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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!
Blueberry Crumble Bars
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.
I made these for a crew of guys remodeling our house. They were completely devoured. I used frozen blueberries and did not thaw them. The bars turned out DELICIOUS! The recipe was easy and fast to throw together. It’s a keeper!!!
I’m on my way to the kitchen to make this but due to supply, frozen huckleberries will be my fruit of choice. I’ll be bringing these over to my mother in-law’s for evening dessert. I’m super excited! 😊
This is a truly delicious recipe for fresh or frozen blueberries. Everyone loves it and it’s simple to make. Thank you for sharing it, blueberries are my favorite!
Love this recipe. Took to camp out. I also love rhubarb. How much sugar would you suggest.
I haven’t tried this with rhubarb but I think it sounds delicious! Unfortunately, I don’t have an exact answer – but if you decide to try it, I would love to know what you used in case anyone else would like to try it too!
Can I use frozen blueberries. Hard to get fresh wild blueberries here. How would that change the recipe? Blueberries are his favourite. Rather than a birthday cake he prefers a blueberry pie. Thank you.
Thanks for the question! Frozen blueberries are perfectly fine! You don’t need to thaw them – just use them frozen.
There look great! Would you store them in the fridge at the end of day 1 or can they stay room temp for a couple days? And I’ll be using unsalted butter. How much salt, if any should i add? Thanks!
They are ok at room temperature for a couple of days – any longer than that, they really should be refrigerated! 🙂 As far as salt, I would just add a pinch or two.
I made these last week. They were delicious and very pretty. I used blueberries and blackberries. Thank you for the recipe.
These are delicious!! I keep making these and they disappear fast.
Made these for a church function. At the end, there were lots of chocolate chip cookies left, but absolutely NO blueberry bars. A big hit! Thanks for sharing the recipe!
I have these baking right now. Instead of blueberries I’m using frozen mixed berries that I had in the freezer. I also used my food processor with the dough blade to combine the crust/crumble mixture. Can’t wait for them to get done!