It’s that time of year where everyone is obsessing with blueberries and the markets are starting to fill up with ripe & juicy fruits so I wanted to make these blueberry crumb bars!
My market haul today consisted of 3 different kinds of berries, peaches, & sugar plums; along with sweet corn, green beans, and carrots!
These blueberry crumb bars got a makeover recently. This updated recipe has been made healthier with whole grains and is still just as good as the original recipe!
If you’re sad that you can’t find the original recipe, don’t worry, you can find it here.
Can I use strawberries or raspberries instead of blueberries?
If you have a ton of strawberries, you can turn these blueberry crumb bars into strawberry crumb bars, no problem!
The great thing about fruit & crumb bars is that you can substitute basically any fruit you have on hand or whatever fruits are in season and it will still be a gratifying seasonal dessert.
Some substitution ideas: strawberries, raspberries, blackberries, or even sliced & peeled peaches. Why not try some cherries, plums, or nectarines! Go crazy. Have fun!
Another variation for cooler weather would be to utilize the growing pumpkins.
Mix some fresh pumpkin puree and add cinnamon, clove, ginger, and allspice and there you have it… pumpkin crumb bars!
Maybe make use of the abundance of apples and pears in September. I am thinking very far ahead, aren’t I? For now, you can enjoy these blueberry crumb bars! Get to it!
What Do you need to make Blueberry Crumb Bars?
You’ll need the recipe of course! Below you’ll find the full list of ingredients and steps. Feel free to print it out or pull it up on your phone while you’re baking!
You’ll need the following ingredients to make these blueberry crumb bars:
- baking powder
- white whole wheat flour
- unsalted butter
- 1 egg
Pro Tips for Making Blueberry Crumb Bars
- One of these dough cutters (affiliate link) is going to help you when you begin preparing the crust. It’s great for pies too and anything that requires pressing butter into flour. I promise you won’t be upset that you have this in your kitchen if you bake a lot.
- Using fresh blueberries will be best but you can use frozen if you find yourself in that situation. I’d defrost them beforehand though!
- Freezing these bars would be fine but they won’t be as great as if you ate them right away (or within a few days).
- You can store them at room temperature and they will be fine for a day or two.
Other Blueberry Recipes for Summer
If these blueberry crumb bars aren’t what you’re looking for you might like one of these recipes instead:
- Blueberry Banana Oatmeal
- Blueberry Sage Hand Pies
- Blueberry Lemonade Popsicles
- Boozy Blueberry Slushy
- Blueberry Funfetti Pancakes
- 1 pint fresh blueberries
- 1/2 cup sugar
- 3 teaspoons arrowroot starch or cornstarch
- 3/4 cup sugar
- 1 teaspoon baking powder
- 2 1/2 cup + 2 tablespoons white whole wheat flour
- 1 cup unsalted butter (2 sticks)
- 1 egg
- 1/4 teaspoon salt (optional)
- 1 pinch ground cinnamon (optional)
- Preheat the oven to 375° F (190° C).
- Coat a 9x13 inch pan with butter or non-stick cooking spray.
- Stir together the sugar and arrowroot starch or cornstarch.
- Gently mix in the blueberries. Set aside.
- In a medium bowl, stir together the sugar, flour, and baking powder.
- Mix in salt and cinnamon. if using.
- 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.
- Layer the blueberry mixture evenly over the crust and crumble left over dough onto the berry layer.
- Bake for 45 minutes, or until brown on top.
- Cool completely before cutting into squares.
Adapted from AllRecipes.com
This post contains affiliate links. I will make a small commission if you make a purchase through one of these links, at no extra cost to you.
Amount Per Serving: Calories: 376Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 75mgSodium: 126mgCarbohydrates: 47gFiber: 1gSugar: 31gProtein: 1g
Nutrition information isn’t always accurate. You may want to spot check this information.
This post and recipe were originally published on July 27, 2011. The recipe was updated on June 25, 2015.