Blueberry Crumb Bars

Please rate us

Buttery oat-and-flour crumb bars filled with juicy blueberries and topped with a golden crumbly layer. Perfect for potlucks and brunch.

Print it Pin Recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings: 12 bars

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

2 cups fresh blueberries Can substitute with frozen; do not thaw.
1 cup all-purpose flour For gluten-free, substitute with a 1:1 gluten-free baking flour.
1/2 cup rolled oats Use old-fashioned oats; quick oats can be substituted.
1/2 cup brown sugar Packed.
1/2 cup unsalted butter Melted; use room temperature.
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup granulated sugar For sprinkling on top.

Method

Preparation

Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking dish and line it with parchment if desired.
In a medium bowl, whisk together flour, rolled oats, brown sugar, baking powder, and salt until evenly combined.
Pour in melted butter and vanilla. Stir with a spatula until the mixture is crumbly.
Reserve half of the crumb mixture, then press the other half firmly into the bottom of the prepared dish for the crust.
Spread fresh blueberries evenly over the crust, pressing them down gently if they are large.
Sprinkle the reserved crumb mixture over the blueberries and scatter granulated sugar on top.
Bake for 35-40 minutes, until the top is golden brown and the filling is bubbling at the edges.
Remove from oven and let cool completely on a wire rack before cutting into squares.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 120mgFiber: 1gSugar: 10g

Notes

For cleaner slices, chill the pan before slicing and wipe the knife between cuts. Store in an airtight container for up to 2 days or refrigerate for up to 5 days.

Tried this recipe?Let us know how it was!