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Close-up of blueberry lemon crumble squares with golden crust and vibrant berries.

Blueberry Lemon Crumble Bars

Amber Bondar
These blueberry lemon crumble bars feature a soft base, jammy blueberry filling, and golden crumb topping with a hint of lemon. Made with simple ingredients, this vintage-style recipe is easy to prepare and works with fresh or frozen blueberries.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine Canadian
Servings 6 servings
Calories 409 kcal

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 lrg 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.
    1/3 cup shortening, 1 cup white sugar
  • Add the vanilla and egg and beat until light and fluffy.
    1 tsp vanilla, 1 lrg Egg
  • Add your dry ingredients to the bowl.
    2 cups flour, 2.5 tsp baking powder, 1/4 tsp salt
  • Add milk slowly while mixing it altogether.
    2/3 cup milk
  • 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.
    1.5 cup fresh blueberries, 1 tsp grated lemon rind, 1 cup white sugar
  • Add the grated lemon peel or zest to the blueberry and sugar and mix well.
    1 tsp grated lemon rind
  • 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.

Notes

Notes

  • Fresh blueberries hold their shape better during baking, but frozen blueberries can be used when they're out of season.
  • Allow the bars to cool completely before slicing so the blueberry filling has time to set.
  • A 9-inch square pan produces thinner bars, while an 8-inch pan creates thicker dessert squares and may require a few extra minutes of baking.
  • These bars travel well for potlucks, picnics, and bake sales once they're fully cooled.

Nutrition

Calories: 409kcalCarbohydrates: 73gProtein: 2gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 2gCholesterol: 3mgSodium: 287mgPotassium: 80mgFiber: 2gSugar: 40gVitamin A: 64IUVitamin C: 6mgCalcium: 195mgIron: 3mg
Keyword blueberry, squares
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