Total Time
1hr 50mins
Prep 1 hr
Cook 50 mins

Tish Boyle

Ingredients Nutrition


  1. Position oven rack in the center of the oven; preheat the oven to 350°; grease the bottom and sides of a 9 x 13 inch baking pan.
  2. Add flour, brown sugar, and salt to a food processor; pulse a few times to blend.
  3. Scatter the butter cubes over the flour mixture and process until the mixture resembles coarse meal, with a few pea-sized pieces of butter, about 6 seconds.
  4. In a small bowl, whisk together the egg, lemon zest, and vanilla extract until blended.
  5. Add the egg mixture to the food processor and process for a few seconds, just until the dough is blended but still crumbly (do not allow the dough to form a ball around the blade, or the crust will be tough.).
  6. Turn the dough out into the prepared pan; with floured fingertips, press the dough evenly into the bottom of the pan (reflour fingers as necessary); set aside.
  7. Make the filling: in a bowl, combine the sugar, cornstarch, cinnamon, and ginger; add in the blueberries and toss to coat well.
  8. Spread the blueberry mixture evenly over the crust.
  9. Make the topping: in a bowl stir together the flour, sugars, cinnamon, and salt until blended.
  10. Stir in the melted butter until the mixture comes together; sprinkle the topping evenly over the blueberry filling.
  11. Bake the bars for 48 to 50 minutes, until the topping is lightly browned and the filling is bubbling.
  12. Cool the bars completely in the pan on a wire rack.
  13. Cut into 24 bars.