Lemon Blueberry Crumble Bars
Lemon Blueberry Crumble Bars are buttery soft, moist, and loaded with fresh blueberries. With underlying flavors of lemon and blueberry, making these bars so delicious! Plus, they will melt-in-your-mouth with every bite! Serve them at room temperature or serve them warm with a scoop of vanilla ice cream on top and everyone will go bonkers after one bite!
These bars are the easiest thing to make and take with you to any gathering, picnic, or even pot luck.
You only need 10 minutes to prep and 30 minutes to bake.
Made with wholesome ingredients, these scrumptious bars are made with butter, egg, sugar, flour, baking powder, lemon zest, lemon juice, and fresh blueberries.
That’s it!
Lemon Blueberry Crumble Bars are perfect with a cup of coffee in the morning!
The sweetness is not overpowering and the flavors are well balanced with a hint of lemon enhancing the flavor of the blueberries.
So delicious! My husband described it as one of the finest breakfast treats he has ever had in a long time.
Only 3 Easy Steps To Make Lemon Blueberry Crumble Bars:
1. First, make the buttery crust in one easy step, which also doubles as the crumble topping. Then pat more than half of the crumble mixture on the bottom of your baking pan. Reserve about 1 cup of the mixture for the topping.
2. Next, make the blueberry filling. Then pour the blueberry mixture on top of the crust. And sprinkle with the remaining crumble on top, then bake for about 30 minutes.
3. Finally, after baking this dessert, I prefer to wait until it cools completely, about 2 hours or more before cutting them into squares. This will help to ensure they won’t fall apart while cutting them into bars, making it easier to serve them. And no mess.
Your family and friends will LOVE these lemon blueberry crumble bars!
This is not only a delicious recipe but one you will enjoy making over and over again. They taste so fancy.
They make the perfect summertime treat to serve at any luncheon or brunch.
These blueberry bars will stay fresh up to 3 days at room temperature and longer if kept in a sealed container in the refrigerator.
They freeze well too, up to one month!
With an abundance of fresh blueberries in season, I hope you will try these bars and enjoy them as much as we do!
ENJOY!!
KITCHEN ITEMS I USED:
…THANKS for PINNING!!
More Tasty Desserts with Lemon … try these!
- Light & Fluffy Lemon Blueberry Waffles
- Bakery-Style Lemon Raspberry Cake
- Lemon Zucchini Poppy Seed Muffins
- Lemon Raspberry Panna Cotta Cheesecake
- Raspberry Lemon Crumble Bars
- Blackberry Lemon Crumble Bars
- Italian Lemon Cookies with Lemon Glaze
- Blueberry Lemon Oat Muffins
Yield: 15 to 20 bars
Lemon Blueberry Crumble Bars
Loaded with blueberries, these Lemon Blueberry Crumble Bars are buttery soft, moist and blueberry delicious with an underlying flavor of lemon. Serve them at room temperature or serve them warm with a scoop of vanilla ice cream on top and everyone will go bonkers after one bite!
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
For the Crust and Crumbs Topping:
- 1 cup ( 200 grams) sugar
- 1 tsp. baking powder
- 3 cups ( 390 grams) all-purpose flour
- 1/4 tsp. salt
- Zest of one large lemon (at least 2 Tbsp.)
- 1 cup (8 ounces or 225 grams or 2 sticks) cold unsalted butter, cut into chunks
- 1 large egg
For the Filling:
- Juice of 1 lemon ( about 1/4 cup)
- 1/2 cup (100 grams) sugar
- 2 tsp. cornstarch
- 2 cups (1 pint) fresh blueberries
Instructions
- Preheat Oven to 375 F. Grease a 9 X 13-inch baking pan with baking spray. Set aside.
- In a large bowl, whisk together the sugar, baking powder, flour, salt and lemon zest. Cut the butter and egg into the flour mixture with a pastry cutter. Or you can use your hands to crumble the mixture. Dough will be very crumbly. Pat more than half of the crumble mixture into the prepared pan. Set aside about 1 cup or more for the crumble topping.
For the Filling:
- Toss together the lemon juice, sugar, cornstarch and blueberries until well combined. Pour the blueberries mixture on top the crumbled crust in an even layer. And spoon any remaining lemon juice in the bowl on top as well. Then, sprinkle the remaining crumbs mixture over the blueberries.
- Bake for 30 to 35 minutes or until the top and sides are golden. Allow cooling at room temperature before cutting them into bars. Serve at room temperature, or chilled if you like.
- Yields: 15 to 18 bars
Nutrition Information:
Yield:
15 barsServing Size:
2 barsAmount Per Serving: Calories: 292
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Looks yummy! Can I use almond flour?
Hi Joan! I have followers and friends who have used almond flour and other gluten-free flours with our recipes, and they have said it’s been great! So I am guessing you can.
Can you use frozen blueberries in this recipe
Hi Donna,
I have never made these bars with frozen blueberries. But if I had to guess, it’s probably best to defrost the berries first. Then use a paper towel to gently dry off any excess water. Too much liquid will ruin the texture of these bars. Also, do not add additional berries than the recipe calls for, if too many, the juice from the blueberries will make the bars too soft to cut and serve. I hope this helps!
Great idea for brunch, I’ve pinned the recipe.
Aw, thank you so much Karen for Pinning this one! We are so grateful when followers Pin and share our recipes…. thanks again, 🙂
I get these blueberry muffins from a local bakery and these totally remind me of it! I want to try this recipe out myself.
Thank you Bryan! Welcome to our blog! So nice to meet you, and please let us know how they turn out!
deliciously looks like a cake
Hi Iza!
Welcome to our blog! It’s so nice to meet you and thank you so much for stopping by with a sweet comment.
Baked these yesterday. I put in 2 lemons worth of zest and they have a nice strong lemon blueberry flavor. I also put in some more blueberries because I had them in the fridge. Tempting as it might be – I caution people against putting more than one layer of blueberries in the pan. The juicy blueberries might make the bars fall apart.
Flavor overall is good but the texture is not a true bar cookie, more like a flat crumble. Very soft. They can be picked up and eaten if you are careful, but you could also put on a plate and use a fork.
I dont know that this is “one of the finest desserts” but it is very nice and easily put together. Might be a good cooking lesson for a tween who is ready to move past scrambled eggs and pancakes.
Hi Rebecca! So glad to hear you’ve tried my crumble bars! Adding more zest sounds wonderful (since we adore lemon flavor) and adding more blueberries will definitely change the texture of these bars. But overall, the flavors combined are delicious. Adding only 2 cups of the blueberries will give you the end result of a crumble bars as I have shown here. Enjoy and thanks for leaving your comment!
Love it !! Go for it Susan!
Thanks for stopping by
How scrumptious they look! I’m sold 🙂 I just happen to have blueberries in the frig!
The simpler, the better! And usually it’s the best! These sound great!
Thanks so much Abbe!!