AuthorRita's Kitchen
RatingDifficultyBeginner

These blueberry crumb bars are crazy easy to make and could, dare I say, rival your favorite blueberry pie recipe. You can pick them up and eat them on the go, which makes them a perfect dessert for picnics and summer parties!

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Yields24 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

For the Crumb
 3 cups All purpose flour
 1 cup Granulated sugar
 1 tsp Baking Powder
 ¼ tsp Salt
 1 cup Cold unsalted butter, cut into cubes
 1 Egg
For the Blueberry Filling
 4 cups Fresh or frozen blueberries (20 ounces) No need to thaw if using frozen.
 ½ cup Granulated sugar
 4 tsp Cornstarch
 1 Lemon, juiced (3 tablespoons)

1

Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking pan.

2

Make the Crumb: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Use a fork or pastry cutter to blend in the butter, and then the egg (the dough will be crumbly). Press half of dough into the prepared pan.

3

Make the Filling: In a separate large bowl, whisk together the sugar, cornstarch and lemon juice. Gently fold in the blueberries to coat evenly with the sugar mixture. Spread the blueberry mixture evenly over the crust, drizzling any excess juice in the bowl over the filling. Crumble the remaining dough evenly over the blueberry layer.

4

Bake for 45 to 50 minutes, or until the top is light golden brown. Cool completely before cutting into squares. Leftovers can be stored in an airtight container or wrapped in plastic wrap at room temperature or in the refrigerator for up to 4 days.

Category, CuisineCooking Method

Ingredients

For the Crumb
 3 cups All purpose flour
 1 cup Granulated sugar
 1 tsp Baking Powder
 ¼ tsp Salt
 1 cup Cold unsalted butter, cut into cubes
 1 Egg
For the Blueberry Filling
 4 cups Fresh or frozen blueberries (20 ounces) No need to thaw if using frozen.
 ½ cup Granulated sugar
 4 tsp Cornstarch
 1 Lemon, juiced (3 tablespoons)

Directions

1

Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking pan.

2

Make the Crumb: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Use a fork or pastry cutter to blend in the butter, and then the egg (the dough will be crumbly). Press half of dough into the prepared pan.

3

Make the Filling: In a separate large bowl, whisk together the sugar, cornstarch and lemon juice. Gently fold in the blueberries to coat evenly with the sugar mixture. Spread the blueberry mixture evenly over the crust, drizzling any excess juice in the bowl over the filling. Crumble the remaining dough evenly over the blueberry layer.

4

Bake for 45 to 50 minutes, or until the top is light golden brown. Cool completely before cutting into squares. Leftovers can be stored in an airtight container or wrapped in plastic wrap at room temperature or in the refrigerator for up to 4 days.

Blueberry Crumble Bars