Blueberry Crumble Bars

I had a bag of frozen wild blueberries on hand and found this recipe that was super quick and easy. Made these for my coworkers and I think they turned out pretty good! You can use standard blueberries, but the wild ones are more petite and possibly sweeter. Recipe off tastykitchen.com

Blueberry Crumble Bars

• FOR THE FILLING:
• 3 cups Fresh Blueberries
• ⅓ cups Granulated Sugar
• 3 Tablespoons Brown Sugar
• 3 teaspoons Cornstarch
• 1 teaspoon Ground Ginger
• 1 Tablespoon Lemon Juice
• _____
• FOR THE CRUST:
• 1 cup Unsalted Butter
• ⅓ cups Brown Sugar
• 1 teaspoon Vanilla Extract
• 2 cups Flour
• 2 Tablespoons Cornstarch
• 1 teaspoon Kosher Salt

Preheat the oven to 350 degrees and grease a 9×9″ baking dish. To make the filling, crush the blueberries and then pour them into a medium bowl. In a small bowl, mix together the sugars, cornstarch, and ginger. Stir the sugar mixture and lemon juice into the blueberries.

To make the crust, in a medium bowl, cream together the butter, brown sugar, and vanilla. In another medium bowl, whisk together the flour, cornstarch, and salt. Add the dry ingredients into the wet ingredients half at a time until crumbly. Press 2/3 of the dough into the pan, reserving the remaining third. Bake the crust about 10 minutes or until very lightly browned.

Pour the blueberry filling onto the hot crust, and then sprinkle the remaining dough over the top. Bake 20-25 minutes or until the crumb topping turns golden brown. Cool before serving.