Blueberry Crumble Bars

Easy blueberry crumble bars are loaded with sweet, juicy blueberries, and a delicious buttery crumble, shortbread-like. This go-to summer treat can easily be prepared year-round with frozen blueberries.

If you’re looking for an easy blueberry dessert, these crumble bars hit the spot. Inspired from my Rhubarb Crumble Bars, they feature the same shortbread-like crust for both the base and the crumble topping (super convenient) and a simple blueberry filling.

Pretty much impossible to fail, these blueberry crumble bars are a crowd-pleaser at any party or event. Make them when blueberries are in season, or use frozen blueberries to serve any time of the year!

Easy blueberry crumble bars

• The crumble topping is also the crust ✓
• A sweet and juicy blueberry filling ✓
• Super easy to make ✓
• A family-friendly recipe ✓

Blueberry bars ingredients

• For the dough and crumble mixture, you will need some all-purpose flour, sugar, baking powder, softened butter and an egg. The egg is what makes the dough so soft and shortbread-like.
• For the blueberry filling, use blueberries, sugar, lemon juice and zest, and cornstarch to thicken the mixture when baking.

Fresh or frozen blueberries?

This is a great recipe to make with fresh blueberries during peak season when they ate the ripest, but frozen blueberries work too. If using frozen blueberries, thaw them first, then pat them dry with paper towels to remove the excess of juice from the blueberries so the bars do not turn out soggy when baking.

How to make blueberry bars?

1. Start with making the shortbread-like crust, by combining all the dry ingredients together. Add butter, using your fingertips, and the egg, until the dough comes together.
2. Press half of the dough firmly to the bottom of the pan (previously lined with parchment paper, leaving an overhang to help lift the bars later on).
3. Prepare the blueberry filling by mixing all the ingredients together (read my instructions carefully if using frozen blueberries).
4. Scatter the remaining dough over the blueberry filling into large crumbs, flattening it lightly with your hand, and bake!

Baking tips

• Use a cup or glass to flatten the base to give the professional finish.
• Scatter large crumbs of dough over the filling rather than small crumbs. This will make your job easier when slicing. Plus, who doesn’t love large crunchy crumbs on the top of the bar?
• Leave an overhang with the parchment paper to help lift the bars out of the pan when they are cooled.
• Let the blueberry crumble bars cool down completely before slicing them. If you try to slice the bars while they’re still hot, the filling will ooze out. For cleaner slices, I recommend chilling the bars in the refrigerator before cutting them. They should slice easily once cold.

Storing and freezing instructions

Once cooled, you can store these blueberry bars in the refrigerator for up to 5 days. You can also freeze the blueberry crumble bars, wrapped them in a ziploc bag for 3 months or so. Thaw overnight in the refrigerator and pop it in the oven for 10 minutes at 350°F (180°C) to bring that wonderful crispness back. If you don’t mind the texture to change, you can also thaw in the microwave and eat right away (my favorite option, always).

Recipe variations

• You may replace blueberries with fresh or frozen raspberries, blackberries, or a mix of berries to change up the flavor.
• Instead of lemon, you can use vanilla extract to combine with the blueberries.
• The recipe also works fine with an oat crumble topping. If doing so, the base will be a little bit thicker, which is ok.

More delicious berry recipes:

• GF Blueberry Pie with Oat Crust
• Blackberry Swirl Muffins
• Blueberry Loaf with Cream Cheese
• Triple Berry Crisp with White Chocolate Sauce
• Lemon Poppy Seed Blueberry Pancakes
• Vegan Blueberry Muffins

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