IB results just came out on Monday, and I hope that everyone is satisfied with what they got! And even if you aren’t, just remember that a score doesn’t define you, and you are so much more than a number on a sheet of paper. Ahead of you lie an infinite number of possibilities, the next adventure is about to begin! Look forward to that.
And if you need some cheering up (or in need of a celebratory treat), well, you can start by making some of these blueberry crumb bars. Their bright colours will certainly be sufficient to brighten up anyone’s day!
For me, these bars weren’t a celebratory treat or a pick-me-up-treat. Instead, they were a rather spontaneous decision made by my best friend and baking buddy, Edlyn and I! We are both avid followers of the #feedfeed and #bakebake community, and constantly ready for the next big adventure (or rather, the next great bake). I’m so glad to have found her in sec 2 back in our sailor doll days, and that her second home is just up the hill from my home.
This was my first time making these bars in years, so I was really excited to bake them again! Blueberries are one of my favourite fruits, and I love the crumble in this recipe – especially when the top gets all brown and crisp in the oven. The recipe comes from one of my favourite baking blogs of all time, smitten kitchen! Her photos are beautiful and her recipes are pretty easy to follow. Just like this one!
Here are some pictures of the process!
And now for the recipe!
Blueberry Crumb Bars
Recipe from here
- 200g white sugar (I cut this down to 150g)
- 1 teaspoon baking powder
- 375g all-purpose flour
- 1 egg
- 1/4 teaspoon salt (you can leave this out if you use salted butter)
- 225g unsalted butter
- zest and juice of one lemon
- 4 cups blueberries (smitten kitchen uses fresh blueberries but i use frozen ones, and they work perfectly fine for me)
- 150g white sugar
- 4 teaspoons cornstarch
- Preheat, preheat, preheat! your oven to 190 degrees celcius, and grease your 9-by-13-inch pan with butter. Prepare your ingredients!
- For the crumble: Stir the 200g of sugar, 375g flour and baking powder together, followed by the salt and lemon zest. Use a fork to blend the butter and egg into the dry ingredients. Prepare yourself for a workout – my arm was tired, and I only had to do half the work! Pat half of the dough into the base of the pan, and bake for about 10 minutes.
- For the blueberry layer: Mix the 150g of sugar, cornstarch and lemon juice together before mixing in the blueberries, gently. [Note: the original recipe calls for 4 cups of blueberries but as I only had 3 cups on hand, I used 3 and it seemed to be enough!] You can do this while the base layer is baking. The colours are beautiful!
- Assembly: Layer the blueberries over the base layer, and crumble the remaining dough over it. Bake it in the oven for about 45 minutes or until the top browns (it browned in exactly 45 minutes for us)! Clean up and/or watch the latest episode of Masterchef Junior. No prizes for guessing which we did.
- Take it out of the oven and let it cool completely before cutting it. This is really important because if you don’t, your crumble will literally crumble.