Blueberry crumble bars are made with juicy blueberries and a butter crumble topping. It’s a delicious summer dessert!
Summer baking is within sight! Haley here from If You Give a Blonde a Kitchen and I am so happy that blueberries are coming back in season soon.
They are my favorite fruit to eat and to bake with. I made these blueberry crumble bars and they are just as delicious as they look!
Served with a crumble oat topping, these bars are bursting with blueberries. Each bite is filled with fruity flavor and butter crust.
I love this recipe because the crust and the crumble are the exact same mixture. It makes the bars super easy to make. Use flour, oats, brown sugar, cinnamon and cold butter to make the mixture.
It’s vital to use cold butter so the crust stays sturdy enough to hold the blueberry filling. The butter also serves as a way to keep the crumble, well, crumbly.
The blueberry filling starts oozing with juices when the bars bake. I used sugar to get the juices flowing, cornstarch to keep the filling together, and lemon juice and zest for extra flavor.
My favorite part of making blueberry crumble bars is when I see the filling bubbling. Not only does it make me want to take a bite right then and there, but it also means the bars are done baking!
Resist the urge to cut the bars right away. Let them cool completely. If you cut them too early, they will be pretty messy to eat. Sometimes I even refrigerate my bars if I’m making them on a hot day.
If you have a good ice cream shop nearby, pick up a gallon of french vanilla ice cream. Serve a scoop with a blueberry bar and your tastebuds will be in heaven.
Try the blueberry crumble bars recipe for Memorial Day weekend or save it for a week night treat!
Blueberry Crumble Bars
Crust & Crumble Topping
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old fashioned rolled oats
- 3/4 cups light brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 cup cold butter ,cubed (2 sticks)
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 2 1/2 cups blueberries
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Crust & Crumble Topping
- Line a 9×9 pan with parchment paper and coat with nonstick spray. Set aside.
- In a large bowl, whisk together flour, oars, brown sugar, cinnamon and salt. Add in the cold butter and using a pastry blender, cut the butter into the mixture until it resembles very coarse sand.
- Divide the mixture in half and press half into the bottom of the prepared pan to form the crust. Set aside both the pan and bowl with remaining mixture.
- 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 zest. Stir gently to combine.
- Spread the blueberries on top of the crust. Sprinkle remaining crust mixture evenly on top of the blueberries and press lightly.
- Refrigerate the pan for 30 minutes.
Preheat the oven to 350° F. Bake for 35 to 40 minutes until the fruit starts to bubble. Remove from oven and cool completely before cutting.
- Store bars in a sealed container for up to 4 days.
Nutrition InformationCalories: 255, Fat: 12g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 177mg, Potassium: 74mg, Carbohydrates: 35g, Fiber: 1g, Sugar: 18g, Protein: 2g, Vitamin A: 7.3%, Vitamin C: 3.4%, Calcium: 1.9%, Iron: 5.6%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.
More recipes from If You Give a Blonde a Kitchen