Blueberry Cookie Crumble Bars
Delicious fruit with crumbled topping on a shortbread crust.
Ingredients
Shortbread Crust
- 2½ cups flour
- 1 cup sugar
- 1 tsp baking powder
- 1 cup butter, softened
- 1 egg
Blueberry Filling
- 4 cups fresh or frozen blueberries
- ⅓ cup flour
- ½ cup sugar
- 1 tbsp lemon zest
Cookie Crumble Topping
- ⅓ reserved shortbread dough
- ¼ cup brown sugar
Instructions
- Heat oven to 375°.
- Whisk dry ingredients together, then cut the butter in with a fork. Whisk up the egg and add to the mixture.
- Reserve 1/3 of the crust mixture. Press 2/3 of the crust mixture into a 9" x 13" baking pan. Bake 10 minutes.
- While the crust is baking, mix the brown sugar into the reserved crust.
- Stir together all the ingredients for the blueberry filling.
- Pour blueberry filling onto partially baked crust.
- Drop the cookie crumble topping onto blueberry layer with a tablespoon.
- Bake another 25 to 35 minutes.