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Home » Desserts » Blueberry Crumble Bars Recipe

Blueberry Crumble Bars Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
April 2, 2021
4.87 from 339 votes


Last Updated April 2, 2021 | 50 Comments

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5.1K shares
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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<<

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

Blueberry Crumble Bars

4.87 from 339 votes
AuthorAuthor: Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica 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.)

Keyword blueberry crumb bars, blueberry crumble bars, blueberry dessert recipe, Blueberry pie bars, easy blueberry crumble bars
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

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

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.

5.1K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

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. Georgina Martin says

    September 20, 2023 at 8:36 am

    Can you use tender flake instead of butter?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa says

      September 20, 2023 at 4:23 pm

      I have never tried tender flake, and looking it up it appears to be Canadian, so I am not quite sure how it will turn out to be honest.

      Reply
  2. Diane says

    September 16, 2023 at 2:46 pm

    5 stars
    I have made blueberry bars numerous times using this recipe.
    Fabulous! Yummy bars!
    Everyone loves them.
    Thanks for the recipe.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa says

      September 17, 2023 at 1:38 pm

      Thanks for coming 😀

      Reply
  3. L Julien says

    August 12, 2023 at 2:48 am

    5 stars
    Absolutely delicious! My husband kept coming back for more 😊

    Reply
  4. AMD says

    July 30, 2023 at 6:19 pm

    Can you freeze these?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa says

      July 30, 2023 at 7:55 pm

      After your blueberry crumble bars have completely cooled, cut them into individual servings. Wrap each bar tightly in plastic wrap or aluminum foil to prevent freezer burn. Place these wrapped bars in a freezer-safe bag or container, removing as much air as possible. Store them in the freezer for up to 3 months, and thaw in the refrigerator or at room temperature before serving 🙂

      Reply
  5. Marg says

    July 27, 2023 at 10:19 am

    Hi there!

    Could I half the recipe and bake in a 9 x 9 Pyrex baking dish? This recipe looks delicious!

    Thank you,

    Marg

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa says

      July 27, 2023 at 1:43 pm

      While I have not personally tried this, I believe this blueberry crumble recipe that was originally for a 9×13 inch pan can be halved and baked in a 9×9 inch pan. However, it’s important to note that the baking time may slightly vary as the crumble might be a bit thicker in the smaller pan. You should always check for doneness according to the recipe instructions, like a golden-brown topping or bubbling fruit at the edges, before removing it from the oven.

      Reply
      • Marg says

        July 27, 2023 at 3:19 pm

        Thank you so much for replying to my question. I have the blueberries but not 5 cups worth and it’s just me and my husband. I’ll let you know how it turns out! : D

  6. Linda Maiwald says

    July 20, 2023 at 7:52 pm

    5 stars
    Very easy and very good! I didn’t have any fresh lemons on hand so I used 2 tbsp. of lemon juice instead. It wasn’t too sweet and I let it cool in the refrigerator before cutting. It set up thick and was easy to cut. I used parchment paper in my 13×9 pan. Many recipes use a 8×8 pan. I like that this one used a 9×13 pan. Used the 5 cups of blueberries and it came out perfect. Thanks for a great reciepe!!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa says

      July 20, 2023 at 11:05 pm

      Thanks for the great review and rating, Linda 🙂

      Reply
    • Karen says

      August 14, 2023 at 11:10 am

      5 stars
      I made this for 14 hungry folks on a river trip. I baked it in an aluminum pan with parchment paper for easy cutting. It fit perfectly in my cooler. We had it for dessert and then breakfast the next morning. We devoured it! Everyone loved that it wasn’t too sweet with just the right amount of lemon. Thank you!

      Reply
      • Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa says

        August 14, 2023 at 2:17 pm

        I am glad it worked out so well on your river trip, Karen 😀

  7. Florrie says

    July 18, 2023 at 8:04 am

    Would it be okay to omit the citrus if you can’t eat it?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa says

      July 18, 2023 at 8:10 am

      It should be fine to omit the citrus 🙂

      Reply
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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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