Blueberry Crumble Bars are an easy and delicious way to enjoy fresh blueberries this summer berry season! Frozen berries work just as well in these Blueberry Crumble Bars so you can enjoy this divine dessert all year long!
The inspiration behind this recipe:
Major storms recently blew through this part of the country. We were very fortunate–just a messy yard and the electricity was out for about 12 hours. Because of the storm, however, our kitchen refrigerator took a power surge and quit working a day later.
Thankfully, we have an old beast in the garage that nothing can kill so I scrambled and made room for everything out there.
Although I keep pretty good tabs on what we have in each refrigerator and freezer, I found several gallon-sized bags of blueberries we brought back from Wisconsin last summer I forgot about. Beautiful, big sweet Wisconsin blueberries!
Jessica Robinson, who is one of my food blogging friends, recently released her second cookbook: A Farmgirl’s Table. (Affiliate link.) Now, you know I don’t bake very often because it’s just my husband and me here and if I bake sweets, we eat them and we don’t need to eat them.
However, in Jessica’s cookbook was a recipe for Blueberry Crumble Bars I simply had to make! They looked so good!
The Blueberry Crumble Bars were absolutely wonderful and so easy to make!
Jessica’s cookbook is filled with farm-inspired recipes with beautiful food photography. Having grown up on a farm myself, this cookbook takes me back to my roots and the good, honest food I grew up with. The recipes reflect Jessica’s rich farming heritage. I love how she begins the cookbook by saying, “Not everyone is fortunate enough to grow up on a farm, but everyone can cook as if they did.”
A Farmgirl’s Table has solid classic recipes like these Blueberry Crumble Bars in addition to fun, creative spins on classics perfect for today’s cook.
My only suggestion is to refrigerate the Blueberry Crumble Bars. I wasn’t able to photograph them immediately and they started to soften up. They should keep a good week in the refrigerator–if they last that long!
Cookbooks are kind of my “thing” and I highly recommend A Farmgirl’s Table by Jessica Robinson!
If you like fruity dessert bars like this, be sure to give Grandma Langhoff’s Date Bars a try!
More great, easy dessert recipes you’re sure to love!
- Raspberry Ricotta Cake with Almonds
- How to Speed Bake an Apple Pie (Or Any Fruit Pie) Pie in Half the Time!
- Easy Raspberry Coffee Cake
- Spiced Red Wine Poached Pears with Vanilla Mascarpone Whipped Cream
- Chocolate Avocado Mousse
- Classic Creme Brulee for Two
- Grilled Pound Cake with Balsamic-Macerated Strawberries and Mascarpone Cream
- Summer Fruit Salad with Orange Vanilla Yogurt Dressing
- Whole Wheat Ancho Chili Brownies
Blueberry Crumble Bars
Ingredients
- Cooking spray
- 2 sticks unsalted butter - (1 cup)
- 1 cup firmly packed brown sugar
- 1 cup granulated sugar
- 1 large egg - room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 cups old-fashioned rolled oats
- 1 teaspoon Salt
- 1 teaspoon baking powder
- 3 cups blueberries - fresh or frozen, no need to thaw if frozen
- 3 tablespoon lemon juice
- ¼ cup granulated sugar
- 3 tablespoons instant tapioca
Instructions
- Preheat oven to 350 degrees. Spray a 13 x 9-inch baking dish with cooking spray or brush with melted butter.
- In the bowl of a stand mixer (or in a large bowl using an electric hand mixer), cream together the butter, brown sugar and granulated sugar. Add the egg and vanilla and combine.
- Stir in the flour, oats, salt and baking powder until incorporated.
- In a medium bowl, stir together the blueberries, lemon juice, sugar and tapioca. Set aside.
- Press half of the crumble mixture into the bottom of the prepared pan. Spread the blueberry mixture evenly over the crust. Gently crumble the remaining mixture over the blueberries.
- Bake for 45-50 minutes or until lightly golden brown.
- Cool completely before cutting into bars.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Brian says
I made your Skillet Mediterranean Chicken dish. Fabulous!
Going to do these bars but need guidance. Is the tapioca the finely ground flour. I saw pellets in the store but figured not right. If some other form, please advise.
Carol says
Hi, Brian, Thanks so very much and so happy you enjoyed my Mediterranean chicken! If you have a minute, would you mind heading back over to the recipe and rating it? Those really help me out. As far as your question. Instant tapioca is the “pellets” and is generally the Kraft Minute Instant Tapioca in a red box. For a while during the pandemic, I could not find instant tapioca at all so used the same amount of tapioca flour and it worked fine. Use the pellets if you can. Thanks again so very much and hope you enjoy these as much as you did the chicken!
Kait says
This is a common dessert to have in my fridge. Who am I kidding, it’s often a meal for me. Easy, kid friendly. I also add an additional cup or so of berries. Frozen mixed berries are delicious in this recipe!!
Carol says
Hi, Kait, Thanks so very much and so glad you enjoy! This is one of my favorite desserts, too because it doubles as breakfast. Love your idea of doing it with mixed berries. Thanks again!
Terry says
Why would anyone have tapioca hanging around? What would I sub? Nevermind, I’ll find another recipe.
Carol says
Hi, Terry, I realize everyone is under a lot of stress these days. Not everyone may have any number of ingredients hanging around including blueberries but they would buy them. Tapioca is in the baking aisle just like a number of the other ingredients in this recipe. So sorry this won’t work for you. Hope you are staying well.
PSeery says
I added 1 teaspoon of cinnamon and added 1 more cup of fresh blueberries. Delicious!!! Thank you
Carol says
Love that! Thanks so very much and glad you enjoyed!
Teresa C says
Carol, what an eloquent way to respond to an immature “cook.” I am excited to try your recipe because of the tapioca. I have used it in several other recipes and I love what tapioca adds to the consistency of a recipe!
Carol says
Hi, Teresa, I appreciate that! Thanks so very much and hope you enjoy!
Anonymous says
Amy says
Can cornstarch be used in place of tapioca? If so, how much? Excited to try this recipe!!
Carol says
Hi, Amy, Thanks for your question! It looks like you can. Here’s some information from Food52: https://food52.com/hotline/17134-can-i-substitute-cornstarch-for-tapioca-starch-and-if-so-can-i-substitute-it-1-1 Thanks again and let me know how it goes!
Jessica Robinson says
Thanks so much for sharing my recipe for Blueberry Crumble bars!!! They are so good- you can also use other fruit if desired.
Carol says
Hi, Jessica! Yes, they are wonderful! I’ve been told by some people that they’ve tried other recipes but they’re not as good as this one! Awesome cookbook!