Blueberry Crumb Bars

VideoFavorite SummerBakingBar cookieBlueberry

Don't feel like fussing with pie but still want a blueberry treat? These crumb bars with their jammy sweet berry filling should do the job nicely!

Photography Credit: Cindy Rahe

Blueberries are such a popular snack in our house—my 3-year-old son eats them by the handful. But they also make their way into a lot of the baking and cooking I do.

He often requests them in pancakes and muffins, and more recently, in these blueberry crumb bars.


These bars are packed with a generous layer of fresh blueberries sandwiched between a shortbread base and a crumb topping. The blueberry layer turns jammy as it bakes!

Both the base and topping are made from the same mix: two-thirds gets pressed into the pan to create the crust and the remaining third gets crumbled over top. This makes these an easy treat to put together with minimal fuss.

Blueberry Crumb Bars with Shortbread Crust


You can swap fresh berries for frozen here if you like. No need to thaw the berries; just be sure to bake the bars an additional 10 minutes, or until the filling bubbles and sets.

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Blueberry Crumb Bars Recipe

  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Yield: 16 bars


For the crust:

  • 2 1/2 cups (312 grams) all-purpose flour
  • 1 cup (198 grams) sugar
  • 2 teaspoons lemon zest
  • 1/2 teaspoon kosher salt
  • 1 cup (227 grams) cold unsalted butter, cubed
  • 1 large egg yolk

For the blueberry filling

  • 3 cups fresh or frozen blueberries
  • 3 tablespoon granulated sugar
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest


1 Preheat the oven and prep the pan: Preheat oven to 375°F. Butter and line an 9x9 inch pan with parchment paper leaving an overhang on two sides.

2 Make the dough: In a food processor, pulse the flour, sugar, lemon zest, and salt together a few times to combine. Add the butter and pulse until you get a fine, sandy texture—all of the butter should be incorporated.

Add the egg yolk and pulse until it’s combined, 10 to 15 times. The crumbs should hold together when squeezed in the palm of your hand. If they do not, sprinkle a tablespoon of water over top and pulse a few more times.

If you don’t have a food processor, you can cut the butter into the flour with a pastry blender or a fork. It will take longer, but work just fine.

Crumb Bars with Blueberries add the butter Crumb Bars with Blueberries make the crust

3 Refrigerate the crumb topping: Scoop out about 1/3 of the crumb mixture and press it into a bowl, which helps to make larger clumps of crumbs for the topping. Cover and refrigerate for at least 15 minutes or until needed for the topping.

Crumb Bars Recipe with Blueberries press the top crust into a bowl and refrigerate

4 Press the bottom crust into the pan: Firmly press the remaining 2/3 of the crumbs into the bottom of the prepared pan to create the base for the bars. I like to use a measuring cup to press the crumbs into the pan and really compact the crust.

Blueberry Crumb Bars with Shortbread Crust press the crust into the pan

5 Make the blueberry filling and top with crumbs: In a mixing bowl, toss the blueberries with the sugar, cornstarch, lemon juice, and zest together to coat. Spread the berries over the crust.

Remove the remaining crumb mixture from the fridge and crumble. Crumble it with your fingers and sprinkled over the blueberry filling.

Lemon Blueberry Crumb Bars combine the blueberries, zest and sugarCrumb Bars Recipe with Blueberries add the crust to the filling

6 Bake the crumb bars: Bake for 1 hour and 5 minutes, or until the blueberries are bubbling and the crumb topping is golden. Remove the bars from the oven and transfer to a cooling rack. Cool completely in the pan, at least 2 hours, before lifting from the pan using the parchment and cutting into squares.

Once cooled and sliced, the bars can be transferred to an airtight container and kept at room temperature for about a week.

Crumb Bars with Blueberries cut the bars

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Cindy Rahe

Cindy Rahe is the recipe maker and picture taker behind Hungry Girl por Vida. She loves to bake from scratch and make things that taste as good as they look. Cindy was born near Seoul but grew up in California and Nevada. She believes strongly in homemade birthday cakes, creamy coffee, and making room for dessert.

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30 Comments / Reviews

No ImageBlueberry Crumb Bars

Did you make it? Rate it!

  1. Nett

    Love, love, love this recipe. I’ve made it many times and it’s always turned out great.


  2. Susan

    These are delish! Made w/fresh blueberries in an 8X8. Needed to cook about 13 minutes longer. So easy and they melt in your mouth. A perfect summer recipe – better than pie!!


  3. Lisa

    Thank you so much for this recipe, it’s amazing!! Just baked this last night for my coworkers and they all loved it too. So simple and all the ingredients are things that everyone normally has in their pantry. I feel like you could substitute it with any fruit too. Will try it with mixed berries next time. Yum!


  4. Sheetal

    They turned out to be perfect!!! Super soft, fluffy, moist and simply delicious. I am not a baking person but I gave a try to your banana bread recipe and it was just perfect. So I tried blueberry muffins and they were simply perfect. Baking time and measurements are perfect


  5. Kay

    Made these last week and they were SO good! They didn’t last very long in our house. It was fairly simple to make (I’d never made any kind of shortbread recipe before). I did end up cutting the bake time because I could hear/see that it was ready and any longer would’ve dried the berries up and burnt the crust (was ready in 45 minutes). I’d like to try these with raspberries since that’s what we have on hand now. Would anything have to change?


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Blueberry Crumb Bars with Shortbread CrustBlueberry Crumb Bars