Blueberry Crumb Bars
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:
- blueberries
- sugar
- cornstarch
- baking powder
- white whole wheat flour
- unsalted butter
- 1 egg
- salt
- cinnamon
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
Blueberry Crumb Bars
These blueberry crumb bars just a little bit better for you with the addition of whole grains!
Ingredients
fruit layer
- 1 pint fresh blueberries
- 1/2 cup sugar
- 3 teaspoons arrowroot starch or cornstarch
dough
- 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)
Instructions
fruit layer
- 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.
dough
- 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.
Notes
Adapted from AllRecipes.com
Recommended Products
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.
Nutrition Information:
Yield:
9Serving Size:
1Amount 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.
Blueberries are my daughter’s favorite snacking fruit. These look like a dessert she would really enjoy. Yum!
Oh this just looks so delicious. We really love blueberries!!
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Is the white sugar listed in the recipe powdered sugar or is it the same cane sugar use in the beginning of the recipe?
Both sugars listed are white cane sugar. Sorry for any confusion.
Made these last night–they were great. I’m desperately trying to use up all the fruit I seem to have on hand. Added juice of 1/2 a lime to the blueberry layer, skipped the cinnamon and added teaspoon of vanilla to the pastry. Officemates scarfed the whole lot of them down this morning–they were a hit. Thanks for posting š
Glad you made them! Your adaptations sound lovely!
Is the butter to be room temp or refrigerator temp?
Room temp is a good rule of thumb when baking.
The dessert fairy found these on Pinterest and was kind enough to share some with me. Wow, they were great! My husband definitely didn’t get his fair share of the package. š
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Has anyone used frozen blueberries?
I don’t see why it wouldn’t work š Give it a shot!
Tried the recipe with frozen blueberries. Came out great!!!!
thanks
Did you thaw the frozen blueberries first?
I wouldn’t. I’d just throw them in as is and bake. Hope that works out for you. I think it will be okay.
Made these today for a baby shower – everyone loved them! I used frozen blueberries (did NOT thaw prior to baking) – turned out GREAT! Definitely making them again.
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Thanks for sharing. I have found this recipe on Pinterest and made it for Easter brunch. It was soooooo good, but so high in calories! I will definitely need to find a way to cut some calories, because I want to make them again!
I used frozen (not thaw prior baking) and fresh blueberries.
Do you mix in whole blueberries or do you crush or puree them first?
I mixed in whole blueberries but I’m sure you could also crush/puree them.
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Made these bars, but added raspberries and strawberries to the mix, turned out delicious!! The dough is so tasty, and it is easy to bake. Thank you for sharing Sam!
What a great idea!
I used black raspberries instead and it was divine! !!
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About how many does this recipe make?
About 9 bars depending on how big you cut them. The recipe fills a 9×13 dish.
Tried the blueberry recipe came out great! About to make it again, this time with banana’s as the fruit and one part oats for the flour mixture. Im sure its going to be deelish!!
Made these a couple days ago, added one teaspoon cinnamon. Absolutely wonderful! We all loved them. I did have to bake them for an extra fifteen minutes. Thanks so much for sharing.
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I made these last month and they were divine! Now that fall has arrived, have you tried the pumpkin in place of the blueberries yet? I was interested in trying it, but wanted to know how they might turn out. Thanks!
Should the leftovers be refrigerated?
Can salted butter be used? I don’t have any unsalted on hand. Or is there a substitute?
Hi Sarah, Yes you can use salted butter in place of unsalted.
I made this today, exact to your recipe (I usually change something). It was a huge hit!! My Littles loved it! Perfection!
Many Thanks!!
Why did you change the recipe from the original that I pinned a year ago? I really enjoyed the first recipe you posted & am disappointed that I can’t find it now.
For the original recipe, please visit allrecipes.com