Blueberry Crumb Bars

These Blueberry Crumb Bars are soft in the middle, golden and crunchy on top, and filled with a gooey, jammy layer of fresh blueberries. With just the right balance of sweet and tart, plus a hint of cinnamon in the crumb, they’re perfect for summer brunches, picnics, or cozy weekend baking.

This recipe keeps the buttery crust and crumble in one easy dough, while adding just enough spice and lemon zest to brighten the blueberry filling.

Why You’ll Love These Bars:

• Buttery and soft with a crispy cinnamon crumble

• Easy one-bowl crust and topping (no mixer required)

• Sweet, jammy blueberry layer bursting with fresh flavor

• Great for make-ahead snacks, desserts, or breakfast treats

• Easily made dairy-free or gluten-free with a few swaps

Final Thoughts:

These Blueberry Crumb Bars are simple, nostalgic, and packed with juicy fruit flavor and comforting cinnamon warmth. Whether served warm with ice cream, cooled for on-the-go snacking, or gifted at your next gathering, they’re guaranteed to win hearts and satisfy sweet cravings.

Yield: 9-12 servings

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Blueberry Crumb Bars

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

These Blueberry Crumb Barsare soft in the middle, golden and crunchy on top, and filled with a gooey, jammy layer of fresh blueberries. With just the right balance of sweet and tart, plus a hint of cinnamon in the crumb, they’reperfect for summer brunches, picnics, or cozy weekend baking.

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Ingredients

For the Crust & Crumb

• 1 ½ cups all-purpose flour
• 1 ½ cups old-fashioned rolled oats
• ¾ cup light brown sugar, packed
• ½ tsp ground cinnamon
• ¼ tsp salt
• ¾ cup unsalted butter, melted
• 1 tsp vanilla extract

For the Blueberry Filling

• 2 cups fresh or frozen blueberries
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp cornstarch
• 2–3 tbsp granulated sugar (adjust based on sweetness of berries)

Instructions

1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
2. In a large bowl, mix together flour, oats, brown sugar, cinnamon, and salt. Stir in melted butter and vanilla until crumbly. Set aside ¾ cup of the mixture for the topping. Press the remaining mixture evenly into the prepared pan to form the base.
3. In a separate bowl, mix the blueberries with lemon juice, zest, sugar, and cornstarch. Pour the blueberry mixture over the crust and spread evenly.
4. Sprinkle the reserved crumble mixture over the blueberry layer. Press lightly to help it stick.
5. Bake for 35–40 minutes or until the top is golden brown and the blueberry filling is bubbling around the edges. Let cool completely in the pan before slicing into bars.

Notes

Gluten-free? Use a 1:1 gluten-free flour blend and certified GF oats.

Dairy-free? Swap butter for melted coconut oil or vegan butter.

Use frozen blueberries: No need to thaw, just increase baking time by 5 minutes.

Add a twist: Mix in blackberries or raspberries with the blueberries for variety.

Nutrition Facts

Calories

466

Carbs

69 g

Cholesterol

41 mg

Fat

18 g

Fiber

5 g

Net carbs

64 g

Protein

8 g

Sat. Fat

10 g

Sodium

75 mg

Sugar

24 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.