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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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Kat says
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!
Avril says
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?
Leigh Anne says
I think frozen would work fine just be sure they are well drained. Enjoy!
Michelle Germer says
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!
Leigh Anne says
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!
Cat says
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