Blueberry Crumb Bars
Blueberry Crumb Bars have the flavors of blueberry pie in a convenient bar dessert. A pie dough style bottom crust, a blueberry filling, and a crumb topping.
I first made these bars last August and have made them two additional times since then. They are really good! If I could change anything, I would alter the filling to crumb ratio. Although we love the crumb topping and crust, Bob and I agree that we would like more blueberry filling.
Next time I make these, instead of using a 13×9 pan, I will make 1/2 the amount of crumbs and put it in an 8-inch square baking dish, but keep the amount of filling the same. One could just double the amount of filling and use a 13×9 pan, but 8 cups of blueberries would make for a pretty expensive dessert!
The original recipe says to cut the butter and egg into the dry ingredients with a pastry blender. I decided to use my food processor to do this, following a method similar to my favorite pie dough. My crumbs may have been smaller because of this, and maybe they soak up the blueberriness? (I know that’s not a word.)
I love bar desserts because they are so easy to serve at a party or potluck. You can just set out your platter, and people can help themselves at their convenience!
Gluten Free Blueberry Crumb Bars
I have not tried this myself with this recipe, but I have had good luck using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in place of all purpose flour.
Looking for more bar desserts?
Check out these other bar recipes:
Key Lime Bars
Frosted Sugar Cookie Bars
S’mores Cheesecake Bars
Graham Cracker S’mores Cookies
Seven Layer Bars / Magic Cookie Bars
Caramel Apple Bars
Chocolate Pumpkin Cheesecake Bars
Pumpkin Chocolate Cheesecake Bars
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 1 cup cold butter
- 1 egg
- zest and juice of 1 lemon
- 4 cups fresh blueberries
- 1/2 cup sugar
- 4 teaspoons cornstarch
- Preheat oven to 375 degrees F. Grease a 9×13-inch pan.
- In the bowl of a food processor, add flour, baking powder, salt, 1 cup sugar, and lemon zest, and pulse briefly to mix. Add cold butter (cut into tablespoon-sized chunks) and the egg, and pulse until the mixture is crumbly yet sticks together. Alternatively, cut the butter and egg into the dry ingredients using a fork or a pastry blender. Pat half the dough into the prepared pan for the bottom crust.
- In a medium bowl, stir together the sugar, cornstarch, and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust.
- Crumble the remaining dough on top of the blueberries.
- Bake for 45 minutes or until top is slightly brown. Cool completely before cutting into squares. I typically cool the bars in the pan to room temperature then place the pan in the fridge overnight and cut them the next day. I think this is a bit easier.