Blueberry Crumb Bars
These blueberry crumb bars are buttery, soft, and layered with a jammy blueberry filling and golden crumble topping. They’re easy to make with simple ingredients and perfect for any season.
Equipment
- Kitchen Scale
- 8×8 baking pan
- Parchment Paper
- Mixing bowls
- Rubber spatula
Ingredients
Crust & Crumble
- 240 g all-purpose flour 2 cups
- 200 g granulated sugar 1 cup
- 170 g unsalted butter melted (¾ cup)
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Blueberry Filling
- 300 g blueberries 2 cups, fresh or frozen
- 100 g granulated sugar ½ cup
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons cornstarch
Instructions
- Prep the pan: Preheat oven to 350°F. Line an 8x8 pan with parchment paper.
- Make the crumble dough: In a bowl, mix melted butter, sugar, vanilla, and salt. Stir in flour until a soft, crumbly dough forms.
- Form the crust: Press about ⅔ of the mixture firmly into the bottom of the pan.
- Make the filling: In a separate bowl, toss blueberries with sugar, lemon juice, zest, and cornstarch until evenly coated.
- Assemble: Spread the blueberry mixture over the crust, then crumble the remaining dough evenly on top.
- Bake: Bake for 65 minutes, until the top is golden and the filling is bubbling in the middle.
- Cool: Let cool completely before slicing.
Notes
Storage
Store the bars in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
These also freeze well—wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving. Audrey's tip:
Let them cool completely: It’s tempting to slice these warm, but letting the bars cool fully is what gives you those clean, bakery-style squares. If you want extra neat slices, chill them for 30–60 minutes before cutting. If using fresh berries, you will only need to bake for 40-45 minutes.
Store the bars in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
These also freeze well—wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving. Audrey's tip:
Let them cool completely: It’s tempting to slice these warm, but letting the bars cool fully is what gives you those clean, bakery-style squares. If you want extra neat slices, chill them for 30–60 minutes before cutting. If using fresh berries, you will only need to bake for 40-45 minutes.