Blueberry Crumb Bars

July 9, 2018  ·  Published June 19, 2012

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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!

stack of 5 blueberry bars on white plate

Blueberry Bars with Crumble Topping

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 and 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!

These blueberry crumble 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 topping 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!

Blueberry Crumb Bar Ingredients

Blueberry Bars Ingredients

To make this fresh blueberry recipe, you’ll need the following:

  • Granulated sugar
  • Brown sugar (more granulated can be substituted)
  • All-purpose flour
  • Baking powder
  • Salt
  • Butter
  • Egg
  • Vanilla
  • Blueberries
  • Lemon
  • Cornstarch

making crumble topping for blueberry bars

How to Make Blueberry Bars

First you’ll whisk together the dry ingredients (flour, 1/2 cup granulated sugar, brown sugar, baking powder, salt), then whisk together the egg and vanilla in a bowl.

Add the cubed butter and egg mixture to the flour mixture and cut with a pastry cutter until you’ve got pea sized crumbles.

Press half of the crumb mixture into a prepared baking dish.

adding first layer of crumbs to pan for blueberry bars

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.

adding fresh blueberry filling to crumb bars base

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.

Blueberry Crumb Bars sprinkling final crumb layer

Can I Use Frozen Blueberries?

Yes, but you’ll need to thaw and drain the frozen blueberries first so your bars don’t become soggy in the oven.

Can I Freeze Blueberry Bars?

Yes, but note that the texture will change. These fresh blueberry bars have a wonderfully crisp crumble topping, and that crispness is lost once frozen. However, these bars will still taste amazing!

Blueberry Crumb Bars in baking pan

Tips for Making Blueberry Bars

  • You could easily change up this recipe by using another fresh berry.
  • To make the filling more lemony, add the zest of one lemon.
  • You must let these blueberry crumb bars cool a bit before slicing them. If you try to slice the bars while they’re still hot, the filling will ooze out.

stack of 5 fresh blueberry bars on white plate

More Blueberry Recipes to Try

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Blueberry Crumb Bars
4.94 from 59 votes

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! 
Servings: 15
Prep20 minutes
Cook40 minutes
Cooling20 minutes
Ready in: 1 hour 20 minutes




  • Preheat oven to 375 degrees F. Butter a 9x13-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).


  • You could easily change up this recipe by using another fresh berry. 
  • To make the filling more lemony, add the zest of one lemon.
  • Recipe Source: adapted from
Nutrition Facts
Blueberry Crumb Bars
Amount Per Serving
Calories 402 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 43mg14%
Sodium 48mg2%
Potassium 132mg4%
Carbohydrates 66g22%
Fiber 2g8%
Sugar 27g30%
Protein 5g10%
Vitamin A 415IU8%
Vitamin C 4.6mg6%
Calcium 36mg4%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.



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  • Bonnie

    This is a great recipe. I just buttered the bottom of my glass pan, and the bars removed perfectly, maybe it would have been trickier if I had used frozen (wet) berries, but mine were fresh. Well, as fresh as they can be this time of year, lol.
    Good job – well written and nice photos.
    Thank you

  • Cynthia

    Should I use one cup of sugar, white and brown combined in the flour mixture, then 1/2 cup white sugar in berry mixture? Thanks!

  • Carol

    Added the zest of 1 lemon and a little cinnamon to the berry mixture. Also added a little cinnamon sugar on top of the crumbs. Great recipe and everyone loved them. They definitely soften up the next day but still delicious!

  • Dawn Dollman

    Took these to a weekend at my friend’s Lake House, they were definitely a hit! I followed the directions exactly. These will surely be on the top of my list to make over and over.

    • Bunny

      I love a review of the ACTUAL recipe and not those that say “Can’t wait to make it” or a long list of all the changes they made. Thanks!

  • Laurie

    The instructions and picture of how to prep your pan made all the difference. Success – finally, a bar that didn’t stick like glue to the pan! Butter on the parchment paper was the secret. The bottom pastry recipe was perfect, produced a tender and tasty crust. Perfect proportion crust, berries and topping. Bars held together perfectly. I followed your lead and hit the local U Pick orchard for the tastiest, sweetest, blueberries and bars anywhere. Hit of my family reunion!

  • Bev Riggs

    The ingredients amount of sugar doesn’t equal the amount in the instructions. I’m guessing the ingredients amount should be 1 cup.
    Thanks for the recipe! I hope to try it before fresh berries are gone for the year.

    • Jaclyn

      Jaclyn Bell

      I’m step 2 you’ll add both 1/2 cup granulated sugar and 1/2 cup brown sugar. Then for the filling in step 6 you’ll add 1/2 cup granulated sugar.


      • Corey

        The ingredients call for 1/2 cup of sugar but should apparently read 1 cup total. And divided.