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.


Blueberry Crumble Bars

  • Author: Cookies & Cups


  • 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


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


  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.


  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.


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





40 Responses

  1. Kim

    Love your recipes and write ups BUT HATE THE POP UP ADS THEY SLOW DOWN EVERYTHING ON THE BLOG AND MAKE IT DIFFICULT TO READ. PLEASE CONSIDER ELIMNATING SOME. I realize they are helping you but they are so annoying I hate opening your blog not knowing how long it will take to get through it all due to the slow down.

  2. 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?

  3. 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!


    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.

  5. 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!

  6. 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 an extra 10-15 minutes until the edges were golden and the fruit was bubbly.

    They were GREAT out of the oven, they did fall apart but it became this delicious hot mess that would have tasted fantastic with ice cream. I refrigerated them and the next day they are EVEN BETTER! They are much easier to cut into bars and they hold up beautifully. They are very rich so next time I would add less sugar to the berries and the crust. I would say to the person who thought they were greasy, maybe you didn’t refrigerate them before baking, or your measurements were off, or maybe you melted the butter. (I just put all the crust ingredients in a bowl and dug in with both hands). But it’s a shame you had to throw them away.

    THANK YOU for this recipe, it’s a keeper and a crowd-pleaser for sure! And such a TASTY way to get through all those blueberries!!

    1. Shelly

      aww thank you so so much for the review! I am so glad you liked them! I make them all the time and have played around with less sugar, and it works well! It’s one of my friend’s most favorite recipes on my site!

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  8. 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

  9. 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!

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