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CPA: Certified Pastry Aficionado

Blueberry Crumb Bars

bars and brownies· Easter· Summertime Favorites
April 22, 2012

Jump to Recipe Print Recipe

Blueberry Crumb Bars – Fresh blueberries with a hint of lemon zest on top of a buttery crust and sprinkled with golden crumbs.

As you probably know by now, most of my baked goods are made specifically for my co-workers. I love baking (duh.) but there’s no way I could keep all of these goodies at my house. So I take them to work. Since my co-workers are the one’s that eat the majority of the things I make, I like to make things they’ll actually enjoy.

That brings me to this week’s recipe…blueberry crumb bars. My one co-worker (the same one who challenged me to the bake off in the last post, actually) loves anything with blueberry in it. And since I felt bad for beating him so bad in the bake off, I figured I’d make something he’d especially enjoy, as would the rest of the team.

Blueberry Crumb Bars with wax paper between them

Blueberry Crumb Bar
These were pretty yummy. I have to admit…I’m not a huge fan of fruity desserts. But these were so moist and chewy and gooey and….amazing. And the buttery crumb crust and topping didn’t hurt, either. They’re definitely a mess to take out of the pan so make sure you (1) line the pan with parchment paper and (2) you let the bars cool COMPLETELY so they don’t fall apart when you try to take them out of the pan. I didn’t have patience to wait for these to cool so I just let them sit over night. Or if you’re in a rush, put them in the freezer for an hour or so.

Enjoy!

Recipe (courtesy of smitten kitchen):

Print Recipe

Blueberry Crumb Bars

Fresh blueberries with a hint of lemon zest on top of a buttery crust and sprinkled with golden crumbs
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time3 hours hrs
Servings: 18 bars

Ingredients

  • 1 1/2 cups sugar divided
  • 1 teaspoon baking powder
  • 3 cups all-purpose flour
  • 2 sticks butter unsalted, cold
  • 1 egg
  • 1/4 teaspoon salt
  • 1 lemon zested and juiced
  • 4 cups fresh blueberries
  • 4 teaspoons cornstarch

Instructions

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan and line with parchment paper.
  • In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
  • In another bowl, stir together the 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. (This took an extra 10 to 15 minutes in my oven.) Cool completely before cutting into squares.

Pin for later:

Blueberry Crumb Bars picture collage

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14 Comments

« Lemon Poppyseed Pound Cake
Sea Salt Caramels »

Comments

  1. Sharon Koele says

    May 4, 2012 at 9:37 pm

    The only issue I see happening with frozen berries is that they'll make the bars soggy. I think that as long as you drain them well and pat them down a bit before using them, they will work just as well. Good luck! 🙂

    Reply
  2. Ally says

    April 24, 2012 at 5:11 pm

    Wow, loving the look of all that crumb & amazing blueberries! They're my favorite berry!
    xo
    http://allykayler.blogspot.com/

    Reply
  3. Sandy says

    April 23, 2012 at 11:59 pm

    Fresh blueberries are so expensive here. Would this work with frozen berries?

    Reply
  4. Sharon Koele says

    April 23, 2012 at 10:40 pm

    Thank you all so much for all the comments! I love hearing the feedback. I'll be posting something else this week so keep a look out!

    Reply
  5. Margaret Murphy Tripp says

    April 23, 2012 at 10:38 pm

    These look just like a type of bar a childhood friend's Sicilian grandmother used to make 40 years ago. Beautiful & brought back memories. Definitely will be making these soon!

    Reply
  6. Food for Hunters says

    April 23, 2012 at 9:37 pm

    Awesome recipe! Must try!

    Reply
  7. Kim Bee says

    April 23, 2012 at 9:24 pm

    Absolutely gorgeous. Congrats on top 9!

    Reply
  8. CJ - Food Stories says

    April 23, 2012 at 3:27 pm

    Major congrats on your foodbuzz top 9, today!

    Reply
  9. Billie says

    April 23, 2012 at 2:27 pm

    This looks really good! Thank you for sharing!

    Reply
  10. foreverfaithandfood says

    April 23, 2012 at 2:06 pm

    These look really great!

    Reply
  11. the authentic nut says

    April 23, 2012 at 1:36 am

    these look sooooooo good! thanks for the recipe 🙂

    Reply

Trackbacks

  1. Lemon Blueberry Ricotta Pancakes - CPA: Certified Pastry Aficionado says:
    June 13, 2018 at 10:54 pm

    […] Blueberry Crumb Bars […]

    Reply
  2. Cream Cheese Pound Cake with Strawberry Coulis says:
    May 9, 2017 at 6:16 am

    […] many of my early recipes (wayyy back in the day) including this cappuccino fudge cheese cake, these blueberry crumb bars, and these mini peach pies. I’ve since expanded my food finds to include other inspiring […]

    Reply
  3. Blueberry Muffin Tops says:
    May 9, 2017 at 6:15 am

    […] Blueberry Crumb Bars […]

    Reply

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Hi, my name is Sharon. I’m an accountant by day, risk-taking baker and food enthusiast by night. Come join me as I share my favorite recipes and test out new ones along the way!

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