Blueberry Crumble Bars are the perfect bars for blueberry season. They have a buttery crumble topping and crust made with flour and oats and a jam like filling made with fresh berries.
They are a little decadent and and a bit addictive. The pan will not last long and that’s ok. Blueberry season is short and these bars are a great recipe to celebrate it. Blueberry pie bars would be wonderful served warm with a scoop of vanilla ice cream. It’s a perfect summer dessert.
You can easily make the crumble mixture for the bars in a food processor or you can do it by hand. The processor will break down the oats a bit more, creating a smoother mixture than if done by cutting in the butter by hand. The key to this mixture is making sure that you are using cold butter to create these easy blueberry crumble bars.
Make sure you have parchment paper on hand to line the pan. It will allow you to lift the mixture from the pan and cut it into even bars.
If you love summer juicy blueberries, check out Blueberry Sparkling Lemonade which is so refreshing with fresh lemon juice.
If you want to bake some other blueberry recipes, check out the recipes below.
Blueberry Banana Bread, Cherry Blueberry Crumble Cake, Blueberry Cinnamon Pancakes, Blueberry French Toast Bake, Blueberry Pot Pie, Blueberry Pie, Blueberry Clafoutis, Blueberry Lemon Scones, Blueberry Custard Parfait, Blueberry Muffins, Blueberry Lemon Olive Oil Cake, Blueberry Orange Yogurt Cake, and Lemon Blueberry Muffins which combine blueberries with lemon juice and lemon zest.
You might also like 20 Easy Recipes to Make With Fresh Summer Blueberries.
SOME THINGS TO KNOW: FAQ’S
- Read this Blueberry Buying Guide to help you select the perfect berries.
- It is important that you have cubes of very cold butter to make the crumble mixture.
SPECIAL EQUIPMENT NEEDED:
- Food processor or pastry cutter
- 9″ x 13″ baking pan
- Parchment paper
- Medium saucepan
- Large Bowl or mixing bowl
- If you cannot get fresh blueberries at your grocery store, frozen blueberries will work fine.
- If you do not have brown sugar, granulated sugar or cane sugar can be substituted.
- You can use whole what flour in place of the all purpose flour.
HOW TO STORE LEFTOVER BLUEBERRY CRUMBLE BARS:
- You can keep the blueberry bars in an airtight container or tightly wrapped in plastic wrap at room temperature for 2-3 days.
- You can also freeze the bars in a freezer bag or airtight freezer container for 2-3 months.
Blueberry Crumble BarsPrint This
- 4 cups blueberries
- ½ cup water
- 1 tablespoon lemon juice
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon water
- CRUMBLE MIXTURE:
- 2 cups all purpose flour
- 2 cups old fashioned oats
- 1 cup light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter (2 sticks) cold and cut into small cubes
Preheat the oven to 350 degrees.
Add the blueberries to a medium saucepan with the water, sugar and lemon juice. Bring the blueberry mixture to a boil over high heat. Reduce the heat to medium low so you have a gently simmer. Simmer uncovered for 4 minutes.
Combine the cornstarch and the water. Stir the mixture until the cornstarch dissolves.
Add the cornstarch to the pan and combine thoroughly. Cook for an additional 30 seconds to 1 minute until the mixture has thickened to a jam consistency.
Remove the blueberry mixture from the heat and let it cool to room temperature.
While the filling is cooling, make the crumble mixture.
CRUMBLE MIXTURE OPTION #1
Place the flour, oats, brown sugar, baking soda and salt into the bowl of a food processor. Pulse a few times to combine. Add the cold butter cubes and pulse until the butter is totally mixed in to the dry ingredients and the mixture is crumbly.
CRUMBLE MIXTURE OPTION #2
Place the flour, oats, brown sugar, baking soda and salt into a large bowl. Add the cold butter cubes and cut them into the flour mixture with either a pastry cutter, pastry blender, two knives, or your hands. Continue until the butter is totally mixed in and the mixture is crumbly.
Reserve 2 cups of the crumble mixture. Press the remaining crust mixture evenly into the base of a 9″ X 13″ inch baking pan which you have lined with parchment paper to create the bottom crust. The parchment paper will make it easy to lift the bars from the pan. Make sure that the paper is pressed into the bottom of the pan and comes all the way up the sides. You can trim away any excess paper that is sticking up.
Spread the filling evenly over the crust.
Sprinkle the remaining crumble mixture evenly over the top of the blueberries, covering the blueberry layer entirely.
Bake for 30- 35 minutes until the top of the crust is a light, golden brown.
Let the bars cool in the pan. Cut them into bars, any size that you want.