Since today’s spicy Korean rice cake dish is an item from our restaurant’s menu, I am not able to share the recipe with you (although it is darn tasty!) so I made blueberry crumb bars instead. Anything blueberry with a crumb topping is going to be good so I knew I didn’t have to worry about this recipe. The result was a buttery, moist, blueberry filled with a hint of lemon…what’s not to love?
**Helpful tips and common mistakes
These crumb bars are a cinch to make. When mixing together the sugar – butter, cut up the butter into smaller pieces to make it easier to mix with the other dry ingredients. A pastry cutter comes in handy but if you don’t own one, you can also use a food processor.
If blueberries aren’t in season, you can use frozen. The flavor will be the same; however, the color of the blueberries won’t be as bright as the fresh berries.
Make sure to cool the bars before cutting or else it will fall apart on you. These blueberry crumb bars are the perfect snack or dessert. A crumbly top, moist interior and just the perfect amount of sweetness.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.