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Blueberry Crumble Bars with a buttery crumb topping and juicy blueberry filling cut into squares.

Blueberry Crumble Bars

Areeba
These Blueberry Crumble Bars feature a buttery shortbread crust, a sweet and jammy blueberry filling, and a golden crumble topping that's crisp in every bite. Made with simple pantry ingredients and fresh or frozen blueberries, they're an easy dessert that's perfect for summer gatherings, afternoon coffee, or whenever you're craving a homemade fruity treat.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Course Dessert
Cuisine American
Servings 9 Bars

Ingredients
  

Blueberry Filling

  • 2 cups blueberries 250–300g, fresh or frozen
  • 2 teaspoons cornstarch use 4 teaspoons if using frozen blueberries
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • ¼ cup 50g granulated sugar

Shortbread Crust & Crumble Topping

  • 1½ cups 188g all-purpose flour, spooned and leveled
  • ½ cup 100g granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup 170g unsalted butter, cold and cubed
  • 1 large egg yolk

For the Crumble

  • 1 tablespoon packed brown sugar
  • 1 tablespoon granulated sugar
  • 1 tablespoon all-purpose flour

Instructions
 

  • Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  • In a medium bowl, toss the blueberries with the cornstarch, lemon zest, lemon juice, and granulated sugar. Set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
  • Add the egg yolk and mix until the dough begins to clump together.
  • Reserve about 1 cup of the dough for the crumble topping. Press the remaining dough evenly into the prepared pan.
  • Bake the crust for 15 minutes, or until the edges are lightly golden.
  • Mix the reserved dough with the brown sugar, granulated sugar, and flour until chunky crumbles form.
  • Spread the blueberry filling evenly over the warm crust, then sprinkle the crumble topping over the berries.
  • Bake for another 35 minutes, or until the topping is golden brown and the blueberry filling is bubbling around the edges.
  • Cool the bars completely in the pan for about 2 hours, then lift them out using the parchment paper and slice into 9 large bars or 16 smaller squares.

Notes

  • Fresh or frozen blueberries both work well. If using frozen berries, increase the cornstarch to help the filling set properly.
  • Spoon and level the flour instead of scooping directly from the bag for the most tender shortbread crust.
  • Keep the butter cold until you're ready to mix the dough for the best buttery crumble.
  • Let the bars cool completely before slicing so the blueberry filling has time to firm up.
  • Store leftovers in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator.
Keyword Blueberry Crumble Bars