Walking through the Farmers Market during Blueberry Season, my mind is thinking about all of the delicious recipes I can make. This one does not disappoint. Delicious! Enjoy!
Crust & Crumble Topping
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- •1 ½ cups all-purpose flour
- Pinch of salt, optional and to taste
- 1 large egg
- ½ cup (heaping) plain vanilla Greek yogurt or sour cream
- 1/3 cup granulated sugar
- 2 tsp. vanilla extract
- 1 Tbsp. all-purpose flour
- 12 ounces blueberries (fresh or frozen)
- 1/3 cup granulated sugar (or ½ cup if berries are sour)
- 2 Tbsp. lemon juice
- 2 tsp. cornstarch
- Preheat oven to 350° F. Line an 8-inch square pan with aluminum foil (will help with cleanup) and spray with cooking spray; set aside.
For the Crust & Crumble Topping
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Add the sugars and whisk to combine.
- Add the flour and optional salt, and stir to combine. Mixture will be very dry and sandy with some larger, well-formed pieces.
- Set a heaping ¾ cup crumble mixture aside.
- Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
For the Filling
- In a medium bowl, add egg, Greek yogurt, sugar, vanilla, and whisk to combine.
- Add the flour and whisk to combine.
- Evenly pour filling over the crust and jiggle pan to help distribute it, or smooth it with a spatula; set aside.
For the Blueberry Layer
- In a separate medium mixing bowl, add all filling ingredients and toss to combine. If sugar hasn’t dissolved fully or still has crystals, the sugar will liquify while baking.
- Evenly distribute the blueberry mixture over the filling.
- Evenly sprinkle with the reserved heaping ¾ cup crust mixture. Before sprinkling, you can squeeze the mixture in your palm to produce bigger crumble pieces.
- Bake for about 60 minutes, or until edges are bubbling quite vigorously and there is some bubbling in center. Crumble topping should appear set and very pale golden.
- Place pan on a wire rack and allow bars to cool for at least 1 to 2 hours (better to cool overnight) before slicing and serving.
- If you try to slice bars before they are completely cooled, they will be extremely messy and could fall apart. Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days, or in the freezer for up to 6 months.