• About
  • Recipe Index
  • FAQs
  • Contact

The Forked Spoon

Family-Friendly Recipes by Chef Jessica Randhawa

  • Recipe Index
  • Breakfast
  • Salad
  • Soups
  • Sides
  • Dinners
  • Dessert
  • Diets

Home » Recipe Index » Dessert Recipes

Blueberry Crumble Bars Recipe

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
April 2, 2021
4.86 from 389 votes


Last Updated April 2, 2021 | 84 Comments

This post may contain affiliate links. Read my disclosure policy.

Jump to Recipe

Amazingly easy and delicious, these Blueberry Crumble Bars are the perfect amount of buttery crumble and sweet filling and are easily prepared year-round with fresh or frozen blueberries.

Sliced Blueberry crumble bars on a cutting board

Buttery toppings and sweet pie fillings are a favorite dessert here at The Forked Spoon, including Easy Lemon Bars, Strawberry Rhubarb Cobbler with Honey Butter Biscuits, and Blackberry and Blueberry Galette with Rosemary.

I keep going back and forth on how to properly start a post for the most amazing Blueberry Crumble Bars you will ever make in your whole life. Do I start with small talk first? Or just start talking about the food?

Since most (translation- all) of you are here for the food, let’s start there.

And with the basics.

Ingredients in these Easy Blueberry Crumb Bars

  • Sugar
  • Baking powder
  • All-purpose flour
  • Cold butter
  • Eggs
  • Lemons- juice, and zest
  • BLUEBERRIES
  • Cornstarch

Definitely not diet food, but that’s ok. I mean, we’re not here for diet food today.

As far as flour goes, I used all-purpose flour. It’s like the white bread of flours and my personal preference for this particular recipe. That said, I suspect that these blueberry crumble bars would taste fantastic if you mixed the all-purpose flour with whole wheat flour or almond flour.

Baked and Served Blueberry Crumble Bars

Fresh or Frozen Blueberries?

I have two answers to this question-

  1. If you want the best, fresh, ripe blueberry flavor, then fresh in-season blueberries are ideal. You can’t gauge taste and ripeness when you purchase frozen blueberries. That said, it’s not always berry season.
  2. Cost. Big, beautiful, ripe, in-season berries are expensive. So, unless they grow wild in your backyard, making a single sheet of Blueberry Crumble Bars or a couple of blueberry pies is expensive. For me, a person who already spends way too much on groceries, I am willing to compromise a teeny bit of flavor and use frozen berries.

So just in case you didn’t catch that, these Blueberry Crumble Bars shown here are made with frozen blueberries.

Three cut-out square blueberry crumble bars

Why these Blueberry Crumble Bars are so Fantastic

  • They are, quite honestly, the easiest thing you will ever make.
  • They are super versatile. Meaning what exactly? If you don’t have blueberries, use what you’ve got on hand or whatever’s in season.
  • Blueberry crumb bars are easy to store and transport, which makes them the perfect party or potluck treat!
  • There is no need for fancy equipment when making these blueberry pie bars.
  • Which reminds me…pie is a thing of the past thanks to these beauties.

If you do plan to share your beautiful blueberry crumb bars with friends and family and you plan to get all prepped and ready ahead of time, I HIGHLY recommend hiding them from everyone in your house. Actually, in the case of these bars, it’s just better to triple the recipe because unless you hate delicious blueberry pie, there is no way you’ll be able to keep these from even yourself.

And I know this because this happened to me.

Usually, it’s the husband’s fault when treats go missing, but in the case of these sweet and buttery bars, well… that was all me.

Three stacked Blueberry Crumb Bars on a white plate

Equipment needed to make these Easy Blueberry Crumb Bars 

Are you ready for this super long list?

  • Mixing bowls
  • Parchment paper
  • A 9×13-inch pan. I used this 9 x 13-inch pan and love love love it. Yes, the glue is a pain in the you-know-what to remove, but it does eventually come off.

One blueberry bar with stacked blueberry bars in the background on a plate and cutting board

If you love these bars, you may also enjoy

Toffee Pecan Bars

Blueberry Scones with Lemon Glaze

Big Crumb Rhubarb Coffee Cake

 

>FIND MORE DESSERT RECIPES HERE<<

RECIPE CARD

A piece of blueberry crumble bar sitting on top of a wooden cutting board

Blueberry Crumble Bars Recipe

4.86 from 389 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
Amazingly easy and delicious, these Blueberry Crumble Bars are the perfect amount of buttery crumble and sweet filling and are easily prepared year-round with fresh or frozen blueberries.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine American
Servings 24 small bars
Calories 195 kcal

Ingredients
 
 

  • 1 cup white sugar
  • 1 teaspoon baking powder
  • 3 cups all-purpose flour
  • 1 cup cold unsalted butter - (2 sticks)
  • 1 large egg
  • ½ teaspoon salt
  • 2 lemons zested
  • 2 lemons juiced
  • 5 cups fresh or frozen blueberries
  • ½ cup white sugar
  • 4 teaspoon cornstarch
Prevent your screen from going dark

Instructions
 

  • Preheat oven to 375 degrees F and grease a 9x13 inch baking pan (I also lined my pan with parchment paper for easy transfer and cutting).
  • In a large bowl, mix together the 3 cups of flour, 1 cup of sugar and baking powder. Mix in salt and lemon zest. Using a large fork or pastry cutter, blend the butter and egg into the flour (you could also do this is a food processor, but be careful to slowly pulse until just incorporated). The dough will be very crumbly. Transfer half the dough to your prepared pan and pat firmly until crust is uniform.
  • In a separate bowl, stir together the 1/2 cup sugar, cornstarch, and lemon juice. Mix in the blueberries. Transfer the blueberry mixture over the top of the prepared crust. Finally, crumble remaining dough over the top of the berry layer.
  • Bake in preheated oven for approximately 45 minutes, or until top is slightly brown. Remove from the oven and allow bars to cool completely before cutting into squares, or, better yet, store in the refrigerator for a few hours before serving (it makes slicing a breeze and, in my opinion, they are best cold).

Nutritional Information

Calories: 195kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 53mg | Potassium: 68mg | Fiber: 1g | Sugar: 15g | Vitamin A: 265IU | Vitamin C: 4.6mg | Calcium: 17mg | Iron: 0.9mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

6.3K shares
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Lori Moulton says

    May 9, 2025 at 8:40 am

    How do I prepare the frozen blueberries before adding them?
    Thaw? Drain?

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      May 9, 2025 at 8:51 am

      Great question! If you’re using frozen blueberries, there’s no need to thaw them first—just add them straight from the freezer. However, if they’re covered in a lot of ice crystals, give them a quick rinse in cold water and gently pat them dry to remove excess moisture. This helps prevent the bars from getting too soggy.

      Reply
  2. Patty Cox says

    April 10, 2025 at 11:09 am

    5 stars
    I absolutely love that I can use frozen blueberries. This is a huge family favorite!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      April 10, 2025 at 2:16 pm

      I’m so happy to hear that—especially that it’s become a family favorite! And yes, being able to use frozen blueberries makes it so much easier to enjoy year-round. Thanks so much for your kind comment! 💙

      Reply
  3. Sharon Schleif says

    February 22, 2025 at 9:53 am

    4 stars
    I wish you would put the lemon juice in a measurement form. There are many different sizes of lemons.
    Thank you

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      February 22, 2025 at 10:33 am

      Thank you for your feedback! You’re absolutely right about the variation in lemon sizes. For clarity and consistency in the recipe, using about 4 tablespoons of lemon juice, which is roughly the amount you’d get from juicing two medium lemons, is ideal. This amount perfectly balances the flavors in the blueberry crumble bars. Thank you again for your input, and happy baking!

      Reply
  4. dianne lake says

    February 3, 2025 at 6:30 pm

    5 stars
    great yummy

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      February 4, 2025 at 10:07 am

      Thanks for the feedback and rating, Dianne 🙂

      Reply
  5. Amy says

    October 5, 2024 at 7:56 am

    5 stars
    I’ve made this many times for potlucks and it always comes out great; never any leftovers. Could I use the same recipe with apples or would they not have enough juice?

    Reply
  6. Lindsey Hoyme says

    October 4, 2024 at 10:12 am

    Can I use flour in place of cornstarch?

    Reply
  7. Hala says

    September 15, 2024 at 1:12 pm

    4 stars
    I used less sugar in the batter since I didn’t want them too sweet but still they turned out sweet
    My only issue was since I used frozen blueberries they were a lot soggier that I expected and the entire top turned purple from the juice

    Reply
  8. Mrs. H. says

    August 27, 2024 at 10:56 am

    5 stars
    This recipe is the best version of Blueberry Crumble Bars I’ve made. The bottom was crisp but not too crunchy – firm enough to hold the bar shape and a delectable texture. The cornstarch did indeed help make the juices thick and not soggy the bottom! The only addition I made was to sprinkle 1/2 pkg of Vanilla Sugar over the crumb top, which is certainly not necessary. It just gives a smidge of vanilla taste, a little sparkly appearance, and firms up the topping a tad. Again, this is the best Blueberry Crumble Bar recipe I’ve found, especially since it makes decently thick bars and fills a 9×13 pan! Plenty for a crowd, or to stash some aside for yourself before plating them for guests! LOL

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      August 27, 2024 at 10:58 am

      Thanks for the best feedback and rating 🙂

      Reply
  9. Nancy says

    August 16, 2024 at 5:04 pm

    Sounds delicious! Just one question: does the liquid from the blueberries as they bake make the cookie bottom soggy or does the corn starch prevent that? Will be making this recipe soon. Thanks!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      August 17, 2024 at 9:20 am

      When making blueberry crumble bars, the liquid released by the blueberries during baking can indeed make the cookie bottom soggy if not handled properly. However, incorporating cornstarch with the blueberries before baking helps to thicken the juices that are released as the blueberries cook. This thickening effect prevents the liquid from seeping down and making the cookie base soggy. The cornstarch acts as a binding agent, absorbing moisture and helping to maintain a firmer, crisper bottom layer. For best results, make sure to evenly distribute the cornstarch-coated blueberries over the cookie base, and ensure that the cornstarch is well-integrated with the blueberries to avoid any clumping. Enjoy baking your blueberry crumble bars!

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




4.86 from 389 votes (365 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about me→

Reader Favorites

  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)

  • Baked Buffalo Chicken Dip Cheese Pull with a tortilla chip. The Best Buffalo Chicken Dip Recipe (+ Video)

  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl

  • Two beautifully seasoned bone-in pork chops tilted against a pile of mashed potatoes on a white serving plate garnished with chopped parsley. The Best Baked Pork Chops

  • Large cast iron pan filled with crispy cooked slices of Idaho potatoes and onion seasoned with garlic powder, salt, and black pepper and garnished with fresh parsley. Best Ever Fried Potatoes and Onions

  • Overhead image of a large white ceramic skillet filled with cheesy turkey pasta. Ground Turkey Pasta Recipe

Spring Recipes

  • Grilled and sliced Greek marinated chicken breasts. The Best Greek Chicken Marinade

  • Skillet filled with fully cooked mahi mahi fillets cooked in a lemon butter sauce and garnished with fresh parsley. Easy Mahi Mahi Recipe with Lemon Garlic Sauce

  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)

  • grilled veggie skewers up close Easy Grilled Veggie Skewers

  • Large salad bowl filled with a variety of different fresh fruit including blackberries, ,strawberries, grapes, pineapple, kiwi, and watermelon. Easy Fruit Salad Recipe

  • Two glasses filled with prepared and iced Thai iced tea. Thai Iced Tea (Thai Tea)

Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade with logos shown of News Media Companies
  • About
  • Recipes
  • Contact
  • Disclosure & Policies
  • Accessibility Statement

© 2011 - 2025 The Forked Spoon® LLC

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.