My mom bought a huge amount of cheap fresh blueberries in the summer and froze them all. They were still waiting in the fridge for me to be used in some kind of baked good, when I decided to make these delicious fruity crumb bars.

Recipe from Smitten Kitchen.

The blueberries can easily be replaced with other fruit. Just make sure the fruit doesn’t contain too much liquid.

Next time I’ll bake them 10-15 minutes longer and use some extra lemon zest.

I’ve used frozen blueberries, but I’ve let them thaw on a sheet of kitchen paper and let it absorb any excess moisture.

1 cup sugar
1 tsp baking powder
3 cups flour
1 cup/225 g cold butter
1 egg
1/4 tsp salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup sugar
4 tsp cornstarch

Preheat the oven to 375˚F/190˚C. Grease a 9×13 inch/23×33 cm pan or line it with baking paper.

In a medium bowl, stir together 1 cup sugar, 1 tsp baking powder, 3 cups flour, salt and the lemon zest. Use two knives or a pastry cutter to mix in the egg and the butter. The dough will be crumbly. Pat half of the dough into the pan.

Mix the lemon juice, 1/2 cup sugar and the cornstarch in a medium bowl. Add the blueberries and stir gently. Divide the blueberries evenly over the dough in the pan and crumble the remaining dough over the fruit.

Bake the fruit crumble for 45 minutes or until the top is golden brown.

Take the pan out of the oven and leave to cool completely before cutting. These bars can be stored best in the fridge.

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