These easy Blueberry Crumble Bars are made with butter, fresh blueberries, lemon, flour, and sugar—a sweet, tangy, buttery treat that’s hard to resist.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Here’s the truth: I didn’t plan to fall in love with these blueberry crumble bars. I didn’t even plan to make them, honestly. It started the way a lot of good kitchen stories do—with a mistake. Or maybe it was a panic-buy. I’d hit the Saturday market on an empty stomach (rookie move), and somewhere between the peaches and the overpriced heirloom tomatoes, I bought six—six—pints of blueberries. Was I thinking I’d finally learn to can jam? Who knows. But back at home, staring into the fridge, I realized I had roughly two days before berry doom set in.
So I did what I do when I don’t know what else to do: I baked.
I remembered this recipe I’d scribbled into a notebook years ago—something about butter and berries and pressing dough into a pan. No real measurements, just vibes. And I figured, “Why not?”
Well. The result was something halfway between a pie and a cookie, which is basically my ideal dessert. I cut a warm square, ate it over the sink, and immediately texted three people: “These are stupid good.” They are. I stand by that.
Why You’ll Love This Blueberry Crumble Bars Recipe?
I could tell you these blueberry crumble bars are easy, which they are. Or that they’re made with simple ingredients you probably have in your pantry right now, which is also true. But what really gets me? The contrast.
You’ve got this soft, buttery base that’s just sweet enough. Then the blueberry layer—juicy, tangy, with a whisper of lemon that makes it feel like sunshine, even if it’s cloudy or you’re just sad about something dumb, like your dog ignoring you all morning. And on top? A crumble that somehow tastes like nostalgia and a coffee shop pastry case.
And maybe it’s just me, but there’s something really comforting about a dessert that doesn’t ask for perfection. Uneven crumbles? Good. Berries bubbling up around the edges? Better. Slightly burnt corner because your oven runs hot and you forgot to check it on time? Still delicious. Maybe even more delicious.
Ingredient Notes:
Before we get into steps, here’s what you’ll need—and maybe a little context for why they matter.
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Flour – All-purpose, nothing fancy. It holds the whole thing together.
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Sugar – Regular white sugar works great here. We use some in the crust and some with the berries.
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Butter (cold!) – This is not the time for melted. Cold butter is the difference between sandy crumble and sad mush.
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One Egg – Just one. Enough to bind the dough but not so much that it turns cakey.
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Baking Powder + Salt – Small but mighty. Don’t leave ‘em out.
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Lemon (zest + juice) – Adds brightness. If you skip it, the bars still work, but something’s missing. You’ll know it.
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Blueberries – Fresh is amazing, but frozen works too. Just don’t thaw them or things get weird and watery.
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Cornstarch – This soaks up all those berry juices so your bars don’t turn into fruit soup.
How To Make Blueberry Crumble Bars?
Step 1: Preheat the oven
375°F. Do it early. Don’t be like me and forget until the dough’s already in the pan.
Step 2: Line the pan like you mean it
Butter a 9×13 pan, then line it with parchment. Leave overhang on the short sides so you can lift the whole slab out later without drama. Trust me, this is the hill I will die on.
Step 3: Make the dough
Mix flour, 1 cup of sugar, baking powder, salt, and lemon zest in a big bowl. Add cold cubed butter. You can use a mixer, your fingers, a fork, whatever. You’re aiming for a crumbly mix that looks like, I don’t know, gritty sand? Add the egg and mix again until it clumps slightly but still falls apart if you press it.
Step 4: Press the base
Take half the dough and press it firmly into the bottom of your pan. Not too thick, just an even layer. Doesn’t have to be perfect. Set the rest aside for crumbling later.
Step 5: Make the blueberry layer
Mix the berries with ½ cup sugar, lemon juice, and cornstarch. That’s it. Stir gently so they don’t all burst. It’ll look a little glossy and messy—perfect.
Step 6: Layer it all up
Pour the berry mix over the crust. Then take handfuls of the leftover dough and crumble it over the top. Gaps are fine. Actually, they’re good. Let the berries peek through.
Step 7: Bake and be patient (sort of)
Pop it in the oven and bake for about 45 minutes, or until the top starts to look golden and the edges bubble a bit. If your house smells like a bakery, you’re doing it right.
Want To Save This Recipe?
Step 8: Cool… and wait
Let it cool on a wire rack. Then chill it in the fridge before cutting. This part is painful. But if you want clean bars that don’t fall apart the second you touch them? You gotta wait. Or don’t. Just grab a spoon. I’ve done that too.
Storage Options:
I store mine in the fridge in an airtight container. They stay good for 4–5 days. That’s if they last that long. You can also freeze them! Just layer parchment between slices so they don’t stick. They defrost beautifully—like a little reminder that past-you was awesome.
Variations and Substitutions:
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Frozen berries? Totally fine. Just toss them in frozen—don’t thaw.
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Other fruits? Absolutely. Raspberries, blackberries, chopped strawberries… even rhubarb if you’re feeling bold.
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No lemon? Orange zest works, or a splash of vanilla.
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Vegan? Use plant-based butter and skip the egg. Add a splash of almond milk to help it bind.
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Gluten-free? A 1:1 GF flour blend works beautifully. You won’t even notice.
What to Serve with Blueberry Crumble Bars?
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With a scoop of vanilla ice cream (obviously)
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Warmed up with a little whipped cream
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Next to your coffee at breakfast, like you’re a rebel
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Broken up into Greek yogurt because hey, that’s protein
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Straight from the fridge, over the sink, at midnight—no judgment
Frequently Asked Questions:
Can I make them ahead?
Yes, please do. They taste even better the next day. Like they’ve had time to think about their life and come back stronger.
Do I have to chill them before slicing?
No… but your slices will be way prettier if you do. Totally your call.
Can I cut the sugar?
Sure, a little. Just know the texture might change slightly. Start by cutting ¼ cup from the dough if you’re trying to dial it down.
I didn’t expect to love these blueberry crumble bars as much as I do. But something about them feels… right. They’re forgiving. Sweet but not cloying. A little messy. A little rustic. Kind of like most of us.
So go make a batch. Eat one warm, straight from the pan. Share them or don’t. Bake them for someone who needs a little sugar and sunshine in their day.
And if you do? Tell me about it. I’d love to hear how they turned out. Even if you burnt the edges or forgot the lemon. Especially then.
From my crumb-covered counter to yours… enjoy.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Blueberry Crumble Bars
Ingredients
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup 2 sticks cold unsalted butter, cut into cubes
- 1 large egg
- ¼ teaspoon salt
- Zest and juice of 1 lemon
- 4 cups fresh blueberries
- ½ cup granulated sugar for blueberry filling
- 4 teaspoons cornstarch
Instructions
Prepare the oven and baking dish:
- Preheat the oven to 375°F (190°C). Grease the bottom and sides of a 9x13-inch glass or light-colored metal baking dish. Line the dish with a sheet of parchment paper, allowing it to extend over the two shorter sides for easy removal after baking. Grease the parchment lightly as well.
Prepare the crumble dough:
- In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup granulated sugar, flour, and baking powder. Add the salt and lemon zest, mixing on low speed until fully incorporated. Add the cold cubed butter and mix until the texture resembles coarse crumbs with small pea-sized pieces of butter remaining. Add the egg and mix on medium-low speed until the dough forms a crumbly consistency.
Form the crust:
- Transfer approximately half of the dough to the prepared baking dish. Press it evenly into the bottom of the pan to form a solid crust layer. Set the remaining dough aside for use as the topping.
Prepare the blueberry filling:
- In a separate bowl, stir together the remaining ½ cup granulated sugar, cornstarch, and lemon juice until well combined. Add the blueberries and gently mix until the fruit is evenly coated with the sugar mixture.
Assemble the bars:
- Evenly distribute the blueberry filling over the crust in the baking dish. Sprinkle the reserved dough over the berry layer, allowing small portions of the fruit to remain visible.
Bake:
- Place the dish in the preheated oven and bake for approximately 45 minutes, or until the top is lightly golden and the filling begins to bubble at the edges.
Cool and chill:
- Remove the baking dish from the oven and allow the bars to cool completely on a wire rack. Once cooled, transfer the dish to the refrigerator and chill thoroughly before slicing into bars.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
