It’s blueberry season so that means one thing, we should all be making these Blueberry Crumb Bars! These are a go-to summer treat for me, I’ve been making them for years and everyone always loves them. They’re easy to make and those fresh blueberries just make them so unbelievably delicious!
Blueberry Crumb Bars are the Perfect Summer Treat
These bars begin with a buttery shortbread-like layer then atop that there’s a sweet, slightly lemony blueberry layer, then it’s finished with a second sweet crumb layer. In other words it’s hard to stop at one bar!
I like these best when they are freshly baked and still warm. Of course they are still good the next day but that crisp crumb will soften a bit so if you are planning to make them for a get together then I’d definitely try to make them the day of.
We still eat them for a few days after but that fresh baked goodness just can’t be beat!
Ingredients for These Crumb Bars
- Granulated sugar
- Brown sugar (more granulated can be substituted)
- All-purpose flour
- Baking powder
How to Make These Crumb Bars
First you’ll whisk together the dry ingredients (flour, 1/2 cup granulated sugar, brown sugar, baking powder, salt) then in a bowl whisk together the egg and vanilla.
Add the cubed butter and egg mixture to the flour mixture and cut with a pastry cutter until you’ve got pea size crumbles.
Press half of the crumb mixture into prepared baking dish.
In a separate mixing bowl whisk together remaining granulated sugar and cornstarch, then stir in lemon juice. Add in blueberries and toss to coat then pour blueberry mixture over first layer.
Evenly sprinkle remaining half of crumbs over blueberry layer. Bake in preheated oven until golden brown, about 40 minutes. Let cool partially then cut into squares.
Berry Picking and My Favorite Fruit
If I had to narrow it down to just one favorite fruit it would probably be blueberries. We recently took a trip to Oregon and went berry picking at the berry farms there and I couldn’t have been happier, there were blueberries for days!
If you are planning a trip to the Portland area I recommend going mid-summer just so you can go berry picking :) (we went to Columbia Farms U-Pick but there’s several to pick from so just check your maps app). We went and bought a cooler and brought home 12 pounds of berries (half blueberry half raspberry) and we were eating handfuls of them on the drive home.
Blueberries are the perfect snack, they make the best pancakes, the make the tastiest most refreshing smoothies, they’re juicy, they’re sweet and they’re just so poppable. And of course they also make the best desserts and these Blueberry Crumb Bars are proof of that! Try them you’ll see what I mean!
More Blueberry Desserts to Try
- Blueberry Buttermilk Cake
- Lemon Blueberry Bread
- Best Blueberry Muffins
- No Bake Cheesecake with Fresh Blueberry Sauce
- Blueberry Cupcakes with Cream Cheese Frosting
Blueberry Crumb Bars
Here a crisp, buttery cookie-like crumb sandwiches a sweet, fresh, juicy blueberry filling and these things just couldn't get any better! They're the perfect use for all those fresh summer blueberries. I've been making them for years and everyone always loves them!
- 3 cups (390g) all-purpose flour (spoon and level)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 cup (226g) unsalted butter, chilled and cut into cubes
- 1 Tbsp (9g) cornstarch
- 1/2 cup (100g) granulated sugar
- 1 1/2 Tbsp (22ml) lemon juice
- 4 cups (538g) fresh blueberries, at room temperature
Preheat oven to 375 degrees. Butter a 13 by 9-inch baking dish (also line with parchment and butter parchment if you'd like to lift them out easier), set aside.
In a large mixing bowl whisk together flour, 1/2 cup granulated sugar, brown sugar, baking powder and salt.
In a small mixing bowl, whisk together egg and vanilla until combine.
Add egg mixture and cold butter cubes to flour mixture and using a fork or a pastry cutter, cut mixture together until it resembles coarse crumbs.
Press 1/2 of the mixture evenly into prepared baking dish.
In a separate mixing bowl, whisk together remaining 1/2 cup granulated sugar and cornstarch, stir in lemon juice.
Add blueberries then toss mixture to evenly coat, pour and spread coated blueberries evenly over crust in baking dish.
Sprinkle remaining crumb mixture over berry layer.
Bake in preheated oven about 38 - 42 minutes until top is golden brown.
Allow to cool for about 20 - 30 minutes before cutting into squares.
Store cooled bars in an airtight container in refrigerator (rewarm in microwave for 10 - 15 seconds if desired).
Recipe Source: adapted from allrecipes.com