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Blueberry Crumb Bars

Servings 15 servings



  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter, cold, cut into Tablespoons
  • 1 egg


  • 4 to 5 cups fresh blueberries (2lbs)
  • 1/2 cup sugar
  • 4 tsp cornstarch
  • 3 Tbsp lemon juice


  • Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9x13-inch baking dish.
  • In a medium bowl, whisk together the flour, sugar, baking powder and salt. Use a fork or pastry cutter to blend in the butter, and then the egg (the dough will be crumbly). You can alternately do this process in a food processor. Press ¾ of dough into the prepared pan.
  • In a separate large bowl, whisk together the sugar, cornstarch and lemon juice. Gently fold in the blueberries to coat evenly with the sugar mixture. Spread the blueberry mixture evenly over the crust, including all the juices.
  • Crumble the remaining dough evenly over the blueberry layer.
  • Bake for 45 to 50 minutes, or until the top is light golden brown. Cool completely before cutting into squares. Leftovers can be stored in an airtight container or wrapped in plastic wrap at room temperature or in the refrigerator.


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