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!

Blueberry Crumb Bars - A big stack waiting for your summer party!

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.

Blueberry Crumb Bars - An overhead look at three blueberry crumb bars waiting to be gobbled up!

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!

Blueberry Crumb Bars - A fabulous blueberry filling between two layers of crumb mixture!

One year ago: Cherry Coke Float Cupcakes
Four years ago: Strawberry Pimm’s Cup Cocktail
Five years ago: S’mores Ice Cream

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Blueberry Crumb Bars

Crumb bars loaded in the middle with fresh blueberries.

Ingredients:

For the Crumb

  • 3 cups (425 grams) all-purpose flour
  • 1 cup (198 grams) granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (227 grams) cold unsalted butter, cut into small cubes
  • 1 egg

For the Blueberry Filling

  • 4 cups (20 ounces) fresh blueberries
  • ½ cup (99 grams) granulated sugar
  • 4 teaspoons cornstarch
  • Juice of one lemon (about 3 tablespoons)

Directions:

  1. Preheat oven to 375 degrees F. Lightly grease a 9×13-inch baking pan.
  2. 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.
  3. 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.
  4. 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.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe adapted from Allrecipes.com; originally seen on Smitten Kitchen)

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This recipe was originally published on July 23, 2013.