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!
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.
Although I keep pretty good tabs on what we have in each refrigerator and freezer, I found several gallon-sized bags of blueberries from my brother-in-law 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!
Click to purchase these helpful tools and equipment to make Blueberry Crumble Bars (Affiliate Links):
- 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.
Serving Size1 Bar
Amount Per Serving Calories 318 Total Fat 11g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 4g Cholesterol 37mg Sodium 155mg Carbohydrates 51g Fiber 2g Sugar 26g Protein 4g