These Blueberry Crumb Bars combine a buttery, tender crumb crust with a juicy blueberry filling, finished with a generous streusel topping for a classic, irresistible bar dessert.
If you love blueberries and buttery crusts, these bars are dangerously moreish. The combination of a crisp, buttery base and crumble with sweet, plump blueberries is hard to resist—one pan disappears quickly.
These Blueberry Crumb Bars are simple to make: six ingredients for the crust and crumble, four for the blueberry filling. Mix, press, top, and bake—delicious results with minimal effort.
I usually prefer to snack on fresh fruit rather than bake it, but a good deal on fresh blueberries convinced me to use them here. Fresh berries do tend to hold up and bake beautifully, especially in bars, muffins and quick breads.
While frozen fruit works well in many recipes and saves fresh berries for snacking, fresh blueberries give a lovely texture and flavor when baked. In these bars they soften and create a jam-like filling that pairs perfectly with the crumb topping.
If you have access to pick-your-own farms, you can often get excellent berries at a good price. Otherwise, frozen berries are a reliable option for most baking. Either way, these bars are a great way to showcase blueberry flavor.
Make a batch to share—though be warned, you may find yourself slicing extra pieces!
Blueberry Crumb Bars
Amber Brady
15 servings
Ingredients
Crust/Crumble:
- 3 cups (360 g) all-purpose flour (stir, spoon & level)
- 1 cup (200 g) granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (226 g) cold butter, cut into tablespoons
- 1 large egg
Blueberries:
- 4 to 5 cups (560–700 g) fresh blueberries
- ½ cup (100 g) granulated sugar
- 4 tsp cornstarch
- 3 Tbsp lemon juice
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
- In a medium bowl, whisk together the flour, 1 cup sugar, baking powder, and salt. Use a fork, pastry cutter, or food processor to blend in the cold butter, then mix in the egg. The dough will be crumbly. Press about ¾ of the dough evenly into the prepared pan.
- In a separate large bowl, whisk together ½ cup sugar, cornstarch, and lemon juice. Gently fold in the blueberries so they are evenly coated. Spread the blueberry mixture, including the juices, over the crust.
- Crumble the remaining dough over the blueberry layer to create an even streusel topping.
- Bake 45–50 minutes, or until the top is light golden brown. Cool completely before cutting into squares. Store leftovers in an airtight container at room temperature or refrigerated.
Notes
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