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This delicious Blueberry Crumble Bar recipe uses pantry staples to create a family-favorite. A perfect way to use up those summer berries!
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Last weekend, we took the kids to play miniature golf. Although it was hot as you know what (it IS Arizona, after all), we had a good time. I got a hole-in-one … actually, I think all of us got at least one! I was super impressed that Gabriel got FOUR hole-in-ones!! Did I mention, he’s only five?! Watch out Tiger Woods, he’s comin’ after ya! ?
I wanted to have a treat ready for when we got home, so I made these Blueberry Crumble Bars earlier in the day – but we ended up staying out much later than we had anticipated. Although I was tempted to eat these babies for breakfast, I resisted …. I had eyes watching me and that meant I would have to give into them eating these for breakfast, too! I swear they hear every little rustle of paper or foil, don’t they?! But amazingly, they never hear anything that you tell them! ?
You could use almost any kind of fresh fruit that you like in these bars as long as it equals about 4 cups. So, if you prefer strawberries or have tons of peaches – it’s easy to substitute! They’re one of our go-to desserts any time we have fresh berries on hand!
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Blueberry Crumble Bars
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Ingredients
For the crust and crumble
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup butter, 2 sticks
- 1 large egg, slightly beaten
- ½ teaspoon vanilla extract
For the filling
- 4 cups fresh blueberries
- ½ cup granulated sugar
- 3 teaspoons cornstarch
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13-in. baking dish and set it aside.
- Prepare the crust and crumble by combining both sugars, baking powder, and flour in a large bowl. Using a pastry cutter, cut in butter, egg, and vanilla until the mixture is well combined and resembles coarse crumbs. Pat half of the mixture into the bottom of the prepared pan.
- In a separate bowl, combine all of the filling ingredients until well combined, stirring gently. Sprinkle the berry mixture evenly over the top of the crust. Crumble the remaining crust mixture evenly over the top of the blueberries.
- Bake for 45 minutes or until the top is lightly browned. Remove from the oven and allow to cool before cutting.
Notes
- You could use almost any kind of fresh fruit that you like in these bars as long as it equals about 4 cups. So, if you prefer strawberries or have tons of peaches – it’s easy to substitute!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on June 5, 2014. Updated on April 29, 2021.
These were a huge hit with my family. Absolutely delicious
Do they need to be refrigerated?
Jamie, I have made these about a million times now. I love them, as does everyone who has tried them. I am thinking about subbing peaches in next time. Thoughts on adding cinnamon into the mix?
I think peaches would be awesome – and I think adding cinnamon would be a nice touch! I would love to hear your thoughts if you do make them this way! 🙂
LOVE THIS RECIPE! So anxious to share this dessert later,the results are beautiful!
When I made this, the dough for the crust wasn't crumbly, and that made me nervous. But, it came out beautiful in the end. Took it to a cookout party, and everyone loved it. So easy an such a hit–will def make again!
I'm so glad they turned out great for you, Rachael! 🙂
Can frozen blueberries be used and if so what measurement of frozen to fresh do I use?
Can frozen blueberries be used and if so how would the measurement be compared to fresh?
Should the butter be melted, or room temp? Thanks!
Cold butter. 🙂
Good for you for resisting these for breakfast….not sure I could do the same! They look awesome!
I love blueberry desserts Jamie! I'll be putting this one on my list to try!!
In the oven now! Thanks for the recipe! I ran out of blueberries, so I added blackberries, and used egg replacer instead (vegan). Looking forward to taking a bite!
I hope you enjoyed them! 🙂
These were so delicious! The blackberries were a nice touch too. I'm actually making these again this morning with strawberries and raspberries. This will be my new go-to sweet dish!
Thank you Jamie for partying with us at Simple Supper Tuesday Linky Party, your yummy blueberry bars have been featured this week at Moore Or Less Cooking! Nettie