I never thought I'd say this, but sometimes you just don't want chocolate. Now is one of those times. It's already just too hot for anything richer than an after-sundown s'more. These get the job done - (AND BONUS) no forks necessary. I also strangely love them chilled, like a pie popsicle.

Blueberry Crumb Bars - Hunt & Harvest


1 cup white sugar

1 teaspoon baking powder

3 cups all-purpose flour

1/4 teaspoon salt

1 cup cold, unsalted butter (2 sticks or 8 ounces)

1 egg

zest and juice of one lemon

4 cups frozen blueberries*

1/2 cup white sugar

5 teaspoons cornstarch

*You do not need to pre-thaw the berries. Also, feel free to sub fresh berries instead. If using fresh, use four teaspoons of cornstarch instead of five. 


  1. Preheat oven to 375 degrees. Line a 9 inch square pan with parchment paper.
  2. In a medium bowl, stir together: 1 cup sugar, flour and baking powder. Add in salt and lemon zest.
  3. Use a pastry blender (or a fork if you're feeling scrappy) to cut butter, then egg into mixture. Dough will crumbly. Press half of dough mixture into prepared pan.
  4. In a new medium bowl, mix together cornstarch, lemon juice and 1/2 cup sugar. Stir in blueberries until they are coated. Pour blueberry mixture evenly into pan. Cover blueberries with remaining dough mixture.
  5. Bake for 45-60 minutes, or until top is lightly browned. Cool before cutting (or pop them in the fridge/freezer for a few minutes if you aren't feeling patient).

Recipe adapted from Smitten Kitchen.

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