Blueberry Crumble Bars

4.75 from 8 votes
1 hour 15 minutes
Jump To Recipe

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!

Photo of Blueberry Crumble Bars in white baking dish with serving utensil.

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!

Photo of Blueberry Crumble Bars in white baking dish on cooling rack before being cut.

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.

Close-up photo of Blueberry Crumble Bars with one bar being removed with silver pie server.

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!

Close-up photo of a Blueberry Crumble Bar on silver pie server about to be removed from white baking dish.

More great, easy dessert recipes you’re sure to love!

Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, get great new recipes from me every week!
Save Recipe
* By submitting this form, you consent to receive emails.
Logo for From A Chef's Kitchen with gray oval border and green knife.
Rectangular pieces of Blueberry Crumble Bars with ornate server.

Blueberry Crumble Bars

4.75 from 8 votes

Click to Rate!

By: Carol | From A Chef’s Kitchen
Blueberry Crumble Bars are an easy and delicious way to enjoy blueberries this summer berry season! Frozen berries work just as well so you can enjoy this divine dessert all year long!
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Desserts
Cuisine American
Servings 18
Calories 318 kcal


  • 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
  • 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.

Recipe Notes

I recommend refrigerating the bars after they cool.  They got very soft at room temperature.


Serving: 1Bar | Calories: 318kcal | Carbohydrates: 51g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 37mg | Sodium: 155mg | Fiber: 2g | Sugar: 26g

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.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
4.75 from 8 votes (7 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    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.

    1. 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!

  2. 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!!

    1. 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!

  3. Why would anyone have tapioca hanging around? What would I sub? Nevermind, I’ll find another recipe.

    1. 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.

    1. 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!

    1. 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!