Blueberries are just so wonderful. They’re chock full of antioxidants, healthy & my daughter can eat a pint a day if we let her. I especially love baking with blueberries. In the summer, my Grandma & I baked dozens upon dozens of blueberry muffins & I loved every second of it.
What’s your favorite thing to bake with blueberries?
Introduction to Grandbaby Cakes
Honestly, I cannot remember how I stumbled upon Jocelyn Delk Adams aka Grandbaby Cakes, but I sure am glad I found her. Grandbaby Cake’s Red Velvet Cake recipe is my favorite red velvet cake of all time.This is a big deal as I am a certified red velvet cake connoisseur.
Jocelyn’s recipes are tried & true. They each have that Southern Flair that Jessica & I love & are relatively easy to make. Also, every recipe is delicious. Last year, I had a ton of blueberries & gave this recipe a try. We fell hard for it & it’s remained a staple in our home.
Let’s Get Baking! – Grandbaby Cakes Blueberry Crumble Bars Recipe
Start with your butter. There is something about cutting cold butter into little tiny cubes & mixing it with dry ingredients that I just love.
Seriously, it’s therapeutic for me. Squeezing the cold butter with the flour, sugar, baking powder & salt into small pebbles is so repetitive & calming.
Let’s just take a moment to appreciate these fresh picked blueberries. Have you ever picked blueberries? If so, then you know that it’s hard work. It takes a lot of work to fill a bowl, but it is so worth it.
Now we’ve got our lime juice & the fresh blueberries mixed with the sugar, cinnamon, vanilla & a bit more flour. This always reminds me of wet sand. Be careful with your blueberries here, my friends. They melt enough in the oven, so try to keep them intact during this stage.
We push half of the crust into the bottom of the baking dish & top it with the blueberry mixture. Now is when I get excited. I love sprinkling the remaining crust on the top. This is also my favorite part to have the kids come in & help.
Nice job, kids. This baby is ready to hit the oven.
Oh, look at that beauty. This Grandbaby Cakes Blueberry Crumble Bars Recipe needs to cool a bit before cutting. This will help ensure you’ve got some nice, sturdy bars. If you don’t care about that, then feel free to dig in!
Behold the leaning tower of Blueberry Bars as coined by Jessica.
Now, you’ve worked hard on these bars, so please take a second to yourself & enjoy! You will love the buttery crust and the chewy crumble topping, but the sweet blueberries are the stars of the show.
BLUEBERRY CRUMBLE BARS
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- pinch of salt
- 10 tablespoons unsalted butter, cold and cut into cubes
- 1 large egg yolk
- 1 tablespoon cold water
For the Blueberry Filling:
- 2 cups fresh blueberries
- 2 tablespoons lime juice
- 2 tablespoons all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Preheat the oven to 375 degrees F. Prepare a 8×8-inch baking pan with the non-stick coating of your choice.
- For the crumble and crust, whisk together flour, sugar, baking powder and salt.
- Next, cut in the cold butter using two forks or a pastry cutter then slowly mix in the egg yolk and cold water. Don’t worry if the dough seems really crumbly. It should be!
- Next take half of the crumble mixture and press into the prepared pan. The rest should be saved for the top of the bars.
- Stir together blueberries, lime juice, flour, sugar, cinnamon and vanilla until combined.
- To assemble, evenly add blueberry filling to top of crust.
- Next sprinkle the remaining crumble over the top of the blueberry filling.
- Bake for 30-38 minutes or until golden brown and set.
- Cool bars to room temperature then cut and serve.
Jocelyn Delk Adams is the founder, author, national television personality and brand ambassador behind the award winning cookbook Grandbaby Cakes and the food website Grandbaby-Cakes.com, which gives her family’s, particularly her grandmother’s, cherished generational recipes her modern spin while preserving the most important ingredient- tradition. Jocelyn is a TODAY Show Tastemaker and a cast member one of the Cooking Channel’s longest running most popular shows, “Unique Sweets” . In addition to being a regular on the TODAY Show, she has been featured on The Rachael Ray Show, Food Network’s The Kitchen, The Cooking Channel, ABC World News Now, Hallmark Channel, Better Homes and Gardens, O (The Oprah) Magazine, The Thanksgiving Day Parade on CBS, Essence Magazine, Bon Appetit, Southern Living Magazine, and The New York Times Online . She also recently gave a TED Talk in 2017 about Brand Authenticity. Jocelyn has been a brand ambassador/writer for top brands such as Coca-Cola, Pillsbury, Yoplait, McCormick, Safest Choice Eggs, KitchenAid, White Lily and many more.
Jocelyn’s first cookbook Grandbaby Cakes was released in September 2015 and was featured as a top fall cookbook by People Magazine, Vanity Fair, Yahoo! and Epicurious. It also won the Gourmand World Award 2016 for Best Blogger Cookbook USA and was nominated for an NAACP Image Award 2016- Outstanding Literary Instructional Work. She is the founder of A Charitable Confection, an anti-violence dessert fundraiser featuring the top bakeries in Chicago. Jocelyn hopes Grandbaby Cakes will continue to deliver inspired recipes shaped by the past but reinvented for the present which will encourage new generations of dessert enthusiasts to learn how to bake and create new family memories for years to come.
Grandbaby Cakes Blueberry Crumble Bars Recipe