Blueberry Crumble Bars

This year school starts a week earlier than normal in our county. Next Monday, to be exact: August 19. Does that seem early to you? It did to us. I remember when I was a kid, back in 1980-something, school started after Labor Day, not a couple weeks before.

Summer seemed endless and we spent several weeks of August at my grandparents’ shore house in Connecticut, with plenty of room to spare before school began.

This early start may be crappy from a kid’s perspective, but as a full-time working mom I really don’t feel the difference. Being a working mom can sometimes be a juggle, especially when I try to fit things in like the PTA, or volunteering, or even surprise birthday lunches at the school.

Having said that, there are some requests that come my way that feel right at home. Some might say they’re right up my alley, even if I’ll never be a “room mom.” I’m not sure I’d be cut out to be a room mom anyway (but don’t tell my elementary-schooler that).

The PTA put on a back-to-school breakfast for the teachers today. The theme was “Coffee Shop,” which meant bakery goods galore! Even if I’m not much of a baker, I can whip up some goodies on command — heck, I even enjoy the opportunity.

Thinking through what I already had at the house (this mom didn’t have time to stop at the store on the way home from work), I wanted something that would make use of the pint of fresh blueberries sitting in my crisper drawer.

And then I remembered it. The recipe I pinned recently that SCREAMED blueberry goodness. Bright purple against a buttery crumble, begging to be baked and devoured.

That, my friends, was the treat I had to make — with a few adjustments and a twist of lime.

Blueberry Crumble Bars

These bars are simple. There are only a few ingredients, many of which are probably sitting right inside your pantry.

If you don’t have fresh blueberries, try frozen. Or, skip the blueberries and use raspberries, blackberries, strawberries or even peaches. Better yet, try a combo!

First you start out by mixing flour, salt, and baking powder together in a mixing bowl. Then cut pieces of cold butter and one egg into it with a pastry cutter/dough blender (I find a combo of my hands and a fork work well, too, but if you have the tool use it).

You’re not looking for a super fine crumble … just a rough one. And it’s okay if you still have pieces of butter that are rather large.

I’m pretty lazy and got bored with cutting it in … and it turned out fine.

Half of this mixture gets pressed into the bottom of a greased eight-inch square glass baking dish to make a simple crust. Just use your fingers.

The blueberries get coated in a mixture of lime juice, sugar and cornstarch. I know most people use lemon (and I like that too), but lime and blueberry is exquisite!

Pour the blueberries and all the juices evenly right over top of the crust layer.

Then crumble the rest of the flour mixture on the blueberries — they should almost be covered.

The bars get baked at 375°F until they’re golden brown, about forty-five minutes.

Then, and this is really important, you must let them cool completely before attempting to cut them. In fact, let them cool to room temp, then throw them in the fridge for a couple of hours (or overnight), and THEN cut them into bars.

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