Blueberry Crumble Bars

Jocelyn (Grandbaby Cakes) Headshot By Jocelyn (Grandbaby Cakes)
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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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A stack of blueberry crumble bars on a plate with a glass of milk behind and a platter of more bars.

How to Make Blueberry Crumble Bars

  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.

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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.

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

Blueberry Crumble Bars Recipe

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
Author: Jocelyn Delk Adams
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
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

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

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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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

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?

Yep! 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

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

Comments

  2. Hi Jocelyn; Do you think it’s work this lovely BLUEBERRY CRUMBLE BARS with granulated Eritritol ? I don’t take sugar processed. In advance, thank you so much. Best regards from Spain

    Reply

    1. I actually haven’t tried it with this so I don’t want to state that it will work perfectly but let me know if you do end up trying it and it works out. I did have a follower use honey or maple syrup for the filling.

  3. I have a LOAD of fresh blackberries, would tthis recipe work? I made the blueberry crumble a few weeks ago and love the crumble topping!

    Reply

  4. If I only want to make 6 servings do I just cut all ingredients in half? And if still use 1 whole egg yolk for 6 bars will the crust be loose? Please help. New to baking. This will be my first attempt

    Reply

  5. I recently moved to a higher altitude area (6000 plus). I know most baking recipes call for extra steps/ingredients. Would this? Thank you!!

    Reply

  8. This recipe is so so good. Everyone who tried it also said it was delicious.

    Can you use the same recipe with apples??

    Reply

    1. The bake time would be different since blueberries bake a bit slower so just use my Peach Crumb Bars to replace with apples and it should be pretty similar.

  9. Just pulled these from the oven and it smells so good – is it too soon to just dive in an eat them all? I love how quick and simple this was, and I know this entire pan will dissapear tonight…. maybe save a little piece for breakfast with coffee? drooooooooooling

    Reply
4.57 from 44 votes (19 ratings without comment)

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