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–+ servings

Blueberry Crumble Bars

It’s blueberry season making it the perfect reason to make these Blueberry Crumble Bars! These bars have a buttery shortbread like base and juicy blueberry filling. The crumble is the same as the base, making it all the easier! A simple go-to summer recipe!
4.70 from 13 votes

Ingredients
 
 

Base & Crumble Topping

Blueberry Filling

  • 1/2 cup white sugar
  • 3 tbsp lemon juice
  • 2 cups frozen blueberries* or fresh

Instructions
 

  • Preheat the oven to 350°F/176℃ and prepare an 8x8 square pan with parchment paper. Set aside.
  • In a bowl, whisk together brown sugar, white sugar, flour, and quick oats.
    1/2 cup white sugar, 1/4 cup brown sugar, 1 cup all-purpose flour, 3/4 cup quick oats
  • Add in egg yolk and melted butter and continue on mixing using a spatula or your hands. It will turn into a crumbly form.
    1 egg yolk*, 1/2 cup unsalted butter
  • Set aside 1 cup of the sprinkle. This will be for the topping.
  • Transfer the rest of the dough into the prepared pan and press down firmly with your hands or the bottom of a glass. Ensure the entire pan is covered, and slightly up the sides as well. Set aside.
  • In a separate bowl, mix together the blueberries, white sugar, and lemon juice with a spoon.
    1/2 cup white sugar, 3 tbsp lemon juice, 2 cups frozen blueberries*
  • Scoop the filling onto the base of the bars. Evenly distribute.
  • Add the remaining crumble mixture on top over the berry layer.
  • Bake in preheated oven for 30-35 minutes or until the top begins to become a golden brown colour.
  • Allow to cool completely before slicing. You may speed up this process by placing it into the fridge. If you slice while the bars are warm, they will fall apart.
  • Store the bars in an airtight container on the counter for up to 3 days or in the refrigerator for up to 1 week
  • Enjoy!

Notes

Lemon juice - This is added into the blueberry filling to enhance the tart flavour and balance the sugars.
Blueberries - Frozen blueberries are used. Make sure there is no extra water from the frozen berries. Fresh ones may be used as well.
Brown sugar - I used light brown sugar, but dark brown also works.
Butter - Unsalted butter works best for baking. This is going to be melted.
Egg yolk - If you don't want to use eggs, substitute with 1 tbsp of chia seeds with 3 tbsp of water (mix chia seeds and water beforehand and allow it to sit for 20 minutes to thicken up). This was recommended as a substitute from a lovely subscriber in the YouTube comments, so thank you!
Quick Oats - I used these ones. Helps achieve that crumble texture we all love. Can be substituted for large flake oats.