With just a few basic ingredients and fresh and juicy blueberries, these Blueberry Crumble Bars will be your go to-treat this summer! The combination of a little zing of lemon zest and the sweetness of fresh blueberries will make this a summer dessert that you can enjoy all year round.
There are so many great fresh blueberry recipes, but I am always a fan of blueberry desserts, in particular. Some of my favorite recipes that use fresh picked blueberries (although you can easily substitute frozen blueberries too) are our Easy Blueberry Muffins (they are really super easy), Lemon Blueberry Streusel Muffins and Blueberry Cobbler.
Blueberry Crumble Bars
Hi all! It’s Ann from Bake du Jour again.
Today, I’m super excited to show you how to make these Blueberry Crumble Bars. If you’ve got any leftover blueberries, now is the time to use them.
They’re so easy to make and the recipe can be adapted to use different berries if you’d like! Personally, I’d love to try these with fresh strawberries or raspberries.
This recipe was originally posted on Allrecipes, and adapted by Smitten Kitchen to use butter instead of shortening; I took a page from her book and used butter as well since I love the taste butter lends to the crust!
If you love crumbles, be sure to try out our dump cake recipes! Our Cherry Dump Cake, Peach Dump Cake and our Apple Dump Cake are not to be missed! We also just made a delicious Strawberry Crisp with vanilla ice cream on top! Super yummy!
How to make Blueberry Crumble Bars
First things first, you’re going to mix your dry ingredients together and then you are going to cut two sticks of butter and an egg and add them in with the dry ingredients. Then use a pastry cutter to blend all of the ingredients together (blend until crumbly). TIP: Make sure to use cold butter!
Then, take half of the mixture and press it into a 9×13 pan. Once that’s done, you can just toss the blueberries into a mixture of lemon juice, cornstarch, and sugar.
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From there, you just need to pour that yummy blueberry mixture into the pan, top it with the remaining mixture, and into the oven it goes! Easy peasy.
The hardest part about this recipe is the longish bake time (about 50 minutes) and the fact that you have to wait for it to cool before you can dig in, BUT I can assure you that the time is well worth it.
These bars are not too sweet, and the combination of the crust on the bottom/top and the blueberry filling is nothing short of divine. And it’s all made with ingredients that you most likely already have in your pantry!
I really hope you give these Blueberry Crumble Bars a try. It really is such a great recipe to have in your back pocket because again, you can adapt it to use your favorite berry!
Until next time, Princess Pinky Girl readers!
More Blueberry Recipes (easy blueberry recipes with either frozen blueberries or fresh blueberries)
- Blueberry Coffee Cake
- Blueberry Cream Cheese Spread
- Lemon Blueberry Zucchini Cake
- Blueberry Almond Cookies
- Blueberry Crepe Cake
- Spiked Blueberry Lemonade
- Lemon Blueberry Bread with Lemon Zest Drizzle
Blueberry Crumble Bars
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter cold, and cut into cubes
- 1 large egg
- lemon zest from 1 lemon
- 4 cups fresh blueberries
- ½ cup granulated sugar
- 4 teaspoons cornstarch
- Juice of 1 lemon
- Preheat oven to 375F and grease or line a 9x13 baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, lemon zest and salt. Add the butter cubes and the egg and use the pastry cutter to blend until crumbly. Press half of the dough into the prepared pan (set aside the other half of the dough).
- In a separate bowl, whisk the sugar, cornstarch, and lemon juice together. Add the blueberries, and stir until combined. Pour the blueberry mixture over the crust and top with the remaining mixture.
- Bake for 50 minutes, or until the top is a light golden brown. Allow the bars to cool completely on the cooling rack before cutting into squares. If you'd like, you can also stick the pan in the fridge for about 30 minutes; it's a little easier to cut into this way!
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