Blueberry Crumble Bars

As you might have remembered from my Blueberriest Muffin recipe from yesterday, I scored some inexpensive blueberries at the grocery store this weekend. I stocked up (ok maybe went a little crazy) on blueberries! 😉 One of the best things about blueberries is that they freeze very well. But before I froze all the berries, I had to make some yummy treats. I have been holding on to this recipe for months now. My love affair with fruit crumble bars all started this past summer when I made Raspberry Crumb Breakfast Bars. It was love at first bite! Ever since then, whenever I see a recipe for a fruit crumble bar I have to make it!  Plump and juicy blueberries and a hint of lemon make these crumble bars the perfect snack or dessert.

Blueberry Crumble Bars


1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch


Preheat the oven to 375 degrees F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In the bowl of a stand mixer fitted with the paddle attachment combine 1 cup sugar, flour, and baking powder on low speed. Add salt and lemon zest and mix until combined. Add the butter, toss with a fork to coat with the flour mixture. Add egg and mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Pat half of dough into the prepared pan. Place reserved half aside.
In another small bowl, stir together the 1/2 cup sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely on wire rack then transfer to the refrigerator to chill before cutting into squares. Store in an airtight container in the refrigerator.

Source: Smitten Kitchen, Originally adapted from

38 Responses to “Blueberry Crumble Bars”

  1. #
    Matt Killen — January 27, 2011 @ 6:54 am

    These look ace, look forward to trying them, think my kids will love them!

  2. #
    KeepItSweet — January 27, 2011 @ 7:43 am

    Loving your blueberry theme! Refreshing in the middle of winter:-)

  3. #
    Stephanie @ okie dokie artichokie — January 27, 2011 @ 8:00 am

    You’re killing me here! Every morning you post something delicious for breakfast! :-p No, but seriously. That would be delightful right now!

  4. #
    Nina — January 27, 2011 @ 8:15 am

    Loving all these blueberries! Fantastic! These bars look amazing (as do the raspberry ones)….definitely going to have to try these soon! Your photos are awesome.

  5. #
    The Food Hound — January 27, 2011 @ 8:23 am

    In honor of making the blueberry muffins you posted yesterday, I, too, stopped by the grocery store yesterday after work and bought an inappropriate amount of blueberries 🙂 These bars look great!

  6. #
    briarrose — January 27, 2011 @ 8:33 am

    Beautiful! These look just delicious. You can never have too many blueberries….esp when there is a really good sale involved.

  7. #
    Happy When Not Hungry — January 27, 2011 @ 8:51 am

    These bars look so tasty! I love anything with the word “crumble” in it. Thanks for sharing!

  8. #
    Kristen@PrettySweet — January 27, 2011 @ 9:23 am

    Wow, these are gorgeous! Love the color. And I love Smitten Kitchen! =) I’m hoping to find some blueberries on sale, too…

  9. #
    Sara — January 27, 2011 @ 11:29 am

    Unfortunately there are no blueberries to be found here but I can’t wait to make these come summer.

  10. #
    Treat and Trick — January 27, 2011 @ 12:15 pm

    What a beautiful bars! These are yummy and loaded with blueberries…

  11. #
    Danielle — January 27, 2011 @ 12:27 pm

    Between this and your blueberry muffin recipe, I’ve wanted blueberries in the worst way! Le sigh. I’ll look into frozen ones, or, I stocked up on cranberries when they were on sale, and really miss their twangy tangy flavor. Perhaps cranberry crumble bars are in my future. I love your recipes, by the way. I tried your pumpkin cookies, my bff LOVED THEM! Perfect for a Halloween birthday girl!

    • Christina replied: — January 27th, 2011 @ 10:46 pm

      Frozen blueberries would be perfect to use in this recipe. If you are looking for a cranberry crumb bar recipe, I have one of those too, here is the recipe. Aren’t those pumpkin cookies delicious? I am so glad you enjoyed them!

  12. #
    Mary — January 27, 2011 @ 5:03 pm

    Fortunately, I still have blueberries in my freezer. These demand to be tried. They bring a little summer to a winter kitchen. I hope you have a great day. Blessings…Mary

  13. #
    jenna laughs — January 27, 2011 @ 8:41 pm

    I love all these layers!! There is nothing I like more than crumb bars… so buttery and rich.

  14. #
    UrMomCooks — January 28, 2011 @ 12:37 am

    I may now be obsessed with blueberry crumble bars… These look fantastic!!!

  15. #
    Honey — January 28, 2011 @ 2:19 pm

    OMG, your pictures are stunning! I love how you have a lemon in the background… it’s so pretty and all white background.

  16. #
    thoma — January 31, 2011 @ 5:30 am

    awww…i’m flagging this. bluberry is my weakness and been reading a lot on crumble cakes and bars!

  17. #
    Patty — February 2, 2011 @ 1:19 pm

    What a cheery flavor combo – yum!

  18. #
    Lindsay @Eat, Knit, Grow — February 4, 2011 @ 10:26 am

    Yum! Those look scrumptious!

  19. #
    Livin' in the Kitchen — February 15, 2011 @ 7:19 pm

    Every time I go on foodgawker, out of all the food I could click on, I always end up coming back here! These look scrumptious! I clicked on them mainly to look since we’re out of blueberries : (
    I miss summer!!
    Jess 😀

  20. #
    caroline — February 20, 2011 @ 10:00 pm

    I made these tonight but made the addition with some strawberries and then rinsed some frozen under hot water for a couple of seconds. I also didn’t have corn meal so I used double the amount of flour instead, but due to the frozen raspberries I added one more tsp on flour. Than after baking I drizzled some honey over the top and put it back into the oven for a couple of minutes. Turned out great! almost like a crisp!

    • Christina replied: — February 20th, 2011 @ 10:24 pm

      I am so glad that you enjoyed them! The strawberries sound amazing, I will definitely give that a try! 🙂

  21. #
    emily — April 17, 2011 @ 1:18 am

    hi , i love your recipes 😀
    just wondering how long do these keep for in the fridge ?

    emily xox

    • Christina replied: — April 18th, 2011 @ 9:52 pm

      These can be stored in the refrigerator for a few days (two to three). Let me know how they turn out for you! 🙂

  22. #
    Emily — April 19, 2011 @ 2:38 am

    They turned out great , I used raspberries instead tho ’cause we didn’t have any blueberries . can’t wait to try some of your other recipes 😀

    • Christina replied: — April 19th, 2011 @ 10:21 pm

      Mmmm…I bet they were great with raspberries too! I am so glad that you enjoyed them! 🙂

  23. Pingback: Blueberry Oatmeal Crumble Bars | Sweet Pea's Kitchen

  24. Pingback: Peach Crumble Bars | Sweet Pea's Kitchen

  25. #
    Stacy — November 23, 2011 @ 2:43 am

    I’m on my third (or is it fourth?) batch of these tonight. The flavors meld beautifully. When I have blueberries on hand, this is now one of my go to recipes. I made them once with half strawberries, half blueberries – good, but definitely a tarter flavor.

    • Christina replied: — November 30th, 2011 @ 8:33 pm

      I LOVE this recipe! I am so glad that you enjoyed them. Thanks so much for letting me know how they turned out for you! I will have to try the strawberry and blueberry combo next time! 🙂

  26. Pingback: Cookie Dough Truffles | Sweet Pea's Kitchen

  27. Pingback: Strawberry Crumble Bars | Sweet Pea's Kitchen

  28. #
    crissy — March 21, 2012 @ 11:08 am

    Is it absolutely necessary to use a light/glass 9x 13 pan? I have a regular brownie dish, sorry, is that, metal, maybe.. and wondering if that would ruin the recipe…

    • Christina replied: — March 27th, 2012 @ 7:55 pm

      A regular metal brownie dish will work. You might have to bake it a little longer using a metal pan, but keep an eye on it and don’t take it out until completely baked. If you give it a try I would love to hear how it turns out for you! 🙂

      • crissy replied: — March 28th, 2012 @ 8:19 am

        I did actually make two batches and had 1 glass and 1 metal, which is why I asked the question initially. I have to say the glass dish produced much better bars, in that I was able to follow the recipe exact, where the metal one did need a few extra minutes. I put it in for 50 minutes instead of 45, I think had I taken them out at 47-48 minutes, I would have had less crispy bars, and more like the original. Either way, both batches were enjoyed thoroughly by friends and family so thank you for posting it!

  29. Pingback: Individual Blueberry Buckles | Sweet Pea's Kitchen

  30. #
    Becky — July 3, 2013 @ 8:53 pm

    I have to try these. I just picked 3 gallons of blueberries today and always looking for ways to use them.

  31. #
    Stacy — July 5, 2014 @ 3:55 pm

    I made these – again – yesterday. I didn’t realize until today that I accidentally made them with half the butter. I thought they were a tad different. That said, they still turned out great and I got lots of compliments.

Leave a Comment