Food photographs at this time of year are full of delicious ways to cook with the bounty of berries that summer provides. Particularly around the Fourth of July in America, my Instagram filled up with patriotically red strawberry galettes, blackberry pies and big sheet cakes with perfect berry specimens carefully arranged on top to depict the stars and stripes. Whilst these always look gorgeous, berries in my kitchen rarely last long enough to cook with. A punnet of strawberries on the counter will slowly be depleted throughout the day as I snack on a few every time I happen to walk past. Any stragglers at the end of the day simply get tipped into a bowl and smothered with cream to be eaten as dessert. Bowls of cherries disappear even faster, leaving just a tell-tale pile of stalks where they once were.
Blueberries, however, might be my one exception. Cheap enough that it doesn’t feel like sacrilege to bake with them, and not quite as sweetly addictive to eat by the greedy handful as the others, I knew that they were worth baking with. Plus these bars only need one simple punnet of blueberries as opposed to kilos of hulled and de-stemmed fruit, making this finger-staining recipe infinitely worth it.
Blueberry Crumble Bars
- 150g plain flour
- 75g caster sugar
- 125g cold butter, cubed
- 200g blueberries
Preheat the oven to 180’C. Line a 20cm square baking tray.
Mix the flour and caster sugar together in a medium bowl. Add the cubed butter. Rub together until it is the texture of fine breadcrumbs, then keep going for a few more minutes until it begins to come together in larger clumps.
Take 2/3 of this mixture and press into the base of the lined tin to form a shortbread. Scatter over the blueberries. Finally, sprinkle the remaining 1/3 of crumble mixture over the top.
Bake for 15-20minutes, until golden and crisp. Slice into squares.