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
More delicious baking recipes
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:
- Yummilicious Chocolate Cupcakes
- Scrumptious Red Velvet Cupcakes
- Blackberry Yogurt Cakes
- Movie Night Muffins
- Jenny’s Pumpkin Bat Cupcakes
- Cranberry Pistachio Muffins & DIY Cake Mix
- Very Vanilla Cupcakes
- Butterfly Cupcakes
- Laurice’s Blueberry Muffins
- Kate’s Chocolate Chip Muffins
- Chocolate Mousse Tart
- Lemon Elderflower Cake
Blueberry Streusel Bars
Prep Time: 20 min
Baking Time: 30 – 35 min
Yields: 9 bar cookies
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.
DID YOU MAKE THIS RECIPE?
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DID YOU MAKE THIS RECIPE?
Tag @chcottage on Pinterest and Instagram and hashtag it #chcottage
And can’t get enough of blueberry and streusel? Then try the delectable blueberry streusel muffins from our friend Laurice of Laurice’s Kitchen.
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Country Hill Cottage
