These blueberry crumb bars have layers of scrumptious buttery crust, a delicious and luscious blueberry lemon filling with a crisp crumbly topping. Serve these as a snack or as a dessert topped with some ice cream. Summer deliciousness in a bite!
These lemon blueberry crumb bars are made with simple ingredients that you probably have in your pantry right now. It is a really quick and easy dessert to prepare.
Summer is here and that means a bounty of fresh blueberries everywhere, which are awesome to use in these bars. They get all bubbly and almost jammy, making this blueberry filling, kissed with hints of lemon, irresistible. Blueberries and lemon are a classic combination used in many blueberry desserts, and the simple reason is that they pair so well!
- The recipe for blueberry crumbles bars comes together in 3 easy steps
- We love these blueberry crumble bars because
- How to make eggless blueberry crumb bars – Step by step instructions
- Blueberry Crumb Bars {Eggless}
The recipe for blueberry crumbles bars comes together in 3 easy steps
Blueberry filling: This layer consists of fresh blueberries, lemon juice, lemon zest, vanilla extract, sugar, and cornstarch.
Crumble or streusel topping: The same mixture that is used for the crust is also used for the crumble topping, so 3/4 of the crumbly dough is reserved to be crumbled on top of the blueberry mixture. Easy peasy!
Enjoy the deliciousness of blueberry pie in the form of these simple blueberry cookie bars, a great grab-and-go breakfast option, or a sweet treat to put in your little one’s lunch box.
We love these blueberry crumble bars because
- There are quick & easy
- It isn’t cloyingly sweet, can easily be enjoyed for breakfast too
- Great as a dessert or a snack.
So if you just went blueberry picking and are looking for something to try besides jams, smoothies or blueberry cake/muffins , try these blueberry crumb bars.
If you are on the lookout for an easy dessert to bring to a BBQ, I suggest you try these. They will be gone sooner than you think! These are great for picnics too!
How to make eggless blueberry crumb bars – Step by step instructions
Step 1: Preheat the oven and prepare the pan
Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan, and line with parchment paper with overhang.
Step 2: Mix the dry ingredients
In the bowl of a food processor, add 1 & 1/2 cups flour, 1/2 tsp baking powder, 1/4 tsp salt, and 1/2 tsp cinnamon. Also, add in 1/4 cup each of white and brown sugar. Pulse it a couple of times to mix the dry ingredients.
Step 3: Add butter and process the mixture
Add cold, cubed butter (1 stick), and process until the dough looks crumbly. If you try to squeeze some dough in your hands, it should clump together. Alternatively, you can add all the dry ingredients in a medium bowl. Use a fork or pastry cutter to blend in the cubed butter until you have a crumbly dough.
Step 4: Pat the dough into the prepared pan and bake the crust
Reserve 3/4 cup of the dough for the crumble topping. Pat the rest of the dough into the prepared pan. Bake the crust for 10 minutes.
Step 5: Prepare the blueberry filling
While the crust is baking, prepare the blueberry filling. In another bowl, add 2 cups of blueberries, 2 tbsp sugar, 2 tsp lemon zest, 1.5 tsp cornstarch, 1 tsp each of lemon juice and vanilla extract. Toss gently.
Step 6: Let the baked crust rest
Remove the baking pan after 10 minutes. Let it rest for 5 minutes.
Step 7: Transfer the blueberry mixture
Transfer the blueberry mixture evenly over the crust.
Step 8: Crumble remaining dough
Crumble the remaining reserved dough over the blueberry layer.
Step 9: Bake
Bake in a preheated oven for 40-45 minutes, or until the top is slightly brown. Cool completely before cutting into squares. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Blueberry oatmeal crumble bars: Use 1 cup of all-purpose flour and 1 cup of rolled oats. Transfer the crumbly dough prepared in step 3, to a mixing bowl. Add the rolled oats, and work it in gently. Or you can follow the same recipe and just add 1/2 cup of rolled oats to 3/4th of the reserved crumble topping.
- Vegan blueberry crumble bars: You may use vegan butter or coconut oil to make this vegan.
- You may add more sugar in the blueberry filling, adjust as per desired sweetness. 2 tbsp of sugar added enough sweetness.
- Even though I’ve not tried using frozen blueberries in this recipe, I think they will work just as well. Just remember to thaw them, and use in the recipe in place of fresh blueberries or else it can get pretty watery and soggy. You may need to add a little more cornstarch to absorb excess moisture.
- Instead of fresh blueberries, you can also use 1/2 cup of blueberry jam, just enough to cover the crust.
- The recipe can be doubled for a 9 x 13-inch pan.
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Blueberry Crumb Bars {Eggless}
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 & 1/2 cups all-purpose flour, leveled and sifted
- 1/4 cup white sugar
- 1/4 cup light/dark brown sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold unsalted butter
- 1/2 tsp cinnamon, you may add more
For the blueberry filling
- 2 cups fresh blueberries
- 2 tsp lemon zest
- 2 tbsp granulated sugar* refer notes
- 1 & 1/2 tsp cornstarch
- 1 tsp lemon juice
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan, and line with parchment paper with overhang.
- In the bowl of a food processor, add 1 & 1/2 cups flour, 1/2 tsp baking powder, 1/4 tsp salt, and 1/2 tsp cinnamon. Also, add in 1/4 cup each of white and brown sugar. Pulse it a couple of times to mix the dry ingredients.
- Add cold, cubed butter (1 stick), and process until the dough looks crumbly. If you try to squeeze some dough in your hands, it should clump together. Alternatively, you can add all the dry ingredients in a medium bowl. Use a fork or pastry cutter to blend in the cubed butter until you have a crumbly dough
- Reserve 3/4 cup of the dough for the crumble topping. Pat the rest of the dough into the prepared pan. Bake the crust for 10 minutes.
- While the crust is baking, prepare the blueberry filling. In another bowl, add 2 cups of blueberries, 2 tbsp sugar, 2 tsp lemon zest, 1.5 tsp cornstarch, 1 tsp each of lemon juice and vanilla extract. Toss gently.
- Remove the baking pan after 10 minutes. Let it rest for 5 minutes.
- Transfer the blueberry mixture evenly over the crust.
- Crumble the remaining reserved dough over the blueberry layer.
- Bake in preheated oven for 40-45 minutes, or until the top is slightly brown. Cool completely before cutting into squares. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
Nutrition
Blueberry Crumb Bars {Eggless}
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 & 1/2 cups all-purpose flour, leveled and sifted
- 1/4 cup white sugar
- 1/4 cup light/dark brown sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold unsalted butter
- 1/2 tsp cinnamon, you may add more
For the blueberry filling
- 2 cups fresh blueberries
- 2 tsp lemon zest
- 2 tbsp granulated sugar* refer notes
- 1 & 1/2 tsp cornstarch
- 1 tsp lemon juice
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan, and line with parchment paper with overhang.
- In the bowl of a food processor, add 1 & 1/2 cups flour, 1/2 tsp baking powder, 1/4 tsp salt, and 1/2 tsp cinnamon. Also, add in 1/4 cup each of white and brown sugar. Pulse it a couple of times to mix the dry ingredients.
- Add cold, cubed butter (1 stick), and process until the dough looks crumbly. If you try to squeeze some dough in your hands, it should clump together. Alternatively, you can add all the dry ingredients in a medium bowl. Use a fork or pastry cutter to blend in the cubed butter until you have a crumbly dough
- Reserve 3/4 cup of the dough for the crumble topping. Pat the rest of the dough into the prepared pan. Bake the crust for 10 minutes.
- While the crust is baking, prepare the blueberry filling. In another bowl, add 2 cups of blueberries, 2 tbsp sugar, 2 tsp lemon zest, 1.5 tsp cornstarch, 1 tsp each of lemon juice and vanilla extract. Toss gently.
- Remove the baking pan after 10 minutes. Let it rest for 5 minutes.
- Transfer the blueberry mixture evenly over the crust.
- Crumble the remaining reserved dough over the blueberry layer.
- Bake in preheated oven for 40-45 minutes, or until the top is slightly brown. Cool completely before cutting into squares. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
Nutrition
Strawberry limeade is a refreshing summer cooler made with fresh strawberries, freshly squeezed lime juice and sugar. It is tart, sweet and absolutely delicious!
Hi guys! How was your Memorial Day weekend? I’m sure you had a wonderful one! We had a pretty awesome week at Disney-world, which was super crazy considering it is the season. And the heat was quite a lot to handle. Besides some pretty cool rides, the other awesome thing that I can remember is that amazing Dole whip which brought so much respite while waiting in never-ending queues.
It is not any better here in Louisiana, I know I’m going to be preparing lots of limeades, lemonades, iced teas, milkshakes, and other summer coolers!
- WHAT DO YOU NEED TO MAKE STRAWBERRY LIMEADE?
- YOU MAY ALSO ENJOY THESE EASY REFRESHING BEVERAGES
- STEP BY STEP INSTRUCTIONS TO MAKE STRAWBERRY LIMEADE
- HOW TO MAKE STRAWBERRY LIMEADE?
- Strawberry Limeade Recipe
WHAT DO YOU NEED TO MAKE STRAWBERRY LIMEADE?
You will need the following ingredients to make strawberry limeade,
- Fresh strawberries (frozen will work too)
- Freshly squeezed lime juice
- Sugar, you could sweeten the limeade with stevia for a sugar-free alternative
- Cold water/club soda/sprite/lemon-lime soda
The hardest part about making this strawberry limeade is prepping up the ingredients i.e hulling and chopping up the strawberries and squeezing out the lime juice. Once that is taken care of then you only need to blend the chopped strawberries, lime juice, and sugar.
Pour this strawberry lime concentrate in a pitcher, and top it with water or sprite or lemon-lime soda, whatever you fancy. 3 cups of liquid is just about the perfect as it doesn’t dilute the lime and strawberry flavor.
You can also convert this recipe into alcoholic strawberry limeade for grown-ups by adding a splash of vodka, strawberry vodka, tequila, white or coconut rum, Gran Marnier etc, whatever you prefer.
This strawberry limeade is perfectly tart with a touch of sweet. Do try it out!
YOU MAY ALSO ENJOY THESE EASY REFRESHING BEVERAGES
- Mixed berry lemonade
- Mango mojito (non-alcoholic)
- Lemon Iced tea
- Black forest milkshake
- Mango lassi
- Rose falooda
STEP BY STEP INSTRUCTIONS TO MAKE STRAWBERRY LIMEADE
1.Add 3/4 cup of lime juice, approximately 2 cups sliced strawberries, 1/2 cup sugar in a blender. Blend the ingredients to a smooth puree.
2.Pour the contents of the blender in a pitcher and top with liquid of choice. Stir well.
3.To serve, fill the glass halfway with ice cubes, add a couple of strawberry and lemon slices, pour the strawberry limeade. Garnish with strawberry slices and fresh mint. Enjoy!
NOTES
- You can adjust the taste of the limeade by adding more lime juice or sugar if desired.
- You may add more or less of water/club soda/sprite/ lemon-lime soda etc. 3 cups was perfect for us.
- If using aerated beverages to dilute the lime-strawberry puree, do so at the time of serving. You can prepare the strawberry-lime puree in advance, and mix it up before serving.
- I’ve not strained the strawberry puree as I don’t find the seeds bothersome. If you intend straining the puree, then blend the strawberries and sugar with 1/2 cup water instead of lime juice. Strain the puree in a pitcher, then add lime juice and top with water/sprite etc. Stir it well.
HOW TO MAKE STRAWBERRY LIMEADE?
Strawberry Limeade Recipe
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = ml
- 10 oz strawberries approx 2 cups sliced strawberries
- 3/4 cup freshly squeezed lime juice
- 1/2 cup granulated cane sugar or caster sugar
- 3 cups cold water/ club soda/ sprite/ lemon-lime soda
- Ice cubes, as required
- Mint leaves, lime rounds, strawberry slices, as required for garnishing
Instructions
- Add 3/4 cup of lime juice, approximately 2 cups sliced strawberries, 1/2 cup sugar in a blender. Blend the ingredients to a smooth puree.
- Pour the contents of the blender in a pitcher and top with liquid of choice. Stir well.
- To serve, fill the glass halfway with ice cubes, add a couple of strawberry and lemon slices, pour the strawberry limeade. Garnish with strawberry slices and fresh mint. Enjoy!
Notes
- You can adjust the taste of the limeade by adding more lime juice or sugar if desired.
- You may add more or less of water/club soda/sprite/ lemon-lime soda etc. 3 cups was perfect for us.
- If using aerated beverages to dilute the lime-strawberry puree, do so at the time of serving. You can prepare the strawberry-lime puree in advance, and mix it up before serving.
- I’ve not strained the strawberry puree as I don’t find the seeds bothersome. If you intend straining the puree, then blend the strawberries and sugar with 1/2 cup water instead of lime juice. Strain the puree in a pitcher, then add lime juice and top with water/sprite etc. Stir it well.
- Nutritional values (calculated using water as the liquid) are rough estimates. You may use your preferred nutrition calculator.
Nutrition
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Regards,
Freda
