Blueberry Crumble Bars

These Easy Blueberry Crumble Bars are filled with sweetened plump, juicy vanilla and citrus-hinted blueberries then layered on top of a shortbread crust and topped with a buttery crumble!  These are so addictive! 

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A stack of blueberry crumble bars on a plate with a glass of milk behind and a platter of more bars.

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What Is a Blueberry Crumble?

Crumbles are a cousin to pies but much easier to make. They contain a sweetened filling of blueberries and spices sandwiched between a simple “no-rolling required” crust and crumble topping!

I love the ease of making them as well as their comforting flavors.  I first fell in love with crumbles after tiring of making my family cobblers and pies.  

When I realized how easy they were to make, I started making them all the time with any fruit I had on hand starting with my strawberry crumbles which were a hit! 

The creation of crumble bars came later when I realized that I would love a crumble in hand form, something I could grab and eat whenever I had the craving.  From peach crumble bars to now blueberry crumble bars, I have truly found one of the world’s most perfect and easy treats.

Why You Will Love These Blueberry Bars

  • A handheld way to enjoy all the flavors of blueberry crumble or blueberry crisp in much less time!
  • Perfect buttery, crisp crust and crumble topping with sweet and warm blueberries. So good!
  • An easy dish to take to gatherings, barbecues, and potlucks!
  • It’s not much more work to make a double batch so they’re great for feeding a crowd!
  • The crumble gives that perfect amount of crunch when you bite into them.  The versatility of this dessert will make you a believer, just like crumbles did for me.

Ingredients

This crumble topping has most of the ingredients that are used to make a pie crust. However, it’s way easier to make because its rustic texture easily presses together to create something special.  Here’s a closer look at what you need to make these blueberry crisp bars.

Ingredients you need to make these blueberry bars.
  • Flour: All you need is all-purpose flour to make the crust and crumble topping as well as a bit to help thicken the blueberry filling.
  • Sugar: Since we are creating a sweet but not savory crumble, a bit of sugar really adds a nice flavor to the crumble mixture and also sweetens the blueberries a bit more.
  • Leavening: You want the crust and topping to have a little lift when it bakes so we’re using a bit of baking powder.
  • Butter: Butter is essential to this crumble topping.  Just like in a pie crust, it must be incredibly cold.  The cubes are cut into the dry ingredients to create that crumble.
  • Egg: It acts as a binder for the crust and also additional richness.
  • Blueberries: Fresh blueberries work best but you can always use frozen blueberries as well.
  • Cinnamon: Really gives your berry bars the flavors of blueberry pie.
  • Lime juice: Brightens the mix with citrus flavor.
  • Vanilla extract: Gives desserts their gentle warming flavors.

All these ingredients bake up perfectly for the best blueberry dessert bars.  I especially love to serve them warm with vanilla ice cream.

How to Make Blueberry Crumble Bars

These crumble blueberry bars are all you will ever want and need in a dessert.  Simple, quick to create, and absolutely buttery, sweet and juicy from the bountiful berries. Here’s the main steps that go into making them.

  1. Combine the flour, sugar, baking powder, and salt in a bowl and whisk together.
  2. Add the cold butter and cut it into the flour using two forks or a pastry cutter.
Flour and other dry ingredients in a mixing bowl on the counter.
Butter added in small pieces to the flour mixture.
  1. 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!

  1. Press half of the crumble mixture into your prepared pan.
Egg added to the bowl of flour and butter crumbles.
Crust pressed into the baking pan.
  1. Stir together the blueberries, lime juice, flour, sugar, cinnamon, and vanilla in a mixing bowl until combined.
  2. Spread the blueberry filling on top of the bottom crust in the pan.
Blueberries in a bowl topped with sugar and spices.
Blueberries spread over the top of the crust.
  1. Sprinkle the remaining crumble topping over the top of the blueberry filling.
  2. 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.
Crumble topping added over the top of the blueberries.
Blueberry bars in a pan after baking.

If you want to add more berry flavor to your blueberry dessert, add a scoop of blueberry ice cream or strawberry ice cream.

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.

Blueberry bars cut and scattered on a piece of parchment paper.

Expert 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 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.

FAQs

Can I use other berries to make crumb bars?

Sure you can use sliced strawberries, blackberries, raspberries or even a mixture!

Can I make a double batch of blueberry bars?

Sure thing! Use a 9 x 13 baking pan instead of the square to make them all in one pan.

A close up of one crumble blueberry bar with a bite missing.

More Blueberry Dessert Recipes

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A stack of blueberry crumble bars on a plate with more in the background.

Blueberry Crumble Bars

These perfectly simple to make Blueberry Crumble Bars are filled with plump, juicy and sweet citrus hinted blueberries are layered on top of a shortbread crust and topped with a delicious buttery crumble!
4.57 from 44 votes
Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Course: Dessert
Servings: 12 bars

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

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 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.

Nutrition

Calories: 230kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 3mg | Potassium: 52mg | Fiber: 1g | Sugar: 19g | Vitamin A: 325IU | Vitamin C: 3.1mg | Calcium: 16mg | Iron: 0.9mg
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 This post was originally published in April 2015. It has been updated with new content and images.

Filed Under:  Bars And Brownies, Dessert and Baking, Oven, Seasonal Recipes, Spring Recipes

Comments

  1. I could scarf a whole pan of these. Wow. I actually went thru my freezer this past weekend and getting organized—wow I was so impressed with myself—-anyway found some blue berries I need to use.
    Perfect.

    1. You are the bee’s knees! You just organized the freezer? Can you do mine next?

  2. I’m sorry you are in a little slump, but I have to tell you, if this is what a slump does to you ….well, I really don’t want you to not have energy but, these bars……Let’s just say “you do slump very nicely”.

    1. Well that’s a great way to think about it for sure. If a slump equals crumble bars, we all win!

  3. girl, you need a vacation. . it’s been a long ass year. . and you just finished your first book!!! Hope you are able to get some R&R. . and glad these crumble bars are your thang . . lucky for us!!!! LOVE!

    1. I am totally down with this vacay girl. I feel better just thinking about it.

  4. If there’s any place on earth to get your groove back and on, Mexico is that place. 🙂 These blueberry crumble bars are the perfect transition and you’re off to a GREAT start!

    1. I totally agree. I think Mexico is definitely the cure right?

  5. Congrats on your book Jocelyn! What an accomplishment! I can’t wait to add it to my collection! I am dying to try these crumble bars. I love-love-love blueberries and know these bars will become a favorite, especially this summer when I get great blueberries at the local farm markets. Relax and enjoy Mexico!

    1. Thanks so much Mary Ann! I totally plan to relax as much as possible.

  6. I totally hear you–I’m in an energy lull too. Sucks. But your Mexico trip will def be a booster 🙂

    Now about the food-these bars-yassss!

  7. Girl, you deserve your slump. I can’t wait for your cookbook to hit the shelves. I know it’s going to be great. Love, love, love these stunning bars.

  8. I think my creative juices would be dry as well after pouring everything I had into a book. Congratulations by the way! I’m sure you will get back in the groove after your much needed vacation. And these bars girl, love me some blueberry crumble!

    1. Thanks so much Jen, and yes I am so looking forward to this vacay.

  9. Don’t worry, Jocelyn! You’ll get your groove back. I think Mexico is the perfect place to unwind after all the work and creativity output you’ve had.
    I’m a huge fan of crumble. It’s easy, sure, but it’s also more delicious (I think) than traditional crust. I can never stop eating anything with crumble! And this looks perfect.

    1. Agreed! There is something about a crumble that makes me weak.

4.57 from 44 votes (19 ratings without comment)

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