Blueberry Crumb Bars

• active time: 20 minutes
• total time: 1 hour 20 minutes

Ingredients

3//4 cup (170g) unsalted butter (room temperature )

3/4 cup (149g) granulated sugar

1/4 cup (53g) light brown sugar (packed )

2 cups (240g) all-purpose flour

1/4 teaspoon salt

1 large egg (room temperature )

2/3 cup (151g) full-fat sour cream

1/2 cup (106g) light brown sugar (packed )

1/4 cup (50g) granulated sugar

2 Tablespoons (28ml) lemon juice (freshly squeezed )

2 Tablespoons (28g) all-purpose flour

1 Tablespoon (10g) cornstarch

1/2 teaspoon ground cinnamon

2 teaspoons vanilla extract

2 teaspoons lemon zest (finely grated )

2 and 1/2 cups (375g) blueberries (fresh or frozen, divided )

ice cream (for serving, optional )

Directions

For the Crust/Crumb Topping:

Preheat the oven to 350 degrees (F). Line an 8x8-inch baking pan with parchment paper, allowing paper to overhang on two of the ends. Spray with non-stick baking spray and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld electric mixer, beat together the butter and sugars until light and fluffy, about 2-3 minutes.

On low speed, add flour and salt, and mix until combined. The dough will be crumbly.

Remove 1 cup and reserve for later use. Press the remaining crust mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes.

Remove from the oven and set on a cooling rack to cool as you prepare the filling. Keep oven temperature at 350.

For the Blueberry Filling:

In a large bowl, whisk together the egg, sour cream, both sugars, lemon juice, flour, cornstarch, cinnamon, vanilla, and lemon zest until smooth and well combined, about 2 minutes. Using a rubber spatula, gently fold in 1 and 1/2 cups (275g) of the blueberries.

Pour the filling mixture over the crust, shaking the pan gently, then evenly sprinkle the remaining (100g) blueberries on top.

Take the reserved crust and scatter it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.

Bake for 1 hour. Let cool for at least 1 hour before removing the bars from the pan. When ready to serve, cut into squares and serve with ice cream.