumb Bars section above. {{image_2}} You can easily switch up the flavors in these bars. Try adding other fruits. Strawberries and raspberries work great. They add a nice twist and keep the bars juicy. You can also mix different berries for a fun blend. Adjusting sweetness is simple too. If you want to lower the sugar, use honey or maple syrup. These options add a unique flavor while keeping the bars tasty. You can also try coconut sugar for a more caramel-like taste. If you follow a vegan diet, you can still enjoy these bars. Swap the butter for coconut oil or plant-based butter. Use flaxseed mixed with water instead of eggs for binding. For nut-free or dairy-free diets, check your ingredients. Ensure the butter is dairy-free and that you’re using nut-free oats. This way, everyone can enjoy a slice without worry. To keep your Lemon Blueberry Crumb Bars fresh at room temperature, wrap them in plastic wrap. Place them in an airtight container. This way, they stay soft and tasty for about three days. If you want them to last longer, refrigeration is a good option. Just pop them in the fridge in the same airtight container. They will stay fresh for about a week this way. For long-term storage, freezing is the best choice. First, cut the bars into squares. Then, wrap each piece in plastic wrap. Place the wrapped bars in a freezer bag or container. This keeps them fresh for up to three months. When you want to enjoy a bar, take it out and thaw it in the fridge overnight. If you are in a hurry, leave it at room temperature for a couple of hours. To reheat, place the thawed bars in a warm oven at 350°F (175°C) for about 10 minutes. This will make them warm and crumbly again. Enjoy your treat fresh from the oven! For the full recipe, check earlier sections. To cut crumb bars well, let them cool completely in the pan. Use a sharp knife for clean edges. I like to run the knife under hot water, then dry it before slicing. This trick helps the knife glide through the bars. Aim for even, square pieces to show off the layers. Yes, you can use frozen blueberries! They save time and you can find them year-round. However, frozen berries may release more juice, making the bars a bit wetter. If you use frozen, let them thaw and drain excess juice. This way, your bars stay firm and tasty. Look for a golden brown top and bubbling blueberries. The edges should pull away slightly from the pan. You can also poke a toothpick into the crumb topping. If it comes out clean, your bars are done. Keep an eye on them; every oven is different. These bars last about 3 to 5 days at room temperature. Store them in an airtight container to keep them fresh. If you want to make them last longer, they freeze well for up to 3 months. Thaw them in the fridge overnight before serving. This blog post covered the essential steps to make Lemon Blueberry Crumb Bars. You learned about key ingredients and helpful substitutions. We discussed the process from preparation to baking. I shared expert tips for perfecting texture and avoiding common baking errors. You discovered creative ways to serve and store your bars. Enjoy baking these treats! They are not just tasty; they are fun to make. Share them with friends and family for a delightful experience. Happy baking!

Lemon Blueberry Crumb Bars

Indulge in the perfect blend of tart and sweet with these delightful Lemon Blueberry Crumb Bars! Made with fresh blueberries and zesty lemon, these easy-to-follow bars are a delicious treat for any occasion. Discover the simple steps to create this mouthwatering dessert, ideal for sharing or enjoying alone.
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Ingredients
  

2 cups all-purpose flour

1 cup old-fashioned rolled oats

1 cup brown sugar, packed

1/2 cup granulated sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup unsalted butter, melted

2 cups fresh blueberries

Zest of 1 lemon

1/4 cup fresh lemon juice

1 tablespoon cornstarch

1 teaspoon vanilla extract

1 teaspoon baking powder

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper, leaving some overhang for easy removal.

    In a large bowl, combine the flour, rolled oats, brown sugar, granulated sugar, baking soda, and salt. Mix well.

      Pour in the melted butter and stir until combined, creating a crumbly mixture that resembles wet sand. Reserve about 1 cup of the mixture for topping later.

        Press the remaining mixture firmly into the prepared baking pan to form an even layer. Bake for 15 minutes in the preheated oven.

          While the base bakes, prepare the blueberry filling. In a medium bowl, combine the blueberries, lemon zest, lemon juice, cornstarch, vanilla extract, and baking powder. Gently toss to coat the blueberries evenly.

            After 15 minutes, remove the crust from the oven and evenly distribute the blueberry mixture over the crust. Sprinkle the reserved crumb mixture on top of the blueberries.

              Return the pan to the oven and bake for an additional 25-30 minutes, or until the top is golden brown and the blueberries are bubbling.

                Once baked, remove from the oven and let it cool completely in the pan on a wire rack.

                  Use the parchment overhang to lift the bars out of the pan and cut into squares.

                    - Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12 bars

                      - Presentation Tips: Dust with powdered sugar before serving, and add a few fresh blueberries and a lemon twist on top for an elegant touch.