Blueberry Crumb Bars Recipe

Longtime readers will know how much I adore blueberries—fresh out of the container, in my cereal, and especially baked into delightful desserts. Throw in some lemon, and I’m in heaven.

There’s a reason why I love blueberry French toast casserole, blueberry lemonade, and lemon blueberry bread so much! I truly can’t get enough of that blueberry-lemon combination.

These blueberry crumb bars are no exception. They are the ideal way to use summer-ripe blueberries when they start appearing at farmers’ markets. However, frozen blueberries work just as well for this recipe.

These bars are delicious for breakfast with a cup of coffee, as dessert with a scoop of vanilla ice cream, or as an afternoon pick-me-up with an iced shaken espresso. They’re truly a versatile baked good for any time of day.

Additionally, they travel well, making them perfect for all your upcoming summer barbecues!

How to Make Blueberry Crumb Bars

These blueberry crumb bars come together easily thanks to your food processor. If you’ve made my pecan bars, you’re already familiar with the ease of using a food processor for crusts!

Ingredients You’ll Need

The crust for these blueberry crumb bars serves as both the base and the crumb topping. To make the crust, you will need:

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• 2 teaspoons lemon zest
• 1 cup cold unsalted butter, cut into pieces
• 1 large egg
• 1 teaspoon pure vanilla extract

Ensure you measure the flour correctly for perfect results. I love adding lemon zest to enhance the blueberry bars’ flavor—about two lemons will yield the required zest.

For the blueberry filling, gather the following ingredients:

• 4 cups fresh or frozen blueberries
• ½ cup granulated sugar
• 1 tablespoon cornstarch

You can use either fresh or frozen blueberries; the final result will be great with either option.

Making the Recipe

To begin, prepare the crust for the blueberry crumb bars.

In a food processor, combine the flour, sugar, baking powder, salt, and lemon zest. Pulse a few times to mix.

Add the butter pieces and pulse 10-12 times until the mixture resembles coarse meal, with some pea-sized butter pieces incorporated.

In a small bowl, whisk together the egg and vanilla. With the food processor running, gradually add the egg mixture. Run it for a few more seconds to blend everything until crumbly but holds together when squeezed.

Transfer just over half of the dough to a greased 9×13-inch pan, lined with parchment paper. Press the dough into an even layer. Bake at 375°F for 10 minutes until golden around the edges and set in the center.

While the crust bakes, mix the blueberries, sugar, and cornstarch in a bowl. Spread this mixture evenly over the baked crust, then sprinkle the remaining dough on top, squeezing some together for larger crumbs if desired.

Bake for 35-40 minutes until the topping is lightly golden and the fruit is bubbly. Allow cooling completely before cutting into squares and serving.

Storage and Freezing

Store blueberry crumb bars in an airtight container at room temperature for up to 1 day or in the fridge for up to 3 days. Allow them to reach room temperature before serving or warm them in the microwave for 30 seconds.

To freeze, layer the bars in an airtight container with parchment paper between them and freeze for up to a month. Thaw on the counter for a couple of hours before enjoying.

Frequently Asked Questions

I don’t have a food processor, how can I make the crust?

A food processor makes this recipe simple, but there are other methods. Whisk the dry ingredients in a bowl, then use a pastry cutter to blend in the butter until it resembles a coarse meal. Alternatively, freeze the butter and grate it using a box grater, mixing it into the dry ingredients by hand.

Can I use frozen blueberries instead of fresh?

Absolutely! These blueberry crumb bars taste just as delightful with frozen blueberries. You can choose to thaw them beforehand or leave them frozen. Either way, they’ll turn out great!