Blueberry Crumble Bars
4-6
1
hour30
minutesThese sweet-tart crumble bars have a buttery short crust with just the perfect little salty pop. We bring a duo of extracts – Tahitian Cookie Extract and Pure Lemon Extract – to heighten the flavor from the blueberries. Bake up a batch, then steep a cup of our Blueberry Jasmine Green Tea, and you’ll definitely be singing the blues—in a good way!
This recipe was featured in the June 2018 issue of Country Roads Magazine.
Ingredients
1 cup granulated sugar
1 tsp baking powder
3 cups all-purpose flour
½ tsp Fleur de Sel
Zest of one lemon
2 sticks cold, unsalted butter, cut into chunks
1 large egg, beaten
½ cup Lemon Sugar
Juice of one lemon
2 tsp Tahitian Cookie Extract
1/2 tsp Pure Lemon Extract
4 tsp cornstarch
4 cups fresh or frozen blueberries
Instructions
- Preheat oven to 375°F degrees.
- Place the sugar, baking powder, flour, Fleur de Sel and lemon zest in the bowl of a food processor. Pulse to combine. Add in half of the butter chunks and the egg. Pulse to combine. Add in the remaining butter and pulse until a ball of dough comes together. Divide in half and set aside.
- In a bowl, combine the Lemon Sugar, lemon juice, extracts, cornstarch and blueberries. Allow to sit for 15 minutes.
- Grease a 9X13 pan. Press ½ of the short crust into the bottom of the pan. Pour the blueberry filling over the crust. Crumble the remaining short crust over the filling.
- Bake for 45 minutes or until the top is lightly brown. Cool completely before cutting—we found it easiest to cut them after they were chilled.
