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These Blueberry Crumble Bars start with a buttery shortbread crust, are piled high with juicy blueberries, and are finished with more of that sweet crumble topping and a drizzle of a powdered sugar glaze. They’re perfect for summer gatherings, potlucks, or simply keeping a little something sweet in the freezer!
When blueberry season rolls around, most people gravitate to blueberry pie or blueberry muffins. But when you’re ready to switch it up, give these blueberry crumble bars a try and you will be SO glad you did!!
Blueberry Crumb Bar Key Ingredients
The full list of ingredients and amounts are in the recipe card below, but I wanted to draw attention to a few of them:
- Butter – I like to use salted butter; if you only have unsalted, add 1/4 teaspoon of salt to the dough.
- Blueberries – Fresh or frozen is great! If using frozen, please see that notes in the recipe card.
- Frosting Ingredients – The frosting is optional, but creates such a pretty finish on these bars! All it takes is powdered sugar and milk!
How to Make Blueberry Crumble Bars
These are very similar to my popular Peach Crumble Bars, so if you’ve made those, you know the process! Start by lining a 9×13-inch pan with parchment paper or greasing it with cooking spray. You also want to preheat the oven so it’s nice and hot when the bars are ready to go in.
Make the Dough
To make the dough, you’ll cream the butter and sugars together along with the salt and vanilla. Then, you’ll stir in the flour, making sure to scrape down the sides of the bowl at least once.
Press about 2/3 of the dough into the prepared pan. You can use your hands or use a small offset spatula to spread it to an even layer. Bake until golden brown around the edges of the pan.
Make the Blueberry Filling
To make the blueberry layer, you’ll start by combining the sugar and cornstarch. Then add the blueberries and stir to coat them in the sugar mixture.
NOTE: Yes, you can use frozen blueberries, too! No need to thaw them first!
Sprinkle the blueberries over the baked crust. If there’s extra sugar in the bottom of the bowl, just sprinkle it on top.
Layer the Bars and Bake
Crumble the remaining dough over the blueberries and place it back into the oven.
Drizzle with Icing
Once the bars are done, you’ll take them out of the oven and make the icing. The icing is a simple combination of powdered sugar and milk (or water). Once it’s reached the desired consistency, drizzle it over the bars. You can simply use a spoon or pour it into a resealable baggie, cut a very small hole in one of the tips and drizzle it that way!
The bars will be easier to cut (and will look nicer!) if they’re completely cooled first. However, if you can’t wait that long, I understand….ha!
Storage Instructions
Once the bars are completely cooled, cover them and store in the fridge for up to 4 days. I find them to be in their prime for the first couple of days. The moisture from the blueberries will begin to soften the crust – still delicious, but not as ideal in terms of texture.
You can also freeze these bars! Store in an airtight container or freezer bags and store for up to 2 months.
Other Delicious Blueberry Recipes
- Blueberry Sour Cream Coffee Cake
- Easy Blueberry Upside Down Cake
- Blueberry Avocado Smoothie
- Frosted Blueberry Cookies
- Blueberry Cream Cheese Bars
- Blueberry Almond Baked Oatmeal
Blueberry Crumble Bars
Equipment
- 1 9×13-inch pan
Ingredients
Crumb Mixture
- 1 1/2 cups salted butter softened
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 cups all-purpose flour
Blueberry Filling
- 1/4 cup sugar
- 1 teaspoon cornstarch
- 4 cups fresh blueberries
Icing (Optional)
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 350℉ and line a 9×13 inch pan with parchment paper.
- In a large bowl or the bowl of a stand mixer, combine the butter, sugar, vanilla, and salt.
- Scrape down the sides of the bowl then stir in the flour.
- Press about 2/3 of the mixture into the prepared pan and bake for 15 minutes.
- Combine the sugar and cornstarch. Add the blueberries and stir to combine.
- Spoon the blueberry mixture over the bottom crust and gently spread to an even layer.
- Top with the remaining crumb mixture.
- Bake for an additional 30-35 minutes or until golden brown and bubbly.
- For the icing (optional), whisk together the powdered sugar and 2 tablespoons of milk. Add additional milk as needed to make a desirable drizzling consistency.
- Drizzle over the cooled bars and enjoy.
