These Easy Blueberry Crumb Bars are a delightful treat that combines a buttery, crumbly crust and topping with a sweet and juicy blueberry filling! I love how this recipe is both simple to make and incredibly satisfying. They’re perfect for dessert, a snack, or even a sweet breakfast treat. The combination of the tender crust, bursting blueberries, and crunchy topping is simply irresistible!
Why You’ll Love These Blueberry Crumb Bars
- Buttery Crumb Topping: The same simple mixture is used for both the crust and the topping, making it extra easy!
- Bursting with Blueberries: Packed with fresh blueberries, these bars are full of fruity flavor.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Perfect for Any Occasion: Great for potlucks, picnics, bake sales, or a simple dessert at home.
- Customizable: Easily adapt the recipe with different fruits or additions.
Ingredients for Blueberry Crumb Bars
Here’s what you’ll need to make these delicious bars. The full list with measurements is in the recipe card below.
Crumb Mixture (Crust & Topping)
- White sugar (Sweetener)
- Baking powder (Leavening Agent)
- All-purpose flour (Dry Ingredient)
- Unsalted butter (Fat)
- Egg (Binder)
- Salt (Seasoning)
- Ground cinnamon (optional) (Spice)
Blueberry Filling
- Fresh blueberries (Fruit)
- White sugar (Sweetener)
- Cornstarch (Thickener)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love these Blueberry Crumb Bars as is, but here are a few ideas for variations:
- Different Fruit: Use raspberries, blackberries, strawberries, or a mix of berries instead of blueberries. Peaches or apples would also work well!
- Add Lemon Zest: Add some lemon zest to the blueberry filling or the crumb mixture for a bright, citrusy flavor.
- Add Nuts: Stir some chopped pecans or walnuts into the crumb topping for added crunch.
- Make it Gluten-Free: Use a gluten-free all-purpose flour blend.
- Add Oats: Mix in some rolled oats into the crumble topping for extra texture.
How to Make Blueberry Crumb Bars
Let me show you how easy it is to make these Easy Blueberry Crumb Bars:
Preheat Oven and Prepare Pan
- I preheat my oven to 375ºF (190ºC).
- I lightly grease a 9×13 inch baking pan.
Make the Crumb Mixture
- In a medium bowl, I stir together 1 cup of sugar, 3 cups of flour, and the baking powder.
- I mix in the salt and cinnamon, if desired.
- I use a fork or pastry cutter to blend in the butter and egg. The dough will be crumbly.
Assemble the Bars
- I pat half of the crumbly dough into the prepared baking pan to form the crust.
- In another bowl, I stir together the remaining ½ cup of sugar and the cornstarch for the filling.
- I gently mix in the fresh blueberries, coating them well.
- I sprinkle the blueberry mixture evenly over the crust in the pan.
- I crumble the remaining dough evenly over the blueberry layer.
Bake
- I bake the blueberry crumble bars in the preheated oven for 45 minutes, or until the top is lightly golden-brown and the filling is bubbly.
Cool and Serve
- Cool
- Cut and serve
Tips and Tricks for the BEST Crumb Bars
Here are my secrets for making these bars truly exceptional:
- Use Fresh Blueberries: Fresh blueberries provide the best flavor and texture, but frozen (thawed and drained) can work in a pinch.
- Don’t Overmix the Crumb: The mixture should remain crumbly for both the base and the topping.
- Cool Completely: Letting the bars cool completely before cutting helps the filling set and makes for cleaner slices.
- Adjust Sugar: Feel free to adjust the sugar in the filling depending on the sweetness of your blueberries.
- Parchment Paper: Lining the pan with parchment paper makes it easier to lift the bars out for cutting.
How to Serve
These Blueberry Crumb Bars are delicious served:
- On Their Own: A perfect snack or dessert as is.
- Warm with Ice Cream: Serve warm bars with a scoop of vanilla ice cream for a decadent treat.
- With Whipped Cream: Top with a dollop of whipped cream.
- Breakfast or Brunch: A sweet addition to a breakfast or brunch spread.
Make Ahead and Storage
These bars store well! Once completely cooled, store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
FAQs about Blueberry Crumb Bars
- Can I use frozen blueberries?
- Yes, you can use frozen blueberries. Thaw them completely and drain off any excess liquid before using. You might want to toss them with an extra teaspoon of cornstarch.
- Can I make these gluten-free?
- Yes, use a good quality gluten-free all-purpose flour blend that includes xanthan gum.
- Can I freeze these bars?
- Yes, you can freeze the baked and cooled bars. Wrap them tightly or store them in a freezer-safe container.
Enjoy these buttery, fruity, and easy-to-make Blueberry Crumb Bars! They’re a perfect treat for any occasion.
Print
Easy Blueberry Crumb Bars
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16–24 bars 1x
- Category: Dessert, Bars, Snack
- Cuisine: American
Description
These Blueberry Crumb Bars feature a sweet, juicy blueberry filling sandwiched between a buttery, crumbly crust and topping. They are easy to make and perfect for dessert or a sweet snack.
Ingredients
Scale
For the Crust/Crumble Topping:
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- 3 cups (375g) all-purpose flour
- 1 cup (2 sticks, 226g) cold unsalted butter, cut into small cubes
- 1 large egg
- 1/4 teaspoon salt
- 1 pinch ground cinnamon (optional)
For the Blueberry Filling:
- 1/2 cup (100g) granulated sugar
- 3 teaspoons cornstarch
- 4 cups fresh blueberries (or frozen, see notes)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking pan. You can also line it with parchment paper, leaving an overhang for easy removal, and then grease the parchment.
- Make Crust/Crumble Mixture: In a large bowl, whisk together 1 cup of granulated sugar, the all-purpose flour, baking powder, salt, and cinnamon (if using).
- Cut in Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender, two forks, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add Egg: Add the egg to the crumb mixture and mix with a fork or your hands until the dough is crumbly but holds together when squeezed.
- Press Crust: Reserve about half of the crumb mixture for the topping. Press the remaining half of the dough firmly and evenly into the bottom of the prepared baking pan to form the crust.
- Make Blueberry Filling: In a separate medium bowl, whisk together the 1/2 cup of granulated sugar and the cornstarch until combined. Gently fold in the fresh blueberries until they are evenly coated.
- Assemble Bars: Sprinkle the blueberry mixture evenly over the pressed crust in the baking pan. Crumble the reserved dough mixture evenly over the blueberry layer.
- Bake: Bake in the preheated oven for 45 minutes, or until the topping is lightly golden brown and the filling is bubbly.
- Cool Completely: Let the bars cool completely in the pan on a wire rack before cutting into squares. This allows the filling to set properly.
- Serve
Notes
- Butter: Use cold butter for the crust/crumble topping to achieve the best crumbly texture.
- Flour: Spoon and level the flour for accurate measurement, or weigh it for best results.
- Blueberries: Fresh blueberries are recommended. If using frozen blueberries, do not thaw them before using; you may need to add a few extra minutes to the baking time.
- Doneness: The topping should be golden brown, and the filling should be bubbly.
- Cooling: It’s crucial to let the bars cool completely before cutting to prevent the filling from running out. Chilling them briefly in the refrigerator after cooling can make cutting even easier.
- Serving Suggestions: Serve as is, or with a scoop of vanilla ice cream or whipped cream.
- Storage: Store leftover bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.