Fresh Blueberry Crumb Bars

On this cloudy, rainy, but otherwise hot and humid Summer’s Day, the last thing I wanted to be doing is baking these Fresh Blueberry Crumb Bars.

However, I have been dying to make these, so I went for it. I figured if it gets too hot I can take a dunk in the pool to cool off 🙂

These were super easy to make. No mixer, no equipment, just throw together and voila!…the perfect Summer dessert.

These are great to take to a party, potluck, or just for your family.

The crumb is buttery (hence the 2 sticks of butter in them)! The blueberries were fresh ones that I froze, so I just thawed on a tray before using. Cutting these bars, you can just smell the buttery goodness!

Try these, you will be so happy you did!

Fresh Blueberry Crumb Bars

Print Recipe
Serves: 15 Cooking Time: 45 minutes


  • Crumb Base and Topping:
  • 3 cups all-purpose flour (spoon and level)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1/4 tsp salt (don't use if using salted butter)
  • 1 large egg
  • 1- 1/2 tsp vanilla extract
  • 1 cup unsalted butter, chilled
  • Filling:
  • 1 Tbsp cornstarch
  • 1/2 cup granulated sugar
  • 1- 1/2 Tbsp lemon juice
  • 4 cups fresh blueberries, at room temperature



Preheat oven to 375 degrees. Grease a 13 by 9-inch baking dish and line with parchment paper. Set aside.


In a large mixing bowl, whisk together flour, 1/2 cup granulated sugar, brown sugar, baking powder and salt.


In another very small mixing bowl, whisk together egg and vanilla until combine.


Grate cold butter into flour mixture putting a flat large holed grater over your bowl with flour in it. Using a pastry cutter, cut butter into flour mixture until it resembles coarse crumbs. Add egg mixture, and cut into butter and flour mixture.


Press 1/2 of the flour/butter mixture evenly into prepared baking dish.


In a separate mixing bowl, whisk together remaining 1/2 cup granulated sugar and cornstarch, stir in lemon juice.


Add blueberries then toss mixture to evenly coat, pour and spread coated blueberries evenly over crust in baking dish.


Sprinkle remaining crumb mixture over berry layer.


Bake in preheated oven about 45 - 50 minutes until top is golden brown.


Allow to cool thoroughly (about 1-2 hours) before cutting into squares.


Store cooled bars in an airtight container in refrigerator.

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