Y’all I keep my blueberry crumble bars on repeat during the spring and summer. They taste better than pie and are easier to make too. I use fresh blueberries. Then I make a simple buttery crumble for the top and bottom of the bars. It’s just too good boos.
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How to Make Blueberry Crumble Bars
- Combine the flour, sugar, baking powder, and salt in a bowl and whisk together.
- Add the cold butter and cut it into the flour using two forks or a pastry cutter.
- Add the egg yolk and cold water and slowly mix it in.
PRO TIP: Don’t worry if the dough seems really crumbly. It should be!
- Press half of the crumble mixture into your prepared pan.
- Stir together the blueberries, lime juice, flour, sugar, cinnamon, and vanilla in a mixing bowl until combined.
- Spread the blueberry filling on top of the bottom crust in the pan.
- Sprinkle the remaining crumble topping over the top of the blueberry filling.
- Bake your blueberry crumble bars until golden brown and set. Remove them from the oven and allow them to cool to room temperature before cutting them into squares and serving.
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If you want to add more berry flavor to your blueberry dessert, add a scoop of blueberry ice cream or strawberry ice cream.
Blueberry Crumble Bars Recipe
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Ingredients
For the Crumble and Crust:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- Pinch salt
- 10 tablespoons unsalted butter cold and cut into cubes
- 1 large egg yolk
- 1 tablespoon cold water
For the Blueberry Filling:
- 2 cups fresh blueberries
- 2 tablespoons lime juice
- 2 tablespoons all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
For the Crumble and Crust:
- Preheat the oven to 375 degrees F. Prepare a 8×8-inch baking pan with the non-stick coating of your choice.
- For the crumble and crust, whisk together flour, sugar, baking powder and salt.
- Next, cut in the cold butter using two forks or a pastry cutter then slowly mix in the egg yolk and cold water. Don’t worry if the dough seems really crumbly. It should be!
- Next take half of the crumble mixture and press into the prepared pan. The rest should be saved for the top of the bars.
For the Blueberry Filling:
- Stir together blueberries, lime juice, flour, sugar, cinnamon and vanilla until combined.
- To assemble, evenly add blueberry filling to top of crust.
- Next sprinkle the remaining crumble over the top of the blueberry filling.
- Bake for 30-38 minutes or until golden brown and set.
- Cool bars to room temperature then cut and serve.
Notes
How to Store
Since these bars contain fruit, I think it’s a good idea to store them in the refrigerator, especially in the hot Summer. Not only does storing them in a cool spot help keep the berries fresh, but it also allows them to keep shape and last longer. Leftover bars will last for up to 3 days in an airtight container in the fridge. Another option is to store these in the freezer to extend their shelf life for up to three months. They will thaw quickly on the counter at room temperature for an hour. They’re great straight from the fridge, but my favorite way to enjoy them is by warming them up in the microwave for a few seconds. Even better, crumble the warm bar over vanilla ice cream for even more amazingness! I love to do this to other bars like my Peach Crumb Bars and Apple Bars.Nutrition
Recipe Tips
- Don’t thaw frozen blueberries if using them. Just roll them in a little flour so it soaks up some of the additional wetness as it bakes in the oven.
- Use cold butter and cold water for the crust! This is what makes your crumble crust light, flaky, and crumbly.
- Blueberry crumb bars are best served warm and even better with a scoop of vanilla ice cream!
- Allow the bars to cool to room temperature before cutting them. This allows them to set so they don’t fall apart when cut.
Recipe Help
Sure you can use sliced strawberries, blackberries, raspberries or even a mixture!
Yep! Use a 9 x 13 baking pan instead of the square to make them all in one pan.
More Blueberry Dessert Recipes
- Blueberry No Churn Ice Cream
- Blueberry Hand Pies
- Blueberry Lemon Cake
- Blueberry Crunch Cake
- Berry Icebox Cake
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
This post was originally published in April 2015. It has been updated with new content and images.
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These blueberry crumb bars are delicious! So easy to make and have made them several times. Everyone loves them!
Thank so much for making them and sharing them with family and friends!
This recipe is so delicious! How did you get the top layer to be crumbly and grainy? Mine came out looking like a pie crust
The crumble part needs to stay like crumbs. If it is over mixed with too much water or too little flour, it will get a bit too wet. Just add in water a bit at a time until you get the consistency you want. So glad you enjoyed!
This is the perfect recipe for when blueberries are in abundance at the farmers markets! I’d like to try this for the next church potluck I go to. These bars would be gobbled up quickly!
Anytime we have extra blueberries I always come back to make this crumble bar recipe. It is spot on and super tasty
Hey there! Just wanted to drop by and give a shoutout This recipe is an absolute winner! Every bite is pure bliss, from the buttery, crumbly crust to the burst of tangy blueberries. I appreciate the simplicity of the instructions and the accessible ingredients used. These bars were the perfect treat for a lazy afternoon or a delightful addition to any gathering. Thank you for sharing this gem of a recipe—I can’t wait to make it again! Keep up the fantastic work!
Such gorgeous crumble bars with that vibrant blueberry layer. The flavors sound absolutely incredible. Yum!
I made these bars yesterday for a Father’s Day cookout and OMG were they amazing! Thanks so much for sharing the recipe!
Hello Joselin; Today for the umpteenth time I have made this delight with erythritol and yes, it works. You only have to put 1 tablespoon more for each measure of the recipe, the flavor will depend on the brand of erythritol, I tried the famous monk fruit, grrrrr, disgusting . Erythritol and of good quality, that is the “good quality” secret. take care of yourself precious. Kisses
These are delish!!!!. Love your recipe. Do I need to refrigerate these if not eating right away?