.jpg)
When you have an abundance of freshly picked blueberries you feel compelled to bake all things blueberry before freezing some your bounty! After recently sharing my updated version of the Best Ever Blueberry Muffins, I thought it might be a good idea to post a completely new recipe rather than updating one previously shared. And even though this is a completely new recipe versus a revised one, I must tell you that way back in 2018 I shared a recipe for Blueberry Crumb Bars! So now you have two to choose from! But I must warn you, it's possible more updated recipes will appear here in the future as I consider and decide on the changes that might make a recipe an even better or maybe even a best one! And sometimes I might update a recipe and not repost as a 2.0 or even 3.0 version. Like I recently did with the Best-Ever Zucchini Bread recipe originally posted way back in 2019. Spoiler alert: I think it's now the truly best-ever version!
I don't know about you, but I love a fruit bar. The sweetness of the fruit along with the buttery-ness of the crust and topping makes for a very satisfying bite. The directions for these Blueberry Crumb Bars are pretty straight-forward so for once I won't narrate the process of making them. Instead, I will share some of my takeaways from the making and enjoyment of these Blueberry Crumb Bars. So here it goes. Lining your metal (yes, metal) baking pan with parchment paper makes it easier to cut them. You can cut them into either bars or squares (I like them cut as squares). Chill the bars before cutting them. They need to be completely chilled. Serve them chilled or at room temperature. Personally, I liked them best chilled. Fresh blueberries work best. Make fruit bars using jams and/or preserves in the fall or winter. Make these blueberries when you can get the best, sweetest blueberries. The dusting of confectionary sugar is a great finishing touch and it adds a nice bit of sweetness to the bite.
Recipe
Blueberry Crumb Bars
Ingredients
3 cups (390g) all-purpose flour
1 cup (200g) granulated sugar, divided
1 teaspoon baking powder
3/4 teaspoon Kosher salt
1 large egg
1 1/2 teaspoons vanilla
1 cup (226g) unsalted butter, almost to room temperature, cut into small cubes
4 teaspoons cornstarch
1/2 cup (100g) granulated sugar
2 Tablespoon freshly squeezed lemon juice (from one medium sized lemon)
4 cups (592g) fresh blueberries, at room temperature
Confectionary Sugar for finishing
Directions
1. Preheat oven to 375 degrees (F). Line a 9"x13" or 9"x12" metal baking pan with parchment paper. Set aside.
2. In a large bowl, whisk together the flour, 1/2 cup (100g) granulated sugar, baking powder and Kosher salt. Set aside.
3. In a small bowl whisk together the egg and vanilla.
4. Add the egg/vanilla mixture and butter to the flour mixture. Use a pastry/bread whisk or pastry cutter to mix together. Mixture should have the texture of coarse crumbs.
5. Add half of the mixture to the prepared baking pan. Press down firmly. Set aside. Put remaining crumb mixture in the refrigerator while you make the blueberry mixture.
6. In a medium sized mixing bowl, whisk together the cornstarch, 1/2 cup (100g) granulated sugar, and lemon juice.
7. Add in the blueberries and toss to coat. Pour the blueberry mixture over the prepared bottom crust.
8. Using the remaining crumbs, pinch small amounts and drop evenly over the blueberry layer.
9. Place the pan on a large baking sheet and insert into the oven.
10. Bake for 42-46 minutes or until the top is golden brown.
11. Remove from the oven and cool to room temperature. Cover and place in the refrigerator to chill (the bars cut much easier when chilled).
12. Cut the chilled bars into desired sizes. Serve and enjoy. Note: I actually preferred how the bars tasted chilled. But they are also very good at room temperature.
Pentwater, Michigan (July 2026)