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! 

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.

• 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.

3. 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!

4. Press half of the crumble mixture into your prepared pan.

5. Stir together the blueberries, lime juice, flour, sugar, cinnamon, and vanilla in a mixing bowl until combined.
6. Spread the blueberry filling on top of the bottom crust in the pan.

7. Sprinkle the remaining crumble topping over the top of the blueberry filling.
8. 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.

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.

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

More Blueberry Dessert Recipes

• Blueberry No Churn Ice Cream
• Blueberry Hand Pies
• Blueberry Lemon Cake
• Blueberry Crunch Cake
• Berry Icebox Cake

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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!

4.53 from 40 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 38 minutes minutes

Total Time: 58 minutes minutes

Servings: 12 bars

Calories: 230kcal

Author: Jocelyn Delk Adams

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

US Customary – Metric

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.

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