One Bowl Lemon & Blueberry Breakfast Bars
Hello friends! I hope this post finds you well! I’m sitting here drinking my coffee, like I am most days, and thinking about how much I love a good bar recipe. Pie bars, breakfast bars, chocolate bars – I don’t discriminate. Today, I want to share the updated recipe for these One Bowl Lemon & Blueberry Breakfast Bars. It’s a recipe that’s been languishing away in the depths of the blog since May 2013, but there’s nothing like a facelift to revitalize a post. I’ve tweaked the recipe somewhat – less sugar, more lemon – and added in step-by-step photos. This one bowl breakfast bar situation has never looked better!
Shall we get into it?
why you should make these
Aren’t we all just on the lookout for a one-bowl breakfast bar situation? Let me talk you through some reasons I think you should make these!
• it does exactly what it says on the tin: comes together in one bowl! One medium sized bowl will see us through both the crust and the filling. It’s a dishwashing dream come true!
• the lemon flavour is in the crumble, so it really pops. We’re going to use both the zest and the juice to make it super zingy and addictive. I just love lemon!
• the filling is deliciously light. It’s mostly made up of yogurt, but there’s also a little sugar, flour, vanilla extract for flavour, blueberries, and an egg white. The beaten egg white adds air to the filling and lifts everything to make it light and moist.
• you could almost be tricked into thinking the crumble is healthy! There’s a hefty amount of oats and a dash of cinnamon, so it’s practically porridge – right? It comes together in a jiffy thanks to the melted butter, and it’s wonderfully crumbly.
• berry wise, I used dried & sweetened blueberries – but you can easily swap in fresh if you’d prefer. I don’t often have fresh berries on hand, but they’d probably be even more luscious and juicy. Raspberries or blackberries would also be great!
• they’re a quick grab & go breakfast bar! Oat-ey base, yogurt filling, and a berry thrown in for good measure – literally, breakfast in a bar!
how to make one-bowl lemon & blueberry breakfast bars
This is just the easiest process ever, you’re going to love it. Ready?
It all starts with the base mise en place. Nothing fancy or extravagant: oats, flour, melted butter, lemon zest + juice, light brown sugar, bicarb, and a hint of cinnamon. I’m pretty sure you have every single one of these in your cupboard!
All of the ingredients get mixed together in one bowl, with the melted butter & lemon juice binding everything together. It’ll be moist and pleasingly lemon scented.
Reserve a heaping 1/2 cup for the topping, and press the rest into a greased & lined brownie tin. Could this be any easier?
Now, the filling mise en place. Yogurt, dried blueberries, sugar, flour, vanilla extract, and an egg white for some heavy lifting.
Because this is a breakfast situation and we’re trying to make it as easy as possible, we’re going to use the exact same bowl as the one we used for the base. It doesn’t matter if there are a few stray crumbies lingering, no one will know. Everything gets whisked together until homogenous – and that’s it!
Pour the filling over the prepared base, and crumble the reserved topping evenly over the top. Into the oven we go!
And truly – that’s all there is to it! One Bowl Lemon & Blueberry Breakfast Bars, a revelation.
Happy breakfast-ing! xo
One Bowl Lemon & Blueberry Breakfast Bars
INGREDIENTS
for the base
- 120 g plain flour
- 80 g oats
- 100 g light brown sugar
- 1/4 tsp bicarbonate of soda
- 1/4 tsp cinnamon
- 85 g salted butter, melted and semi-cool
- 2 tbsp lemon juice, freshly squeezed
for the filling
- 185 g full-fat plain yogurt
- 50 g caster sugar
- 1 large egg white, lightly whisked (30g)
- 1 tsp vanilla extract
- 18 g plain flour (2 tbsp)
- 100 g dried blueberries
DIRECTIONS
- Preheat the oven to 160°C. Grease a 9×9-inch brownie tin with butter and line with baking parchment; set aside.
for the base
- In a medium bowl, use a whisk to combine the first 5 ingredients. Switch to a rubber spatula, and mix in the final two ingredients: melted butter and lemon juice. Stir together until a dough forms.
- Set aside a heaping 1/2 cup of the mixture, and pour the rest into the prepared pan. Using your fingers, press the dough into an even layer covering the base of the tin.
for the filling
- In the same bowl, use a whisk to combine all of the ingredients apart from the blueberries. When homogenous, whisk in the blueberries.
- Pour the filling evenly over the base, and top with the reserved crumble dough, breaking it up as you go.
- Bake in the preheated oven for 27-30 minutes, or until the edges are golden brown and the top is set. Leave to cool in the tin for 15-minutes, before removing to a wire rack to cool completely. Slice and enjoy!
Did you make this recipe? I’d love to know! Please leave a comment & a rating below, or tag me on Instagram @imvcki. Thank you so much for supporting Passionate Baker!
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*RECIPE UPDATED JUNE 2021