Blueberry Crumb Bars

07.09.2018

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

A 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.

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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
  • Salt
  • Butter
  • Egg
  • Vanilla
  • Blueberries
  • Lemon
  • Cornstarch

Blueberry Crumb Bar Ingredients

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.

Blueberry crumb bars making crumb mixture

Press half of the crumb mixture into prepared baking dish.

Blueberry Crumb Bars adding first layer of crumbs to pan

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.

Blueberry Crumb Bars pouring in blueberry 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.

Blueberry Crumb Bars sprinkling final crumb layer

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!

Blueberry Crumb Bars

More Blueberry Desserts to Try

Blueberry Crumb Bars

Print

Blueberry Crumb Bars

5 from 9 votes

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! 

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Servings: 15
Calories: 402 kcal

Ingredients

  • 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

Filling

  • 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

Instructions

  1. 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. 

  2. In a large mixing bowl whisk together flour, 1/2 cup granulated sugar, brown sugar, baking powder and salt. 

  3. In a small mixing bowl, whisk together egg and vanilla until combine. 

  4. 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. 

  5. Press 1/2 of the mixture evenly into prepared baking dish.

  6. In a separate mixing bowl, whisk together remaining 1/2 cup granulated sugar and cornstarch, stir in lemon juice. 

  7. Add blueberries then toss mixture to evenly coat, pour and spread coated blueberries evenly over crust in baking dish. 

  8. Sprinkle remaining crumb mixture over berry layer. 

  9. Bake in preheated oven about 38 - 42 minutes until top is golden brown.  

  10. Allow to cool for about 20 - 30 minutes before cutting into squares.

  11. Store cooled bars in an airtight container in refrigerator (rewarm in microwave for 10 - 15 seconds if desired).

  12. Recipe Source: adapted from allrecipes.com
Nutrition Facts
Blueberry Crumb Bars
Amount Per Serving
Calories 402 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 43mg 14%
Sodium 48mg 2%
Potassium 132mg 4%
Total Carbohydrates 66g 22%
Dietary Fiber 2g 8%
Sugars 27g
Protein 5g 10%
Vitamin A 8.3%
Vitamin C 5.6%
Calcium 3.6%
Iron 13.6%
* Percent Daily Values are based on a 2000 calorie diet.

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87 comments

  • Sue: I sent an email a week ago with a question about this recipe. Just sent it again. Would appreciate a response July 28, 2018 at 4:51pm Reply

    • Jaclyn: Sorry I didn’t see it come through, what was your question? July 28, 2018 at 5:27pm Reply

  • Manjula: I love blueberries! Would love to try your recipe. But I want to try without egg. Any substitute that you can suggest? July 27, 2018 at 9:56pm Reply

    • Jaclyn: I haven’t tested but I’ve heard that a common egg replacer is 1 Tbsp flax mixed with 3 Tbsp water or there’s something like Bob’s Red Mill egg replacer that might work here. Apple sauce might work too. July 28, 2018 at 5:24pm Reply

  • Bonnie: Could these be frozen? July 22, 2018 at 2:27pm Reply

    • Jaclyn: That should be fine, they won’t be as crisp but still tasty. July 28, 2018 at 5:22pm Reply

  • Angela Johnson: Thanks for the sugar alternative ideas. Trying to use less granulated sugar and carbs. I use Splenda in coffee and honey in tea. July 17, 2018 at 12:03pm Reply

  • Noreen: Can I freeze these yummy treats as I could devour tooooo many thank u for lovely treats.Noreen July 16, 2018 at 7:38am Reply

    • Jaclyn: Yes. They won’t be as crisp as they were fresh but still good. July 17, 2018 at 10:45am Reply

  • Melissa: Hi Jaclyn, I noticed the blueberry crumb bar recipe was revised? Where would I find the old recipe! PLEASE HELP! I have been looking forever now. Thank you so much! Melissa❤ July 15, 2018 at 12:25pm Reply

    • Jaclyn: Sorry I didn’t know people were still using the older version! Basically you’ll just halve everything here then for the egg use 1 egg yolk (reserve the white for something else). Then I did also add some lemon zest to the crumbs before, maybe 1 tsp. Then it was only granulated sugar, no brown. And use an 8 by 8 pan for half. Sorry that was a lot! July 15, 2018 at 8:00pm Reply

      • Melissa: Thank you soooooo much!! I think I can make it work. It truly is one of my favorite go-to recipes! Can’t live without it! July 15, 2018 at 8:24pm Reply

        • Jaclyn: Ok so I found it, again sorry for the trouble!

          Ingredients
          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

          Instructions
          Preheat oven to 375 degrees. Butter an 8×8 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 8×8 dish.
          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). July 15, 2018 at 11:06pm Reply

          • Melissa: Jaclyn, you’re amazing!! You seriously just made my day. Thank you for the “older” version, hopefully it wasn’t too much trouble finding! July 16, 2018 at 7:11am

  • EILEEN: Love your recipe- LOOKS AWESOME
    Any sub for using butter to lower the fat content
    Thanks July 14, 2018 at 12:18pm Reply

    • Jaclyn: Sorry for this recipe I don’t recommend a substitute for the butter, instead I’d just just smaller bars :). Hope you enjoy! July 15, 2018 at 11:24am Reply

  • Laura | Tutti Dolci: Such gorgeous bars, these are summer perfection! :) July 10, 2018 at 11:08pm Reply

    • Jaclyn: Thanks Laura! I always love getting your comments! July 12, 2018 at 4:43pm Reply

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