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Blueberry Crumb Bars are a delicious layer of blueberries sandwiched between a shortbread crust buttery crumble topping.
Why You’ll Love This Recipe!
These blueberry crumb bars have all the flavor and texture of a blueberry pie but are easier and quicker to make! No pastry crust required. You can use fresh or frozen blueberries although I do prefer fresh! And you can easily substitute another fruit or berry for the blueberries if you prefer.
Ingredients Needed
- Granulated Sugar
- Baking powder
- All-purpose flour
- Butter, cold
- Egg
- Salt
- Lemon
- Blueberries, fresh or frozen
How to Make Blueberry Crumble Bars
- Preheat the oven to 375 F. Grease a 9×13 inch pan or line with parchment paper.
- Stir together 1 cup sugar, 3 cups flour, and baking powder in a medium bowl.
- Mix in salt and lemon zest
- Blend in the butter and egg using a fork, pastry cutter, or food processor. Dough will be crumbly.
- Press half of dough into the prepared pan
- Stir together the sugar, cornstarch and lemon juice is a separate bowl.
- Mix in the blueberries gently.
- Sprinkle the blueberry filling mixture evenly over the crust
- Crumble remaining dough into pea size crumbs over the top.
- Bake in preheated oven for 45 minutes, or until top is slightly brown
- Cool completely before cutting into squares.
Tips from leigh Anne
- I prefer fresh blueberries in this recipe. If you are using frozen blueberries, do not thaw them before using.
- You can put the blueberry crumb bars in the refrigerator if you need them to cool faster.
- Bars are easier to handle and slice if they have cooled, but you can slice them warm if you prefer.
Blueberry Crumb Bars are just like eating a slice of blueberry pie in a bar form. The only thing missing is a scoop of ice cream. So add a scoop of ice cream to the top of a bar and enjoy!
Frequently Asked Questions
Can I use a fruit other than blueberries?
Yes! You can use raspberries, strawberries, blackberries and peaches would be yummy too!
How do I store leftover blueberry crumb bars?
You can store them in an airtight container at room temperature or in the refrigerator. They will last 2-3 days at room temperature and 3-4 days in the refrigerator. They can also be frozen for up to 3 months. Wrap individual crumb bars in plastic wrap and then a layer of foil.
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Blueberry Crumb Bars
Ingredients
- 1 cup white sugar
- 1 tsp. baking powder
- 3 cups all-purpose flour
- 1 cup cold butter salted butter
- 1 egg
- 1/4 tsp. salt
- Zest and juice of one lemon
- 4 cups fresh blueberries
- 1/2 cup white sugar
- 4 tsp. cornstarch
Instructions
- Preheat the oven to 375 F. Grease a 9×13 inch pan or line with parchment paper
- In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest
- Use a fork or pastry cutter to blend in the butter and egg This can also be done in a food processor. Dough will be crumbly.
- Pat half of dough into the prepared pan
- In another bowl, stir together the sugar, cornstarch and lemon juice
- Gently mix in the blueberries
- Sprinkle the blueberry mixture evenly over the crust
- Crumble remaining dough over the top
- Bake in preheated oven for 45 minutes, or until top is slightly brown
- Cool completely before cutting into squares
Tips & Notes:
- I prefer fresh blueberries in this recipe. If you are using frozen blueberries just thaw and drain them really well.
- You can put them in the refrigerator if you need them to cool faster. You can slice them warm but they will be easier to handle and slice if they have cooled.
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Paula says
Your recipe looks and sounds wonderful! I bake bars often but like to make them big and thick; mostly in a 9×9 pan. My usual way of cutting my recipe for this size is 9 3×3 bars. If I was to make your recipe in a 9×9 pan, wanting thick 3×3 bars, would I double it or just use a smaller pan? Thank you.
Leigh Anne Wilkes says
You could definitely try making them in a 9 x 9 pan for a thicker bar. I have never tried it but it should work fine.
capturing joy with kristen duke says
those look amazing!!!