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Blueberry Crumb Bars Recipe

A delicious dessert filled fresh blueberries and a crumble top.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: fruit
Servings: 16 Squares
Calories: 288kcal

Ingredients

For the Crust & Crumble Topping

For the Blueberry Filling

Instructions

  • 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).
  • 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.
  • 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.
  • 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).

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.

Nutrition

Serving: 1Square | Calories: 288kcal | Carbohydrates: 43g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 143mg | Potassium: 95mg | Fiber: 2g | Sugar: 23g | Vitamin A: 389IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg