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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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Nutrition Facts:
Cat says
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
Leigh Anne says
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!
Ann says
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.
cindy harris says
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!
Tamara says
YUM! YUM! YUM! Thanks for sharing. Recipe is printed off and in the “to try” file.
Kara says
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.