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Blueberry Crumb Bars Browned Butter Blondie

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  • Author: Margaret Holloway
  • Prep Time: 25 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 16 servings
  • Category: Desserts

Description

Nutty aroma from browned butter mingles with sweet, tart blueberries nestled beneath cinnamon-speckled crumbs. Bite through a tender blondie layer to juicy berry surprises and a buttery crunch that keeps you reaching for more.

Ingredients

  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups fresh blueberries
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 3/4 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter

Instructions

  1. Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a light-colored saucepan, melt 1 cup unsalted butter over medium heat, swirling until it turns golden brown and gives off a nutty aroma, then remove from heat and let cool slightly.
  3. In a mixing bowl, whisk browned butter with 1 cup light brown sugar and 1/2 cup granulated sugar until smooth, then add eggs one at a time, whisking after each, and stir in vanilla.
  4. Fold 2 cups flour and 1/2 teaspoon salt into the batter until just combined, then press evenly into the prepared pan.
  5. In a separate bowl, toss 2 cups blueberries with 1/4 cup granulated sugar, 2 tablespoons cornstarch, and 1 tablespoon lemon juice; spread the blueberry mixture over the blondie layer.
  6. For the crumb topping, combine 3/4 cup flour, 1/4 cup light brown sugar, 1/4 cup granulated sugar, and 1 teaspoon cinnamon, then cut in 1/2 cup cold butter with a pastry cutter or fork until crumbs form; sprinkle evenly over the blueberries.
  7. Bake for 40–45 minutes or until the top is golden and the filling is bubbly; cool completely in the pan on a wire rack, then lift out and cut into bars.

Notes

  • You can use frozen blueberries; no need to thaw before tossing with sugar and cornstarch.
  • Adding a teaspoon of lemon zest to the blueberry filling brightens the flavor.
  • Store bars in an airtight container at room temperature for up to 3 days.
  • Rewarm individual bars briefly in a low oven to refresh the crumb texture.

Find it online: https://simplegout.com/blueberry-crumb-bars-browned-butter-blondie/