Blueberry Crumb Bars
This blog post was originally published on May 5, 2014. It has been updated with new photos and information in July 2022.
Blueberry Crumb Bars
These blueberry crumb bars are a classic go-to summer treat with their buttery crumb topping, shortbread crust, and delicious blueberry filling. It’s an easy dessert to throw together, and you can use fresh or frozen blueberries.
Blueberry bars can be whipped up and enjoyed with little time commitment. There’s something wonderful about blueberries that always makes the best desserts. I used blueberries that were in my freezer but fresh blueberries would taste best.
I adapted this recipe from Smitten Kitchen and made these blueberry bars in a cheesecake pan to give them a different look from the regular rectangular bars.
Blueberry Bars Ingredients
- some sugar
- baking powder
- all-purpose flour
- unsalted butter
- an egg
- a touch of salt
- zest of one lemon + juice
Can I use Fresh Blueberries instead of Frozen?
Yes, you can use fresh blueberries instead of frozen ones to make the blueberry filling. Since this recipe works great with frozen blueberries you can make it any time of the year.
Can I use any Berries to make Crumb Bars?
Yes, you can use any berries and fruit to make crumb bars. Raspberries, cherries, peaches, and mixed berries all make great crumb bars. I suggest using fruit that is in season so it tastes perfectly ripe.
Do Blueberry Crumb Bars need to be Refrigerated?
Can Blueberry Crumb Bars be Frozen?
These bars are seriously delicious. The shortbread base and crumble on top are buttery, sturdy enough to hold the filling but still light and crumbly when you bite into it.
The filling is bursting with blueberry flavor, slightly sweet, and pairs wonderfully with the shortbread.
Give it a try immediately!
More Easy Desserts
Base and Crumb Top:
- ¾ cup sugar
- 1 tsp baking powder
- 2 ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 cup unsalted butter, softened but cooler than room temp
- 1 egg
- ¼ tsp salt
- zest of one lemon
- 4 cups frozen blueberries
- ½ cup sugar
- 4 tsp cornstarch plus ¼ cup water
- juice of one lemon
- Preheat the oven to 350 degrees F. Set aside a 9 inch cheesecake pan.
- In a medium bowl, stir together ¾ cup sugar, 2 ¾ cup flour, ¼ cup cornstarch, salt and lemon zest. Using a fork or pastry cutter, blend in the butter and egg until the dough is crumbly. Pat half of the dough into the cheesecake pan.
- In a small saucepan, heat the four cups of frozen blueberries over medium high heat. When the blueberries are heated and begin releasing liquid, lower the heat to medium and add the sugar and lemon juice. Stir together the 4 teaspoons cornstarch with the ¼ cup water to make a slurry. Add it to the blueberry mixture, stir until fully incorporated and allow to come to a boil (increase the heat a bit if need be). This will thicken the blueberry mixture. Set the saucepan aside.
- Bake the base of the crumb bar for 10 minutes to firm up a bit. Pull the cheesecake pan out of the oven and pour the blueberry mixture overtop. Crumble the remaining dough on top of the blueberry mixture. If you’re worried about the liquid dripping from the cheesecake pan (as I was), place the pan on top of a baking sheet before placing back into the oven.
- Bake for another 20-25 minutes until the top is golden brown.
- Cool completely before slicing.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!