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June 5, 2014

Blueberry Crumb Bars

Blueberry Crumb Bars

An easy recipe for light and luscious blueberry crumb bars! These berry packed little squares have a simple shortbread crust, a juicy fresh blueberry filling, and an addictive crumb topping! No way you’ll be able to stop at just one πŸ˜‰

Blueberry Crumb Bars

Oooooh Summer! I wish you would stick around forever! The warm air, long days, and the fresh, local, gorgeous fruit has me in love. The fact that it’s still mild enough to keep the windows open and the oven ON only makes things better. That means I can bake with these fresh berries! And not melt while in the act. I mean… does life get any sweeter than that? Please hold while I touch wood. No jinxes!

Blueberry Crumb Bars

With early blueberry season in swing, I’m swiping up those pretty plump little beauties whenever I get the chance. Truthfully my favorite way to eat them is raw and by the handful! But last week I got an itch for a batch of blueberry crumb bars and knew exactly what needed to be done. I gathered the butter, brown sugar, and flour at once!

Blueberry Crumb Bars

Have you made crumb bars recently? One of the reasons I love them so much is their simplicity. The dough comes together very quickly, and needs no chill time. YES! And the berries just need a quick toss in lemon juice and cornstarch. So simple!

I also love that this recipe keeps the berries whole. I grew up making crumb bars that used jams/jellies – which, btw, are equally tasty – but I knew I wanted to develop a recipe that would honor the lovely berries and keep them as natural as possible.

After a few tries, I finally got the perfect end result! I mean don’t you just want to reach out and grab one!?

Blueberry Crumb Bars

Rich buttery crust, sweet // juicy // berrylicious filling, and a simple crumb topping spiked with crystallized ginger… what are you waiting for?! xo

Blueberry Crumb Bars

1 vote

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Blueberry Crumb Bars

Author bakerbynature

Ingredients

  • 1 cup dark brown sugar
  • 2 3/4 cups all-purpose flour
  • 1 cup cold unsalted butter (2 sticks), cut into tiny cubes
  • 1 large egg, at room temperature
  • 1/2 teaspoon salt
  • Zest and juice of one small lemon; divided
  • 5 cups fresh blueberries
  • 1/2 cup + 2 tablespoons white sugar
  • 4 tablespoons cornstarch
  • 1 tablespoon crystalized ginger, chopped

Instructions

  1. Preheat the oven to 375 degrees (F).
  2. In a large bowl, stir together the brown sugar, flour, salt and lemon zest. Use your hands to blend in the butter and egg. The dough will be crumbly! Divide in half; press the one half into a 9x13 inch non-stick baking dish.
  3. In a separate large bowl, stir together the sugar, cornstarch, ginger, and lemon juice. Gently stir in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
  4. Bake in preheated oven for 35-45 minutes, or until top is slightly brown. Cool completely before cutting into squares. These go great with coffee πŸ˜‰

Blueberry Crumb Bars

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Filed Under: Bars, Buns and Brownies, Breakfast Tagged With: bars, blueberries, blueberry crumb bars

Reader Interactions

Comments

  1. Marcie says

    June 5, 2014 at 4:10 pm

    Now this is a blueberry dessert! I love that beautiful, thick layer of fruit! Pinning.

    Reply
  2. Liz @ The Lemon Bowl says

    June 5, 2014 at 6:13 pm

    These look so good I can’t take it!

    Reply
    • bakerbynature says

      June 5, 2014 at 8:52 pm

      If you can’t take it… ya gotta make it πŸ˜‰ xo

      Reply
  3. Baby June says

    June 5, 2014 at 7:10 pm

    Those look delicious! I love blueberry cobbler, I’m sure it tastes even better in bar form. πŸ™‚

    Reply
  4. Millie l Add A Little says

    June 5, 2014 at 7:28 pm

    These are bursting with blueberries and look amazing! Love the sound of crystallised ginger to give it warmth and a bit of a kick!
    http://youtube.com/addalittlefood

    Reply
    • bakerbynature says

      June 5, 2014 at 8:52 pm

      The ginger is soooooo good πŸ™‚

      Reply
  5. Claire Gallam says

    June 5, 2014 at 9:45 pm

    This looks to die for!

    Reply
    • bakerbynature says

      June 6, 2014 at 12:46 pm

      Thank you, friend! xo

      Reply
  6. Caroline says

    June 5, 2014 at 10:39 pm

    These look ahhhhh-mazing!!

    Reply
    • bakerbynature says

      June 6, 2014 at 12:46 pm

      Thanks, girlie!!! xo

      Reply
  7. amanda @ fake ginger says

    June 6, 2014 at 2:48 am

    Oh man, I love anything with crumb topping! I need these!

    Reply
    • bakerbynature says

      June 6, 2014 at 12:46 pm

      Crumb topping is the beeeeest πŸ™‚ xo

      Reply
  8. Tieghan Gerard says

    June 6, 2014 at 3:44 am

    Love blueberries and of course the crumbs! Mmm!

    Reply
    • bakerbynature says

      June 6, 2014 at 12:46 pm

      Thank you, T!

      Reply
  9. Jenn Foulds says

    June 11, 2014 at 11:35 pm

    Will this recipe work with frozen wild blueberries?

    Reply
    • bakerbynature says

      June 12, 2014 at 3:29 am

      Yes! Just be sure they are frozen (defrosted frozen berries will smash too easily).

      Reply
  10. Karla says

    November 26, 2014 at 5:56 pm

    I just made these today. They are AMAZING! I didn’t change anything, except using frozen blueberries instead of fresh. They are not too sweet, which I love. The blueberry flavor shines thru. The ginger and lemon are the perfect touch to bring it all together. Definitely a keeper. Thank you so much for sharing this wonderful recipe.

    Reply
    • bakerbynature says

      November 26, 2014 at 6:35 pm

      Hi Karla. So happy to hear it! We love those bars too πŸ™‚ Happy Thanksgiving!

      Reply
  11. Lindsey says

    January 15, 2015 at 6:22 pm

    Can you halve this recipe?

    Reply
    • bakerbynature says

      January 15, 2015 at 6:33 pm

      Hi Lindsey. I wouldn’t recommend it as I’ve never personally had success in doing so, but you can certainly try. You would need to adjust the pan size, ingredients, and baking time though. Good luck πŸ™‚

      Reply
  12. Arlene says

    August 10, 2017 at 9:45 am

    They look delicious but seems like the recipe has a lot of sugar. Can I add maybe just half of what it calls for? Also, think I’ll use whole wheat pastry flour.

    Reply
  13. Bee says

    July 30, 2018 at 3:10 pm

    Sounds delicious, but can I use flour instead of yucky cornstarch?

    Reply
  14. Carrie says

    August 29, 2018 at 10:09 pm

    This was an AMAZING use of the excess of blueberries in my sister’s yard! Split the dry ingredients up and each kid worked the butter and half egg in themselves. They had a great time and an even better time eating it. THANK you for the recipe!

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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