Blueberry Crumb Bars

It might be a bit early, but the summer fruits are making appearances in the local markets so I'm dusting off the recipes, old and new. I've had this recipe saved in an email for forever and since I had about two cups of blueberries that I needed to use up and I had everything else on hand needed to make these beauties, it was game on.

My two cups of blueberries is half of what the recipe calls for. I cut all the other ingredients in half, even the egg, and used a square 8x8 pan with perfect results (yielding nine bars). If you've never cut an egg in half, just crack it open in a separate bowl and beat it well with a fork. Pour half of the mixture into wherever it is needed. I have a kitchen scale to weigh it all out and this is the proper way to do it. I don't do it often, but if it works...

I think these bars can be served for breakfast with a nice cup of coffee or tea, or warm for dessert with some fresh whipped cream or a little scoop of vanilla ice cream. The cinnamon (my last minute adaptation to the original recipe) adds a nice warmth that goes nicely with the berries, and the bars are not too sweet. I can imagine that black berries or raspberries can be substituted, but I haven't tried them. Next time, I may experiment with some finely chopped pecans in the crumble.

It's time to get ready for summer fruit season!!

Blueberry Crumb Bars

Yields 20-24 bars


For the crust and crumble:

  • 3 cups (375 g) all purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2-1 teaspoon cinnamon (I didn't measure it when I added it. Eyeball it and smell the dough...add more if needed!)
  • 1 cup (226 g) cold unsalted butter, cut into pieces
  • 1 egg

For the filling:

  • 4 cups (400 g) fresh blueberries
  • 1/2 cup (100 g) granulated sugar
  • 4 teaspoons cornstarch
  • Juice of one lemon


Preheat oven to 375 degrees F (190 C). Lightly grease a 9x13 pan.

In a medium bowl, whisk the flour, sugar, baking powder, salt, and cinnamon together. Use a fork, pastry cutter, or your hands to cut in the butter. Add the egg and mix until combined. The mixture will be crumbly. Take half of the dough and press it into the bottom of the prepared pan.

In a separate large bowl, combine the sugar, cornstarch, and lemon juice. Gently fold in the blueberries, coating them with the sugar mixture. Spread the blueberries evenly over the crust; drizzle over any excess juice from the bowl. Crumble the remaining dough evenly over the blueberries.

Bake for 45 to 50 minutes or until the top is golden brown. Cool completely before cutting into squares. Stores leftovers covered with plastic wrap or in an airtight container at room temperature or in the refrigerator.

Slightly adapted from

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