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blueberry crumb bars

Blueberry Crumb Bars

The flavors of blueberry pie in a convenient bar form.
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24 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 9x13-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.


Source:  Adapted from Annie's Eats, originally from Smitten Kitchen and AllRecipes
You're Gonna Bake It After All
Keyword blueberry, dessert