Blueberry Crumb Bars


Smitten Kitchen in my opinion should be known as one of the greatest food blogs ever. Not only are Deb’s (the Genius behind Smitten Kitchen) recipes amazing but her photos are equally amazing. To say they are drool worthy would be speaking lightly. I love how you can always tell each photo is hers, she has her own unique style. Also, she has a way with instantly selling me. I always wish I was holding in my hand, ready to blissfully dive into whatever it is she posts. The Blueberry Crumb Bars she posted looked simple yet ever so stunning. I’ve had them on my to do list for about a year now. Why I waited this long I can never tell you. These things are unbelievable! A dessert so good you will nearly be at a loss for words when describing it’s goodness. Yet, I will attempt.

You get a melt in your mouth, buttery and tender shortbread, layered with fresh, sweet, juicy blueberries and then it’s sprinkled with more of that delicious, buttery cookie goodness (then here is where my addition came in to play), and finally it’s sprinkled with one of my very favorite things, Raw sugar. So, with that said, how could these not be simply fantastic?

I did add some vanilla extract into the recipe to amp up the flavor of the dough just a bit, I think it compliments the blueberry perfectly. The original recipe, from listed you could optionally add a pinch of cinnamon, so feel free to add that as well.

I am so in love with these bars because my favorite part of a blueberry muffin is the crumb topping (as well as the blueberries) and basically that is what these are. The crumb topping of a muffin with blueberries sandwiched in the middle. So, yes indeed, these are one of the best things I’ve ever eaten. These should definitely hold a spot on the Food Networks “The Best Thing I Ever Ate” and I should definitely be doing the spot lighting haha just joking but that would be awesome =). Enjoy these ever so dreamy Blueberry Crumb Bars! I know I did.


Blueberry Crumb Bars

Yield: 9-12 Bars


  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar , divided
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1 tsp lemon zest
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/2 cup salted butter , chilled and cut into cubes
  • 2 tsp cornstarch
  • 1 Tbsp lemon juice
  • 2 cups fresh blueberries , at room temperature
  • 1 1/2 Tbsp Raw Turbinado sugar


  1. Preheat oven to 375 degrees. Butter an 8x8 baking dish, set aside. In a large mixing bowl whisk together flour, 1/2 cup granulated sugar, baking powder, salt and lemon zest. In a small mixing bowl, whisk together egg yolk and vanilla until combine. Add egg mixture and cold butter cubes to flour mixture and using a fork or a pastry cutter (or even your fingertips), cut mixture together until it resembles coarse crumbs. Gently press 2/3 of the mixture evenly into prepared 8x8 dish.
  2. In a separate mixing bowl, whisk together remaining 1/4 cup granulated sugar and 2 tsp cornstarch. Stir in lemon juice then add blueberries. Toss mixture to evenly coat then pour and spread coated blueberries evenly over crust in baking dish. Sprinkle remaining crumb mixture over berry layer (I pressed some of the mixture together in my hands while sprinkling to make larger crumbs). Sprinkle 1 1/2 Tbsp Raw Turbinado sugar evenly over top. Bake in preheated oven for about 38 - 42 minutes until top is golden brown. Allow to cool for about 20 - 30 minutes before cutting into squares (or serve warm with vanilla ice cream, yum). Store bars in an airtight container in refrigerator (Note: I tried these cold, straight out of the refrigerator and I preferred them warm vs cold. Just a personal preference. I would say if you like cold berry pie then you would like cold bars but I like my berry pies warm so I loved these bars warm. So, with that said, when I would eat one I would heat in the microwave for about 10-15 seconds to rewarm it first).
  3. Recipe Source: adapted from Smitten Kitchen and


  • Patricia @ ButterYum: I totally agree – she’s got one of the best food blogs, and her photos are always amazing. Love these bars!! June 20, 2012 at 4:59am Reply

  • blog is the new black: Found your site while looking for creamsicle recipes- new follower here! :) Your site is awesome! June 20, 2012 at 5:48am Reply

  • Crunchy Creamy Sweet: I can totally see myself being obsessed with these too! Gorgeous and scrumptious! June 20, 2012 at 8:13am Reply

  • Jaclyn: Thanks for the comments, and I’m happy to have a new follower! June 20, 2012 at 9:16am Reply

  • Dina: they look delish! June 20, 2012 at 12:57pm Reply

  • Julia @The Roasted Root: I love this! Smitten Kitchen is definitely one of my favorite blogs…I always eagerly await Deb’s posts. Your remake of her recipe looks excellent! June 20, 2012 at 3:01pm Reply

  • Madeleine @ Teenie Baker: Her photos are always great – and so are yours! These look fantastic! June 20, 2012 at 4:05pm Reply

  • Jaclyn: Thanks so much Julia and Madeleine! June 20, 2012 at 8:21pm Reply

  • Chung-Ah | Damn Delicious: This recipe came just in time! I just bought a HUGE batch of blueberries from Costco and I was wondering what I was going to do with them but looks like I’ll be making these crumb bars all weekend :) June 20, 2012 at 10:48pm Reply

  • Helene: I love her blog and these bars looks incredible. Really nice blog that you have. June 21, 2012 at 10:38am Reply

  • Leanne: These do look amazing! Thanks for the inspiration– I have some blueberries burning a hole in my freezer I’m going to use for this :) June 21, 2012 at 12:49pm Reply

  • Annie and Edna: Love your blog, I can’t wait to try this new recipe! Blueberries are one of my favs!

    Annie and Edna June 21, 2012 at 4:05pm Reply

  • Anonymous: You mention lemon juice in your directions, but it isn’t in the ingredients list. How much do you add? I can’t wait to make these! June 21, 2012 at 8:13pm Reply

  • Jaclyn: Anonymous – thank you so much, sorry! I wrote and posted this recipe and post at a bit past midnight because I was wanting to get it up before I left on vacation for the week. Thank you so much for that comment! Sorry again. June 21, 2012 at 8:59pm Reply

  • Javelin Warrior: Mmmm… I don’t think there’s a blueberry crumb bar on the planet that I could resist, but yours look particularly tempting! I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and always excited to see what you’ll create next… June 21, 2012 at 9:50pm Reply

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    To find out, click on the link below: June 23, 2012 at 3:00pm Reply

  • Christina @ This Woman Cooks!: What beautiful pictures! I can practically taste these just from looking at them. :) June 26, 2012 at 7:45am Reply

  • katerina: Your blog is just perfect! Congrats dear:)
    Recipes and photos so inspirful and stylish… A delicious area which I’m going to follow!

    ps: I absolutely try these bars! June 26, 2012 at 8:10am Reply

  • Trish: Tastes like heaven! Thanks! You should try applying for some Cooking Schools. June 26, 2012 at 10:28pm Reply

  • Joyful Momma: I love finding new food bloggers!! Your site is lovely and I plan to make MANY of your recipes. You take wonderful pictures and make the food look wonderful. Thanks for sharing all of these delicious recipes.
    Joyful Momma June 27, 2012 at 8:18pm Reply

  • Jen @ Jens Favorite Cookies: I just love berry season! This looks divine! And I agree, Smitten Kitchen is amazing. She is crazy talented. June 29, 2012 at 8:09am Reply

  • Lauren: i bet these bars would look especially beautiful next to raspberry or strawberry ones for a 4th of july cookout…i may have to try that out!! June 29, 2012 at 8:35am Reply

  • Barb: So glad I found your blog – love it! You got a new follower! June 30, 2012 at 2:52pm Reply

  • lacywallace: Wow, I don’t follow blogs often but I think I’m in love with this one. Great recipes, I’m sticking a bunch of these on Pinterest! July 4, 2012 at 4:09pm Reply

  • Anu: Great recipe. Love the crumbs and flavor of blueberry. July 10, 2012 at 12:35pm Reply

  • Miami B: Love this recipe! Do you have any advice for my crust that turned out a bit soggy? July 12, 2012 at 8:32am Reply

  • Jaclyn: Miami B – I would say it was probably under-baked, so you may want to try baking it a bit longer next time. Also, if you used frozen berries that might make a difference in the outcome compared to fresh berries. I hope they turn out perfect for you next time these bars are one of my favorites! July 12, 2012 at 6:35pm Reply

  • Jennifer: Hi Jaclyn,

    The blueberries have been better than ever this year and when you combine them with lemon, butter, sugar, topped with vanilla ice cream….aahh, makes me want to whip up some more right now!

    Posted this one on my blog as well and I agree, served warm is best :) Thanks! August 10, 2012 at 9:55am Reply

  • Anonymous: Hi do you know why half of the top of mine would look flour-like or powder-like instead of more done like the other side? Half looks like your picture but the other half looks funny on top, I tried to keep it in longer but it didn’t work. Thanks a bunch! August 24, 2012 at 7:09am Reply

  • Jaclyn: Anonymous – not exactly sure but my best guess would be something to do with your oven, do other things cook evenly in your oven? Also did you cut the butter into the mixture well, if not it may leave part of it moist and the other part dry. Hope that helps! August 26, 2012 at 9:50pm Reply

  • Mary: From what i am reading it is not a good idea to use frozen thawed blueberries..What a shame… December 5, 2012 at 3:49pm Reply

    • Jaclyn: You could always try it out if that’s all you have =), I think I remember seeing a review from on this recipe of someone stating they used frozen? You may want to check it out. December 5, 2012 at 8:18pm Reply

  • Martha: I love blueberries and I have baked something like this using frozen berries and it works better if you do not thaw them. Just mix them with the cornstarch, sugar and lemon juice and spread on the cake, put crumbs on and bake right away. Hopes this helps someone. February 24, 2013 at 9:11pm Reply

  • Tasha: Thanks so much for the recipe! Made this yesterday and it came out beautifully! Not too tart, not too sweet! Love the fact that the crumble has that subtle vanilla lemon taste.

    Husband is a Rose Levy fanatic – he must have made at least 60% of her recipes, if not more, and if he deems something ‘very tasty’, it must be freaking awesome! April 24, 2013 at 8:39am Reply

    • Jaclyn: That’s awesome Tasha! So glad your husband deemed this ‘very tasty’ :). Thanks for your comment! May 7, 2013 at 9:05am Reply

  • Georgia @ The Comfort of Cooking: Jaclyn, I just made these and they are SO GOOD – buttery, melt in your mouth amazing. I used 2 cups mixed berries instead of blueberries, so they were slightly more tart but still so delicious! I’ll be making these again and again. Thanks for the keeper recipe! June 1, 2013 at 1:46pm Reply

    • Jaclyn: Awesome Georgia! I’m so glad you made these!! Thanks so much for letting me know :), I’m going to have to try them with mixed berries next time! June 3, 2013 at 10:14pm Reply

  • Marissa: These are so, sooo good!! Thanks for the recipe! I love your blog, btw! June 22, 2013 at 7:51pm Reply

    • Jaclyn: Thanks Marissa :)! June 22, 2013 at 10:19pm Reply

  • Sandi: My husband is a diabetic, so I substituted Splenda. They still turned out terrific. He’s a traditionalist who loves blueberry pie, but he said they were delicious and kept going back for more! Thanks! July 7, 2013 at 5:45am Reply

    • Jaclyn: I’m so glad you enjoyed these Sandi and I’m happy to hear you were able to successfully substitute the sugar with splenda! thanks for your comment! July 19, 2013 at 10:58pm Reply

  • Patty: These were excellent! Love the additions you made to the recipe. Thanks! August 15, 2013 at 1:57pm Reply

    • Jaclyn: I’m so happy to hear you liked these blueberry crumb bars Patty! Thanks for leaving a comment. And your welcome :)! August 15, 2013 at 8:58pm Reply

  • Nisa: Hey Jaclyn, I would love to bake this but I can’t find Turbinado sugar near where I live, what should I substitute with it? If can’t, should I leave the sugar from the recipe? January 17, 2014 at 10:53am Reply

    • Jaclyn: You can omit the turbinado sugar if you can find it. I hope you love them Nisa! January 27, 2014 at 9:16pm Reply

  • In Jen's Kitchen | Blueberry Crumb Bars: […] Recipe adapted from: Cooking Classy […] July 21, 2014 at 8:34pm Reply

  • R.: Hi jaclyn :) i dont know anything about cooking so it was a shock to everyone when your cherry pie bars came out amazing :D I’ve been using your blog ever since!
    Is there anything i have to change in this recipe if i used raspberries instead? thanks! August 12, 2014 at 4:10pm Reply

    • Jaclyn: I’d just leave it all the same if substituting raspberries. I’m so happy to hear you’ve been using my blog :)! August 12, 2014 at 7:31pm Reply

  • Catherine: I pinned this knowing I would want to bake when it got cooler. We are having a cool spell in Ri so decided to make today. They are the perfect balance of sweet and tart. Great with a cup of tea. Thank you so much for the recipe. Loving it! August 17, 2014 at 11:48am Reply

  • Erica: Made these with wild Maine blueberries last night … they were soooo good! Thanks for a great recipe! May 5, 2015 at 6:16am Reply

  • cindy: These were delicious, but my crust came out very crumbly…even after baking an extra 20 minutes…any ideas why? I re-read the recipe and know that I followed it exactly, except I added extra lemon zest. Thanks! May 22, 2015 at 8:17pm Reply

    • Jaclyn: If they came out crumbly it was maybe the extra 20 minutes you added to the baking, they shouldn’t need that much more time. That would probably dry them out. Sorry they didn’t turn out perfect though! May 22, 2015 at 8:51pm Reply

  • Anne Marie: I just made this blueberry bar this morning and ate it while it was still somewhat warm. It was delicious!
    Thanks for the recipe! (Made it by the way with wholewheat flour.) May 31, 2015 at 11:44am Reply

    • Jaclyn: I’m so glad you liked them :)! May 31, 2015 at 12:38pm Reply

  • Trina: Hi, this looks really good! Would like to know if i’m able to use blueberry pie filling instead of fresh berries? October 6, 2015 at 10:07am Reply

  • Laura: Made this tonight for work birthday party tomorrow! Sampled one and it was delicious, just the right amount of sweet and tart. I used frozen blueberries and increased the corn starch from 2 tsp to 3 tsp. This was to to compensate for the frozen berries which can be wetter than fresh. I didn’t thaw the berries either. The bars turned out perfect! February 7, 2017 at 7:33pm Reply

    • Jaclyn: Thanks for the great review Laura! February 16, 2017 at 12:40pm Reply

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