These Best Ever Blueberry Crumb Bars are the perfect easy-to-make sweet treat! Made with fresh blueberries and a delicious shortbread-style streusel topping, these Best Ever Blueberry Crumb Bars are absolutely irresistible! They make a great snack for school lunches and the perfect fruit-filled treat to enjoy with your favourite coffee or tea!
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You guys, I’ve been wanting to share these Best Ever Blueberry Crumb Bars with you for months and months!! I tried them for the first time last summer and I was immediately sold on the recipe, as was my family. I made them while we were temporarily living with my parents (we moved our family overseas this summer so living with my parents was part of our transition to Europe after we found renters for our home) and so of course I almost didn’t even see the first batch they disappeared THAT quickly with all the extra hungry tummies in the house! And every time I’ve made them since it’s been the same story.
Easy homemade fruit bars like these Best Ever Blueberry Crumb Bars are one of my favourite things to bake, mostly because of how quick and easy they are to make. Not to mention the fact that they’re my husband’s favourite dessert ever! Most recipes I’ve tried contain rolled oats and jam, which are pretty darn tasty. But these bars? They’re so good they’re on another level.
If you love shortbread you’re definitely going to love these Best Ever Blueberry Crumb Bars. That’s the only thing I can compare the taste and texture to, although they’re not quite the same. And the blueberry filling is simply divine. Sweet and just a little bit tart from the lemon juice. For spring I plan to include the zest of one lemon in the filling to make them Lemon Blueberry Crumb Bars. And you could even swap out the blueberries for raspberries and add some lemon zest to the crust mixture as well for added freshness. The possibilities are endless!!
Looking for more sweet treats like this one? Click here for all my favourite dessert recipes, all in one place!
Because I live in Romania right now fresh berries are almost impossible to find out of season, and if you can manage to track some down they’re about 4 times the price than they are out of season in North America, so I’m patiently waiting until I can find fresh local blueberries to make these delicious bars again. Thankfully our spring comes quickly here and summer is simply gorgeous and long, so we’ll be enjoying more than our fair share of fresh berries before too long!
I’ve adapted this recipe slightly from An Expat Cooks. I really hope you enjoy these Best Ever Blueberry Crumb Bars!
I hope you like this recipe! Let me know in the comments below, what’s your favourite sweet snack?
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Looking for more sweet treats? Check out some of my favourites below!
My Grandma’s Fudge Brownies are out-of-this-world delicious and SO easy to make!!
I’m in love with these Ginger Molasses Cookies! They’re one of my most popular recipes ever!!
These Honey Gazed Fruit Tarts with Vanilla Custard Filling are so fresh and delicious!
Best Ever Blueberry Crumb Bars
Ingredients
- 3 cups all purpose flour
- 1 cup white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup unsalted butter cold from the fridge
- 1 egg
- 3 1/2 cups fresh blueberries
- 3/4 cup white sugar
- 4 teaspoons cornstarch
- 2 teaspoons freshly squeezed lemon juice
Instructions
- Preheat your oven to 350 degrees Fahrenheit and prepare a 9-inch by 13-inch rectangular baking dish, greasing it with butter and lining it with parchment paper.
In a large bowl combine the flour, sugar, baking powder, salt, cinnamon and nutmeg with a wire whisk.
- Add the cold butter to the flour mixture in chunks, blending it in with a pastry cutter or a fork until the mixture resembles coarse crumbs.
- Beat the egg in a small bowl and add it to the flour and butter mixture, mixing just until combined.
- Press half of this mixture tightly into the bottom of the prepared baking pan and set the other half aside.
- In a separate bowl, combine the fresh blueberries, white sugar, cornstarch, and lemon juice and toss well.
- Pour the blueberry mixture over the bottom crust you've just pressed into the baking pan.
- Pour the remaining flour mixture over the blueberry layer and very gently press the flour mixture down onto the blueberries, just a little bit.
- Bake at 350 degrees Fahrenheit for about 45 minutes, or until the top crust is just barely golden brown.
- Let the bars cool completely in the pan before cutting into them or trying to remove them from the pan - they'll continue to bake a little after you've removed them from the oven and they'll need to cool in order to maintain their shape.
- Once cool, cut them into 12 bars and serve.
Recipe Notes
These bars are best stored in an airtight container at room temperature for no more than 2-3 days, and can be frozen for up to a month.
May says
Can I use frozen blueberries? If so, what is the quantity to use for frozen blueberries?
Thank you 🙂
Chrissie says
You can definitely use frozen blueberries (same quantity), although the blueberry layer might be a little bit of a different texture. But still delicious!
Jan Richardson says
I made these but after I put them in the oven I realized I had forgotten to add the sugar to the crumb mixture. After they were baked, I put a drizzle of confectioners sugar and milk on them as a glaze to add some sweetness. They were absolutely delicious! Highly recommend this recipe – even I can’t screw this one up!!
Chrissie says
So glad you liked the recipe so much! Thanks for taking the time to leave a comment!
Ren says
hi,
can i use canned blueberry for this?
Chrissie says
I’ve never done this, as it contains a higher liquid content and might make the bars soggy.
Sarah says
The recipe calls for nutmeg, but doesn’t tell when to add it? Maybe I just missed it….
Chrissie says
It goes in with the cinnamon (and the rest of the dry ingredients) 🙂
Sv says
Can use frozen blueberry?
Chrissie says
Fresh are better, since they release less liquid than frozen 🙂
Valentina Dube says
Hi!
Is there a possibility to omit corn starch? I don’t add any starches into our ratio, so was wondering if it’s going to fall apart without it as a thickener?
Thank you in advance!
Chrissie says
The cornstarch adds texture as well as helps keep everything together, so I wouldn’t recommend skipping it!