Bars & Brownies • Currently Craving
Blueberry Crumb Bars
August 27, 2025
It might be the end of August but we still have lots of summering to do! Equal parts easy and […]
It might be the end of August but we still have lots of summering to do! Equal parts easy and delicious, these Blueberry Crumb Bars are the perfect summer dessert. Made with a buttery, shortbread-like crust and a jammy blueberry filling for a deliciously sweet and summery treat. Top with a scoop of creamy vanilla ice cream and get ready for everyone to beg you for the recipe!
What makes these bars so good?
These Blueberry Crumb Bars bake up in minutes with a delicious combination of flavors and textures. The buttery shortbread crust and juicy homemade blueberry filling will have you swooning with every bite. Here’s a few reasons why everyone loves these bars:
Easy to make. The buttery shortbread-like crust doubles as the crumb topping which makes these bars quick and easy to make when the craving strikes.
Super versatile. Swap the blueberries with raspberries, blackberries, or cranberries. Or try a combination of berries. For added crunch, add chopped almonds or pecans. Let your sweet tooth do the talking!
Easy to transport. Tote these perfectly portable bars right in the baking pan to your next picnic or potluck. Sliced into squares, they make the perfect summertime treat – no fork needed!
The perfect summer dessert. No time for pie? These sweet, summery blueberry crumb bars are the answer!
Ingredients
Make these sweet, summery Blueberry Crumb Bars in minutes with just a handful of simple ingredients. Here’s what you’ll need:
Flour – we’ll use all-purpose flour to make a delicious buttery shortbread-like crumble crust.
Butter – make sure the butter is at room temperature for best results.
Sugar – a combination of granulated and brown sugar adds the perfect amount of sweetness.
Cornstarch – just a tablespoon helps thicken the berry filling to a thick, jammy consistency.
Blueberries – fresh, seasonal berries have more flavor and taste better. If using frozen berries, see the tips below.
Lemon – a hint of lemon zest and juice helps brighten the blueberry flavor. For a cozy, autumnal flavor, swap the lemon for a teaspoon of cinnamon.
Vanilla – just a dash adds a delicious depth of flavor.
How to make blueberry crumb bars
This easy and delicious recipe has two parts, the blueberry filling and the crumb mixture. Follow this easy step-by-step guide and check the recipe card below for ingredients and detailed instructions.
Step 1: Mix together the blueberries, sugar, cornstarch, lemon juice and lemon zest. Set aside.
Step 2: Make the dough by creaming together the butter and sugars until smooth. Add the vanilla followed by the dry ingredients and until the dough is crumbly, but sticky enough to hold together.
Step 3: Press 2/3 of the dough into a parchment lined baking pan. Cover with the blueberry mixture and then top with remaining dough.
Step 4: Bake at 350°F for about 35 to 40 minutes or until the juices of the blueberries are bubbling under the crumble. Remove from the oven and cool completely before slicing into squares.
Tips for the best blueberry crumb bars
I love a recipe that’s as easy as it is delicious and these blueberry crumb bars are just that! Follow these tips to make the perfect bars every time.
Use fresh blueberries. Fresh is best but frozen berries can also be used. If using frozen berries, thaw and discard any extra juices. Add an extra tablespoon of cornstarch to help thicken the filling.
Bake until bubbly. Bake until you see the blueberry filling bubbling up under the crumble topping. This ensures the cornstarch fully activates to thicken the filling and prevents the juices from spilling out.
Do not overbake. Bake the bars too long and the crust and topping will be too hard and crunchy to slice. Bake just until the fruit filling is bubbling up under the topping and the crumble on top is beginning to turn golden.
Cool before slicing. When the bars are warm from the oven, they’ll be too delicate to cut. For best results, wait an hour before slicing. For clean-cut, sturdy squares, chill for one to two hours before slicing.
How to store
While not mandatory, I like to store these blueberry crumb bars in the refrigerator to keep the cookie crust firm. It’s also easier to slice the bars when chilled. Serve the bars cold straight from the fridge with a dusting of powdered sugar or serve warm with a scoop of vanilla ice cream. Hello summer sundae!
Happy baking!
Looking for more easy and delicious recipes? You’ll love these:
Blueberry Crumb Bars Recipe
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Total Time: 48 minutes
- Yield: 16 bars 1x
- Category: Bars & Brownies
- Method: Baking
- Cuisine: American
Description
Made with a buttery, shortbread-like crust and a jammy blueberry filling, these quick and easy Blueberry Crumb Bars are the perfect summer dessert. Top with a scoop of vanilla ice cream for the ultimate treat!
Ingredients
- 3 cups fresh blueberries
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- zest of a lemon, optional (alternatively, add a sprinkle of cinnamon)
- 3/4 cup (170 g), unsalted butter, room temperature
- 1/3 cup (66 g) granulated sugar
- 1/3 cup (66 g) light brown sugar, packed
- 2 teaspoons vanilla
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F. Spray the bottom and sides of an 8 x 8 inch pan with non-stick baking spray and line with parchment paper for easy removal of the bars once baked. Set aside.
- In a medium bowl, combine fresh blueberries, sugar, cornstarch, lemon juice and lemon zest (optional). Stir to combine with a spoon, pressing to break up the blueberries just slightly so that some juices run. Do not fully pulverize all of the berries. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until smooth, about 1 minute.
- Add the vanilla and mix to combine. Scrape down the sides of the bowl.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Add the dry ingredients to the butter and sugar mixture in one addition. Mix on low speed until pea size crumbs form. Do not mix until the dough all comes together. The dough should be crumbly, but sticky enough to press together.
- Transfer ⅔ of the dough (weigh for best results) to the prepared pan. Use your hands, a spatula or the bottom of a flat measuring cup to press the dough evenly across the bottom of the pan, spreading into the corners and edges.
- Top the dough with the prepared blueberries, spreading them over the top evenly.
- Use your hands to sprinkle the remaining ⅓ of the dough over the top of the blueberries, mixing larger pieces and smaller pieces throughout. Sprinkle the crumble evenly over the top, allowing bits of the blueberry filling to peak through.
- Bake in the center rack of the oven for 38 to 40 minutes or until the top is slightly golden brown and the blueberry filling is bubbling beneath.
- Remove the bars from the oven and cool completely on a wire rack. Transfer to the refrigerator to chill for 3 hours or overnight to allow the filling to set. For messy, juicier bars, slice warm.
- Dust the tops of the bars with powdered sugar (optional) before slicing into squares. Serve chilled or at room temperature.
Notes
Store bars tightly covered in the refrigerator for up to 4 days.
May be frozen.
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