It seems like I find my favorite baking recipes from Smitten Kitchen. There’s her Apple and Cheddar Scones, for one . . . and when it’s warm outside and blueberries are in season, I turn to her recipe for Blueberry Crumb Bars. Of course, I always call them Blueberry Lemon Crumb Bars because the shot of lemon flavor is one of my favorite things about them (and because I mis-remember them that way).
A few things I like a lot about these bars:
- They’re easy to make
- It’s not a big deal to double the recipe and make enough for a crowd
- They taste better the day after they’re made, making them perfect for preparing ahead of time.
I don’t change anything from Smitten Kitchen’s recipe, so please click here to check it out.
Here’s how the process looked for me: