Blueberry coffee cake bars🫐🌷✨ Recipe: Ingredients Crumble topping -6 Tbsp cold unsalted butter, diced (85g) -1 cup all-purpose flour (120g) -3/4 cup light brown sugar, packed (160g) -2 tsp cinnamon -Pinch of salt Batter -1 3/4 cup all-purpose flour (210g) -2 tsp baking powder -1/2 tsp salt -1/2 cup unsalted butter, softened (113g) -3/4 cup granulated sugar (150g) -1/4 cup light brown sugar, packed (54g) -1 Tbsp lemon zest -2 eggs, room temperature -2 tsp vanilla -3/4 cup sour cream, room temperature (180g) -1 1/2 cups blueberries (fresh or frozen) (225g) -1 Tbsp all-purpose flour (for tossing blueberries) Glaze -1/2 cup powdered sugar (57g) -1 Tbsp milk -1/2 tsp vanilla Instructions For the crumble: 1. In a medium bowl, mix together flour, brown sugar, cinnamon, and salt. 2. Add the cold diced butter. Work it into the mixture with your fingers until crumbly and chunks form. Squeeze some with your hand and break apart for bigger chunks. 3. Place in the refrigerator while you prepare the batter. For the batter: 1. Preheat oven to 350°F and line an 8x8-inch pan with parchment paper. Set aside. 2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside. 3. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. 4. Add eggs, one at a time, mixing well after each. 5. Mix in the vanilla and lemon zest. 6. Mix in half the dry ingredients, then the sour cream, then the remaining dry ingredients until just combined. 7. Toss blueberries with 1 Tbsp flour, then gently fold them into the batter. 8. Spread the batter evenly into the prepared pan. Sprinkle the crumble topping evenly over the surface. 9. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool completely in the pan before glazing or slicing. For the glaze: 1. Whisk together powdered sugar, milk, and vanilla until smooth. 2. Drizzle over the cooled bars before slicing. Slice and enjoy. #blueberry #coffeecake #bakingtiktok #baking #Recipe - @_jenperezz