These Blueberry Crumble Bars feature sweet blueberries and a buttery crust for an easy dessert everyone will love!
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Pin RecipeFresh Blueberry Crumble Bar Recipe
I am a big fan of blueberry desserts. Anytime blueberries are on sale, I always grab a bunch to make blueberry buckle, blueberry cobbler, and fresh blueberry pie!
However, blueberry crumble bars may just be my favorite blueberry dessert of all time. The buttery crust melts in your mouth, and the fresh berries are bursting with the flavor of summer.
To make my easy blueberry bar recipe. First, we begin with a mix of butter, flour, sugar, and spices to create the crust and topping in just one easy step. Then, we move onto the blueberry mixture for the filling which is just as easy to make. You can have your crumb bars in the oven in less than ten minutes!
In no time, you’ll have a tray of blueberry crumble bars to feed a crowd (or enjoy throughout the week)! Any blueberry lover needs to give this crumble bar recipe a try. It is simple, sweet, and a great way to celebrate blueberry season!
Ingredients for Blueberry Crumb Bars Recipe
To print: see recipe card below
Crust
- 3 cups flour – Regular all-purpose flour works best!
- 1 cups sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon – You can skip this ingredient if you aren’t a fan. However, I love the subtle warmth it adds.
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup cold butter – Use unsalted butter for this recipe. Otherwise, the bars will be too salty.
Filling
- 1 tablespoon cornstarch – Cornstarch will help thicken the blueberry filling as it bakes so the filling doesn’t spread all over the place.
- 1/2 cup sugar
- 2 tablespoons lemon juice – Freshly squeezed is best! One large lemon will give you enough juice for this recipe.
- 1 teaspoon lemon zest – You may need two lemons to get enough zest for the bars.
- 4 cups fresh blueberries – Fresh berries definitely work best in this recipe. They have the perfect amount of juice to make the bars moist and flavorful.
Variations
- Use frozen blueberries in place of fresh ones. Measure the 4 cups of frozen berries while they are still frozen solid. Make the filling with cold berries. You do not want to thaw them, or the filling will become runny and watery.
- Replace the cornstarch with two tablespoons of flour. Flour is a good alternative to cornstarch that will still thicken the filling perfectly.
- Use lime juice and lime zest in place of lemon. This will make tangy, sweet blueberry crumble bars that are delicious in summer. I like the lime version on super hot days. There is something about lime that is just so refreshing!
- Replace the flour with a 1:1 all-purpose gluten-free flour in the crumble topping. This bar recipe will be as delicious as gluten-free blueberry bars.
- Replace the granulated sugar with brown sugar for a slightly moister texture and richer taste.
Directions for How to Make Blueberry Crumble Bars
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- Prepare: Preheat the oven to 375 degrees Fahrenheit. Then, grease a 9×13 pan with baking spray or butter.
- Combine the dry ingredients: Mix the flour, baking powder, cinnamon, and salt to form the base of the crumble mixture.
- Add the wet ingredients: Add the egg, vanilla, and cold butter to the mixing bowl. Then, use your hands, a pastry cutter, or a fork to combine. The mixture will resemble coarse sand crumbles.
- Form the crust: Pour half the mixture into the prepared baking pan. Set the other half aside. Press the crust into the bottom of the pan, creating an even, flat layer for the crust.
- Prepare the filling: Mix the filling ingredients in a large bowl. Spread the blueberries over the crust in the pan, spreading it out evenly.
- Top: Sprinkle the remaining crumb mixture over the blueberries.
- Bake: Transfer the baking dish to the oven. Bake for 40 minutes or until the top is lightly golden and the berries bubble around the sides.
- Cool: Allow the bars to cool at room temperature for 30 minutes before slicing and serving.
Serving Suggestions
These easy blueberry crumble bars are incredible just as they are. However, you can serve them with a scoop of ice cream or a dollop of fresh whipped cream to make them even more decadent!
How To Store + Freeze Blueberry Crumble Bars
- Store leftover bars in an airtight container at room temperature for one to two days. Or, transfer them to the fridge for three to four days.
- Freeze the homemade blueberry crumble bars for up to two months.
- Thaw in the fridge overnight, and serve cold. Or, warm them in the microwave for just a few seconds!
Quick Tip
These blueberry crumble bars slice best when cold! To create clean, evenly shaped bars, place them in the fridge to chill before cutting. Or, slice them warm, and embrace the crumble. The bars won’t look as pretty, but they’ll still taste great!
Blueberry Crumble Bars
Equipment
- 1 9×13 baking dish
- 2 Mixing bowls
Ingredients
Crust/Crumble
- 3 cups flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup butter cold, cubed
Filling
- 1 Tablespoon cornstarch
- 1/2 cup sugar
- 1 teaspoon lemon zest
- 4 cups fresh blueberries
- 2 Tablespoons lemon juice
Instructions
- Preheat the oven to 375 degrees F and grease a 9×13 baking pan with butter. Set the pan aside for now.
- Start by making the crust/crumble mix. Add the flour, sugar, baking powder, cinnamon and salt to a large bowl and stir together.3 cups flour, 1 cup sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon cinnamon
- Add the egg, vanilla, and cold cubed butter to the bowl. Use a fork to mix everything together until it is evenly blended and looks like coarse crumbles. You can also mix with your hands, rubbing the butter into the dry flour mix.1 egg, 2 teaspoons vanilla extract, 1 cup butter
- Pour half of the flour mixture into the greased baking pan. Spread the mix across the bottom pan to form an even layer then press down to make a firm crust. Set aside for now.
- Next, make the filling. In a separate large mixing bowl, whisk the cornstarch, sugar, and lemon zest together. Add the blueberries and lemon juice and toss everything, mixing well.1 Tablespoon cornstarch, 1/2 cup sugar, 1 teaspoon lemon zest, 4 cups fresh blueberries, 2 Tablespoons lemon juice
- Pour the blueberry filling over the crust in the pan and spread it into an even layer.
- Sprinkle the remaining flour mix over the top of the blueberry filling, making an even crumble topping.
- Bake the bars for 40 minutes. The top will be a nice golden brown.
- Let the bars cool in the pan for at least 30 minutes before cutting and serving.
Nutrition
Did you make this Blueberry Crumble Bars recipe? Let us know how it turned out with a rating and comment!
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The filling for this recipe is delicious, especially with fresh picked blueberries! Next time I make it, I will make sure I have cornstarch, because I substituted flour to thicken it and it was a little too floury for my taste with the crust. Also, I might add a little extra butter to the (2.5 sticks, not just 2) to the crust mixture. Mine did not really look like the recipe photo, so perhaps I did something wrong? Full disclosure I’m not a very good baker, so this could be a me problem 😆!
Hi im going to make this crumble it looks so good . Thank you
Hi kasey can I use frozen blueberries to make the blueberry bars