Blueberry Crumb Bars

On most mornings, I drink my healthy smoothie but sometimes I just want something sweet that resembles a muffin. That’s how I came up with these crumb bars. They’re maybe more like a dessert but sufficient enough for breakfast, in my opinion. They have a great spice blend with a hint of cardamom. I really like this spice. I’m not a huge fan of Indian food but this spice which is prevalent in Indian cooking is one of my favorites. I love to combine it, when fitting, in my baked goods. Give it a chance and I promise you’ll fall in love too 🙂

Print Recipe

Blueberry Crumb Bars

Prep Time

15 minutes

Cook Time

40 minutes

Servings

Ingredients

• ½ cup white sugar
• 1 teaspoon baking powder
• 1 ½ cups all purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon cardamom
• ⅛ teaspoon nutmeg
• ¼ teaspoon salt
• zest of one lemon
• 1 teaspoon vanilla
• ¼ cup sugar
• 2 teaspoon cornstarch
• 12 ounces blueberries

Prep Time 15 minutes Cook Time 40 minutes Servings Ingredients ½ cup white sugar 1 teaspoon baking powder 1 ½ cups all purpose flour 1 teaspoon cinnamon 1 teaspoon cardamom ⅛ teaspoon nutmeg ¼ teaspoon salt zest of one lemon 1 teaspoon vanilla ¼ cup sugar 2 teaspoon cornstarch 12 ounces blueberries

Instructions

1. Combine ½ c sugar, baking powder, flour, cinnamon, cardamom, nutmeg, and salt. Mix with whisk. Add lemon zest, juice, vanilla, egg, and mix. Once combined, butter with flour mixture with hands until combined. You can use a standing mixer or pastry cutter to get the texture faster. It will be grainy and not full combined.
2. In a separate bowl, mix ¼ c sugar and cornstarch. Add blueberries and mix to cover.
3. In a 13x9 pyrex, cover with cooking spray then add half of the flour mixture and press down. After, add the blueberries and spread evenly. Spread the rest of the flour mixture on top of the blueberries. Bake at 350 convection for about 40 minutes. Let cool before you cut.