This irresistible recipe for vintage blueberry crumble squares features vibrant blueberries and zesty lemon zest, which bursts with the freshness of ripe berries. The recipe’s simplicity reminds us of a simpler time when homemade treats were crafted with care and wholesome ingredients. These vintage lemon blueberry crumble squares are the perfect summer dessert for the whole family.
As mentioned, I grew up using the “eyeball method” when baking, just like our old Grannies. This means a regular small dinnerware spoon and a soup spoon are used when measuring tsp and Tbsp. So long as you make sure the dry ingredients you measure, like baking soda, salt, and baking powder, aren’t rounded in the spoon, you will do fine.
If you’re not confident in measuring using the eyeball method, which incidentally cuts down on dirty dishes, then use a set of measuring spoons. The point is to ensure that whichever way you measure it is equal and proportional for proper baking chemistry to work its magic.
Creating vintage recipes from scratch illustrates how brilliant bakers were when they used what they had to optimize flavor.
NOTE: If you’re new to baking, you may see the terms bars and squares used interchangeably. Why? What’s the difference? Shape. That’s right, it boils down to shape. You can easily cut these beautiful squares into skinnier bars if you prefer.
If you love summer berries, be sure to try our mini cinnamon steamed apple and blackberry dumplings as we head into fall!
Why You Will Love This Recipe.
Ease of Preparation: This recipe is straightforward, uses simple ingredients, and doesn’t require complex techniques. With clear instructions and simple steps, it’s perfect for both beginner and experienced bakers.
Delicious Flavor Combination: Tangy lemon zest and sweet blueberries create a delightful flavor in every bite.
Versatility: These crumble squares are versatile and can be enjoyed as a dessert, snack, or breakfast treat. Serve these tasty squares warm with a scoop of vanilla ice cream, or enjoy cold with coffee or tea. Plus, they can easily be customized by swapping the blueberries for other fruits like raspberries or blackberries, allowing endless variations to suit personal preferences.
Let’s Start Making These Blueberry Lemon Bars.
Creating vintage recipes from scratch illustrates how brilliant bakers used what they had to optimize flavor. In this recipe, we are using a teaspoon of lemon zest to complement sweet, juicy blueberries.
To create this great recipe for vintage lemon blueberry crumble squares, combine the shortening with 3/4 cup of white sugar in a medium bowl. Once combined, add the vanilla and egg to the mixture and beat until light and fluffy.
Next, add the dry ingredients to the bowl and mix well. Slowly add the milk while mixing until all the ingredients are thoroughly combined.
Now, divide the batter in half. Take one half and spread it evenly in a prepared 9″ square pan, ensuring it’s flat. You can use the back of a lifter dipped in flour to smooth out the batter without sticking.
In another mixing bowl, combine the remaining sugar with the blueberries. Add the grated lemon peel or zest to the blueberry and sugar mixture and mix well to incorporate the flavors. Spread the blueberry mixture evenly over the base of the squares in an eight-by-eight baking pan.
Then, use the remaining batter to sprinkle over the blueberries. Use your fingers to evenly distribute the remaining crumble, like a streusel topping.
Bake the lemon blueberry crumb bars in an eight-by-eight-prepared pan in a moderate oven of 350 degrees Fahrenheit until they are done (approximately 30 minutes). You’ll know they’re ready when the top turns golden brown. Once baked, allow the squares to cool completely in the pan. Once cooled, you can cut them into squares. Being cooled ensures they hold their shape and makes for easier serving.
Cooking with sugar and fruit can be messy, so use a non-stick pan for baking these blueberry crumble squares. The juicy berries are coated with white sugar, so we’re essentially making a jam in the center of the squares, which, as you know, can become a nightmare to clean up later.
Tips: You can use frozen, but for best results you must drain them first so you don’t have too much juice, making your cake base soggy.
After creating these squares, we all agreed they would be great served warm with a scoop of ice cream after a summer dinner.
Let the lemon blueberry crumble bars cool thoroughly before cutting them into squares to avoid messing with the hot filling. These blueberry crumble squares taste sweet of summer and can be served warm or cold!
We hope you try these at least once so you can enjoy this classic blueberry dessert square recipe. Let us know in the comments below if you made them!
Ingredients:
Shortening: This provides a tender and flaky texture to the crumble base and topping, creating that classic, melt-in-your-mouth feel.
White Sugar: Balances the tartness of the blueberries while also helping to thicken the sauce surrounding them. It also aids in creating a sweet layer for the base and the crumble.
Vanilla: This extract adds a warm, sweet aroma and depth of flavor, enhancing both the crumble squares and the base.
Egg: Acts as a binder while adding richness and structure to the squares.
Flour: This gives the bars their necessary structure and body, forming the base of the square and the crumble topping.
Baking Powder: Aids in the crumble topping, rising slightly while baking.
Salt: A little salt balances the sweetness and enhances all the other flavors.
Milk: This is added to the crumble for the base and topping, giving it the needed moisture to make a soft, buttery mixture.
Fresh Blueberries: This juicy fruit provides bursts of sweet, slightly tart flavor that refreshingly contrasts the rich crumble.
Lemon Zest: Complements the fresh berries and brightens the overall flavor of the squares.
Substitutions And Add-Ins For The Blueberry Lemon Crumble Bars
Shortening: Unsalted butter can be used instead of shortening to add a rich, buttery flavor and a slightly denser texture to the crumble. Alternatively, lower-cost margarine will also work.
White Sugar: Brown sugar can replace white sugar to give a more profound, caramel-like flavor and a moister crumb.
Vanilla Extract: You can omit the vanilla, but it will alter the flavor of your crumble slightly. If you wish, you can replace it with lemon emulsion for a more intense lemon flavor.
Egg: This can be replaced with a quality egg replacer.
Flour: To get the same vintage-style square, it’s important to use white flour for this recipe. Altering the flour will significantly impact the resulting dessert.
Baking Powder: It is best to stay the same in the recipe for a good result.
Salt: Instead of table salt, Sea salt or kosher salt can be used, offering a slightly different flavor profile.
Milk: Non-dairy milk, such as almond or oat, can replace regular milk as a dairy-free option while adding moisture.
Fresh Blueberries: Frozen blueberries can be used in place of fresh blueberries. Ensure they are thoroughly thawed and drained to avoid excess moisture. Or, if you find you have a bunch of raspberries, strawberries, or other tasty summer fruit, you can replace the fruit layer with a different berry. YUM!
Lemon Zest: This is the rind of the lemon grated up for a deeper flavor, as the rind has the oil of the fruit. You can omit the lemon altogether if you have a citrus allergy. Use fresh lemons for the best zest, and be sure to wash the rind well before grating to remove unwanted chemicals.
To be more elaborate, make a lemon glaze using fresh lemon juice and icing sugar mixed together. Drizzle it over the top of the bars for a sweet after-dinner treat.
Expert Tips, Serving And Storing Suggestions For The Lemon Blueberry Squares.
Tip #1: Choose Ripe Blueberries: For the best flavor and texture, opt for ripe, juicy blueberries. Look for berries that are plump, firm, and deep blue in color, avoiding any that are soft or shriveled. Ripe blueberries will provide the perfect burst of sweetness and freshness in every bite.
Tip #2: Zest Carefully: When zesting the lemon, only grate the outer, bright part of the peel, avoiding the bitter white pith underneath. Use a fine grater or zester to achieve small, delicate strands of zest, infusing the crumble squares with a vibrant citrus flavor without overwhelming them.
Tip #3: Let Them Cool Completely: After baking, allow the crumble squares to cool completely in the pan before cutting them into squares. This will help them set and firm up, making them easier to slice and ensuring they hold their shape beautifully. Additionally, cooling allows the flavors to meld and develop fully.
Serve these delectable fruit bars on a platter, allowing guests to admire the golden brown crumble topping contrasting with the vibrant blueberry layer. Pair each square with whipped cream or a scoop of vanilla ice cream for an extra indulgent touch, enhancing the luscious flavors and textures. Whether enjoyed as a dessert or a sweet afternoon treat, these squares will surely be a hit at any gathering, bringing joy with every golden-brown bite.
To preserve their freshness, store leftovers covered at room temperature for up to 3 days. For extended storage, wrap individual squares tightly in plastic and aluminum foil before freezing. This helps prevent freezer burn and moisture loss, ensuring that the squares maintain their freshness and flavor during freezing. When ready to enjoy, thaw the squares in the fridge overnight or reheat them for a warm treat.
Get ready to bake up some nostalgia with these lemon blueberry crumble squares! Whip them up for your next family gathering or cozy weekend treat. Try them out, and let us know what you think in the comments below!
Vintage Blueberry Crumble Squares
Equipment
- 2 bowls
- 1 tsp
- 1 Tbsp
- 1 Fork Use a fork to mix if you don't have a stand or hand mixer. A forks tines naturally blend ingredients as you work.
- 1 9" Square baking pan
Ingredients
- 1/3 cup shortening Any vegetable oil is suitable for use in a cake recipe unless otherwise noted. NOT Olive oil.
- 1 cup white sugar
- 1 tsp vanilla
- 1 egg unbeaten
- 2 cups flour
- 2.5 tsp baking powder
- 1/4 tsp salt
- 2/3 cup milk
- 1.5 cup fresh blueberries
- 1 tsp grated lemon rind
Instructions
- Cream together the shortening with 3/4 cup of white sugar.
- Add the vanilla and egg and beat until light and fluffy.
- Add your dry ingredients to the bowl.
- Add milk slowly while mixing it altogether.
- Divide batter in half.
- Using a prepared 9" square pan put half the batter in the bottom and make sure it's flat. You can use the back of a lifter that's dipped in light flour to do so. The flour on the lifter will keep it from sticking to the batter.
- In the other mixing bowl add the remaining sugar to blueberries.
- Add the grated lemon peel or zest to the blueberry and sugar and mix well.
- Spread blueberry mix over the base of the squares.
- Use the remaining batter to sprinkle the top of the blueberries.
- Bake in moderate oven until done. It will be a light brown on top when done.
- Let cool completely in the pan before cutting into squares.