Description
These Blueberry Crumble Bars with Lemon Glaze combine a buttery sugar cookie crust with a fresh blueberry filling, topped with a crumbly mix and finished with a tangy lemon glaze. Perfectly sweet and tangy, these bars are ideal for dessert or a sweet snack, offering a delightful balance of textures and flavors.
Ingredients
Crust and Topping
- 1/2 cup cold butter, cut into pieces
- 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
Blueberry Filling
- 3 cups fresh blueberries
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
Lemon Glaze
- 1 cup powdered sugar
- 1 to 2 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare Pan: Heat oven to 375°F. Line a 9-inch square pan with parchment paper to prevent sticking and make removal easier.
- Make Crumble Mixture: In a large bowl, cut the cold butter into the sugar cookie mix using a pastry blender or fork until the mixture becomes crumbly. Be careful not to overmix to maintain a crumbly texture.
- Reserve Topping and Bake Crust: Reserve 1 cup of the cookie mixture for the topping and set aside. Press the remaining mixture evenly into the bottom of the prepared pan. Bake this crust for 15 minutes to set it.
- Prepare Blueberry Filling: In a medium bowl, combine fresh blueberries, sugar, cornstarch, lemon zest, and lemon juice, mixing gently to coat the berries and thicken the filling.
- Assemble the Bars: Spread the blueberry filling evenly over the partially baked crust. Then sprinkle the reserved crumble mixture evenly on top of the filling.
- Bake the Bars: Bake for 32 to 36 minutes or until the topping is light golden brown and the filling is bubbling around the edges. Remove from oven and allow to cool completely for about 4 hours.
- Cut into Bars: Once cooled, cut the dessert into 16 bars by slicing the pan into 4 rows and 4 columns.
- Make and Add Lemon Glaze: In a small bowl, whisk together powdered sugar and 1 tablespoon fresh lemon juice. Add more lemon juice, one teaspoon at a time, until you reach the desired glaze consistency. Drizzle this glaze over the cooled bars.
- Storage: Cover the bars and refrigerate any leftovers to keep them fresh.
Notes
- Make sure the butter is cold for the crumble topping to ensure a flaky texture.
- If fresh blueberries are not available, frozen blueberries can be used, but thaw and drain excess liquid to prevent sogginess.
- For a more intense lemon flavor, add additional lemon zest to the filling or glaze to taste.
- Bars can be stored covered in the refrigerator for up to 5 days.
- Allow bars to cool completely before adding the glaze to prevent it from melting.
