Blueberry Crumble Bars are an easy and delicious way to enjoy blueberries this summer berry season!
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 out in the garage that nothing can kill so I scrambled and made room for everything out there.
We did a little shopping for a new refrigerator, but have you seen the price of refrigerators??? While discussing refrigerators with the appliance person at Home Depot, I told him how ours was behaving. He said it may actually be an easy fix.
It was and…. Whew!
After our refrigerator was fixed and after looking at all those brand-spanking-new refrigerators, I gave our kitchen refrigerator a deep clean. I removed every shelf and every drawer and washed every corner!
Although I keep pretty good tabs on what we have in each refrigerator and freezer, I went through everything. I found several gallon-sized bags of blueberries from my brother-in-law that we brought back from Wisconsin last summer I totally forgot about. Beautiful, big sweet Wisconsin blueberries!
Jessica Robinson, who is one of my 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, 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 and 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 in addition to fun, creative spins on classics perfect for today’s cook.
My only suggestion is to refrigerate the 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!
25 minPrep Time
50 minCook Time
1 hrTotal Time
Non-stick cooking spray
1 cup (2 sticks) unsalted butter
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 kosher salt
1 teaspoon baking powder
3 cups fresh or frozen blueberries (no need to thaw if frozen)
3 tablespoon lemon juice
1/4 cup granulated sugar
3 tablespoons instant tapioca
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.
I recommend refrigerating the bars after they cool.