Blueberry Crumb Bars are a delicious layer of blueberries sandwiched between sugar and butter!
Blueberry season has come to an end here in Oregon but I’m not tired of blueberry recipes yet!
I love berry pies – all kinds.
Just like the Marionberry Bars I posted a few years ago, these Blueberry Crumb Bars are almost like eating a berry pie – just in the form of a bar! And if you haven’t tried the Marionberry Bars you are definitely going to want to do that!! They are so good. If you don’t have access to marionberries just use blackberries.
Just like the blueberry muffins I shared before, these bars can be made with fresh or frozen berries in a 9 x 13 pan. If you use frozen berries, just thaw and drain them good.
The berries are sandwiched between two yummy layers of sugar and butter – yum!
This week I volunteered to help one of the boy scouts at church. He is having a bake sale to raise money for his project. These blueberry crumb bars would be perfect for a bake sale!
They cut nicely and will wrap up individually just great!
I’ve also been enjoying my blueberries on top of my yogurt and granola in the morning. And for another fun blueberry treat you might want to try them with some Brown Sugar Cream.
What’s your favorite thing to do with blueberries?
This recipe was originally shared in August, 2009
- 1 C white sugar
- 1 tsp. baking powder
- 3 C all-purpose flour
- 1 C cold butter 2 sticks
- 1 egg
- 1/4 tsp. salt
- Zest and juice of one lemon
- 4 C. fresh blueberries
- 1/2 C white sugar
- 4 tsp. cornstarch
- Preheat the oven to 375 F. Grease a 9×13 inch pan
- 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
- 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
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Oh my, oh my, oh my! Wow, those look yummy, and your photos are great!
Wow!! My mouth is watering. If the recipe is half as good as your pictures, then it is a keeper. I can’t wait to try them. Thanks for the post.
I absolutely love blueberries! I’ll be trying this. Thanks again for another yummy recipe:)
My husband loves anything with blueberries! I will definetely be trying this!
Do these need to be stored in the fridge?
I love blueberries but the fresh ones are darn expensive here in Utah. I found an amazing deal on them ($2/pound), and bought fresh ones for the first time ever. Heavenly! I just made a blueberry cream cheese ice cream that was to die for! I will be posting the recipe on my blog soon.
These bars look fabulous, I will have to try them with my frozen berries.
YUM! YUM! YUM! Thanks for sharing. Recipe is printed off and in the “to try” file.
Great minds think alike! I featured this recipe on my blog yesterday! They are the best. They also freeze well. I love having a few yummy treats in the freezer for busy days or unexpected guests. Love your blog–it inspires me!
These look yummy. We have a dozen or so blueberry bushes in our back yard. Here in NC they produce the whole month of July. My husband was away the whole month on a mission trip so I had to pick almost all of them. Some of my neighbors did pick some. I froze over 30 quart bags and gave away a bunch too.
My husband made a blueberry cobbler today. For breakfast every morning I have been having blueberries topped with vanilla yogurt, a sprinkle of brown sugar and granola. Love it.
Quick question as I am in the processing of making the Blueberry Crumb Bars. Salted or unsalted butter? Do you typically find there is much of a difference in “baking”?
Merci!
Cat
Cat,
I tend to always use salted butter and then cut back on the salt a bit. I haven’t noticed a huge difference when I use salted vs. unsalted. Let me know how you like the bars and enjoy!
Well the bars are still a little warm but I ate them anyway (I’m not a fan of warm bars usually). I enjoyed them but wondered if l/2 cup of sugar was really enough. Maybe I’ve just become accustomed to SWEET things. Did you think it needed a wee bit more? I guess I usually put ice cream on things like this and maybe that’s why – I had no ice cream. I’m trying to lose weight so no ice cream. While I’m at it – I am wondering with the big push to eat healthier (code for less fat and sugar) do you always bake with butter? I was using BECEL (not sure you have that) – it’s a transfat free soft margarine (bakes and cooks well). Of course, some people complain that it’s “one molecule away from plastic” and tell you to use butter, the next group of people tell you to use BECEL (dieticians and friends that are watching their calories). What does one do? Cat
Cat,
I am a total believer in real butter. I try to eat “real food” as much as possible. There’s a great book out called Real Food that I have enjoyed. Glad you enjoyed the bars and I am sure you could definitely add some more sugar if you wanted them sweeter. Thanks!
Just finished making these for my Bible study group tomorrow and I have to keep my husband and kids away. They smell and taste yummy! Hopefully there will be enough left for the ladies at church to try too 🙂
Thanks for the recipe!
I soooo wish I had come across this recipe earlier this summer when I was picking blueberries like mad!!! What a beautiful looking recipe! Do you think I could use frozen bb’s in place of fresh?
I think frozen would work fine just be sure they are well drained. Enjoy!
I love, love blueberries! I’m so mad that you can’t grow them in Utah 🙁 These bars look amazing; I need to make them asap. One of my favorite ways to eat blueberries is simply frozen, straight out of the freezer. They are cold and sweet and very refreshing. I also love putting blueberries in my Kix cereal. They are both spheres which makes it fun to eat. So delicious!
those look amazing!!!