Blueberry Lemon Crumble Bars - buttery, fruity, and bursting with citrus flavor!

Ingredients:

For the Crust and Crumble Topping:

2 ½ cups all-purpose flour

1 cup granulated sugar

½ teaspoon salt

1 teaspoon lemon zest

1 cup unsalted butter, cold and cubed

1 teaspoon vanilla extract

For the Blueberry Filling:

3 cups fresh or frozen blueberries

½ cup granulated sugar

2 tablespoons cornstarch

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

½ teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish. Line it with parchment paper for easy removal.

2. In a large mixing bowl, whisk together the flour, sugar, salt, and lemon zest.

3. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs. Stir in vanilla extract.

4. Press half of the crumb mixture firmly into the bottom of the prepared baking dish to form the crust. 5. Set the remaining mixture aside for the topping.

   In a medium saucepan, combine blueberries, sugar, cornstarch, lemon juice, and lemon zest. Cook over medium heat, stirring often, until the mixture thickens, about 5 minutes. Remove from heat and stir in vanilla extract.

5. Spread the blueberry filling evenly over the crust.

   Sprinkle the remaining crumb mixture over the top, leaving some larger chunks for texture.

6. Bake for 40-45 minutes, or until the top is golden brown and the filling is bubbling.

7. Let the bars cool completely before cutting into squares.

Decoration Tips:

Dust the bars with powdered sugar for an elegant, bakery-style finish.

Garnish with fresh blueberries and a few curls of lemon zest to enhance the vibrant colors.

Serve on a white or pastel-colored plate to contrast the rich blueberry filling.

If serving at an event, stack bars slightly offset on a platter for a more inviting presentation.

Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent touch.

Happy Baking