Somewhat Simple

Blueberry Crumb Bars


I love adding blueberries to my pancakes, on top of my cereal and yogurt, but I especially love them in baked goods. This recipe for Blueberry Crumb Bars is something I make at least once every blueberry season. This recipe is quick & easy to throw together and it is a great recipe to get your kiddos involved. My little one loved helping me press the crust into the pan and crumble the topping over the blueberries.

Blueberry Crumb Bars


For the Crust & Crumble Topping

  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 3 cups all-purpose flour
  • 1 cup cold butter (cut into 16 pieces)
  • 1 Large egg
  • 1/4 teaspoon table salt
  • 1 tablespoon grated fresh ginger
  • 1 Large lemon (zested and juiced, separated)

For the Blueberry Filling

  • 4 cups fresh blueberries
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoon cornstarch

Cook’s Notes:

  • While this recipe uses fresh blueberries, you could use frozen ones as well. Do not thaw the berries, just increase the cooking time by 5-10 minutes.
  • Bars can be kept in an air-tight container at room temperature for up to 3 days, or in the refrigerator for up to 6 days. But trust me, they won’t last that long.


    1. Adjust rack to middle position and heat oven to 375 degrees F. Line 9 x 13-inch baking pan with aluminum foil, leaving overhang on all sides. Lightly spray foil with non-stick cooking spray (this will help immensely when it comes time to cut the bars).
    2. For the Crust & Crumble Topping Dough: In the bowl of a stand mixer, add 1 cup sugar, 3 cups flour, and baking powder; and give it a few pulses on low to combine. Stir in salt, grated ginger, and lemon zest. Add the butter and egg and mix on medium-low speed until the butter is well cut in and the dough resembles crumbly sand. Pat half of dough into the prepared pan.
    3. For the Blueberry Filling: In a small bowl, stir together the ½ cup of sugar, cornstarch and lemon juice. Gingerly fold in the blueberries. Distribute the blueberry mixture evenly over the crust.
    4. To Finish: Crumble remaining dough over the berries. Bake for 45-55 minutes, or until top is golden brown. Cool completely, about 2 hours. Then lift the bars out of the pan using the foil overhang and cut into squares (I cut mine into 18 squares/rectangles).


These bars would be great for summer picnics, potlucks, and celebrations- ENJOY!!

. . . . .

ABOUT THE AUTHOR: Jillian is the creative author of the site Food, Folks and Fun. She spent 2014-2015 contributing to Somewhat Simple as part of our creative team.

Leave a Reply

Your email address will not be published. Required fields are marked *

What type of comment do you have?