Name: Blueberry Streusel Bars
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 9 bar cookies
Cuisine: British
Ingredients: 65 g digestive biscuits; 225 g all-purpose flour; 225 g unsalted butter; 100 g granulated sugar; 150 g frozen blueberries; 2 tbsp brown sugar

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For a bite of pure bliss, sink your teeth into delicious blueberry streusel bars. Layers of crumbly streusel and sweet blueberry filling add up to a scrumptious bar cookie. The steps are incredibly simple, making it an easy-enough bake to get your kids involved. The secret to this recipe is to use frozen, unthawed fruits otherwise the bottom of the bars may become soggy. I also added a few crumbled digestive biscuits to the bottom layer to get a nice, perfectly baked crust. You can season the dough with a dash of cinnamon, vanilla extract or lemon zest, but I prefer the warm and rich taste of pure butter streusel. Irena and I love to pick blueberry and winberries in July and August, and we freeze batch after batch to enjoy them throughout autumn and winter. So, every time I bake these blueberry streusel bars we’re reminded of summer and the wonderful time we had harvesting the berries. Enjoy!

Cyna xo

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Do you enjoy baking – and let’s be real eating – muffins and cupcakes as much as we do? Then also check out these cupcake and muffins recipes! From chocolate to caramel and fruits, we have a treat for every taste:

Blueberry Streusel Bars

Prep Time: 20 min

Baking Time: 30 – 35 min

Yields: 9 bar cookies

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Instead of blueberries, you can also prepare the squares with frozen raspberries, blackberries, or quartered cherries.

Ingredients

65 g (2/3 cup) digestive biscuits or graham crackers, crumbled
225 g (1 2/3 cups) all-purpose flour
225 g (1 cup / 2 sticks) cold unsalted butter, cut into cubes
100 g (1/2 cup) caster (granulated) sugar
150 g (1 cup) frozen blueberries or winberries
2 tbsp brown sugar
icing (confectioners’/powdered) sugar for dusting

Instructions

1) Prep work

Preheat the oven to 180°C (350°F / gas mark 4). Line a 20 cm x 20 cm (8 in x 8 in) square baking tin (pan) with aluminium foil, allowing the foil to overhang on two sides of the tin (pan). Spray lightly with baking spray or grease with butter.

2) Mix the streusel

Sift the flour into a large mixing bowl. Add the butter cubes and granulated sugar. Using your fingertips, work the ingredients to form large crumbs. Transfer half of the streusel into a separate bowl and set aside. Knead the crushed digestive biscuits or graham crackers into the other half of the crumbs.

3) Layer the streusel and blueberries

Press the biscuit-crumble mixture into the bottom of the prepared baking tin (pan). Then add the frozen blueberries in a single layer and sprinkle with the brown sugar. Top with the streusel previously set aside.

4) Bake the blueberry streusel bars

Bake for 30 to 35 minutes, until the streusel look golden brown. Place on a baking rack to cool for 30 minutes.

5) Cut into squares

Use the overhanging foil as handles to lift the blueberry streusel bars out of the baking tin (pan). Place on a cutting board and slice into 9 squares. If desired dust with icing (confectioners’/powdered) sugar. Consume within 3 days and store in the fridge.