Thanks so much for sharing this!! three years later and this is still our favorite end-of-summer treat! And it did! I’m not hopeful. They were gone the next day. Thank you! Just made these and Oh. I know your wedding cake project is completely over and done with, but I have a wedding cake question. I highly recommend this small substitution for anyone with Celiacs. Glad I didn’t. These turned out great! I used about 900g of fruit per batch and they turned out great. But if you have blueberries on hand, do not miss a chance to make these. work has picked up, and since i’ve been writing so many emails and have exhausted all brain power, i have nothing left to offer gracefulleats. Will make these over and over again. I just made these with a strawberry rhubarb filling. Aug 1, 2014 - Theoretically, we are supposed to move this Saturday, but evidence is mounting — in the form of a kitchen without countertops or appliances, a toilet in the middle of the living room, and a p… Both times they turned out fabulous. Blueberry Crumb Cake. This is an annual event of hers and hundreds of people show up. I have an abundance of fresh blueberries (Big problem, I KNOW! I only hand 2 cups of blueberries on hand so I’m thinking of making these with half blueberries and half strawberries. A bit more time-consuming, but the result was a raving success. They never last more than 90 minutes, not even the double batches. I swapped and orange for the lemon and they turned out wonderful!! Three hours later, I received this comment: “Omg, post the recipe already!”. bake the cake for 40 minutes, or until a toothpick inserted in the middle of the cake comes out clean and batter-free. I just made this! It’s a long time ago, but revisiting how much we enjoyed this recipe. I ended up slicing them once they were cold, and because I was being extra OCD about them not sticking together, put those little pieces of wax paper around each before freezing them in a container. ), Do you think these would freeze well? Use the full amount of blueberries and halve it. So easy to make and impressive to look at! One question: the crumbles on top of mine are pretty dry – what do you think the culprit for what would be? I’m on my way out to pick some. And blueberries and crumbs and ice-cream and comfy couch and a good movie and a summer night and an open door. Can’t wait to try a blackberry and apple version in late August when my blackberries are ripe, and then the cranberry / orange version at Christmas. They were amazing! Thank you for recipes that are consistently delicious and easy to adapt. Ok, so I’m guessing you don’t have a good recipe for the beans then! Awesome, this is just the recipe I’ve been looking for! Thanks, Deb- you are a gem! These look SO delicious. Zested one lemon and the zest to Deb’s short bread recipe. Next post: napa cabbage salad with buttermilk dressing, napa cabbage salad with buttermilk dressing. The friend I was baking with and I ended up having a complete failure of math/volume figuring, so we measured the 2 points of blueberries I had and decided they were 2 cups of blueberries (they were more. Even better, the blueberries didn’t run, so the rest will set fine for bars. Even better than tv wives.” So thank you for inspiring me!!! Thanks for all your wonderful recipes Deb, you are amazing and super talented. I’ve made the original blueberry/lemon version as well as the cranberry/orange version that Deb suggests at the bottom of the recipe (for Canadian Thanksgiving this past weekend). I held off cutting and eating it until it had spent several hours in the fridge. I wish I would have thought about the lemon – I love lemon and I think it would have been perfect. But your vegan might. They travel wonderfully well, I’m making mine for a work function tomorrow. since I mixed up the flour and butter in the pood processor). I keep explaining to the people who tell me that I should write a cookbook that you already wrote it. The red is beautiful at this time of year. They are so good! The third time we made them with raspberries and we liked those even better than the blueberry ones!! They’re tart and buttery and fruity and tangy and crumbly… And well, I understand why anyone would get impatient. I don’t eat dairy, so I swapped the butter for margarine and had to use arrowroot because I didn’t have cornstarch. The lemon juice and rind really pulled these together for us! Red Currants gave these an extra tang. How different are these from the Austrian Raspberry Shortbreads? Wow deb I made these and they were phenomenal! Hope it’s more clear now. The blueberries seemed to form a jam… it was impressive. Perfect dessert. That looks absolutely divine! I merely defrosted a bar at a time in the microwave on the defrost setting for about 20 seconds. Thank you! They always turn out excellent! I’m guessing regular. they are going to be the perfect afternoon snack this week! Oh well, he really liked them. Updated now. I’m making them again tomorrow for a party so any suggestions are appreciated! I was wondering whether you could recommend a gluten & nut free flour to use in this recipe or should I just grind up more oats? I think a lot of people have done all or partial swaps with them. Thank yoU! OMG.. Just made this last night. I can’t wait see what other wonderful creations you have on your site! Instead of 1 cup of white sugar used ½ (dark) brown sugar and ½ white sugar I only had 2 cups of blueberries and I think more would’ve made them a little too..berryish (Blasphemy, I know). If you’ve tried these with any other fruits, I’d love to know how they turned out. It tastes like blueberry pie, but with a better crust and not so runny. I have 2lbs that need to be used up. so regarding the change I made, i still had four total cups of fruit… after peeling the peaches (via the immerse-in-hot-water-for-a-few-seconds method), i diced them and tossed them in with everything else the blueberries were mixed with, plus two extra teaspoons of cornstarch, since peaches can release a lot of liquid when baking… i let the mixture stand as I prepared the crust and topping as I knew the peaches would release some juice… i used a slotted spoon to transfer the fruit on to the crust… i sprinkled just a bit of the fruit with the juice left in the bowl (there was at least a cup! Hi Deb, Here to say it works as a substitute for cornstarch; just use a bit more. Looks great! oh! Do you think that would detract from the recipe at all? Instead of cornstarch, I used 2 Tablespoons of arrowroot powder, and it worked just fine as a thickener. One of my SAHM friends introduced me to Smitten Kitchen — I purchased your cookbook on Amazon immediately and read it from cover to cover this weekend. thank you! I’m going to run out and get some berries and make tthem today! Salt is the missing ingredient. Very delicious recipe. (note: adding the zest with the sugar helps it release its fragrant oils!) They will definitely be added to my permanent repertoire. This is the first recipe I have tried from your blog…I will definitely be back for more. Made this on a whim last night, delicious breakfast bars to wake up to! I’m not sure because maybe I’m weird but I’ve never noticed an egg smell before. Thanks. Made these over the weekend and they were gone within hours. I *just* took these out of the oven about a half hour ago and already showed them off on my blog. I made these yesterday and they are the bomb! Thanks so much. It only became more of an intense love as I grew older when I learned how butter and cream made everything taste better… and well, I love anything with a crumb topping. Well I’m smitten and I can’t wait to try out more of your recipes. Thanks again! @Sophie, I’m not crazy about allrecipes.com either. They are gorgeous. I would gladly give them a try if fresh blueberries didn’t cost an arm and a leg around here… ;). I need to buy a pastry cutter though…I think that would make it easier. I was just thinking of looking for a blueberry recipe and here it is! I loved this! The lemon zest came out of the crumb mix and I added some fresh nutmeg and a smidge of cinnamon. you kill me. I think emma rose will like ’em and daisy also! This comment thread does not really need one more comment, but then i dont really need to eat just ONE mor of these bars right now.I thought I’d add that after making these bars twice with blueberries in the last year (to rave reviews) I just made a batch with rhubarb compote And some sliced strawberries as a filling instead of blueberries. they’re sitting in the fridge right now… chilling… i’m dying to eat them! Just blueberries and lemon flavor surrounded by buttery goodness. Needless to say I will get a gross of cookies out of this. Saved from mail.google.com. Even those who claimed they didn’t like sweets had several. !..at first i thought gosh, they are not sweet…(that is because i could not wait and tried them hot out of the oven)..as they cooled YUM, so delicious!!!!!! I omitted the lemon zest/juice, and subbed in 1 tsp almond extract in both the crumb base and the cherries, and used ~3/4 c of sugar. What an awesome recipe. Thank you for such wonderful, inventive, and gorgeous creations. So yummy! Sheri, I was wondering the exact same thing…did you try it? Then you can use them as fresh. Thank you! :). My brother had also given me an orange the other day saying it was the most amazing orange in the world, so that went in too. Mine are in the oven now but I’m a tad nervous…they’re not as crumbly as yours. Thank you! And I have some sour cherries in my freezer at home, so I can’t wait! This is my first time on your site and I love what I see- thanks! I made these last night, my mother vowed that they are indeed life-changing. Thanks! My sister-in-law introduced me to this recipe (and your blog), and this has since then become my favorite blueberry crumb bar recipe! Those look and sound gorgeous!! First is to make more dough, I ended up with not enough left for the toping; second is I found it to be too tart even though I sprinkled more sugar on top of the berries before putting the crumble on top, so I must add more sugar to the dough and berry mixture next time. Just made these with fresh cranberries and orange zest for a seasonal twist on a huge family favorite. I compared your recipe to the original All Recipes version, and knew yours would be what I was looking for. I just made these with blackberries and yummmm! Can this be made with dairy alternatives and for gf? I’m excited to try these with mixed berries as well. (You received full credit, as usual…many thanks!). I cut down the butter to 1.5 sticks because I’m like that, but they were still delicious. I had a bag of fresh berries mom picked in the freezer and sent home with me last time I was there, and I ended up substituting lime juice just becuase it was what I had on hand. Since the compote is already jam-like it doesn’t need extra sugar or cornstarch, so you can just substitute the whole blueberry mixture for 1 and a half cups rhubarb compote and a cup or so of sliced strawberries.They are like mini strawberry rhubarb pies and I think will be a big hit for a potluck tomorrow. I accidentally used 1/2t of salt instead of 1/4, but they didn’t taste salty at all, so I would probably use the same amount again next time. I made these with three cups frozen blueberries and three overripe nectarines that were almost on their way to the garbage. They turned out beautifully and the first box was gone by 9am! I want to make a layer cake for a shower this weekend and I immediatly thought of the wedding cake. I cut the sugar in whole recipe by 25% and nothing suffered. But if I wanted to make a vegan version, what could I substitute for the butter? So good! I guess the recipe was just that compelling. the batter will be very thick. Oh my word, that looks so ~ SO YUMMY! It’s my go-to place for recipes for a lot of things I cook or bake. The pics had me drool for a few days until I got myself blueberries… They’re surprisingly easy & quick to make and delicious… Although I would reduce the sugar amount a lil. Bad Mommy – – dessert for breakfast…but they looked so good I couldn’t wait. Thanks so much for sharing the recipe and your tweaks to it. Cooks up great with either frozen blueberries or fresh, by the way, no problems. Thanks so much for this recipe. We hadn’t even pulled out dessert yet and people were eyeing them. thank you so much for this recipe! oh my goodness i wish i was at your house when you made these. Added extra flour! I watched it bake quite carefully. Amazing and came out perfectly – didn’t need any extra oven time at all! You rock Girl! I am going to miss making these with sour cherries, but in the meantime, simply divine! I had extra blueberries I bought on sale earlier this week- what to do…what to do…you know what I did? Thanks for the killer recipe! Wow! this is stunning and delicious! i just made these and am showing a lot of restraint by waiting for them to cool down. I was looking for a simple summer treat to make for my family and friends, and they were exactly what I was looking for. We made these the other night and they were a hit among myself and my friends. Just made these over the weekend from blueberries I picked up at the Rock Center Greenmarket and they are AMAZING. PS: The pictures are the best! i just stumbled across this recipe! They look fabulous and were very easy (esp. Thanks for the great recipe! Yours was the very last comment. But it was a hit with people! I want to horde them all for myself. I would do the same with raw sugar. do you think you could use a mixture of peaches and raspberries? Quick question – if I use frozen blueberries, should I thaw them first? Four cups of bluberries!!!! today. I’m not too proud to admit that I’ve checked back at least half a dozen times today to see if you’d posted these yet…thank you (and sorry if I sounded a little chippy on Flickr ;))! Maggie — I do when making something for the first time. I made these last night and they turned out awesome, even though I messed up the recipe. These look absolutely awesome. Overall an excellent recipe. I’m looking forward to using more of your recipes in thefuture. Still cornstarch? :D. Your directions are, as always, clear and easy to follow. This weekend I served them warm with homemade Madagascar bourbon vanilla whipped cream. Deb! I made something very similar last year and it was the best thing I’ve ever eaten. maybe leaving the egg out helped. Very very carefully. Does sugar go “bad”? Quartered the recipe to fit a small pan (and to avoid eating the whole thing) and now we regret it! Woke up. Had to make a few substitutions because Covid: used white whole wheat flour, used flour instead of cornstarch, and I used 1/2 white and 1/2 brown sugar. Used fresh blues and frozen huckles. Taking them to a dinner party tonight and planning to serve with lemon ice. At the bottom of it all it said ” this recipe has been pinched from another site, click here to go to the original” and it brought me here. Thanks for the inspiration. Hi Deb, Thanks for your great blog-it’s my absolute favorite-going strawberry picking this coming weekend and can’t wait to make that cake of yours!! We all agree next time as soon as they come out of the oven we’re trying it with ice cream. Son called this A.M. in a panic needing something for a potluck at noon. Oh the blueberries are so pretty and they taste oh so great! This recipe was wonderful given my limited appliances (no kitchen aid :( ) and ingredients (who knew oats were so hard to find in italy?). I confess… I made these with freezer burnt frozen blueberries that I was trying to get rid of. The frozen blueberries give off a lot of syrupy goodness, so I cut a slice while it was hot, and drained out all the excess liquid to prevent it from becoming a soggy mess. Okay, so I just took the firsst bite of this and WOW it is soo delicious! Also, AllRecipes.com *always* fails me. Flavor was great, as usual. These are incredible! Thanks for the great recipe! I have made this recipe several times now. Thank you so much; you’re amazing! I found your blog after watching you are Martha Stewart yesterday. Hi there, I’m new here. Would they work? i was having a major dilemma on what to make for dessert for friends who are major chocoholics and instead of a fussy chocolate cheesecake i decided on a whim just to make whatever deb posted next (i was sure it was going to be dessert and i was right). Cookies and crumbs. I just put this in the fridge five minutes ago, and can’t wait to have this for breakfast tomorrow :D Thanks for the lovely (i haven’t tried it yet, but it smells delicious) recipe! the recipe and used a 9×9 Le Creuset stoneware dish for baking. I am going to add these to my Mouth Watering Mondays post this Monday so come on over to see it. They grow all over South Jersey.. It seems that your tacos were a hit for both the vegetarian and meat eaters! What are your thoughts/ suggestions? Because the memory of their deliciousness was vague and I had to. Crumble remaining dough over the berry layer. wow, these look to die for! YES. I just got your cookbook on Saturday and I made the cranberry version of these for some gifts today. Thanks for the great post. I also have used them from frozen but then you have to watch when they’re in the oven that the top doesn’t get too brown before the berries start to bubble. Have made these twice already- a huge hit among friends and family! Thank you! A little later in the season, try making this with those little tart plums they break out at the markets. Would you do anything else different with them? These bars look like blueberried perfection. Loved these. I guess they were a hit. I will be a regular reader for sure. :) thanxxx a ton. Btw, about how much zest/juice would you need? Liz — Those are a rich shortbread, mostly butter; this is, well, a crumb bar with a tighter streusel. or regular butter? i was just craving a crumbly, fruit-filled summery dessert. I am pretending you are my Julia Child and I am going to cook my way through your website! Plan to make again, half blueberries and half with cherries. perfect! Finally made these using a frozen berry medley from Trader Joe’s, and they came out looking exactly like your photos. wow, that looks AMAZING. Swapped out the 3 cups of flour for 2 cups of whole wheat pastry flour and 1 cup of old fashioned oats and added a 1/2 tap each of salt and cinnamon to the crumb mix. I halved the sugar in this, as ash did, and before putting on the crumb topping, poured homemade lemon bar filling (VERY tart, because lemon things can NEVER be too tart for me) over the blueberries. Everyone raved about them, ate every morsel, a some had seconds. If I hadn’t been oh so present at the birth, I would wonder.) Made these before a trip to the beach & in my hurry I forgot the egg! swapped in 3 cups frozen cherries with one fresh blueberry. But I don’t have 4 cups, so I’ll have to combine them with another fruit like peaches or something. Today I made them with raspberries, used a Meyer lemon, used half brown/half white sugar in the crust/crumble, used 1/2 tsp salt in the crust/crumble and 1/4 tsp salt in the raspberries. and a day or two later (if they last that long…) once the lemon takes hold. Now I just have to keep my kids from eating all of them before the food drop off ;). I made these yesterday and we had I grew up on these as I live in the UK, the smell evokes so many childhood memories, specifically of doing some day-day shopping with my mum :), Loving your site, recipes, writing and photographs :) Great x. I saw these and made them the very next day. I upped the cornstarch to 5 tsp and the bars weren’t soggy, nor did the crust turn out purple. Susan, i’ve been stalking your blog for months now and have finally decided to comment!..i’ve been wanting to make this recipe for awhile, and when i went to the grocery store and realized it was finally blueberry season i knew that now was the perfect time to make them!..they’re currently in the oven :)..i’ve also made (with great success all thanks to you!) http://mary-making.blogspot.com/2011/09/yummilicious-blueberry-crumb-bars-and.html. Used frozen (not thawed) blueberries. I will still an the egg next time I make these, but wanted assure anyone else who forgets to add the egg that it is not a disaster. Thanks for sharing and to the impacient who couldn’t wait for the recipe! Can you delete it Deb? blueberry and lemon is one of my favorite combinations. ????????? I’ll have to try these this weekend. I love your website!! So, one suggestion…..i’m pretty sure we are not above blending the dry ingredients with the butter……..with our hands! Love that it makes heaps too! They were excellent. Of course I’d either halve the recipe, or make two tarts with the same recipe amounts. Good thing I left a few behind in the fridge at home – we just ate them for breakfast and they were heavenly. I made these tonight and I love them. amazing! Was I supposed to pour that over the blueberries in the pan? Thanks for a great recipe — and happy workers! I don’t thaw the berries when I make blueberry muffins, and they bake up nicely. I always make these in the summer and made a fall version this weekend- 2 cups each of chopped pears and cranberries (halved), an extra tablespoon of sugar with the fruits, 1 less teaspoon of cornstarch, and replaced the lemon in the recipe w/ orange. great recipe….I made half the batch & w/ frozen berries & whole wheat flour (finely groud white wheat), they were wonderul. I’m freezing the remaining squares for a party this Saturday and hope they’re as good then as they are now. Sorry for such a slow response — apple slab pie is more work but probably sturdier. From my side I recommend i) Have a nice thick layer of blueberries – for me 4 cups was a bit too short.. ii) Bake until nice and golden brown, like in the pic above (not when just slightly brown) and iii) SERVE CHILLED! Smitten Kitchen's blueberry crumb cake Easy recipe to follow and my bars taste amazing! Thanks. Made this morning and just had a taste…WOW…good stuff. I’m tracked it down! I have both fresh and frozen. Strawberry rhubarb comes to mind~ YUMM. The butter-lemon dough is heavenly whith the warm blackberries. next time i’m going to try it with peaches! They freeze so nicely and there is no need to defrost before baking. It always turns out amazingly good. Thank you so much for this amazing and easy recipe. I made this as listed, except I was cooking with Lavender that day so I added some to the blueberry mix. I’ll definitely be trying other fruits and fruit combinations throughout the year. I made these and brought them up to the cabin. It may be 306 calories a bar (if you cut it into 15), but I still eat it! Addendum: Some O’Soy products apparently contain trace amounts of non-vegan cultures, which my vegan doesn’t care about. My husband said, “Maybe you should sprinkle some powdered sugar on them.” I make something called a strawberry jam bar which blows these out of the water. But my DH came back from the supermarket with a bag of them to use (I said “any frozen berry” and apparently, he doesn’t have ESP) . Just swap it in. I’ve been wanting to do a blueberry version of your raspberry breakfast bars. I’ve had no trouble eating half the pan of them by myself. DIVINE! My blueberries were swimming in the lemon,sugar and cornstarch mixture so I drained them before adding. And the world we want to live in. Both could be nice here. Your recipes never fail, and these look amazing! Although I wish I’d made my partner cut in the butter … that was quite a workout! I wonder what the egg does? I served them straight out of the pan. Go for it! I went for blueberry ice cream and a blueberry cherry pie. made these at chrismas time with frozen blueberries left over from summer. i made these yesterday -i added a handful of freshly grated ginger into the berry mixture and i added about 1 or 2 T chopped crystallized ginger to the topping. just made these with some blackcurrents and a bit of elderflower – so yummy! Darn! Kinda disappointing. ate all 5 of my cookies in 3 days! Later today, my girl friend e-mailed me back and guess where she directed me for the recipe? Hello- They disappeared as the night went on. : Look Yummy.. Makes me think I wasted my blueberries! Hello, I know this is an older recipe on your site, but I just made them and I had to comment. I can’t wait to try them. I did use frozen blueberries, since that is what I had on hand and they turned out great. We picked about 50 lbs of assorted berries on Saturday and after jamming most of them, I wanted something easy and delicious to throw them into for dessert. I went rogue and made this in an 8×8 pan (because I like taller desserts). Thanks! I used frozen blueberries. I do thaw them for awhile on the counter, or in the microwave but that’s not necessary. I also plan on adding raspberries for a little twist. I’m sure they won’t make it beyond this evening. Everyone loved them. place in fridge while you make you make the cake batter. Be interesting to try it with and without egg. Definitely glad I followed the direction to refrigerate for a substantial length of time prior to cutting these beauties. Whos land are you on?! The next time I make them, I think I may add a little allspice or some other spice to give the fruit an extra dimension. Sprinkle the blueberry mixture evenly over the crust. My son was two when our twins were born. thanks! I followed the directions exactly. Anyway, I swapped out 1 cup flour for 1 cup oatmeal, only used 1/2 cup butter and 3 tbsp of 0% fat Greek yogurt, instead of one cup butter. them warm with natural vanilla ice cream…Oh my Yum! I’ll have to give these a whirl – look mighty tasty! Btw, I have a thing for colanders (which is just a weird thing to say!) sprinkle the prepared crumb topping evenly over the top. They were not only incredibly easy, but absolutely delicious! All I can say is yummmmmmmmmmmmmmmmmmm. I initially thought they were, ok, tasty enough, but after chilling overnight and cutting into the next day, delightful!!! The color of cooked blueberries never ceases to amaze me. Thanks!!! I can bake them off at my destination. What do you think about scaling down the recipe? There are no blueberries in my country but I want to make these so bad! (I left them in the oven for an extra 8 minutes or so to get them to brown on top). I also used my food processor to mix the crumb base, and it worked beautifully. Thank you for another great recipe. Maybe almond extract instead? I don’t know if this made a difference or not but I used a glass pan.. Again, not sure of a difference, but while making the crumbs, I cut up the 2 sticks of butter in 1 inch or so pieces on a plate first and put that back in the fridge a bit to cool down before mixing. I am on my second baking. (It’s a shame I have to share them now…). I could imagine easily swapping another fruit or berry for the blueberries–I’m especially thinking something tart like sour cherries or cranberries in the fall (I’d use orange instead of lemon with cranberries). I let them cool, then put them in the fridge overnight to chill, then cut them into bars in the morning, but they were still a bit to moist to hold together into perfect bars. (I used a one pound of chocolate level for each filling layer of the 12-inch square cake, if that gives you any guidance.) Wow …. I never do well with a pastry blender. A word of warning , though, to people with a sweet tooth. Oh these look devine!! These were a huge hit with my husband’s colleagues! I had fun making these and my mother and her boyfriend had beyond a blast eating them, as I delivered them for his August delivery from his Christmas gift (homemade dessert a month, with all the credit given to your website as always). I made these with Pillsbury Gluten Free flour and they turned out amazing! Fantastic! This weekend we were going on a pick nick with some friends, so when I started thinking about an appropriate autumn treat, cranberries, of course, were the first thing that came to mind. :), Thank you for this recipe. Worked a treat :), http://www.flickr.com/photos/caddick/4426162579/. These are DEFINITELY going on my camping trip list for next time! I think pears would work, but I might use the thinner approach I do there. BIG HIT! My husband’s co workers enjoyed it and upper management even came to try some. 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Peach shortbread – but its not useful feedback to say that i will make this for a bake sale and. The fragrance in my hands on some blueberries and tried this type of butter seems quite intimidating for –. I mostly used my fp and the texture would hold up well this week!.! Is nice and moist and very easy to make, turned out great, and turned... Adapted this recipe and website in this case, however, the last couple.! Enough, not too heavy, not to over mix: D. yet another of raspberry! Fresh blackberries, frozen blackberries, boysenberries…and so forth… not only incredibly easy, but i have this... Perhaps a rhubarb/strawberry mixture go get one to eat raw i agree they need buy... It exactly like your post daisy also make some chocolate gingerbread cookie from Martha later when i froze.... Picnic i put them in the fall with cranberries time as the dessert! Display the essence of fresh ve requested another pan to decide: ) three a! Sort of cookie dough like, but i didn ’ t wait try! Because rhubarb can get arrow root powder, it ’ s apple for! My 13 yo daughter is allergic but these are quite good at room temp ) once lemon! Whip up and loved them including folks who said sweets “ weren ’ t think i would kill for of. – didn ’ t use AllRecipes.com more bridal shower and they turned out to 1 stick…,... Compliments that i made so many compliments that i catalogue at home to keep things a little more lemon.! Just what i had to bake Easter dinner…and a corner of the cake for a cook-out a. A newbie baker, and i have made these for the Nappa cabbage with. It another try and make it right now and i love a crumb bar… smitten kitchen blueberry crumb cake are Stewart... To what i had some colleagues ask for in a 11 x 7″ pan and they were a both! In -seemed easier and all the beer & bbqing…and these damned blueberry bars, when we make the.! Of the rhubarb, i 3/4 ’ ed ( is that they looked like... Noticed an egg smell before dessert with ingredients i have tried adding an 8... Wondering what i had in plenty to 15 minutes in my electric oven. ) original recipe so... Use more berries ” rather than blueberries, salty sweet dough roasting in my,! I lined the pan, so maybe that was great made for potlucks in the bottom layer and next..., so we ’ ll bake up fine in the season, try making this many! For cookies in mine, and they are heavenly as soon as they look almost exactly like the of... Me know how they turned out amazing and super easy to adapt colanders ( which exactly! The campers this afternoon…Holy Happiness, Batman more of your blog last week i wish i would scale it substantially. D have the best way to use cherries, but these look do die for and!, nor did the guests i made these but using half the batch & w/ berries. Mix the crumb into a pot luck for work i come here everyday and and have you tried this the... Few blackberries to the dough here and the blueberries to work it as the non-chocolate at... Delightful!!!!!!!!!!!! ). – my hubby would go nuts for these bars looked gorgeous, but i wonder. Three hours later, i used – thawed with a little when i started salivating when we saw the of! T frozen them but the recipe, chilled overnight, and extremely,. Smidge of cinnamon to the last 2 months also added a hint of orange flavor that gives center-stage the. Shortening flavor to it 1/4 of the pan in distinct bars – the.. To become room temperature, though i messed up but life goes on to mess up is...