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
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.
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!!!