Blueberry crumb bars use a buttery cookie layer as both the base and topping with middle layer of ripe blueberries, and a powdered sugar glaze.
Blueberry Crumb Bars
Blueberry crumb bars are the perfect bar to make in the summer months when the berries are at their peak! Here in the midwest, berry season starts in June each summer and runs through the summer months. The recipe for these blueberry crumb bars uses fresh blueberries for the middle layer that is surrounded by a buttery cookie bar base and topping that is finished with a sweet powdered sugar glaze. While you can use frozen berries as a substitution for this recipe, there is nothing like a ripe summer berry!
How to Make Blueberry Crumb Bars
Both the base and the top crumb layer for these blueberry crumb bars uses the same buttery cookie layer. Ripe fresh blueberries (you can also substitute frozen blueberries) are baked in the middle layer and these bars are topped with a sweet powdered sugar glaze.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar, divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Pinch of ground cinnamon
- 1 cup unsalted butter, softened
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 Tablespoon cornstarch
- 4 cups fresh or frozen blueberries
- 1 cup powdered sugar
- 1-2 teaspoons powdered sugar
Instructions
In a large mixing bowl, combine the flour, 1 cup of sugar, baking powder, salt and pinch of cinnamon. Cut in the butter until crumbly. Add in beaten eggs and vanilla extract. Press 2/3 of this mixture into a greased 9”x13” baking dish, reserving the remaining 1/3 of the dough for the topping.
In a small mixing bowl, combine the blueberries with the cornstarch and remaining sugar. Spread evenly over crust; sprinkle remaining dough on top of blueberries. Bake at 350℉ 35-40 minutes, or until the edges begin to turn golden brown.
Cool pan on wire rack; once cool, combine powdered sugar and 1-2 teaspoons of water to make a drizzling consistency; drizzle on top of cooled bars and cut into squares when set. Store remaining bars in the refrigerator in an airtight container.
Tips for Blueberry Crumb Bars
- Ripe blueberries work best for this recipe, however you can sub frozen blueberries instead.
- You can substitute the same amount of berries for the blueberries in this recipe (such as raspberries, strawberries or cherries).
- Bars will keep in an airtight container 3-5 days in the refrigerator or up to 45 days in the freezer.
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Want more blueberry recipes?
Blueberry Crumb Bars
Equipment
- 9"x13" baking pan
- mixing bowls of various sizes
Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar, divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Pinch of ground cinnamon
- 1 cup unsalted butter, chilled
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 Tablespoon cornstarch
- 4 cups fresh blueberries*
- 1 cup powdered sugar
- 1-2 teaspoons powdered sugar
Instructions
- In a large mixing bowl, combine the flour, 1 cup of sugar, baking powder, salt and pinch of cinnamon. Cut in the chilled butter until crumbly.
- Add in beaten eggs and vanilla extract.
- Press 2/3 of this mixture into a greased 9”x13” baking dish, reserving the remaining 1/3 of the dough for the topping.
- In a small mixing bowl, combine the blueberries with the cornstarch and remaining sugar. Spread evenly over crust; sprinkle remaining dough on top of blueberries.
- Bake at 350℉ 35-40 minutes, or until the edges begin to turn golden brown.
- Cool pan on wire rack; once cool, combine powdered sugar and 1-2 teaspoons of water to make a drizzling consistency; drizzle on top of cooled bars and cut into squares when set. Store bars in refrigerator.
Notes
- Ripe blueberries work best for this recipe, however you can sub frozen blueberries instead.
- You can substitute the same amount of berries for the blueberries in this recipe (such as raspberries, strawberries or cherries).
- Bars will keep in an airtight container 3-5 days in the refrigerator or up to 45 days in the freezer.
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