Lemon Blueberry Cracker Crumble Bars

Crust & Crumble

• 3 cups all-purpose flour
  
  
• 1 cup granulated sugar
  
  
• 1 teaspoon baking powder
  
  
• ½ teaspoon fine sea salt
  
  
• 2 teaspoons lemon zest
  
  
• 1 cup unsalted butter, cold and cut into pieces
  
  
• 1 large egg
  
  
• 1 teaspoon pure vanilla extract
  
  

Blueberry Filling

• 4 cups fresh or frozen blueberries
  
  
• ½ cup granulated sugar
  
  
• 1 tablespoon cornstarch

1. Prep the pan
   Preheat oven to 375°F. Lightly grease a 9×13-inch baking pan and line with parchment paper, leaving an overhang for easy removal.
   
   
2. Make the crumble dough
   In a food processor, pulse together flour, sugar, baking powder, salt, and lemon zest until combined. Add cold butter and pulse 10–12 times until the mixture resembles coarse crumbs with pea-sized pieces of butter.
   
   
3. Add wet ingredients
   In a small bowl, whisk together egg and vanilla. With the food processor running, slowly stream in the egg mixture until just combined. The dough will look crumbly but should hold when pressed.
   
   
4. Form the base
   Press just over half of the dough evenly into the prepared pan to form the crust layer. Bake for 10 minutes until lightly set and just starting to turn golden at the edges.
   
   
5. Prepare filling
   In a bowl, mix blueberries, sugar, and cornstarch until evenly coated.
   
   
6. Assemble
   Spread blueberry mixture evenly over the pre-baked crust. Sprinkle remaining crumble dough over the top, squeezing some pieces together for larger crumble clusters.
   
   
7. Bake
   Bake for 35–40 minutes, until the topping is golden and the blueberry filling is bubbling at the edges.
   
   
8. Cool & serve
   Allow to cool completely in the pan before slicing into bars.
   
   

Serving Tip

Serve chilled or at room temperature for clean slices. Perfect for brunch spreads, spring gatherings, or a simple make-ahead dessert.