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.
That being said, I experimented with doubling the filling and the bars turned out very soggy, so I do not recommend that.
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.
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 Option
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:
Samoa Bars
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
📖 Recipe
Blueberry Crumb Bars
Ingredients
For the Crumb Mixtures:
- 3 cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup sugar
- zest of 1 lemon
- 1 cup cold butter
- 1 egg
For the Filling:
- juice of 1 lemon
- ½ cup sugar
- 4 teaspoons cornstarch
- 4 cups fresh blueberries
Instructions
- Preheat oven to 375°F. Grease a 9x13-inch pan.
Make the Crumb Mixture:
- In the bowl of a food processor, add flour, baking powder, salt, sugar, and lemon zest, and pulse briefly to mix.3 cups all purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt, 1 cup sugar, zest of 1 lemon
- 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.1 cup cold butter, 1 egg
Make the Filling:
- In a medium bowl, stir together the sugar, cornstarch, and lemon juice.juice of 1 lemon, ½ cup sugar, 4 teaspoons cornstarch
- Gently mix in the blueberries.4 cups fresh blueberries
Assemble and Bake the Bars:
- 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.
Melissa says
Those sound great. And look delicious too.
Eric Olsen says
I had the pleasure of partaking in this dish, and loved it. I disagree on changing the crumb/filling ratio. That's what makes these bars, bars, and not just a mishaped blueberry pie.
Leslie says
Blueberriness..yep Its a word in my house!!!
Kerstin says
I can see what you've made them several times - they look fantastic! I need to get my hands on some Maine blueberries 🙂
Maria says
I have to make these this summer! I love blueberries!
La Bella Cooks says
These look so delicious! I have loads of blueberries right now and now I have the perfect recipe. I can't wait to try these!
Lickedspoon says
Oh, how delicious. These look great.
Lexie says
Your pictures look so pretty! I love the crumb part 🙂