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. 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 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!
One year ago: Cherry Coke Float Cupcakes
Four years ago: Strawberry Pimm’s Cup Cocktail
Five years ago: S’mores Ice Cream
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 9x13-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.
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!
One question. Can these bars be frozen after making them?
I made this with frozen blueberries and it turned out beautifully. I gave the berries a quick rinse as I thawed them, then patted them dry. Other than this, I followed the directions exactly. Next time, I might try a little less sugar in the crumble.
Thanks for the recipe. :)
Your recipe came up on Instagram just as we finished up picking a bunch of wild blueberries! I think these are ok, maybe a bit better after they sit in the fridge over night? Followed the recipe best I could, but I think I put more than half of the crumb dough in the bottom by mistake, and it just seems really dense. I do like that these squares aren’t too sweet, and they don’t fall apart much when you cut them.
Hi, yes I did make this delicious slice and it tastes amazing! Easy to follow directions and simple ingredients. In Australia berries are at a premium price at the moment so I used frozen mixed berries and worked very well.
Super yummy! I had to use frozen blueberries and it turned out delicious, will definitely make again!
OMG! This was GREAT! Made them last night and most of it is gone. Going to give a couple away but the reset is MINE!
Thank you!
I made your Blueberry Crumb Bars yesterday. I had to borrow the pastry cutter from my daughter.
I had a 24 ounce carton of frozen blueberries so I used all of them.
I shared the bars with 2 neighbors and my daughter. One neighbor and my daughter asked for the recipe. The other neighbor doesn’t cook.
Needless to say, We all loved them.
Thank you for the recipes. I intend to make many more of your recipes.
Thank you.
the print function no longer works on this recipe, or at least not for me.
Right click on your mouse and choose print. Choose the pages you want to print
Michelle, — These look so good! I, too, love blueberries. I eat basically low carb. Would you know how to lesson the carbs in this recipe by using almond flour and a monk-fruit sugar substitute? Thanks so much! Adore your kids too!
Since I had fresh blueberries in the freezer, I decided to make these after reading the reviews. When I measured my blueberries, I only had 2 cups so I cut the recipe in half. They were easy to make and delicious! They were not too sweet and the crumb topping was good. Will be making these again.
This is sooo yummy.
The recipe looks wonderful. I plan to try, but would like to print the recipe so I don’t need to lug my computer into my already too small kitchen. BOTTOM LINE: the print button is not functioning. Please help.
Delicious!
We love these bars!! Thank you!!
Delicious. I didn’t have blueberries so I used strawberries. Yummy.
These are pure heaven! I’m not one for desserts or sweet foods in general and I know some found them too sweet, but I am picky about a ‘too much sugar taste’ and I didn’t find them that way at all. The lemon cut the sugar taste and the combination of lemon and blueberries, long a favorite, did not disappoint in these delicious bars! The recipe made so much that we have many for the next few days and for the freezer. Thanks so much for the recipe!
Can you use strawberries instead of blueberries?
I’m getting ready to make this recipe AGAIN! This will be my third batch. I read all the other recipes and was on the fence about “to cook” or not to cook the blueberries. I did deviate a little in the prep. I always make my crumb in the food processor with very cold butter, so easy! I also baked the crust before adding the blueberries. The final bake time was shorter and I’m telling you, each of those berries just burst in your mouth. So fresh! The crumb was light and not too sweet… oh so good! My coworkers loved them too! Such a great recipe! Stop reading and make it now!!
I’m making these right at this moment. The crumb mixture seems a bit dry and I’m wondering if I should be adding another egg. But upon reading the reviews, all were good so I’m going to proceed as per the instructions and hope for the best!!
Can salted butter be used for this recipe and just omit the additional salt?
Sure!
Super easy to make and tastes amazing. Will make it again.
What size pan did you use? Just a square one? Also, can the sugar be halved and substituted with honey? Can’t wait to try!
Recipe states a 9×13 pan.
Delicious! I used brown sugar instead of white and added cherries to the blueberries as I was a little short
Want to make these but only have frozen blueberries. Would that work?
I had the same question and read through a bunch of comments and she said yes, frozen would work.
Can these be made with frozen blueberries?
Is it possible to make this recipe with gluten free flower?
These are amazing. I have made them at least 5 times for different events and they steal the show. Not real sweet and have an amazing buttery flavor. You will not be disappointed.
Hi, do you have an estimate of how much blueberry filling this makes? I was thinking of being lazy and using jam or pie filling instead of making my own. Just wondering about how much is a good amountof filling for these bars.
Hi Tracey, Unfortunately I’ve never measured it! I would just spread an even layer on. I think a 21-ounce can of filling would probably work for a batch of these bars. Then decide if you would prefer more or less going forward.
❤️❤️❤️ your recipes Michelle! You have become a go-to source when I’m researching recipes & believe me, this is a high compliment! And your Dutch Apple Pie? Absolutely the BEST!!!
About these Blueberry Crumb Bars, how should I incorporate chopped toasted pecans? Should I just mix them in at the end of making the crumb or should I reduce equal amount of flour?
We prefer fruit crunches but this sounds soooo yummy! I’m definitely making these and will somehow incorporate a nut crunch somehow. Has anyone done this? I appreciate feedback. Thanks!
Hi Cathleen, Thank you so much, you’re too sweet! You could totally chop up some pecans and fold into the crumb topping. Enjoy!! :)
These are amazing!!! I’ve made them several times and always get great feedback. I’ve served them warm with a scoop (or two) of vanilla ice cream and they’re even better! Very easy to make and with ingredients that are almost always on hand. Thank you for another awesome recipe. :)
Forgot to rate… 5 stars!!!
I made these today using 2 c. blueberries and 2 c. rhubarb. They turned out amazing! I think I may try them with all rhubarb while it is in season.
I just made this after scouring online for an hour to find the best way to prep all of these blueberries and blackberries the market had on sale. Prepped everything to the T, minus a wee bit of sugar in the filling–and then realized I just bought 8 oz of cream cheese and REALLY wanted that to be included–so with the other half of the crust (that goes on top) I cut in the whole 8oz and added 1/4 cup of brown sugar. It looks good, it smells good, it’s in the oven…and my boyfriend is crying in the kitchen because he wants to eat them and has to wait at least an hour for them to finish cooking and cool.
Can I use blueberries preserves? We are in a tropical country no fresh berries available:)thanks
Hi Cali, I think that would work okay, the texture would just be a bit different.
Solid technique just a little too sweet for me.
Substitute the 1 cup granulated sugar in the crust for 1/2 cup granulated sugar, 1/2 cup brown sugar, and a teaspoon of cinnamon whisked together to add a nice spice to cut the sweetness. Also take care to not use berries which have ripened overmuch.
Smells, looks and tastes delicious!! Very simple to make. Made 1/2 in a 9 x 9.
There is not enough cornstarch and this recipe isnt scalable. Mostly you just get an oozing mass and a ton of wasted time.
Hi Diana, I’m sorry you had trouble with this recipe, but I’ve made it countless times and have never had an issue with the filling oozing, and it has only received glowing reviews from other readers. I hope you’ll give it another try!
Great recipe!!! Even more delicious after being refrigeratedvor frozen. Definite keeper!
My children LOVE these bars! I make them, let them cool, and put them in the fridge, and the kids (12 and 15) eat them cold for breakfast/snack. Must have made this recipe 20 times, and it’s always easy and delicious. Thank you!
I have to stop making your recipes. I’m getting fat!! Lol! These bars are easy and out of sight good!!
Wow I love these Blueberry Bars! Defiantly a keeper. I ❤️ blueberries ! I can’t wait to try this with peaches. I know I can count on you for good recipes .
I am making these this week .
Warning! You won’t be able to eat just one!! These blueberry bars are amazingly delicious 😋😋😋 thanks for the recipe I made them for my SIL that just had a baby and I think she’s going to love them!
Do you think frozen blueberries can be used for this recipe? If so, do they need to be thawed first? I bought a bunch of blueberries at the farmer’s market last week but have already frozen them.
Should have read comments first, nevermind.
Wowza. This is everything I love in one dish. YUM!
Just wanted to let you know these were a huge hit at my work. I just made them again today, but used a combination of tayberries and marionberries and oh my! My husband and I can’t quit nibbling at the pan as it cools. Thanks so much for the recipe!
Hi Michelle~LOVE your website and love seeing pics/progress of your sweet kiddos.
I have now made these blueberry bars twice now in the last week and my husband and I LOVE them. However, what do you think I might be doing that’s causing them to be a little soggy/doughy? They’re not that way so much after I take them out of the oven and after they’ve cooled…but the next morning, they are really too moist. I end up putting them in the fridge and we like them like that. The first time I used frozen blueberries b/c I didn’t have any fresh on hand and didn’t want to wait . 2nd time was with fresh. Still doughy. Is that just the way they ARE or do you think I’m doing/not doing something!?
Thank you for all you do!!!
Melissa
Hi Melissa, I’ve found that the crust and topping are definitely crisper when they are freshly baked than after they have been covered and rested overnight. You could bake a little longer to crisp them up more, but I agree – I love them chilled in the fridge!
Thank you so much! :)
Just made these with blueberries from my garden. They are absolutely delicious and my hubby loves them! Thanks for an easy and quick recipe.
can these blueberry crumb bars be frozen???
Hi Donna, Yes, they can! Enjoy!
OMG!!! These Blueberry Crumb Bars are SOOOO easy and even YUMMIER!!! Is that a word?? I made them last weekend and it might have been the 1st time, but can safely say it won’t be the last. Michelle, everything you said about them is true. SUPER easy, SUPER quick, and SUPER yummy!! I had rave reviews when I shared them. Next time, I might not share–they are that good!!! :-) Thanks for another great addition to my cookbook.
BEB, you’ve really started something at our house. My family loves these and have already asked when I will make them again. (They just came out of the oven an hour ago!)
Great recipe! I used half the sugar, and it was still sweet enough! 😀
I love anything blueberry so I had to make this.I just made this but I have a rule that when trying new recipes, I only make half so only half goes in trash rather than the whole thing in case it fails. I used a 8×8 pan with halving this recipe.
My regret now is…why didn’t I make a whole pan of this and why didn’t I see this recipe sooner?! This is super easy and soooo good that I actually…lick my plate! Need I say more? You can use any fruit that is in season or your liking. Thanks for sharing this recipe Brown Eyed Baker. I’ve found you a few months ago and so far, everything I baked from you has been awesome. Gotta go, I need a 2nd piece…
Aww so awesome!
I had sooo many blueberries and couldn’t find a recipe that struck me right this week. While reading Two Peas and Their Pod’s post yesterday there was a link to this recipe! Yay! It was exactly what I was in search of. I made it yesterday and it turned out awesome. Not too sweet. My kids helped. It was crumbly but not too crumbly, moist but not gooey. This recipe is a keeper. I can’t wait to try with other berries.
So glad you found the recipe and even more thrilled to hear how much you loved it!
I made these bars last night they turned out great,not to sweet and the filling didn’t run all over .This is a good recipe by it’s self but I did tweek it a bit. I added oatmeal 2 cups flour and 1 cup quick oatmeal.I did cook the berries first and added 2 tablespoons of instant tapioca to the filling ans 1 teaspoons of almond extract,along with your ingredient. Great recipe {my husband loved it} .
I absolutely enjoy everything with blueberry in it. And the crumb topping…need I say more. You clearly feel the same way about crumb toppings.
These sounded so good in immediately went out and bought some blueberries and made a batch. Just as good as I hoped. Since I love the combination of blueberries and lemon, I went ahead and finely grated the peel from the lemon into the crumb mixture. A great summer dessert!
Sounds delis and I just bought a big bag of frozen blueberries…can I use them?
Thanks for all of your wonderful recipes!
Hi Cheryl, Yes, this will work with frozen blueberries.
Can frozen blueberries be used?
Hi Rick, Yes definitely!
As I’m sitting here eating my bowl of cottage cheese and blueberries (with sliced almonds on top) I was wondering what I could make with my big container of blueberries. Now I know!
Any idea what I might need to do to use my fresh frozen blueberries? Blueberry season here has ended but I have plenty in the freezer! THis recipe looks great and I would love to know how to adapt!
Sorry-didn’t see all the comments before I posted. I will go with the frozen blueberries!
These look absolutely gorgeous!!
Rebecca
xx
http://www.peppermintdolly.com
These bars are so delicious. I couldn’t stop eating! and they are so easy to make!
Hi! We dont have blueberries where i come from. Can i substitute the fresh blueberries with canned blueberries? How will that affect the recipe? Should i still combine the canned blueberries with sugar, cornstarch and lemon juice? Thank you.
Annie
Hi Annie, Are you referring to blueberry pie filling, or just plain canned blueberries without any other additions? I think frozen blueberries would work as well.
Hi! Thank you for your reply. I was referring to canned blueberry pie filling. If I use that, should I still add sugar, cornstarch and lemon juice?
Hi Annie, If it’s blueberry pie filling, then no, do not add the sugar, cornstarch and lemon juice. Enjoy!
Thank you for the tip Michelle! And thank you for all that you share in your blog!
What amount of lemon juice equals the “juice of 1 lemon”?
Hi Rich, About 3 tablespoons.
Can u freeze the blueberry crumb bars? I want to make them tomorrow and serve the 8 days from now.I will probably use frozen thawed and pat dry.?
Hi Debbi, I think they would freeze well. Enjoy!
Hi Michelle! If I needed to make this eggless, do you have any substitution suggestions? Thanks!
Hi Devyn, I’ve never substituted out eggs, so unfortunately I can’t give a solid recommendation.
Did you make the eggless version? If so could you please post the recipe. My son has egg allergies so I want to make an eggless version. Thank you.
I whipped this up last night to have tonight for dessert at our FIFA party. Bluberries are in season in Ontario now. Turned out exactly like the picture!! And sooo easy to put together!!
Mu daughter stole a large piece of it for breakfast this morning and gave her approval even without the icecream on top!! LOL!!
Thank you Michelle.
On some of your brownie recipes, you say to line the pan with aluminum foil to easily remove the brownies. Can you do that with this recipe?
Hi Lisa, Absolutely!
Made these today with frozen blueberries. They were awesome!!!! My crumb looked a little more “sandy” than yours, but the flavor was great. Thank you for sharing!!!
Made these and really liked them! Thank you for sharing the recipe!
I am wondering about making them with frozen alaskan blueberries, they are so tart and sweet, but don’t want to waste the berries if recipe doesn’t turn out right, a lot of hard labor went into picking them.
Hi Viv, I’m not sure how frozen blueberries would do, but if they something you covet, I probably would not experiment, just in case.
I just made these and the hubby and I LOOOVE them! I’m wondering if I can freeze half of them to save our waistlines a bit. I’ve already baked them–what do you think?
Hi Libby, So happy to hear that you enjoyed these! Yes, I think you could certainly freeze these.
I have these in the oven right now! Easy Peasy recipe! Thank you!
Made these and they were so awesome! I couldn’t get enough :)
Wow, this looks fantastic! Paired with a scoop of vanilla ice cream and we’re in blueberry heaven! Can’t wait to make this soon. xo
Great recipe! I made these bars yesterday, and they are delicious! So yummy, in fact, that I held off on bringing them to work to share. Oops! I substituted maple syrup for half of the sugar and will probably go with all syrup next time because I love that flavour combo so much. High five for super treat!
Aren’t blueberries the BEST? Especially in baked goods! I found this blueberry lemon zest bread over the summer and it’s one of my new favorites: http://curiouser-and-curiouser.com/2013/05/29/beach-trip-prep-blueberry-bread/
I love your peach crumb bars so much, so I know these must be awesome too!
Just made these so quick and easy I added the lemon zest also.
made these yesterday — everyone loved them! topped with ice cream, it was like pie … but faster and easier … :)
Very easy very delicious….will try it soon
Yeah, you can’t go wrong with crumb topping! It’s the best part! These look divine!
Oh this looks fabulous! I can’t get enough blueberries either but I haven’t done any baking with them yet. This looks like a great place to start!
I eat blueberries every day – in smoothies, on yogurt, with other fruit – so baking with blueberries is a no-brainer for me. Of course, I had to make this last night and brought half into my office for my co-workers. It’s only 9:20 and the plate is almost empty. They are delicious!
LOVE fruit crumb bars! Thanks for sharing!
I was looking for a blueberry recipe and came across this one. So glad I did! I made this tonight, unfortunately I did not have enough blueberries but I made it anyway! It came out so good!!! I will make this again but with triple the blueberries! Thank you for posting, and I am in love with your blog!!!
Blueberries are my all time favorite. Growing up as a kid in Maine we used to rake wild blueberries so we could freeze and eat them all year round. I don’t think my mother ever made these bars but this recipe speaks to me. :)
I ran out to Sam’s, bought the berries. Found out I had used my last lemon, ran to the store again! So glad I persevered. These blueberry bars made me weak! So good! (And I didn’t run-run, I drove. Lol.)
I need to go blueberry picking now! These bars look amazing.
I love blueberries and crumb bars, these look fab!
Absolutamente delicioso… Para perder el juicio!
I made a batch like these the other day, yet to make it up on the blog though! No cinnamon in my recipe, although I think it would be an amazing addition next time I make them!
I too am obsessed with blueberries. Bought tons of them and froze a lot so I’d have them on hand. This crumb bar recipe looks just scrumptious! It’s already printed and sitting on the kitchen counter saying “make me”!
These are one of our all time faves! :)
You are on a roll with Blueberries, I can’t wait to make your BB Buckle….I just took the Double Choc Zucchini Bread you posted out of my oven. Of course my version is gf/dairy free!
I came to your website this morning to bake the coffee cake recipe to use up my blueberries. I saw this one on your homepage so decided to bake them. They are FANTASTIC! So easy to do and sooooo good. Thanks!
Anything that has a buttery crumble means that I have to bake it! Thanks for sharing!
I need to get on these…like now! LOVE!
this looks divine, thank you for a perfect recipe!
xx
Just made these so quick and easy. I used frozen berries and did not thaw first and worked out fine. These are very good— can’t wait to try this with fres peaches!!
thank you
This is a great time of year for blueberries!! Our local grocery store puts them on sale so we stock up on them when we can! This looks delish!!
I’m completely obsessed with blueberries too! And there’s no better way to eat them than in crumb bar form!
Seriously, is there anything better than a crumb?!
I love blueberry crumb bars, they are my weakness. And I totally slice a quarter slice, which turns into a half, which turns into a whole, which turns into the entire pan! :) Usually during the night, hey.. it happens!
I’ve been obsessed with blueberries lately, too. It helps that they are in season and cheap(er)!! :) Looks delish…
I made these right at the start of summer and was OBSESSED. So summery, so easy…it’s pie without the fuss. Definitely a new staple!
I have an excess of blueberries right now, and (as usual) a mean sweet tooth, so these are definitely going to have to happen soon. I love anything with berries in the summer!
These look like the perfect answer to ‘blueberries are on sale this week’! I was surprised to learn a few years ago that just a smidge of cinnamon in the crust/crumb of something blueberry is delicious.
Crumb Bars are one of favorite go-tos! So easy to adapt and works in any season with tons of fruit. Plus, I can reason that they’re “healthy” cuz they have fruit……
Mmm, may have to do a triple berry crumble.
What is the recipe for the crust of the blueberry crumb bars?
In the directions, it says to use half of the crumb topping for the crust.
The crust and topping are the same; you use half for the crust and half for the topping.
I have made these bars multiple times and they are always well received. Super easy to make and delicious!
It’s like a super easy, superbuttery pie. And I am down wIth that. So down with that.
I am on board, bb everything. I was wondering if you can use frozen bb’s? I was lucky enough to be given several pounds of wild frozen bb’s. :-D thanks for all your wonderful recipes.
Hi Vic, I think using frozen blueberries would be fine; be sure to thaw them first and pat them dry.
The madness goes on! It’s good madness. This blo had been a treasure trove of blueberry recipes.
I’m in love with bb’s too lately! My post that’s going live in an hour is with bb’s and I had a vegan bb muffin post last week, the week before that a bb cake, next week I have another bb cake. I try to space them out :) Your crumb bars are right up my alley! And I saw your Miss Mud Brownies front and center, 3rd row today, on FG :)
Beautiful Blueberry Crumb Bars, Michelle! Once again, we are on the same wavelength this week. Just made crumble bars with my mom’s tart cherry pie filling to share on the blog. I am quite familiar with the AllRecipes.com recipe, but never saw Deb’s recipe at Smitten Kitchen. I adore crumble and streusel anything, too! Thanks for sharing!
Yes, please!!
I have been eating blueberries by the pounds!! So good! These look awesome!
These bars look so good! I’m loving blueberries like mad right now too, and can’t wait to use a big bunch I got at the farmers market in something baked. It’s just hard to save them as I love them in everything, too!
I’m so with you on the blueberry obsession. I can’t get enough this year! This looks delicious, and may need to happen in my house soon!