Blueberry Crumb Bars
- 6 tablespoons unsalted butter melted, and
- 1/2 cup packed light-brown sugar
- 1/4 tsp salt
- 1 cup flour
- 1/2 cup coconut oil {room temp}
- 3/4 cups all-purpose flour (spooned and leveled)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 2 large eggs
- 1 1/2 cups blueberries
Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper.
Make topping first: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Place topping in the freezer until ready to use. {This helps the crumb topping retain it’s “crumb” shape.}
Wash blueberries and set them on a paper towel to dry.
In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat coconut oil, confectioners’ sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture.
Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares. Serve with whipped cream or vanilla ice cream on top.
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