Blueberry Crumb Bars
So you want something sweet, jammy, and crumbly—but not a full pie situation with rolling pins and emotional damage. Say hello to Blueberry Crumb Bars. They’re buttery, fruity, and have that perfect crumb-to-filling ratio that makes you go, “Okay wow… one more piece.”
These bars are casual enough for snacking but impressive enough to make people ask for the recipe. Dangerous combo.
Why This Recipe Is Awesome
Let’s get into why these bars deserve immediate attention:
- Three layers of perfection – Crust, juicy blueberries, buttery crumble.
- Way easier than pie – Same vibes, half the effort.
- Works year-round – Fresh or frozen blueberries both deliver.
- Great for sharing – Or not. I won’t judge.
- Freezer-friendly – Future you will be very grateful.
Also, crumb bars are elite because they’re supposed to be a little messy. It’s part of the charm.
Ingredients You’ll Need
Crust & Crumb Topping (Same Dough, Love That for Us)
- All-purpose flour – 2½ cups
- Sugar – ¾ cup
- Baking powder – 1 tsp
- Pinch of salt – Mandatory
- Cold butter – 1 cup, cubed
- Egg – 1 large
- Vanilla extract – 1 tsp
Blueberry Filling
- Blueberries – 3 cups (fresh or frozen)
- Sugar – ½ cup
- Cornstarch – 3 tbsp
- Lemon juice – 1 tbsp
- Lemon zest – 1 tsp (optional but elite)
Optional extras:
- Cinnamon in the crumb
- Powdered sugar for dusting
- Vanilla ice cream (strongly encouraged)
Key tip: If using frozen blueberries, don’t thaw them. Let them stay dramatic.
Step-by-Step Instructions
- Preheat the oven.
180°C / 350°F. Line a 9×13-inch pan with parchment paper. - Make the crumb mixture.
In a large bowl, mix flour, sugar, baking powder, and salt. - Cut in the butter.
Use a fork or your fingers until the mixture looks crumbly. - Add egg & vanilla.
Mix until clumps form. It should look shaggy, not smooth. - Press the base.
Take about two-thirds of the mixture and press firmly into the pan. - Make the blueberry filling.
Toss blueberries with sugar, cornstarch, lemon juice, and zest. - Add the filling.
Spread blueberries evenly over the crust. - Top with crumbs.
Sprinkle remaining crumb mixture over the blueberries. - Bake.
Bake for 45–50 minutes until golden and bubbly. - Cool completely.
Yes, completely. Cutting early = blueberry lava.
Common Mistakes to Avoid
- Cutting while hot.
You’ll get soup bars. Delicious, but not bars. - Overmixing the crumb.
You want crumbs, not cookie dough. - Too little cornstarch.
Runny filling is a heartbreak. - Skipping parchment paper.
Regret will follow.
Alternatives & Substitutions
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Mixed berries: Blueberry + raspberry = elite combo.
- Lower sugar: Reduce sugar slightly if berries are sweet.
- Extra crunch: Add chopped almonds or oats to the crumb.
- Citrus twist: Orange zest instead of lemon.
IMO, blueberry + lemon is undefeated.
FAQ
Can I use frozen blueberries?
Yes, and they work great. Don’t thaw.
How long do these last?
Up to 4 days in the fridge, covered.
Can I freeze them?
Absolutely. Slice first, then freeze.
Are these more cake-like or crumbly?
Definitely crumbly with a jammy center.
Can I make them in advance?
Yes—flavors actually improve overnight.
Do I need to refrigerate them?
Highly recommended for clean slices.
Final Thoughts
These Blueberry Crumb Bars are everything you want in a dessert: buttery, fruity, crumbly, and wildly satisfying. They’re easy enough for casual baking but good enough to feel special.
Bake a batch, let them cool (seriously), and enjoy every jammy, crumb-covered bite. You didn’t just make dessert—you made a problem… because people will keep asking for more. 💙🫐
