We have a serious problem here…we are addicted to these Blueberry Crumb Bars! What’s not to love about sweet and juicy blueberry filling sandwiched between buttery crumbles…so good you will not be able to stop at one!
When I first made these Mango Crumb Bars they became insanely popular with my readers. I can understand why – they are so easy to make and are incredibly delicious. So I decided to give blueberries a try because I love me a blueberry dessert.
After Blueberry Bread with Crumb Topping, Blueberry Galette (it’s like an inside-out, way-easier-to-make pie), Blueberry Mango Smoothie, Blueberry and Nectarine Brie Bites, I should have known this was coming…
Hello, Blueberry Crumb Bars!!!
I must say, these things are divine with a capital letter D.
These streusel bars consist of a buttery and flaky crumble, and is the perfect compliment to that delicious sweet blueberry filling.
My husband can never get enough of this whenever I make it. He was giddy happy when I was recipe testing and photographing this recipe. Because I had to make many batches to make sure I get this right, there was an endless supply of these Blueberry Crumble Bars in the house for weeks.
We had a lot of these delicious Blueberry Streusel Bars, but they also got consumed just as quickly. Blueberry Bars for breakfast, desserts, snack, lunch…anytime!
How to make Blueberry Crumb Bars?
Let’s get baking, people!
There are two parts to this recipe:
- Blueberry mixture
- Dough mixture
The blueberry mixture is merely a combination of fresh blueberries, a touch of lemon juice (totally optional), corn starch and sugar. Mix it up and try not to squish those blueberries especially if they are fresh.
The dough requires cold butter. Yes, make sure it is COLD and in solid form! Only bring it out from the refrigerator right before you need to use it. After mixing the dry ingredients together (flour, baking powder, salt), there are two ways to incorporate the cold butter into the dry mixture
- add chunks of cold butter into the food processor and pulse until mixture turns crumbly. This is definitely the faster way to go about it!
- If you don’t have a food processor, use a pastry cutter to mix the butter into the dry ingredients until mixture becomes crumbly.
The texture of the dough should be slightly coarse. See picture below for what it looks like after using the food processor/pulsing method.
After that, mix together wet ingredients and add wet ingredients into the dry ingredients + butter mixture.
It should look something like this (below) after all the mixing! Sticky and crumbly!
Bring ~3/4 of the crumble mixture to a 8″x8″ baking dish or pan lined with parchment paper (for even-baking and easy removal of the bars). If you are not using parchment paper, grease the dish thoroughly.
Then spread the crumble evenly and use a spatula to press crumbs onto the pan to form the bottom layer of the bar.
Next, add blueberry mixture to crumble. Then sprinkle the rest of the crumble on to the the blueberry mixture.
Then send it to the oven and bake!
YUM YUM YUM! Who else is excited?!
Can you use frozen blueberries?
Yes! You can substitute fresh blueberries for frozen blueberries.
Fresh will always be the best, but frozen can be used if needed.
Other Tips and Tricks
Just a couple of tips to get you making the best Blueberry Crumb Bars ever!
- Use cold or frozen unsalted butter, melted butter will not work well.
- Remember to lift Blueberry Crumb Bars from baking dish and cool on cooling rack for 25-30 minutes before cutting into them! The more it cools the easier it is to cut into.
- Store them in the fridge! I typically avoid storing them in room temperature. Microwave briefly to heat when ready to eat if you want the bars warm. I do highly recommend serving them warm!
With warmer weather approaching, and blueberries are starting to pop up more and more at the grocery stores, I hope you give this yummy treat a try! We all need some delicious, fun, crumbly, berry goodness in our lives! 🙂
Happy baking, friends!
Blueberry Crumb Bars
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 2 tsp cornstarch
- 1 tsp lemon juice optional
- 2 cups flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cups cold unsalted butter
- 2/3 cup brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- Pre-heat oven to 350 degrees F.
- In a bowl, combine blueberries, sugar, corn starch, and lemon juice (optional). Mix well and set aside.
- In a large bowl, combine flour, baking powder and salt.
- Slice cold unsalted butter (important: make sure it is cold!) into multiple chunks and add to flour mixture.
- Use a pastry cutter to cut butter into dry mixture until smaller crumbs are formed. Or, using a food processor, pulse until small crumbs are formed.
- Mix together wet ingredients in a separate bowl – brown sugar, egg and vanilla extract. Then add wet ingredients into buttery dry crumble mixture. Mix well – mixture should be slightly crumbly.
- Bring ~3/4 of crumbly mixture to the bottom of a 8″ x 8″ baking pan lined with parchment paper. Press mixture using spatula onto pan to form a layer of crumb pastry.
- Add blueberry mixture onto the layer of crumb pastry, and spread it out evenly.
- Sprinkle the top of the blueberry mixture with the rest of the crumbles.
- Bake in the oven for 35-40 minutes.
- Remove from oven and let it cool for 5-10 minutes. Then lift parchment paper and bring pastry out from the pan. Let it cool for another 25-30 minutes.
- Cut into 9 square bars. Serve and enjoy!