Blueberry Crumb Bars
These easy Blueberry Bars use the same mixture for the crust and topping and have a delicious blueberry filling. The perfect spring or summer dessert!
I tend to be a pretty basic person. My wardrobe consists of a lot of white, gray, black, and some blue. Which sounds a little depressing, but it’s just my style. Any time I pick up a shirt or something with any color, my husband is the first to say I should get it because I could use a little color in my life. Just typing that out and reading it sounds hilarious.
When it comes to recipes sometimes I like basic and easy too. Nothing crazy or over the top. I mean, I do love trying to come up with new ideas that seem different and are kind of fun.
But then there are times that I just want something normal. Something not crazy, over the top, or difficult. Something like these fresh blueberry bars.
These bars are perfect for dessert, a snack, or even breakfast. I mean they have oats and blueberries, so that makes them breakfast food. Right?
These blueberry oatmeal bars come together with minimal ingredients. Here’s what you’ll need to make them:
- All-purpose flour: I’ve only tested this recipe using all-purpose flour, but I imagine a gluten-free 1:1 flour substitute would also work.
- Oats: You want to use old-fashioned rolled oats in this recipe. They’re chewier and heartier than instant oats.
- Sugar: Brown sugar adds a caramel-y flavor to the bars, while granulated sugar sweetens the berries.
- Salt: Balances out the sweetness of the bars.
- Butter: Needs to be fridge cold so it can be cut into the flour.
- Blueberries: I recommend using fresh blueberries for these bars.
- Lemon juice: Freshly squeezed is best, but bottled also works.
- Cornstarch: Helps thicken the blueberry filling and prevents it from making the bars soggy.
How to Make Blueberry Bars
When I say these bars are easy, I really do mean it. You’ll start by making the easy crumb topping, which is just a mixture of flour, brown sugar, oats, a little bit of salt, and some cold butter.
It’s probably best to use a pastry cutter to cut in the butter, but if you’re like me you only remember to go buy a pastry cutter when you’re making things that require it. And then the rest of the time you forget to go buy said pastry cutter. But, I just use a fork to cut it in and it works just fine.
Once you have crumbs, you’ll set aside about 1 cup of the mixture which you’ll use for the topping. That’s right, the crust and topping are one and the same. I told you, soooo easy! You’ll press down the remaining crumbs firmly into the pan to form the crust.
Then comes the blueberry mixture! Oh so easy too. You’ll toss together some fresh blueberries, cornstarch, sugar, and a little lemon juice. That’s it. Scoop the blueberries over the crust and spread them out. Sprinkle the reserved cup of crumb topping you set aside over the blueberries and then pop it into the oven.
As the bars bake, the blueberries will release their juices and the center will thicken up a bit. Once they’ve cooled, they slice easily into bars with no mess.
- If desired, you can double this blueberry bars recipe and bake it in a 9×13-inch dish.
- I’m not sure if you can make the blueberry crumble bars with frozen berries. I imagine you can, but you may need to thaw and drain the berries first.
- These bars freeze beautifully. Seal them in a freezer bag for up to three months and thaw overnight in the fridge when ready to eat.
More Blueberry Desserts to Try!
- Mini Blueberry Lemon Cheesecakes
- Lemon Blueberry Cupcakes
- Blueberry Lemon Bread with Lemon Glaze
- Lemon Blueberry Bundt Cake
- Baked Lemon Blueberry Donuts
- 1 cup (125 grams) all-purpose flour
- 1/2 cup (50 grams) old-fashioned rolled oats
- 1/2 cup (100 grams) brown sugar
- 1/4 teaspoon salt
- 1/2 cup (115 grams) cold unsalted butter
- 2 cups (300 grams) fresh blueberries
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon (15 ml) fresh lemon juice
- 2 teaspoons cornstarch
- Preheat oven to 350°F. Line an 8-inch square baking pan with aluminum foil, making sure to leave some overhang for easy removal. Spray with nonstick cooking spray and set aside.
- In a large mixing bowl, mix together the flour, oats, brown sugar, and salt until well combined. Cube the cold butter into small pieces and cut it into the mixture using a pastry cutter or fork (or your hands) until it resembles coarse crumbs. Remove 1 cup of the crumb mixture and set aside for the topping.
- Scoop the remaining crumb mixture into the prepared baking pan and firmly press it down into one even layer.
- In a large mixing bowl, add the blueberries, sugar, lemon juice, and cornstarch. Mix until everything is well combined. Scoop the blueberries out of the bowl and onto the prepared crust and spread them out into an even layer.
- Sprinkle the reserved 1 cup of topping you set aside earlier on top of the blueberries.
- Bake at 350°F for 40-50 minutes (mine usually takes closer to 50 minutes) or until the topping is lightly golden brown.
- Remove from the oven and transfer to a wire rack to cool completely. Once cooled, remove the foil from the pan and slice into 9 larger bars or 16 smaller bars.