There’s nothing quite like blueberry crumble bars to get you in the summer spirit. These fruity beauties are overflowing with juicy berries tucked between buttery, crumbly streusel.
They’re the perfect treat to bring to a backyard BBQ or picnic!
And don’t worry! They may look fancy, but blueberry crumble bars are actually super simple to make.
They’re perfect for bakers of any skill level, and everyone will love them.
Why You’ll Love These Blueberry Crumble Bars
Easy Preparation: This recipe features straightforward steps and common ingredients. It’s simple enough for even novice bakers to follow and achieve great results.
Make-Ahead Friendly: You can make these bars in advance and store them in the refrigerator. That makes them convenient for busy schedules and last-minute events.
Crowd-Pleasing Flavor: Sweet blueberries, buttery crumble, and tart lemon create an irresistible flavor. It will delight any crowd, especially in the summer months.
Customizable: The recipe easily allows for variations. Try adding different fruits or incorporating spices. You can tailor the bars to your taste preferences.
Ingredients
- Fresh Blueberries: Use plump, juicy blueberries for the filling. Their natural sweetness and bright flavor will really shine in these bars. Look for fully ripe, but not over-ripe, berries.
- Cornstarch: Add a little to help thicken the filling. It makes the filling set up with a jammy consistency without being runny.
- Lemon Juice & Zest: The juice adds a tart, fresh accent to balance the dessert’s sweetness. The zest gives it an intense citrusy aroma. Remember to zest the lemon before juicing it.
- All-Purpose Flour: For structure in the crust and crumble topping.
- Granulated Sugar: For sweetness in the crust and filling.
- Baking Powder: The leavening agent for the crust. It makes it tender and crumbly rather than dense.
- Salt: A flavor enhancer to help balance the sweetness.
- Unsalted Butter: The binding agent for the dough.
- Large Egg: Another binding agent. It also adds a nice richness to the flavor.
- Vanilla Extract: Add half a teaspoon for subtle background notes of warmth.
How to Make Blueberry Crumble Bars
Still don’t believe how easy these bars are to make? Check out these simple steps:
1. Prepare. Preheat the oven to 375 degrees Fahrenheit. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides.
2. Make the dough. Whisk together the flour, sugar, baking powder, and salt in a large bowl. Then, cut in the cold butter until the mixture resembles coarse crumbs. Finally, mix in the egg and vanilla until the dough begins to clump.
3. Form the crust. Press 2/3 of the dough evenly into the bottom of the pan. Place it in the freezer while making the filling.
4. Prepare the filling. Combine the blueberries, sugar, cornstarch, lemon juice, and zest in a second bowl. Gently toss to coat the berries.
5. Assemble. Spread the filling mixture evenly over the chilled crust. Then, crumble the remaining dough on top.
6. Bake. Bake for 45 to 50 minutes until the top is lightly golden brown, and the filling is bubbling.
7. Cool and serve. Remove the bars from the oven and let them cool completely in the pan. Then, lift them out, cut them into squares, and serve. Enjoy!
Tips for the Best Blueberry Crumble Bars
Keep these tips in mind when making your blueberry crumble bars:
- Use cold butter. Doing so helps create a flakier, more shortbread-like texture.
- No fresh berries? You can use frozen ones instead. Just be sure to thaw and pat them dry before adding them to the filling.
- Don’t forget to chill! Popping the crust in the freezer while making the filling is imperative! Don’t skip that step. It helps prevent the dough from becoming soggy and will make the filling set faster.
- Sweeten the pot. Add a tablespoon or two of brown sugar to the reserved crumbs before sprinkling them on top. It will give you a more golden, crunchy crumble topping.
- Don’t be afraid to experiment. Swap out the blueberries for your favorite berries. (Raspberries, blackberries, etc.) You can also add cinnamon or lemon zest to the filling. A few chopped nuts in the crumble topping isn’t a bad idea, either.
How to Store
When I make these bars, I rarely have leftovers. My family enjoys them far too much to let any sit around for later. If you have some left, there are a couple of storage options.
To Store: Place the bars in an air-tight container and refrigerate them for up to 5 days.
To Freeze: Wrap the bars tightly in aluminum foil. Store them in the freezer for up to 3 months. Let them thaw in the fridge overnight or at room temperature for about an hour.
*Note: The texture of the crust and topping may be less crunchy after freezing and thawing, but they’ll still taste great.
Blueberry Crumble Bars
15
servings15
minutes45
minutes307
kcalThese blueberry crumble bars are the perfect balance of sweet and tangy. Featuring a buttery shortbread base, juicy blueberries, and a golden crumble topping, they’re irresistible!
Ingredients
- For the Crust and Crumble Topping:
3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup cold unsalted butter, cubed
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
- For the Blueberry Filling:
4 cups fresh blueberries
1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Line a 9×13-inch baking pan with parchment paper. Leave an overhang on the sides to act as handles when removing the bars later.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Using a pastry cutter or with fingers, cut in the cold butter until the mixture resembles coarse crumbs. Mix in the egg and vanilla until the dough starts to clump together.
- Press about 2/3 of the dough evenly into the bottom of the prepared pan to form the crust. Place the crust in the freezer while preparing the filling.
- In a separate bowl, combine the blueberries, sugar, cornstarch, lemon juice, and zest. Gently toss to coat the berries. Spread the blueberry mixture evenly over the crust.
- Crumble the remaining dough over the blueberry layer to form the topping.
- Bake for 45 to 50 minutes. (Or until the top is lightly golden brown and the blueberry filling bubbles around the edges.)
- Cool the bars completely in the pan before lifting them out and cutting them into squares. Serve and enjoy!
Those are amazing! Did you change the instructions. I remember having to put the crust first in the oven and then put the filling and the crumb on top after 🧐
Hi Julie!
I don’t think we’ve updated this recipe. Maybe it was another, similar dish you saw before?