Blueberry Crumb Bars
Browned butter shortbread cookie crust filled with fresh blueberry jam topped with butter crumbs.
Blueberry Bars with Crumb Topping
Blueberries are a summer superfood. They are perfect for snacks, smoothies, pancakes and they make delicious desserts too! Honestly, I prefer to eat them in dessert. I realize that probably downgrades their superfood status but what can I say, I love dessert. These blueberry crumb bars are easy to make and a delicious dessert to serve at your summer bbqs and parties. They might just replace your favorite blueberry pie recipe.
The base and topping of these blueberry crumble bars are made with the same delicious browned butter shortbread. Then the crumb topping is pressed into the bottom of the pan, baked, then topped with homemade blueberry filling and dotted with the remaining crumb mixture. It doesn’t get any easier than that.
Crumble bar cookies are versatile and can be made using raspberries, strawberries, blackberries, cherries and even cranberries. Add these scrumptious bars to your holiday cookie boxes, your friends and family will love them.
This recipe only has two parts, the blueberry filling and the browned butter crumb mixture.
Make the browned butter and set aside to cool.
Prepare the blueberry jam, set aside to cool.
Bake the crust for 20 minutes, remove from oven. Spread the blueberry mixture over the top. Then top with crumbles and bake for another 25 minutes or until the crumb topping is golden brown.
Let cool, drizzle with glaze or leave plain and enjoy.
Blueberry bars are best eaten the day that you make them. Fresh is always best. If you have bars leftover, store in an airtight container for up to 3 days. The bars will get soft as will the crumb topping the longer they are in the refrigerator.
You can also freeze the bars, then thaw them in the refrigerator and enjoy.
Looking for more Blueberry recipes? Try these:
Pin Me for Later
THAT’S ALL FOR NOW
I hope that you enjoyed this recipe for Blueberry Crumb Bars. Have a great day friends.
Subscribe to the blog so you don’t miss a thing.
This post contains affiliate links, if you make a purchase I will earn a small commission at no extra cost to you.
Blueberry Crumb Bars
- Blueberry Filling
- 5 cups blueberries, washed, cleaned, divided(3 +2)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 Tablespoon lemon juice
- pinch of salt
- 1 teaspoon vanilla extract
- Crust and Streusel
- 1 cup plus 5 tablespoons unsalted butter
- 1 cup sugar, divided
- 3/4 teaspoon salt
- 2 large egg yolks
- 3 cups plus 3 tablespoons all-purpose flour
- Prepare a 9 x 13 baking dish with cooking spray and foil or parchment. This will make the bars easier to remove from the pan.
- Line a 13×9-inch metal baking pan with foil, leaving an overhang on each side so you can lift the bars out after baking and cooling. Spray the pan and foil with nonstick cooking spray.
- Browned Butter
- Add the butter to a medium saucepan set over medium-low heat. Melt the butter, swirling the pan frequently. Once the butter has melted, it will start to bubble and foam. Continue to cook (continuing to swirl the pan) until the butter turns brown and smells nutty. Be patient and it watch carefully, it can go from brown to burned quickly. Turn off the heat under the pan, and let the butter cool until lukewarm.
- Blueberry Filling
- In a saucepan combine 3 cups of blueberries, sugar, cornstarch, lemon juice and salt. Cook over medium heat, stirring frequently until the blueberries start to release their juices. About 5-7 minutes.
- Increase the heat to medium-high and bring to a boil, stir the mixture constantly so it does not burn. Boil for 1 minute and remove from the heat. Add the remaining 2 cups of berries and the vanilla and mix. Cool the mixture while you make the crust and crumb mixture.
- Crust/Crumb Topping
- In a medium bowl, whisk together the cooled brown butter, 3/4 cup of the sugar, and the salt. Beat in the egg yolks. Use a rubber spatula to stir in the flour until completely incorporated. The dough will be thick and stiff. Transfer about 2 cups to the prepared pan and press into an even layer in the bottom of the pan. Prick the dough all over with a fork, then chill in the refrigerator for at least 30 minutes, or until firm.
- Meanwhile, preheat oven to 325 F.
- Bake the crust for about 20 minutes, or until it begins to set, but has not yet started to brown around the edges.
- Crumb Topping
- Combine the remaining 1/4 cup of sugar with the reserved dough. Use your fingers to mix until crumbly.
- Spread the blueberry mixture in an even layer over the hot crust. Sprinkle the streusel over the top. Increase the oven temperature to 350 F, and bake on a rack placed in the top of the oven for about 25 minutes, or until the streusel is golden.
- Transfer the pan to a wire rack and cool for at least 1 hour. Once cool, use the foil handles to lift the bars out. Place on a cutting board, and cut into squares before serving. Store for up to a week in an airtight container at room temperature.
- This bar recipe is very versatile and you can use any fruit that you like, cranberries, strawberries, blackberries, blueberries, raspberries, or even cherries.