These Blueberry Crumble Bars are the perfect blend of sweet, tart, and buttery. With a crisp golden crust, juicy blueberry filling, and a crumbly topping, I love how this dessert captures the comfort of a pie and the convenience of a bar. It’s one of my go-to treats whether I’m baking for a gathering, a picnic, or just to satisfy a craving at home.
Why You’ll Love This Recipe
I like this recipe because it’s incredibly simple to throw together but delivers a bakery-quality result. The crust and crumble use the same dough, so I save time without sacrificing flavor. The blueberry filling is just the right amount of sweet and tangy, and it works beautifully with both fresh or frozen berries. It’s also a great make-ahead dessert, and it stores well, which is always a bonus in my kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Crust and Crumble: 2 1/2 cups all-purpose flour 1 cup granulated sugar 1 teaspoon baking powder 1/4 teaspoon fine sea salt 1 cup (2 sticks) unsalted butter, chilled and cubed 1 large egg, lightly beaten 1 teaspoon pure vanilla extract
For the Blueberry Filling: 3 cups fresh or frozen blueberries (thawed and drained if frozen) 1/2 cup granulated sugar 1 tablespoon cornstarch 1 teaspoon lemon zest 1 tablespoon freshly squeezed lemon juice
Directions
I preheat my oven to 375°F (190°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal. I also lightly grease the parchment to prevent sticking.
In a large bowl, I whisk together the flour, sugar, baking powder, and salt.
I add the chilled, cubed butter and use a pastry cutter or my fingers to blend it into the flour until the texture is crumbly.
I stir in the beaten egg and vanilla extract just until the dough starts to hold together when pressed.
I press two-thirds of the dough evenly into the bottom of the prepared pan to form the crust. The rest I save for the crumble topping.
In a separate bowl, I mix the blueberries with sugar, cornstarch, lemon zest, and lemon juice until evenly coated.
I spread the blueberry filling over the crust, then sprinkle the remaining dough on top as a crumble.
I bake the bars for 40–45 minutes until the topping is golden and the berries are bubbling.
Once out of the oven, I cool the bars completely in the pan on a wire rack. For cleaner slices, I chill them in the fridge for at least 30 minutes before cutting.
Servings and timing
This recipe makes about 18–24 bars, depending on how big I slice them. Prep time: 20 minutes Cook time: 40–45 minutes Cooling time: 1 hour (or 30 minutes in the fridge for clean slices)
Variations
Mixed Berries: I sometimes swap the blueberries for a mix of raspberries, blackberries, or chopped strawberries.
Gluten-Free Option: I use a 1:1 gluten-free baking flour to make these bars gluten-free.
Nutty Crust: A handful of chopped pecans or almonds added to the crumble adds a nice crunch.
Cinnamon Kick: A pinch of cinnamon or nutmeg in the crumble brings out warm, cozy notes.
Citrus Twist: Swapping lemon for orange juice and zest gives it a slightly different citrus profile.
Storage/Reheating
I store the bars in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To freeze, I wrap the bars tightly in plastic wrap and then foil. They keep well for up to 3 months. I thaw them at room temperature when I’m ready to enjoy them again. Reheating isn’t necessary, but if I want a warm treat, I microwave an individual bar for about 10–15 seconds.
FAQs
How do I keep the crust from getting soggy?
I make sure to drain any excess juice if I’m using frozen berries and bake the bars until the center is bubbling. This helps prevent sogginess.
Can I use canned blueberries instead of fresh or frozen?
I prefer fresh or frozen because canned blueberries are often too soft and sweet, but in a pinch, I’d drain them well and reduce the sugar in the filling slightly.
Can I make these bars vegan?
Yes, I replace the butter with vegan butter and use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) as an egg substitute.
How do I get clean slices?
Once cooled, I refrigerate the bars for at least 30 minutes. This firms them up and makes it easier to slice them neatly with a sharp knife.
Can I double the recipe?
Absolutely. I just use a larger baking pan or bake two pans side by side. I keep an eye on the baking time, which might need a few extra minutes.
Conclusion
These Blueberry Crumble Bars are everything I want in a dessert—simple, flavorful, and satisfying. Whether I make them ahead for a special occasion or whip them up on a weekend just because, they always turn out delicious. The combination of buttery crust, juicy berries, and crumbly topping hits all the right notes. I can never have just one!
These Blueberry Crumble Bars combine a buttery crust, juicy blueberry filling, and crumbly topping into one irresistible dessert. They’re easy to make, perfect for slicing, and great for gatherings or a simple homemade treat.
Ingredients
2 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1 cup (2 sticks) unsalted butter, chilled and cubed
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
3 cups fresh or frozen blueberries (thawed and drained if frozen)
1/2 cup granulated sugar (for filling)
1 tablespoon cornstarch
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice
Instructions
Preheat oven to 375°F (190°C) and line a 9×13-inch baking pan with parchment paper, greasing lightly.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add chilled butter and blend with a pastry cutter or fingers until crumbly.
Stir in egg and vanilla extract until the dough begins to hold together.
Press two-thirds of the dough into the bottom of the prepared pan for the crust.
In a separate bowl, toss blueberries with sugar, cornstarch, lemon zest, and lemon juice.
Spread the blueberry mixture evenly over the crust.
Sprinkle remaining dough over the blueberries as a crumble topping.
Bake for 40–45 minutes until the topping is golden and filling is bubbling.
Cool completely in the pan on a wire rack. For clean slices, chill in the fridge for 30 minutes before cutting.
Notes
Use a mix of berries for a different flavor profile.
Make it gluten-free using a 1:1 gluten-free flour blend.
Add chopped nuts to the crumble for extra crunch.
Include a pinch of cinnamon or nutmeg for warmth.
Substitute lemon with orange juice/zest for a citrus twist.
