Blueberry Crumb Bars
Blueberry Crumb Bars are made with fresh blueberries and less than 10 ingredients!
Heat the oven to 375 degrees Fahrenheit.
Combine the sugar, flour, cinnamon, and baking powder together into a stand mixer bowl. With the whisk attachment, turn the stand mixer on medium speed and add the egg. Continue to mix and drop shortening into the mixer 1 tsp at a time. Continue to mix until the dough is crumbly, after about 1 minute.
Place half of the flour mixture into a prepared 9 x 13 baking dish.
Combine the sugar and cornstarch into a medium-sized bowl and mix well. Add the blueberries and carefully stir, coating all of the blueberries with the sugar mixture.
Add the coated blueberries to the 9 x 13 baking dish. Add the remaining flour mixture over the top of the blueberries.
Bake uncovered in the oven for 45-50 minutes until the top has turned a light golden brown.
Remove from the oven and allow to cool completely before cutting into squares and serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Store freshly baked blueberry crumb bars in the refrigerator for 3 days.
- Store blueberry crumb bars in the freezer for 1 month in an airtight container.
- Use fresh blueberries, not frozen.
Calories: 398kcal | Carbohydrates: 57g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 8mg | Potassium: 119mg | Fiber: 2g | Sugar: 30g | Vitamin A: 46IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 2mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
Share a photo, mention @pinkwhenjen, and tag #pinkwhen on Instagram and in your Instagram Story. Don't forget to RATE this recipe once you've made it!!