Heaven help me, these Blueberry Crumble Bars are SO good. With a buttery sweet crust, blueberry filling and crumble topping, this dessert will rise to the top of your list in the summer months. It can be made ahead and is even better on day 2!
These Blueberry Crumble Bars have a buttery shortbread that cuts easily for sharing. On top of the shortbread is a sweet, but not too sweet, blueberry filling topped with an oats crumble topping.
I also love that they were easily portable and a great dessert to take to a gathering of friends.
What’s in Blueberry Crumble Bars
Let’s talk about what you will need to make these. For such a delicious, complex looking recipe, they are actually quite simple!
The Shortbread:
- Flour – all purpose
- Sugar
- Salt
- Butter – unsalted
The Filling:
- Blueberry preserves – jam will work too
- Fresh blueberries – I haven’t tried frozen yet but if you do, thaw them and remove excess moisture if possible
- Lemon Juice – fresh is always best!
The Crumble Topping
- Old-fashioned oats
- Dark brown sugar
How to Make Blueberry Crumble Bars
While this recipe isn’t as simple as Oreo Fluff or Blondie Brownies, the few steps it takes to get the crumble assembled are totally worth it. It’s done in 3 main layers:
- Shortbread Crust
- Blueberry Filling
- Crumble Topping
Make the Shortbread Crust
Start by lining baking dish with foil, leaving an overhang on opposite sides to use as “handles” to lift the bars out afterward.
Add the flour, sugar, and salt to the bowl of a stand mixer. Cut the butter in, with the mixer on low, and add 16 tablespoons (2 sticks) of the butter, one piece at a time. Continue mixing on low speed until the butter has been broken down into small pieces and the mixture resembles wet sand (shouldn’t take much longer than a minute or two).
This is important and easily missed: Transfer 1 1/4 cups of this crust mixture to another bowl and set aside.
Dump the remaining crust mixture into the prepared pan and press into an even layer over the bottom of the pan. Like in the picture below. Kids love to help with this step!
Bake the crust for about 15 minutes.
Make the Blueberry Filling
While the crust is baking, combine the blueberry preserves, fresh blueberries and lemon juice in a bowl. Mash the blueberries – you want to break them down some, but still leave some chunks resembling berries.
I used a potato masher for this step. Set aside.
Make the Crumble Topping
I’m a sucker for any recipe with a crumble topping. (i.e. Pumpkin Spice Muffins, Blueberry Avocado Muffins, etc.)
This recipe is no different. The crumble topping is a must and so easy to make. Simply add the oats and brown sugar to the bowl with the reserved crust mixture.
Stir to combine. Add the remaining two tablespoons of butter to the bowl and use your fingers (or a pastry cutter) to work the butter into the dry ingredients until combined.
Well done! Your 3 layers are made and you’re ready to assemble.
When you remove the crust from the oven, add the filling directly on top of the hot crust. Spread in an even layer.
Sprinkle the streusel topping over the filling. I grabbed a handful and kind of “tickled it” on top of the filling. Don’t press the streusel into the filling!
Bake for about 20-25 minutes, or until the filling is bubbling and the streusel has browned.
Let the Blueberry Crumble Bars Cool!
Remove the pan and let the bars cool to room temperature, about 1-2 hours. If you try to serve it before it’s cooled, it will fall apart more easily.
Can I make Blueberry Crumble Bars Ahead of Time?
While many desserts are best served fresh, this recipe just gets better as it sits. At least for the first day or two! This is why it is a great recipe for groups of people or for a birthday dinner. You can also freeze the recipe after cooking it and letting it fully cool.
Hope you like this recipe as much as I do!
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
These blueberry crumble bars have a buttery shortbread that cuts easily for sharing. On top of the shortbread is a sweet, but not too sweet, blueberry filling topped with an oats crumble topping.
Ingredients
- 2 1/2 cups all-purpose flour
- 2/3 cup sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) plus 2 tablespoons unsalted butter, at room temperature, divided
- 1/2 cup old-fashioned oats
- 1/4 cup packed dark brown sugar
- 3/4 cup blueberry preserves (I used jam and it worked fine)
- 3/4 cup fresh blueberries
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 375 F. Line a 13×9 baking pan with foil, leaving an overhang on opposite sides to use as “handles” to lift the bars out afterward. Spray the foil with nonstick cooking spray.
- Add the flour, sugar, and salt to the bowl of a stand mixer. Mix briefly on low speed to combine.
- Cut the butter into small, 1/2-inch pieces and then, with the mixer on low, add 16 tablespoons (2 sticks) of the butter, one piece at a time. When you’ve finished adding the butter, continue mixing on low speed until the butter has been broken down into small pieces and the mixture resembles wet sand (shouldn’t take much longer than a minute or two).
- Transfer 1 1/4 cups of this crust mixture to another bowl and set aside.
- Dump the remaining crust mixture into the prepared pan and press into an even layer over the bottom of the pan. (This could be a good job for a kiddo to help with).
- Bake for about 15 minutes, or until the edges of the crust turn golden brown and it is set.
- For the Streusel Topping:
- Add the oats and brown sugar to the bowl with the reserved crust mixture. Stir to combine. Add the remaining two tablespoons of butter to the bowl and use your fingers (or a pastry cutter) to work the butter into the dry ingredients until combined.
- Make the filling by combining the blueberry preserves (or jam :), fresh blueberries and lemon juice in a bowl. Mash the blueberries – you want to break them down some, but still leave some chunks resembling berries.
- When you remove the crust from the oven, add the filling directly on top of the hot crust. Spread in an even layer.
- Sprinkle the streusel topping over the filling. I grabbed a handful and kind of “tickled it” on top of the filling. Don’t press the streusel into the filling!
- Bake for about 20-25 minutes, or until the filling is bubbling and the streusel has browned.
- Remove the pan and let the bars cool to room temperature, about 1-2 hours. Use the foil handles to lift the bars from the pan and cut into squares for serving. Store in an airtight container at room temperature.
Notes
Freezer Meal Instructions:
To Freeze:
Bake bars according to recipe directions. Let cool completely. Once cool, cut bars apart. Store in freezer safe bag or container for up to 3 months.
To Prepare:
Remove desired number of bars. Thaw overnight in the refrigerator or warm in the microwave.
Love Blueberries? Check out these recipes!
- Blueberry Muffin Smoothie
- Blueberry Avocado Muffins
- Blueberry Baked Oatmeal with Vanilla Glaze
- Blueberry Muffin Overnight Oats
- Blueberry French Toast Casserole
- Make Ahead Blueberry Crumble Breakfast Cake
The post Blueberry Crumble Bars appeared first on Thriving Home.
