Blueberry Crumble Bars

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0% would make this recipe again

Submitted by Andree Richardson, Vancouver (BC)

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Ingredients

1/3 cup margarine non-hydrogenated , melted 3.2 oz
1/2 cup brown sugar, packed 3.5 oz
1 cup white flour (all purpose) 4.6 oz
1/3 cup margarine non-hydrogenated 2.7 oz
1 cup icing/confectioners' sugar 4.6 oz
2 eggs size large
1/2 tsp vanilla extract 0.1 fl.oz
1/4 cup yogurt, plain, less than 1% M.F. 2.4 oz
2 1/2 tbsp lemon, for juice and zest 1 lemon
1 cup blueberries, fresh or frozen 4.6 oz
3/4 cup white flour (all purpose) 3.5 oz
1/2 tsp baking powder 0.1 oz

Method

  1. Preheat oven to 350° F. Line an 8" square baking pan with parchment paper leaving a slight overhang on the sides. Grease lightly, flour and tap out any excess flour. If blueberries are frozen, thaw.
  2. Crumble: In a medium size bowl, add melted margarine and brown sugar. Beat until combined. Add flour and mix until it forms a crumb. Let cool in refrigerator until ready to use.
  3. In a large bowl, using an electric mixer, beat margarine, sugar and vanilla until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in yogurt, lemon juice and zest.
  4. In a small bowl, mix together flour and baking powder; add to wet ingredients and stir just to combine. Do not over mix. Spread batter evenly in baking pan. Sprinkle with blueberries and then topping.
  5. Bake 40 minutes until golden and cooked throughout. Cool in pan, then remove by using sides of parchment paper. Cut into 16 squares.

Observations

Store in airtight container up to 3 days.

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Halal | Kosher | Vegetarian

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