There is just something so comforting about a blueberry crumble bar- especially when it is fresh out of the oven and has that golden buttery crumbly topping. Or, whatever you choose, right out of the fridge, nice and cool and chewy. These bars are rich, soft and just sweet enough with juicy blueberries in every bite. They never fail to impress whether you are preparing them as a weekend brunch, a summer picnic or simply because you feel like having something nice and warm.
These Blueberry Crumble Bars have it all: they are easy, yet fulfilling and full of flavor, just what you want in a summer dessert. Bake these muffins as a treat to your loved ones or simply as a treat to yourself, either way this is a recipe that you would turn to time and again.
Smart Bites: What’s Inside
- rich in natural antioxidants from blueberries, especially when using frozen varieties.
- Rich and buttery due to the generous amount of melted butter—this is what make the bars so soft and buttery.
- Contains a decent amount of dietary fiber thanks to rolled oats and blueberries.
If you’re looking something lighten bite?
- Instead of sugar used or replace with coconut sugar or maple syrup..
- Try half butter, half coconut oil for a slightly healthier fat profile.
- Swap half the flour for almond flour or whole wheat flour.
Why You’ll Love These Bars
- Easy to make with simple ingredients
- Great way to use frozen or fresh blueberries
- Perfect balance of crisp crumble and jammy fruit
- Tastes amazing chilled or warm
- Scales up easily for parties or potlucks
Ingredients (Makes 8 servings)
For the Blueberry Filling
- 450 g frozen blueberries
- 65 g granulated sugar (adjust to taste)
- 10 g all-purpose flour (about 1 tbsp + 1 tsp)
- 5.5 g cornstarch (about 2 tsp)
- Juice of 2/3 lemon (20–30 ml)
For the Crumble Layer
- 160 g rolled oats
- 250 g all-purpose flour
- 270 g brown sugar, loosely packed
- 2/3 tsp baking powder (about 3–4 g)
- 225 g melted salted butter
- 1/3 tsp salt (about 2 g)
Instructions
1. Prep the Blueberries: Heat your oven to 350°F (175degC). set down the frozen blueberries in a colander and Wash them with warm water. about 1 minute. Allow to drain 1 hour or Wash them with warm water. Squeeze out slightly to remove excess water.Combine blueberries, sugar, flour, cornstarch, and lemon juice in a bowl Set aside.
2. Make the Crumble Base: In a large bowl, combine oats, flour, brown sugar, baking powder, melted butter and salt until crumbly. Press two-thirds into 8×8 inch pan that is lined. Bake 10 minutes.
3. Assemble and Bake: Spread the blueberry filling evenly over the crust. Sprinkle the remaining crumble mixture on top.
Bake for another 25–30 minutes, or until the top is golden brown and the berries are bubbly.
4. Cool and Enjoy: Let the bars cool completely. For cleaner slices, refrigerate for 2–3 hours before cutting. Or dig in while warm for a softer, fruit-crisp-style treat!
Baking Tips & Notes
- Thaw & drain: Excess moisture can make bars soggy. Drain berries well and pat them dry if needed.
- Fresh berries? Go for it! But be aware—they might make the filling juicier.
- Make ahead: The bars can be kept in the fridge for up to 5 days.
- Eat cold or warm: Cold bars are chewy, warm ones are soft and gooey – either way they are yummy!
- Choose the correct oats: Rolled oats are the best. Instant oats may cause the crumble to be too soft.
These Are Some Variations to Try
- instead of using blueberries. Use raspberries, cherries, or blackberries.
- Add lemon zest for a refreshing taste.
- Mix cinnamon into the crumble for warmth.
- Top with vanilla glaze after cooling.
| Nutrient | Amount (Per Bar) |
| Calories | ~390–420 kcal |
| Carbohydrates | ~60 g |
| Sugar | ~33 g |
| Protein | ~4 g |
| Fat | ~18 g |
| Saturated Fat | ~11 g |
| Fiber | ~3 g |
| Sodium | ~160 mg |