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!