Blueberry Crumble Bars

Blueberry Crumble Bars

12
MagicallyDelicious 43

"These bars are always a big hit and are a great way to use those fresh summer berries--though frozen blueberries work just as well. They're especially great with a scoop of vanilla bean ice cream on top."

Ingredients 1 h 45 m {{adjustedServings}} servings 157 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  2. Combine flour, oats, 1 cup sugar, cinnamon, and baking soda in a large bowl. Cut butter into flour mixture until it resembles coarse crumbs. Reserve about 2 cups flour-butter mixture. Press remaining mixture into the prepared baking dish to form a crust.
  3. Bring blueberries, remaining 1/2 cup sugar, cornstarch, and lemon juice to a boil in a saucepan, stirring constantly, until mixture is thickened, about 2 minutes. Spread blueberry mixture over crust and sprinkle with reserved oat mixture.
  4. Bake in the preheated oven until topping is just browned, about 25 minutes. Cool before cutting and serving.
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Reviews 12

  1. 13 Ratings

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LorLev101
8/28/2013

Easy and very delicious! I will be making these quite often..

Cindy
8/12/2014

This is the first dessert I have ever made. It was easy, fun, and delicious. I can easily see myself making this in the future. The lemon juice really gave a kick to it. I added some frozen yogurt and it was superb. I used fresh blueberries from our blueberry bushes. We ate almost all of it. I added a more blueberries than the recipe said so there would be more of a blueberry taste rather than an oat taste.

cstreefland
7/20/2014

I made these bars with raspberry jam instead of the blueberry mixture and omitted the cinnamon. They were so easy to make and tasted great. I did end up baking them longer than the recipe stated in order to get them browned on top, and I had no trouble with getting the crust to stay together. This is a keeper- I