Blueberry Crumb Bars Recipe

Name: Blueberry Crumb Bars
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 15
Ingredients: 3 cups all-purpose flour; 1 cup white sugar; 1 teaspoon baking powder; 0.25 teaspoon salt; 1 pinch ground cinnamon; 1 cup shortening; 1 egg; 4 cups fresh blueberries; 0.5 cup white sugar; 3 teaspoons cornstarch

Cook Time: 45 minutes

Ingredients

3 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
teaspoon salt (optional)
1 pinch ground cinnamon (optional)
1 cup butter or shortening
1 large egg
4 cups fresh blueberries
cup white sugar
3 teaspoons cornstarch

Directions

Preheat the oven to 375F (190C). Grease a 9x13-inch pan.
In a medium bowl, stir together the flour, 1 cup sugar, and baking powder. If desired, add salt and cinnamon for extra flavor.
Using a fork or pastry cutter, blend in the butter and egg. The dough should be crumbly.
Press half of the dough mixture into the prepared pan, ensuring it covers the bottom evenly.
In a separate bowl, combine the remaining cup sugar with the cornstarch. Gently fold in the blueberries, making sure they are evenly coated.
Spread the blueberry mixture over the dough layer in the pan.
Crumble the remaining dough over the blueberry layer, covering it as evenly as possible.
Bake in the preheated oven for about 45 minutes or until the top is lightly browned.
Allow the bars to cool completely before cutting them into squares.

Recipe Tip

You can substitute the blueberries with any berries of your choice for a delicious variation!

Nutrition Facts (per serving)

Calories: 318
Total Fat: 14g (18% Daily Value)
Saturated Fat: 4g (18% Daily Value)
Cholesterol: 12mg (4% Daily Value)
Sodium: 77mg (3% Daily Value)
Total Carbohydrates: 45g (16% Daily Value)
Dietary Fiber: 2g (6% Daily Value)
Total Sugars: 24g
Protein: 3g (7% Daily Value)
Vitamin C: 4mg (4% Daily Value)
Calcium: 27mg (2% Daily Value)
Iron: 1mg (8% Daily Value)
Potassium: 62mg (1% Daily Value)

Blueberry crumb bars are a delicious, easy-to-make dessert that combines the sweetness of fresh blueberries with a buttery, crumbly crust and a delightful cinnamon topping. These bars are perfect for a summer treat or any occasion that calls for a quick and comforting dessert. With their simple ingredients and crowd-pleasing flavor, they have become a popular recipe in many households.

History and Origin of Blueberry Crumb Bars

The origins of blueberry crumb bars are closely tied to the long tradition of baked fruit desserts in American cuisine. The concept of using a crumble or "crust" with fruit as a topping is a common feature in many traditional American desserts, such as crisps and cobblers. However, the specific evolution of crumb bars can be traced to the rise of "bar" desserts in the mid-20th century. These desserts gained popularity for their convenience, portability, and ease of serving. Blueberries, which are native to North America, are often used in these recipes, adding a local twist to the otherwise universal crumb bar concept. The blueberry crumb bar has become a staple in many American kitchens, particularly during blueberry harvest seasons when the fruit is abundant.

Regional Variations

While blueberry crumb bars are enjoyed across the United States, regional variations often appear based on local ingredients and preferences. In areas where blueberries are especially abundant, such as New England or the Pacific Northwest, these bars are often made with fresh, local berries. Some variations also include a dash of local spices, such as nutmeg or cardamom, which add depth to the flavor. In the South, the bars might be made with a touch of buttermilk in the crust for a slightly tangy contrast to the sweet blueberries. Another regional variation is the inclusion of other fruits alongside blueberries, such as raspberries or blackberries, which are frequently used in places with abundant berry farms.

Differences from Similar Dishes

Blueberry crumb bars are often compared to other fruit-based desserts like blueberry cobbler or fruit crisp. While both cobblers and crisps feature a fruity filling topped with a crumble, the key difference lies in the structure. Blueberry crumb bars are more like a hybrid between a crumble and a shortbread cookie, with a firmer, more biscuit-like crust that holds together when sliced into bars. Cobblers, on the other hand, typically have a biscuit-like topping that is spooned on top of the fruit filling, resulting in a looser texture. The bars also differ from crisps, which usually include oats in the topping to provide a more textured crunch. Additionally, crumb bars are more portable than cobblers or crisps, making them ideal for picnics and gatherings.

Where Are They Typically Served?

Blueberry crumb bars are commonly served at casual gatherings, picnics, barbecues, and bake sales due to their easy-to-serve, handheld format. They are a favorite dessert at summer events, especially when fresh blueberries are in season. These bars are also a popular choice for brunch spreads, where they pair perfectly with a hot cup of coffee or tea. Their portability makes them ideal for traveling, as they can be wrapped up and eaten on the go. Additionally, blueberry crumb bars are often a go-to treat for family gatherings and holiday celebrations like Thanksgiving or Fourth of July, when fruit desserts are in high demand.

Interesting Facts

The blueberry is one of the few fruits native to North America and has been enjoyed by Indigenous peoples for centuries. Native Americans used blueberries not only as food but also for medicinal purposes.
Blueberry crumb bars can be easily customized to fit dietary preferences. For instance, you can swap the butter for vegan alternatives like margarine or coconut oil, and use gluten-free flour to cater to those with dietary restrictions.
The popularity of blueberry desserts surged in the United States during the early 1900s as blueberry farming became more widespread in regions like Maine and Michigan.
Some variations of blueberry crumb bars include a lemon glaze drizzled over the top, which enhances the fruity flavor and adds a zesty contrast to the sweetness of the berries.
Blueberries are considered a "superfood" due to their high antioxidant content, making blueberry-based desserts not only delicious but also beneficial to health in moderation.

FAQ about Blueberry Crumb Bars Recipe

Store Blueberry Crumb Bars in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate them for up to a week. If you want to keep them even longer, you can freeze the bars for up to 3 months. Just make sure to wrap them tightly in plastic wrap or place them in a freezer-safe bag to prevent freezer burn.

Yes, you can use frozen blueberries. There's no need to thaw them before using, but you may need to bake the bars a little longer to ensure the filling sets properly. Some people recommend adding a bit more cornstarch to the filling to prevent it from becoming too runny.

Absolutely! These bars can be made a day ahead of time. In fact, many people say they taste even better after sitting for a few hours or overnight as the flavors have time to meld together. Just store them properly in an airtight container and refrigerate if needed.

You can substitute butter or margarine for shortening in this recipe. Many people prefer butter because it adds more flavor to the crust. Just keep in mind that if you use butter, the texture might be slightly different—more tender and less crisp than with shortening.

Yes, you can adjust the sweetness to suit your taste. If you prefer less sweetness, you can reduce the amount of sugar in both the dough and the blueberry filling. Some people also add a bit of brown sugar for a richer flavor. Just keep in mind that altering the sugar ratio too much might affect the texture.

These bars can easily be made with other fruits, such as raspberries, blackberries, or a mix of berries. You can also try using stone fruits like peaches or plums during the summer months. Just adjust the amount of sugar depending on the fruit's sweetness.

Yes, you can freeze Blueberry Crumb Bars. Allow them to cool completely, then cut them into squares. Wrap each square individually in plastic wrap and place them in a freezer-safe bag or container. They will stay fresh in the freezer for up to 3 months. To serve, just thaw them at room temperature or warm them up in the microwave.

If the dough is too crumbly, try adding a little more liquid (a small amount of water or milk) to help it come together. You can also refrigerate the dough for a bit before pressing it into the pan, as cold dough tends to hold together better. If it's still difficult, you can simply crumble it over the blueberries as a topping instead of pressing it into a crust.

Yes, you can make these bars gluten-free by using a gluten-free all-purpose flour blend. Be sure to check that the other ingredients, such as baking powder, are also gluten-free. The texture may differ slightly from the original recipe, but the flavor will still be delicious!

To make the bars crispier, ensure that you use cold butter or shortening in the dough and press it firmly into the pan. Some people also suggest baking the crust for 5-10 minutes before adding the blueberry filling, which can help give it a firmer texture. If you like an extra crunchy topping, use a bit more butter and crumble it more finely on top.

Comments

Julie Torres

11/25/2024 01:54:01 PM

I have baked four pans of these bars in just one week. The first pan I made was for a home trial using only white sugar and they turned out very good. For the next three pans - one for a cookout, one for a graduation party, and one to take with my son to a NASCAR race in New Hampshire - I used a mixture of half white sugar and half light brown sugar for the crust, and they were even better. I also added 1 tsp of vanilla extract to the beaten egg mixture. I will be making them again this week for my best friend's birthday. These bars travel exceptionally well, and being in New England, I took advantage of the fresh blueberries that are currently in season.

Karen Thomas

11/28/2023 02:48:09 AM

I had an amazing experience making this recipe, especially when served warm with a scoop of vanilla bean ice cream! This will definitely become a regular in my baking rotation. I took advice from other reviewers and made some modifications to the original recipe. I added both granulated sugar and brown sugar to the crust, along with extra cinnamon, nutmeg, and orange zest for a flavorful twist. I used butter instead of shortening, added vanilla to the egg mixture, and increased the amount of cornstarch in the blueberries to ensure they weren't too runny. Squeezing lemon juice over the berries and adding extra orange zest provided a lovely citrusy touch. Mixing the crust with my hands created a wonderfully crispy topping with buttery clumps. I baked it for a total of 57 minutes, using my timer in shorter increments towards the end. I used an 11x7 glass dish for thicker bars and lined it with foil sprayed with butter for easy removal. Once cooled, I drizzled a lemon vanilla glaze made with powdered sugar, water, and extracts over the top. The buttery, crunchy crust paired perfectly with the sweet blueberries held together beautifully by the added cornstarch. And that lemon vanilla glaze? Absolutely divine!

Cynthia Hall

01/07/2024 06:48:19 PM

Impressive! This recipe turned out amazingly well! I decided to take the advice of others and mixed 1/2 cup of white and 1/2 cup of light brown sugar, along with salted butter and 1 teaspoon of cinnamon for the crust. Using the food processor to blend half of the dough resulted in a perfect cookie dough consistency, making it easy to spread on the bottom of the pan for the crust. I opted for an additional cup of frozen berries, but next time I'll probably double the amount for a more intense berry flavor. Despite only using 1/2 cup of white sugar for the berries, I doubled the cornstarch to 2 tablespoons. For the crumb topping, I cut in the butter with a pastry cutter. This recipe is definitely a keeper!

Larry Edwards

05/13/2025 07:11:46 AM

I made this berry dessert using an 8 x 8-inch pan and adjusted the ingredients accordingly. I halved all the ingredients except for the egg and cornstarch. I made some substitutions, like using softened butter instead of shortening, brown sugar in place of half the sugar for the dough, and rolled oats for a portion of the flour. I also added a pinch of salt, 1/4 tsp of cinnamon, 1/2 tsp of vanilla, and zest from half a lemon to the dough. For the berries, I used a mixture of fresh blueberries and blackberries, adding lemon juice and extra sugar to balance the tartness. I prefer my berries on the sweeter side, so I added more sugar. The result was perfect - not overly sweet or tart. I baked it at 350 degrees for 45 minutes in a glass pan. The dessert turned out delicious, and I didn't feel the need to add powdered sugar on top. It paired well with whipped cream, though I enjoyed it plain straight from the pan. When I tried making it with raspberries and extra sugar, it was good but didn't quite match the fantastic flavor of the blueberry-blackberry combination. I'll definitely be making this again, sticking with the original berry mix.

Margaret Phillips

10/20/2022 10:52:19 AM

I prepared this recipe twice within 2 days. The first time, I found the bars to be a bit thin and slightly dry. For my second attempt, I halved the recipe but added 2 extra cups of fresh blueberries, raspberries, and blackberries. I opted for brown sugar in the crust instead of white sugar and substituted butter for shortening. Baked in an 8x8 pan for 35 minutes, the result was perfect - the additional fruit added moisture. I topped it off with homemade whipped cream, and my friends couldn't stop praising it.

Robert Nelson

03/11/2024 04:51:35 AM

I had to put half of it in the freezer because my husband practically devoured the other half by himself! I added some vanilla to the custard and extra cornstarch to thicken the filling. I'll be making another batch tomorrow.

Richard Jackson

06/21/2024 10:15:27 AM

I have made these countless times and will continue to do so! They are an absolute favorite of mine!

Sandra Carter

02/24/2025 10:22:07 AM

An excellent crumble-style dessert. Baked at 370 degrees, it turned out wonderfully. It slices easily into squares. Definitely planning to make it again - it tastes delightful!

Robert Collins

03/25/2023 02:53:56 PM

This dessert was a big success at my workplace and surprisingly easy to prepare. Taking a cue from others, I tweaked the recipe by using a blend of 1/2 cup brown sugar and 1/2 cup granulated sugar for the base. I pre-baked the base for five minutes at 375°F, then layered on the blueberries and the rest of the crumb mixture before baking for an additional 40 minutes. Running low on eggs, I substituted 3 tablespoons of aquafaba, and the taste remained unaffected.

Stephen Anderson

11/15/2023 08:48:01 PM

This cobbler was absolutely delicious! My 10-year-old prepared this dessert for a special holiday dinner with very little assistance from me. We used shortening, fresh blueberries, and added a touch of salt and cinnamon. It was such a hit that everyone went back for seconds!

Dennis King

10/07/2022 03:47:08 AM

The food was absolutely delicious.

Cook Time: 30 minutes