If it’s blueberry season, that means one thing, we should all be making Blueberry Crumble Bars! These are a go-to summer treat and everyone always loves them! They’re easy to make and those fresh blueberries just make them so unbelievably delicious!

These blueberry crumble bars begin with a buttery shortbread-like layer, then atop that there’s a sweet, slightly lemony blueberry layer, then it’s finished with a second sweet crumb layer. In other words, it’s hard to stop at one bar!

I like these best when they are freshly baked and still warm. Of course they are still good the next day but that crisp crumb topping will soften a bit so if you are planning to make them for a get together then I’d definitely try to make them the day of.

Looking For Other “Flippin” Amazing Recipes?

Head on over to our Recipe Index for over 1,200 recipes to try at home! The index is fully searchable by both category and ingredient. We hope you love our recipes as much as we do!

Show Us Some “Flippin” Love

If you try this recipe, be sure to rate it, leave a comment or tag #flipflopfoodies on Instagram. You can also follow us on Facebook, Instagram, and Pinterest.

Blueberry Crumble Bars

5 from 1 vote

Recipe by Flip Flop Foodies Course: DessertsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• Blueberry Layer:

• 2 cups 2 fresh or frozen blueberries

• 2 tsp 2 cornstarch

• 1 tbsp 1 lemon zest

• 1 tbsp 1 freshly squeezed lemon juice

• 1/4 cup 1/4 granulated sugar

• Bottom Layer and Top Crumble:

• 1 1/4 cup 1 1/4 all-purpose flour, spooned and leveled

• 1/2 cup 1/2 granulated sugar

• 1/2 tsp 1/2 baking powder

• 10 tbsp 10 cold unsalted butter

• 1 1 egg yolk

• 1 tbsp 1 packed brown sugar

• 1 tbsp 1 granulated sugar

Directions

• Preheat the oven to 375°F degrees. Line an 8×8 inch square baking pan with aluminum foil and grease with butter. 
• In a medium bowl toss together the ingredients for the blueberry layer (blueberries, cornstarch, lemon zest, lemon juice & sugar). Set aside.
• In a separate large bowl whisk together the flour, 1/2 cup granulated sugar & baking powder. 
• Cut in the butter & egg yolk using a pastry cutter or fork until the mixture is crumbly and resembles wet sand.
• Press about two thirds to three quarters of the mixture into the bottom of the prepared pan. Pour the blueberry mixture over top.
• To the remaining flour mixture, stir in the brown sugar and remaining 1 tablespoon of granulated sugar. 
• Crumble the remaining dough over the blueberry mixture by squeezing it in a fist with your hand, then crumbling it over top.
• Bake in the oven for about 45 minutes, until you see the blueberries bubbling and the crumble layer starting to turn golden. 
• Allow to cool fully to room temperature (about 3-4 hours) . Then lift the bars out of the pan using the aluminum foil overhang and cut into squares.