Blueberry Crumb Bars

Joe and I have been obsessed with picking our own blueberries since we tried it just for fun last year. This year, we missed most of the blueberry season while Joe was at Jasper. We did manage to go twice and the last time we made these delicious bars. Joe and I are planning our own variation with apples, brown sugar, and cinnamon. I'm sure it would be good with fresh blackberries, pumpkin puree, or peaches and raspberries. Here is the original recipe from Sweet Remedy.

A few tips to make the perfect blueberry bars:

• Let them bake until the top looks golden and delicious. We pulled it when we thought it looked "good enough" but if you want a nice crispy top, wait.
• Let it cool completely. Again, we cut into it when we decided it had "cooled enough" and by the end of the pan, the bars sat in a puddle of moisture that didn't hinder the taste but definitely hindered the texture. 
• Make sure every layer is even. The edge bars had more crumb and less blueberries so next time I'll definitely make sure the edge more even with the middle.
• You could also add a little lemon zest to the crumb part instead of cinnamon. We didn't add the cinnamon because we didn't think it would pair with the blueberries. Next time we are definitely adding some lemon.