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This morning I work up to no water pressure or hot water. It’s 2:30 PM on a Sunday and I still haven’t showered. But I’m trying not to make a legit Lazy Sunday so I made these blueberry lemon crumb bars. Last night I made a big batch of blueberry lemon chia jam.
My freezer is hitting its capacity so I tried to empty it out by making jam with the 200 pounds of blueberries I’ve been hoarding in there. The jam is paleo and vegan-friendly and you don’t need pectin! Plus, it makes me feel like a good parent when I give my kid a peanut butter and jelly sandwich for lunch. Chia seeds = healthy, right?
After making all that jam I got nervous that I wouldn’t eat it all so I made these bars with some of it! The dough is super simple and easy to put together. Next time I make these I think I might add some cardamom or cinnamon to the dough. I think a little spice makes everything just a little nicer! 🙂
Also, do NOT skip out on the lemon zest on top of the bars. It’s makes such a big difference in flavor! The bars came out super yummy, and I’ll be eating them for breakfast throughout the week! I might even take some extras to work for my co-workers!
Blueberry Lemon Crumb Bars
Ingredients
Blueberry Lemon Chia Jam
- 5 cups of frozen of fresh blueberries
- juice and zest of 1 lemon
- 1/4 cup maple syrup
- 1/3 cup chia seeds
Blueberry Lemon Crumb Bars
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, cold and cubed
- 1 egg, beaten
- 4 cups blueberry lemon chia jam
- 1/2 cup powdered sugar
- 2 tsp lemon juice
- 1 tbsp lemon zest
Instructions
Blueberry Lemon Chia Jam
- Add blueberries to a large saucepan over medium heat. Stir continuously and cook for 5 minutes until the blueberries start bursting open. Add maple syrup, lemon juice, lemon zest and chia seeds. Stir and cook for 15 minutes. The jam will get thicker as you cook the liquid down! Pour into a large bowl and set aside to cool.
Blueberry Lemon Crumb Bars
- Preheat oven to 350 F and grease a 9 x 13 pan.
- Add granulated sugar, brown sugar, all purpose flour, baking powder and salt into a large bowl and whisk until well combined. Add in cold, cubed butter, and use a pastry cutter or your hands to rub the butter into the dry ingredients until you have a sandy texture. Add in the beaten egg and use your hands to bring the dough together. It will be dry but will hand if you squeeze it in your fist.
- Pour half of the dough into the 9x 13 pan and press down into an even layer. Spread the blueberry lemon chia jam on top of the base into a even layer. Then take the remaining dough and crumble it on top of the jam.
- Bake for 40-50 minutes until the top just starts browning. Cool in the pan for 1 hours.
- Make the icing by mixing the powdered sugar and lemon juice into a small bowl. Add more lemon juice if it’s dry. Drizzle the lemon icing on top of the bars and sprinkle the lemon zest. Let the icing dry before cutting. Store in an airtight container for 3-4 days.
