Blueberry Crumb Bars
These blueberry crumb bars are crazy easy to make and could, dare I say, rival your favorite blueberry pie recipe. You can pick them up and eat them on the go, which makes them a perfect dessert for picnics and summer parties!
Ahh, sweet blueberries. I am positively obsessed with them right now. I’ve been eating them by the handful… and with cottage cheese… and in a bowl of cinnamon shredded wheat… and in every baked good I can possibly imagine (hello, lemon blueberry bundt cake!). I can’t imagine a day when I’ll ever tire of baking with blueberries.
This past weekend, I decided to combine blueberries with one of my favorite desserts – crumb bars! Give me anything with a crumb topping and I’ll devour it faster than you can say “butter”. Quite a few years ago, I made peach crumb bars, which I successfully turned into blueberry crumb bars. If you can go wrong with fresh fruit and a buttery crumb crust and topping, I haven’t found a way.
I’m sure you could easily adapt these bars to use up whatever type of berry you have in your fridge, but I am definitely partial to the blueberry. It’s my favorite of the berry family, plus I just love that beautiful purple color that baked blueberries exude.
These bars are exceptionally easy (and quick!) to make, so no excuses… grab a big container of plump, juicy blueberries and hop into the kitchen!
Prepare yourself for the fact that you will continue to cut “just a little piece” until half of the pan is gone. It’s unavoidable; just don’t say I didn’t warn you!
More Blueberry Recipes:
Blueberry Crumb Bars
Ingredients
For the Crumb
- 3 cups (375 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon (0.25 teaspoon) salt
- 1 cup (227 g) cold unsalted butter, cut into small cubes
- 1 egg
For the Blueberry Filling
- 4 cups (592 g) fresh blueberries, (20 ounces)
- ½ cup (100 g) granulated sugar
- 4 teaspoons cornstarch
- Juice of one lemon, about 3 tablespoons
Instructions
- Preheat oven to 375 degrees F. Lightly grease a 9×13-inch baking pan.
- Make the Crumb: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Use a fork or pastry cutter to blend in the butter, and then the egg (the dough will be crumbly). Press half of dough into the prepared pan.
- Make the Filling: In a separate large bowl, whisk together the sugar, cornstarch and lemon juice. Gently fold in the blueberries to coat evenly with the sugar mixture. Spread the blueberry mixture evenly over the crust, drizzling any excess juice in the bowl over the filling. Crumble the remaining dough evenly over the blueberry layer.
- Bake for 45 to 50 minutes, or until the top is light golden brown. Cool completely before cutting into squares. Leftovers can be stored in an airtight container or wrapped in plastic wrap at room temperature or in the refrigerator for up to 4 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on July 23, 2013.
Love these! Added a handful of brown sugar and oats on top and they were perfect. Thank you!!
Good but not as good as the peach crumb bars. I made two batches, one blueberry , one cherry and I wish I had added an additional 1/4-1/2 c sugar to the filling for both. The topping wasn’t as crunchy either and i baked both a little longer because they weren’t browned at 50 min. Not sure why, maybe the less sugar in the filling did that too???
Scrumptious! Made as written except I used frozen blueberries instead of fresh, right from the freezer, will definitely save and make again! Thank you!
Wow! I made the Blueberry Crumble Bars for a mahjong gathering. They were a hit! A friend has requested cherry. Do you think this recipe would work with frozen cherries?
Yes, I think it would! Enjoy!
They are in the oven now! Thank you for this fantastic recipe ❤️
Thank you
Very easy and delicious.
If you freeze the butter and grate it, it wil mix into the dry ingredients easier. Use your fingers to create the crumb
These bars were easy to make and a big hit with the entire family. The blueberry filling was jammy and sweet and the base/topping had a good texture/flavor and complemented the filling well. Definitely a keeper recipe!
Made these yesterday and they are a major hit!
p.s. – Am I the only one who has trouble cutting cold butter into dry ingredients? I do not have a food processor – do have hand mixer, stand mixer and blender. I cut the butter in to tiny cubes and still fight with it, whether I use my pastry cutter or a fork. Help!
For cold butter, have you tried a pastry cutter? I find it to be incredibly useful with cutting ingredients into flour and simply mashing in general, and they’re not really expensive.
I use my my fingers to mix it together
These were delicious. Not too sweet and the perfect end to a great meal. I will definitely make these again. Thank you!
Not sweet at all. Needs another half cup of sugar in the crumb topping
I have made this a couple times now and yes you were correct and warned us.😋
Love the buttery crumb base and topping, made this for a work lunch and they all loved it too!
Good simple-quick dessert!