The Last of the Blueberries of Summer

I scrambled to get the last blueberries of summer. I bought a two pound box. It was enough to make a a couple of totally yummy blueberry recipes. I got the first recipe from and tweaked it a bit. Blueberry-Lemon Crumb Bars. They were like a crumble and a bar……together. The reason I don’t have a picture, is because the grandsons, along with their cousin, uncles, and grandfathers, consumed, no, they inhaled the Blueberry Crumble Bars. The only evidence that the dessert even existed was the dirty baking dish. Then, I made our standard favorite, Sunday morning blueberry muffins. It is my standard blueberry muffin recipe. Inspired by Ms. Crocker, it too has had a few tweaks by yours truly to make it mine. That left a couple of handfuls of berries for the freezer, to add to muffins later this Fall. There is no way they can last longer than early Fall!

Here are the recipes:

Blueberry Crumble Bar, adapted from Blueberry-Lemon Crumb Bars on


2 cups unbleached all purpose flour, sifted
5 Tablespoons granulated sugar
zest of one good size lemon
1/4 teaspoon salt
1/2 cup butter,chilled and diced
1 egg
1 teaspoon vanilla

Grease or spray a 9 X 9 baking dish.(The original recipe called for a 9 X 13 pan, but I liked more blueberries and crust per bite) Use whatever you want. Preheat oven to 400 degrees.

Make the crust: In a medium bowl, stir together the flour, sugar, lemon zest, and salt. Cut in the butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.

Hint: I like to take the zest and mix it in the sugar with my fingers before adding to the flour. You don’t have to do this, but I think it releases more of the flavor and incorporates the lemon throughout the recipe better. I do this with any recipe calling for zest and sugar.

Bake for 12 to 15 minutes until golden. Remove from oven and set aside to cool slightly.


2 cups of fresh blueberries
1/2 cup granulated sugar
juice of one lemon
2 Tablespoons unbleached all purpose flour

In another medium bowl, combine the berries, sugar, lemon juice, and flour. Stir just until well coated. Pour over the somewhat cooled crust.


5 Tablespoons butter, softened
1/2 cup packed brown sugar
3/4 cup all purpose flour
1/2 teaspoon cinnamon

In yet another bowl, cream the butter and brown sugar until smooth. Mix in the flour and cinnamon so that the mixture is crumbly. Sprinkle over the blueberry layer.

Time to bake, finally! Bake for 20 to 25 minutes until browned. Cool all the way before cutting into bars. Serve with vanilla ice cream or whipped cream, you didn’t think I’d say to serve it plain, did you? I’m always in search of another whipped cream delivery system.

Really Good Blueberry Muffins

Preheat oven to 400 degrees. In a medium bowl sift the following:

1 1/2 cups unbleached all purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt

In a 2 cup measuring cup (less dirty dishes) or a small bowl:

1/2 cup milk
1/4 cup oil
1 egg
zest of one lemon
1 teaspoon vanilla

Stir to mix well, then pour into the bowl with the dry mixture. Mix just until moistened. It will be lumpy. DO NOT OVER MIX OR MIX UNTIL SMOOTH.

About 1 cup of fresh blueberries (do not mix with the batter, it makes a totally yucky color)

Fill muffin cups 1/4 full with batter, using a cookie scoop and then drop in about 6-8 blueberries. Then fill the rest of the way to 3/4 full and top with a few more blueberries, pushing some of them deep. Bake for 20-25 minutes. Remove immediately from the muffin pan. Let cool a bit before serving.

Makes 6 large muffins.

Note: Right when they come out of the oven, I like to top each muffin with a bit of melted butter and then sprinkle with granulated sugar.


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