Blueberry Crumble Bars

Blueberry Crumble Bars are buttery, sweet and loaded with fresh blueberries! These will easily become your favorite berry bars!

Blueberry Crumble Bars are buttery, sweet and loaded with juicy, fresh blueberries. Your fingers might get stained while eating them, but it’s so worth it!

Here we are, halfway through summer 2016. Have you checked off your bucket list items? Drank the appropriate amount of lemonade? Pooled Day-ed as much as you intended? Eaten as much fresh fruit as possible?

If the answer to any of these questions is no, don’t stress, there are still summer days to be had.

I have most definitely been busy, so I’m awaiting the days that laze by…where I feel like I’m in slow motion, soaking up every last sunny minute of the day. I wonder if I am just in that season of my life where things never seem fully relaxed…or maybe I’ve just created my own chaos. Yes, that’s probably more accurate.

With boys smack in the middle of their childhood there is always energy to be spared, a sports game to attend, a friends house to go to…a mess to be made. I am not wishing it by, trust me. I know how fleeting these days are. But that doesn’t mean I don’t crave the summer days that you read about, that songs are made about…

So that is my bucket list item I have left to check…to have (at least) a day or two where nothing is planned, no one has to be driven anywhere, no schedule to check off. A day where I drink lemonade, let the sun warm my skin…and maybe, just maybe enjoy my fruit in the form of these summer-perfect Blueberry Crumble Bars.

Blueberry Crumble Bars are buttery, sweet and loaded with fresh blueberries! These will easily become your favorite berry bars!

What I love most about this recipe is that it’s very easy. I use my blender to combine the ingredients, but you can easily use a food processor. Or if elbow grease and a pastry cutter is your favorite method use “Quick Oats” in place of the old fashioned.

Making Blueberry Crumb Bars

You simply make a crumble mixture.

Then coat some fresh blueberries in sugar and cornstarch…

Fresh blueberries coated in sugar for Blueberry Crumble Bars

Then assemble. Crust, blueberries, more crust. Easy.

Making Blueberry Crumb Bars

When you bake them, the blueberries will begin to bubble. Don’t over-bake the bars, As soon as the fruit begins to bubble, they are just about done. Over-baking these will make the crust and the topping too hard to cut successfully. Trust me on this!

Blueberry Crumble Bars are buttery, sweet and loaded with fresh blueberries! These will easily become your favorite berry bars!

They are sweet, buttery and you will surely find yourself going for seconds…and thirds.

Print

Blueberry Crumble Bars

  • Author: Cookies & Cups

Ingredients:

  • 1 1/2 cups all purpose flour
  • 1 1/2 cups old fashioned oats
  • 3/4 cups light brown sugar
  • 1/2 teaspoon kosher salt
  • 1 cup cold butter, cubed

Filling

  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 1/2 cups blueberries
  • 1 tablespoon lemon juice

Instructions

  1. Line a 9×9 pan with foil and coat with nonstick spray. Set aside.
  2. In your blender or food processor pulse together flour, oats, brown sugar and salt until combined. Add in the cold butter and pulse until combined and resembles very coarse sand.
  3. Divide the mixture in half and press half into the bottom of the prepared pan to form the crust. Set aside.

Filling

  1. In a large bowl whisk together the granulated sugar and cornstarch. Add in the blueberries and coat in the sugar mixture. Add in the lemon juice and stir to combine.
  2. Spread the blueberries on top of the crust.
  3. Finally spread the remaining crust mixture on top of the blueberries and press lightly.
  4. Refrigerate the pan for 30 minutes.
  5. Preheat the oven to 350°F.
  6. Bake for 35-40 minutes until the fruit starts to bubble.

Notes:

Don’t over-bake, as the crust will become too hard.
Chilling the bars before baking is not optional!

Store airtight in the refrigerator for up to 3 days.

lightly adapted from food.com

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Romy
Romy

Wow. I made this crumble bar with blueberries and raspberries and it was fantastic. The whole family loved it. The crumble was beautiful and buttery with an almost caramely flavour and the berries brought a nice tangy contrast. With ice cream it is absolutely irresistible. Would highly recommend!

Eliset
Eliset

Me again lol. So they are cooled and they taste amazing!!! My crust just wasn’t crumbly. When I would pulse the blender everything mixed we except for the butter it stayed on top in big chunky pieces. I took it out and did it by hand but then it was Doughy instead of crumbly?? Not sure but the flavor is amazing!

Eliset
Eliset

Not Sure what happened but I used my blender and I wasn’t able to get that Sandy feel it turned out looking more like dough I did pulse it. 🙁 it’s still cooling but definitely doesn’t look crumbly it still looks like it’s possibly under cooked? I baked it for 40 minutes

Eliset
Eliset

I only have 8 by 8. You think it’ll come out okay?

Myriam
Myriam

I made these yesterday and OMG!! They are amazing!!! Of all the online recipes I’ve ever made, I’ve never written a review (and that’s a lot of recipes) but I had to come back and let everybody know that these are SO good! My family gobbled them up. I have lots of blueberries in my yard so I’m always looking for new ways to cook with them. I doubled the recipe and used a 9×13 glass pan with parchment paper. I used half vegan butter and half coconut oil instead of butter, otherwise I followed it exactly. I baked them… Read more »

Dori
Dori

Have you tried making it with less sugar??

Wanda Firmingham
Wanda Firmingham

Does it have to be kosher salt or can I use regular table salt??

Holly
Holly

I’m wondering if I dare mix this up tonight and leave it in the fridge to bake in the morning. I’m using frozen wild blueberries and am a little worried that they will shed some water or juice as they defrost. and have a negative effect on the crust.Though, having said that, I suppose I could just defrost them before adding them and let them drain first. Your thoughts? Thanks!

Ginny Blackmer

Um…yum!

S
S

Is it salted or unsalted butter that’s used in this recipe?

MARYAM FATIMAH UDARBE
MARYAM FATIMAH UDARBE

Hi, i wanna try this! Ive been following you on Instagram. Can I use the canned blueberries? Sadly, Fresh ones are not available in our country. Thank you.

Laura @ Laura\

I have definitely not done all the things I wanted to this summer! It has flown by. These bars look super yummy!

Amy Iversen
Amy Iversen

I made this in a 9×9 pan….the crust was a little thick….did I get the pan size right?

Becky
Becky

Made these and it’s like blueberry crumble pie in cookie form. Everyone loved these (even the kids) I did refrigerate mine to help keep the blueberries from “running”. This recipe is a keeper!

Kim
Kim

The top and bottom seemed greasy like there’s too much butter in the oat mixture. It didn’t set up well either. I tossed it. Is it really one cup of butter and not one cube?

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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