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Blueberry Crumb Bars

Blueberry Crumb Bars

The ultimate summer treat! These Blueberry Crumb Bars are rich, buttery, and bursting with juicy blueberries. Easy to make and perfect for any occasion, they’re sure to satisfy your sweet cravings. Enjoy them warm or chilled with a scoop of your favorite ice cream. You’ll want to bake these tonight!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup Unsalted Butter room temperature
  • 3/4 cup Granulated Sugar
  • 1/4 cup Light Brown Sugar packed
  • 2 cups All-Purpose Flour
  • 1/4 teaspoon Salt
  • 1 large Egg room temperature
  • 2/3 cup Full-Fat Sour Cream
  • 1/2 cup Light Brown Sugar packed
  • 1/4 cup Granulated Sugar
  • 2 Tablespoons Lemon Juice freshly squeezed
  • 2 Tablespoons All-Purpose Flour
  • 1 Tablespoon Cornstarch
  • 1/2 teaspoon Ground Cinnamon
  • 2 teaspoons Vanilla extract
  • 2 teaspoons Lemon Zest finely grated
  • 2 and 1/2 cups Blueberries fresh or frozen, divided
  • Ice Cream for serving, optional

Equipment

  • Oven
  • Baking Sheet
  • Frying Pan
  • Whisk
  • Mixing Bowl
  • Grater

Method
 

    1. Preheat the oven to 350 degrees (F). Line an 8×8-inch baking pan with parchment paper, allowing the paper to overhang on two of the ends. Spray with non-stick baking spray and set aside.
    2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld electric mixer, beat together the butter and sugars until light and fluffy, about 2 to 3 minutes.
    3. On low speed, add flour and salt, and mix until combined. The dough will be crumbly.
    4. Remove 1 cup and reserve for later use. Press the remaining crust mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes.
    5. Remove from the oven and set on a cooling rack to cool as you prepare the filling. Keep the oven temperature at 350.
    6. In a large bowl, whisk together the egg, sour cream, both sugars, lemon juice, flour, cornstarch, cinnamon, vanilla, and lemon zest until smooth and well combined, about 2 minutes.
    7. Using a rubber spatula, gently fold in 1 and 1/2 cups (275g) of the blueberries.
    8. Pour the filling mixture over the crust, shaking the pan gently, then evenly sprinkle the remaining 100g of blueberries on top.
    9. Take the reserved crust and scatter it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
    10. Bake for 1 hour. Let cool for at least 1 hour before removing the bars from the pan. When ready to serve, cut into squares and serve with ice cream.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Cut the bars into squares and freeze for up to 2 months. Thaw in the refrigerator before serving.
  • Variations: Try adding almonds or walnuts for a nutty twist!
  • Serving: Best served warm with a scoop of ice cream.
  • Occasions: Perfect for summer picnics, family gatherings, or simply as a delightful dessert at home.