Ingredients
Scale
For the Crust and Topping:
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1½ cups all-purpose flour
- Pinch of salt (optional but enhances flavor)
For the Creamy Filling:
- 1 large egg
- Heaping ½ cup plain or vanilla Greek yogurt (can substitute with sour cream)
- ⅓ cup granulated sugar
- 1½ teaspoons vanilla extract
- 2 teaspoons all-purpose flour
For the Blueberry Layer:
- 2 cups fresh blueberries (or frozen, if out of season)
- 2 teaspoons all-purpose flour
- ½ teaspoon lemon juice (optional, for added brightness)
Preparation Steps Before Baking:
- Preheat your oven to 350°F (175°C)
- Line an 8×8-inch baking pan with aluminum foil or parchment paper for easy removal
- Spray the lining with non-stick cooking spray to prevent sticking
Instructions
1. Make the Crust and Topping:
- In a large bowl, combine the melted butter, granulated sugar, and light brown sugar.
- Stir in the flour and optional salt until a soft dough forms.
- Set aside about ¾ cup of this mixture for the topping.
- Press the remaining dough firmly and evenly into the bottom of the prepared baking pan to form the crust.
2. Bake the Crust:
- Place the crust in the preheated oven.
- Bake for about 10 minutes, or until it’s just set and starting to turn golden at the edges.
- Remove from the oven and allow it to cool slightly while you prepare the filling.
3. Make the Creamy Filling:
- In a medium bowl, whisk together the egg, Greek yogurt, sugar, vanilla extract, and flour until smooth.
- Pour this mixture over the pre-baked crust and spread evenly using a spatula or the back of a spoon.
4. Prepare the Blueberry Layer:
- In another bowl, gently toss the blueberries with flour and optional lemon juice.
- Distribute the berry mixture evenly over the creamy filling layer.
5. Add the Crumble Topping:
- Take the reserved ¾ cup of dough and crumble it evenly over the top of the blueberries.
6. Bake the Bars:
- Bake the assembled bars for about 55–65 minutes.
- The top should be lightly golden and the center set.
- Check doneness by lightly shaking the pan—if the center jiggles only slightly, it’s done.
7. Cool and Chill:
- Allow the bars to cool at room temperature for at least an hour.
- Transfer to the refrigerator to chill for at least 2 hours, or until fully set for cleaner slicing.
8. Slice and Serve:
- Use the foil or parchment to lift the bars from the pan.
- Place on a cutting board and slice into squares or rectangles, depending on your preference.
Notes
- Don’t skip lining the pan – This makes it much easier to lift and slice the bars cleanly.
- Use cold butter for crumble texture – If you prefer more defined crumbles on top, use cold butter and mix with your fingers or a pastry cutter.
- Frozen blueberries work well – No need to thaw; just toss them in flour before layering. This helps absorb excess moisture and prevents sogginess.
- Adjust sweetness – If your blueberries are especially tart, consider increasing the sugar slightly in the filling or adding a sprinkle over the top before baking.
- Chilling is key – These bars are softer at room temperature and firmer when chilled. Chill for clean cuts and better texture.
- Optional zest – Add a teaspoon of lemon zest to the filling for extra brightness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes