Easy Blueberry Crumb Bars ~ there’s nothing like sweet summer blueberries baked in a simple crust to excite the taste buds! This simple, easy dessert is saturated with intense blueberry flavor and hints of bright, fresh lemon.
These indigo-colored berries never cease to inspire, and amaze me. How can such a tiny little package contain so much intense flavor? Second only to the strawberry in US consumption, blueberries can be found in everything from BBQ, salads, smoothies, pies, pancakes, sauces, popsicles and cakes; so it seems blueberries can make everything delicious!
Nutrient rich blueberries are one of the few fruits native to North America. Loaded with antioxidants, blueberries have also been linked to improved memory in older adults. I say eat more blueberries!
These Easy Blueberry Crumb Bars are best cut after being chilled in the refrigerator. Store leftovers in an airtight container in the refrigerator and bring to room temperature (about 60 minutes) before serving.
Cut into squares, bars or wedges for serving. Ice cream seems like a good idea here too! If you love blueberries, this is a must make recipe with your fresh summer berries.
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There’s nothing like sweet summer blueberries baked in a simple crust to excite the taste buds! This simple, easy dessert is saturated with intense blueberry flavor and hints of bright, fresh lemon.
- 1 cup granulated sugar
- 3 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- zest of 1 lemon
- 1 cup cold butter, cut into cubes
- 1 large egg, lightly beaten
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- juice of 1 lemon (about 2 tablespoons)
- 5 cups blueberries (about 1 1/2 pounds)
- 1/2 cup confectioners sugar
- juice of 1/2 lemon (more or less for desired consistency)
Preheat oven to 350 degrees if using a glass pan. See Note if using a metal pan. Lightly grease or spray a 13×9 inch pan and set aside.
In a medium bowl whisk together 1 cup of sugar, 3 cups flour, baking powder, salt and lemon zest. Using a pasty cutter, or a fork and knife, cut in the cold butter until the mixture resembles coarse sand. Add the beaten egg and mix until the dough starts to hold together, but is till crumbly. Lightly, but firmly, press a little more than half the dough into the prepared pan.
In a large mixing bowl combine the sugar, cornstarch and lemon juice. Add the blueberries and gently toss with a rubber spatula to combine. Pour the blueberry mixture over the crust and spread evenly. Crumble the remaining dough (with some larger clumps) over the blueberry layer leaving some blueberries exposed and peaking through the crust.
Bake for 50-55 minutes or until the top is lightly browned. Cool completely then chill for cleaner cuts. Cut into small squares, bars or wedges. Whisk together the icing ingredients and lightly drizzle each bar as desired.
If using a metal baking pan, preheat oven to 375 degrees and bake bars for 45-50 minutes or until set in the middle.
Here are a few of our favorite tools used when making this dessert (each photo is clickable):
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Here at SRFD we love blueberries and if you do too, check out all our delicious BLUEBERRY RECIPES published together on one page. I bet you can find a few to try! One of our most popular dessert recipes is this delicious Blueberry Crumble Pie. And don’t miss these wonderful Lemon Blueberry Muffins with Crumble Topping too – great any time of year! I love this super popular Blueberry Zucchini Snack Cake with Lemon Buttercream ~ from The View from Great Island and would happily devour a big slice of this beautiful Lemon Blueberry Cheesecake Squares ~ from Oh Sweet Basil!
And finally, we’ve had a flurry of out-of-town guests this summer and were thrilled to reconnect and visit with them all. And, just like that, here we are at the end of July! Are you going to try and squeeze in one more long weekend or family vacation before school starts up again? It won’t be long before we bust out the canned pumpkin and our favorite fleece jackets. It’s been a terribly hot summer here in Virginia so I’m looking forward to cooler evening weather myself. Thanks so much for stopping by!
Tricia
I adore blueberries. I could eat the whole box of blueberries in one sitting. It’s really easy to make at home. These blueberries bars look perfect! Yummy! I must say It looks incredible. Looking forward to more recipes, Thanks for sharing this with us. Best wishes and Regards
Thank you for the sweet note Supriya. Blueberries are one of our favorites too. Thank you!
I made these bars today and followed the recipe as written. The crust in the middle of the pan came out mushy and didn’t hold together ( the sides were fine). I used a metal pan and followed those recipe notes. Any thoughts on what went wrong? My husband still loved them:)
Hi Janet – sorry you had some trouble with these bars. They are very moist for sure, with all those blueberries in the filling. It sounds like they needed to bake just a little longer. Using a metal pan, the temperature should be set higher at 375 degrees. If you did that, the only other thing I can offer is all ovens cook differently, humidity affects baking, the moisture in butter varies from brand to brand (I use Land-O-Lakes) and if you used frozen berries, they would need to be thawed and dried first. I’m glad your husband liked them anyway. Try refrigerating the bars before cutting and baking just a little longer (5-10 minutes). As you see in the photos, the bars are juicy in the middle but the bottom crust holds up well enough for them to be stacked. Thanks for trying them and for giving feedback. I hope you’ll try again!
Oh my gosh, Tricia, so much deliciousness! I can never decide which berry is my favourite but this sure is my favourite time of year. These are even easy enough for me to make! Sharing 🙂
Haha Robyn – I think my favorite berries are the ones in season, whenever that is. I’m just smitten with blackberries, blueberries and especially strawberries. LOVE them all! I know you can make these and so much more 🙂
Soon Good! Summer and blueberries are a perfect marriage. your crumb bars look delicious. Thanks for sharing them with us.
Velva
Thank you Velva – I hope you’re having a fantastic summer!
I love bars with crumbs and these look perfect. I also love that they are loaded with blueberries and not teasing me like some tend to do! This reminds me I best get some loaves of blueberry bread in the freezer soon!
Oh blueberry bread sounds lovely Abbe. These bars have the full on blueberry taste for sure 🙂 Have a terrific week and thanks 🙂
Ummm,mmm, Tricia! You did it again! The bars looks incredible! I love blueberries and with lemon and in a bar, perfect! We really need to move next door to you! Thanks for the recipe and have a fun-filled week! Hugs
Thanks Pam! I would love to share with you and your husband 🙂 You never know! Hope you have a great week too.
These bars would be a big hit in my family. What a treat! I wouldn’t mind having one of these blueberry bars right now .
Thanks Gerlinde – they really are delicious and the blueberry flavor is phenomenal. Thanks so much for stopping by!
I have tons of blueberries in the freezer from when they were on sale. How would you suggest I handle them for this recipe? Defrost first and make sure they’re dry or just use them frozen? I really would love to make this!
Hi Julie – thanks for the great question. I think you are correct in defrosting first on paper towels or something so they are not as wet which can affect the crumb bottom and top. I would love to hear how these turn our for you – and I’m sure our readers would too. Good luck and thanks so much!
Your photography and styling are every bit as gorgeous as your baking. A beautiful post.
Amalia
xo
What a wonderful, sweet thing to write Amalia – thank you very much.
Hello Tricia..I love crumb bars..to bits;)
Thank you!
Me too Monique – and these blueberry crumb bars are so good 🙂
This looks incredible!! Pinning!
Yeah! Thank you Carrian 🙂
I’ve been on a little blueberry bender myself, love these bars and your crumb topping!!!
Yes you have Cheri! Love your jam and can’t wait to try it. Thanks so much!
I love blueberry season and I love to bake with them. A lot 🙂 These are a perfect way to enjoy them. Love to snack on crumb bars, especially blueberry!
Thanks Jennifer! Me too 🙂 Hope you enjoyed a lovely summer break!
Oh my – how totally irresistible. I can almost taste them. They look beautiful and I bet they taste even better with all that sweet goodness with the pop of blueberries. Great recipe, Tricia!
Thanks Monica! Irresistible is a great way to describe these bars. So much blueberry flavor – it’s hard to stop at just one! Thank you my friend 🙂
Oh my! Loove blueberries and these bars look perfect! Yummy!
Thank you Julia! Have a terrific week 🙂
Now I’m feeling quite cheated with my bowl of cereal…these are stunning, Tricia, the color, the crumb, the drizzle, it’s all perfect!
Thanks Sue – they are delicious too! Have a great week 🙂
OMG! Gimme all the berries!
We love all the fresh berries this time of year – thanks Suzy.
Just bought four pints of blueberries as they were so cheap I couldn’t resist. I have an idea these beautiful crumb bars would be very popular around here! Pinning and sharing!
They were very popular with our crowd so I hope you get the chance to make them. So full of blueberry flavor they are hard to resist. Thanks for sharing Chris!
Bill will not eat fresh blueberries, but he loves blueberry pie and crisp. I know these gorgeous bars would be a huge hit with my family!
My DIL doesn’t care for blueberries either – I love the in everything from yogurt, salads and desserts. Thanks for stopping by!
These would make a good breakfast! I love that they are easy!
Haha – I agree Brandi! Blueberry and breakfast are wonderful together 🙂 Thanks!
I adore blueberries – I could eat a whole box in a sitting – but, I’d much rather enjoy them in these decadently delicious crumb bars cos crumb anything + blueberries = a match made in heaven – right?! 🙂
Yes indeed Shashi! We love blueberries, in or on just about anything. Thanks!
I adore anything with crumb topping! These blueberry bars look terrific, Tricia. It would be a torture for me to wait until they are completely cool before cutting.
I know what you mean Angie – they can be eaten warm but don’t come out as perfect. But pretty, precise cuts are not important when there is a warm blueberry crumble to be had! Thank you 🙂