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!
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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
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This recipe was originally published on July 23, 2013.
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!