These blueberry crumb bars have a fresh blueberry layer that's surrounded by a buttery shortbread crust. Both the crust and crumb topping is the same, so these sweet treats are super easy to make!
This recipe was originally published in August of 2020, but was updated on April 23, 2023 with newer content.
These blueberry crumble bars are a perfect Summer dessert to make during blueberry season. They have a shortbread base that's super buttery and a delicious blueberry filling.
Plus, they taste just like a homemade blueberry pie, but in bar-form!
Why You'll Love These Bars
- They have a buttery crust.
- There is a generous layer of fresh blueberries.
- They're easily made in a square baking pan.
- Both the crust and crumble topping are the same.
- You can serve them with ice cream or even whipped cream!
If you don't prefer blueberries, you could easily swap them out for any fresh berries. These would be delicious with strawberries or raspberries!
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour.
- Sugars: A combination of both brown and white sugar is used.
- Butter: Cold butter is needed for the buttery crumb.
- Egg: One large egg helps to bind everything together.
- Blueberries: You can use either fresh or frozen blueberries. I bake these year round!
- Corn Starch: Thickens the blueberry juices as it bakes.
- Lemon Juice: Adding just a hint of lemon to the juicy blueberries adds tartness.
Here are the step by step instructions on how to make these easy blueberry bars.
Step 1: Make the crust. In a large bowl, whisk together the flour, brown sugar, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter and then mix in the beaten egg and vanilla extract.
Step 2: Prepared baking pan. Press half of the shortbread crust onto the bottom of the pan. Use your fingers to firmly press it down.
Step 3: Blueberry filling. In a medium bowl, combine the blueberries, sugar, corn starch, lemon and salt. Pour the blueberry mixture over the crust.
Step 4: Crumble topping. Take the remaining crust mixture and sprinkle it over the top of the blueberries.
Step 5: Bake. Bake for 35-40 minutes. Cool completely on the counter before serving.
Keep any remaining bars in an airtight container in the refrigerator for up to 7 days.
Expert Baking Tips
- Baking Pan: Line an 8x8-inch baking pan with parchment paper, leaving a little hanging over the sides to serve as a “handle”. Then grease with cooking spray.
- Cold Butter: Make sure you use cold butter directly from your refrigerator when you add it to the crumb mixture. If you have a pastry cutter, use that to cut the butter into the flour until it resembles crumbs. You could also use a food processor.
- Crust: Use your fingers to firmly press the crust down into the bottom of the prepared pan. Only half of the crumb mixture is used for the crust. The other half is for the topping.
- Cooling Time: The bars need to completely cool at room temperature before serving. If you don't, you risk the bars falling apart. I like to serve them cold.
Yes you can! I do that frequently when fresh blueberries are harder to find in the winter months.
When the crumble topping is a golden brown color and the blueberry filling is bubbling.
It brings me so much joy to see you make my recipes. 🙂
More Blueberry Recipes
Blueberry Crumb Bars
- 8x8 inch baking pan
- Pastry Cutter
- Mixing Bowls
- 2 cups all-purpose flour
- ½ cup sugar
- ¼ cup brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, cold & cubed
- 1 large egg, beaten
- ½ teaspoon vanilla extract
- 2 cups blueberries, fresh or frozen
- ¼ cup sugar
- 1 tablespoon corn starch
- 1 tablespoon lemon juice
- ⅛ teaspoon salt
- Preheat the oven to 375 degrees and line an 8x8 inch baking pan with parchment paper, leaving a little hanging over the sides to serve as a “handle”. Then grease with cooking spray.
- In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs. Then mix in the beaten egg and vanilla extract.
- Use half of the crumb mixture to press into the bottom of the prepared pan. Use your fingers or the bottom of a measuring cup to firmly press the crust into place so that it covers the entire pan. Set the other half aside.
- Combine the blueberries, sugar, corn starch, lemon juice, and salt in a medium-sized bowl, mixing thoroughly. Pour over the top of the crust. Then add the rest of the crumb topping.
- Bake for 35-40 minutes, or until the crumb topping begins to turn golden brown and the blueberry filling is bubbling. Completely cool before slicing into bars.
- Keep any leftover bars in an airtight container in the refrigerator for up to 7 days.