Delicious blueberry crumble bars baked to perfection with a golden topping.

Blueberry Crumble Bars

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why make this recipe

Blueberry Crumble Bars are easy to make and taste like summer. They use simple pantry ingredients and fresh fruit. You can bake them for a snack, dessert, or to bring to a small party.

introduction

These bars have a buttery crust, a sweet blueberry filling, and a crumb topping. They cut into neat squares and travel well. If you like other fruit bars, try the cranberry crumble bars for a different flavor.

how to make Blueberry Crumble Bars

Make the crust first, chill it, add the blueberry filling, then crumble the rest of the dough on top. The oven bakes everything together until the top is light golden and the berries bubble. This method is like a simple fruit crumble and works with small changes if you want to swap fruits or spices, similar to the baked apple crumble idea.

Ingredients :

  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup cold unsalted butter, cubed
  • 1 large egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 4 cups fresh blueberries (see notes for frozen)
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest

Directions :

  1. Preheat the oven to 375 degrees Fahrenheit. Line a 9×13-inch baking pan with parchment paper. Leave an overhang on the sides to act as handles when removing the bars later.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Using a pastry cutter or with fingers, cut in the cold butter until the mixture resembles coarse crumbs.
  3. Mix in the egg and vanilla until the dough starts to clump together.
  4. Press about 2/3 of the dough evenly into the bottom of the prepared pan to form the crust. Place the crust in the freezer while preparing the filling.
  5. In a separate bowl, combine the blueberries, sugar, cornstarch, lemon juice, and zest. Gently toss to coat the berries. Spread the blueberry mixture evenly over the crust.
  6. Crumble the remaining dough over the blueberry layer to form the topping.
  7. Bake for 45 to 50 minutes, or until the top is lightly golden brown and the blueberry filling bubbles around the edges.
  8. Cool the bars completely in the pan before lifting them out and cutting them into squares. Serve and enjoy!

how to serve Blueberry Crumble Bars

Serve bars at room temperature or warm. Add a scoop of vanilla ice cream or a spoon of whipped cream to make them richer. For a dessert spread, pair with other treats like caramel apple cheesecake bars.

how to store Blueberry Crumble Bars

Let the bars cool fully. Cover the pan with plastic wrap or move bars to an airtight container. Store at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days. You can freeze squares in a single layer on a tray, then move to a freezer bag for up to 3 months.

tips to make Blueberry Crumble Bars

  • Use cold butter so the dough makes good crumbs.
  • Chill the crust before adding the filling to keep it firm.
  • If you use frozen blueberries, do not thaw them first; toss them frozen with the sugar and cornstarch.
  • Press the bottom crust evenly so the bars hold together when you cut them.
  • Let bars cool fully before cutting to get clean squares.

variation (if any)

  • Add 1/2 teaspoon cinnamon to the crust for warm spice.
  • Mix a handful of chopped almonds or oats into the topping for crunch.
  • Swap blueberries for raspberries, blackberries, or a mix of berries.

FAQs

Q: Can I use frozen blueberries?
A: Yes. Use them frozen and toss with the sugar and cornstarch. Do not thaw first to avoid a too-wet filling.

Q: How do I get clean cuts?
A: Cool bars fully. Use the parchment paper overhang to lift the slab out, then cut with a sharp knife. Wiping the knife clean between cuts helps.

Q: Can I make this gluten-free?
A: You can try a 1:1 gluten-free flour blend. Texture may change, and you may need to add a little more butter or an egg to bind.

Q: What if the top browns too fast?
A: Cover loosely with foil during the last 10–15 minutes of baking.

Q: Can I halve the recipe for a smaller pan?
A: Yes. Use an 8×8-inch pan and check baking time; start checking at 30–35 minutes.