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These Blueberry Crumb Bars are the BEST! Super buttery, tender, soft and filled with juicy, gooey fresh blueberry filling! They come together quickly, feed a crowd and are totally easy!
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5 from 3 votes

The Best Blueberry Crumb Bars

These Blueberry Crumb Bars are absolutely amazing, with a buttery crust and crumble topping and the most delicious juicy blueberry filling.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Bars
Servings: 15 -18
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • FOR THE CRUST & CRUMB:
  • 1 cup granulated white sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, cut into cubes
  • 1 large egg lightly beaten
  • 1 teaspoon vanilla extract
  • FOR THE FILLING:
  • 4 cups fresh blueberries
  • 1/2 cup granulated white sugar
  • 3 Tablespoons cornstarch
  • 2 Tablespoons lemon juice
  • Zest of one small lemon

Instructions

  • Preheat oven to 375 degrees F. Line a 9x13 rectangular light metal baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
  • For the crust and crumb: In a large bowl, combine the sugar, baking powder, salt and flour and mix well. Add in the cubed butter, beaten egg and vanilla and using a pastry cutter or two forks, cut the butter into the flour mixture until the mixture resembles small pebbles. Dough will be crumbly.
  • Press half of the dough mixture into the prepared pan, using your hands to compact it into a neat, even layer. Set aside.
  • Meanwhile, in a medium bowl, combine the blueberries, sugar, cornstarch, lemon juice and lemon zest, tossing to coat. Pour the blueberry mixture evenly over the crust in the pan. Sprinkle the remaining crust dough over the top.
  • Bake for 38-45 minutes or until the crumble topping is light golden brown, the blueberry mixture is bubbly and the bars appear set. Cool completely for at least an hour or two before cutting into bars, or you may refrigerate.