• Home
  • About
  • Recipe Index
  • Contact & Work With Me
  • Press
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

No Spoon Necessary

Seasonal Recipes & Unique Twists on Classic Dishes

Easy Lemon Blueberry Bars

Published April 30, 2020. Last Updated May 10, 2020 by Cheyanne

Jump to Recipe  ↓ Print Recipe  ❒

214shares
  • Facebook
  • Twitter

These Lemon Blueberry Crumb Bars are simply the best!  Made with a real blueberry pie filling sandwiched between two layers of soft, buttery, tender oat crumble!  They are incredibly easy to prepare, totally customizable and absolutely delicious!  They will definitely become your family’s new favorite breakfast, snack and dessert!

Overhead photo of Blueberry Crumb Bars cut into squares, sprinkled with powdered sugar and garnished with a couple slices of fresh lemon on a piece of white parchment paper.

If you are a fan of delicious, fresh berries, I have the perfect, irresistible treat for you!

Quick Navigation - Table of Contents

  • Lemon Blueberry Crumb Bars
    • Why you will love these blueberry bars:
    • What are blueberry pie bars?
    • What are fruit bars made of?
    • Fresh or frozen berries?
    • Can I use another fruit?
    • How to make lemon blueberry bars?
    • How to know when bars are done baking?
    • When to cut crumb bars?
    • How to store them?
    • Can you freeze blueberry crumb bars?
    • Are they gluten free?
    • Can I make these lemon blueberry bars vegan?
  • Lemon Blueberry Crumb Bars
    • Equipment
    • Ingredients
      • Blueberry Filling:
      • Crumble:
      • Optional for serving: Powdered Sugar, Cinnamon, Whipped Cream, Ice Cream, Honey, Lemon Glaze (SEE NOTES)
    • Instructions
    • Notes
    • Nutrition
    • You Might Also Like…

Lemon Blueberry Crumb Bars

These buttery bars feature a rich, delicate, brown sugar cookie-like crust; a thick layer of lemon-scented, juicy blueberry pie filling, and a subtle cinnamon oat streusel topping!  They are soft, buttery, slightly sweet and jam packed with fruity blueberry flavor!  These heavenly delicious bars taste like a delightfully juicy blueberry pie filled buttery cookie sandwich!

They are a total crowd-pleaser that is sure to become your family’s new favorite breakfast and dessert!!  Plus, they are perfect for summer picnics, parties and snacking on the go!

As if that wasn’t enough, these bars are so simple and fuss-free to prepare! And, they use the same tender crumb mixture for both the crust and the crumble topping!

Don’t feel like fussing about with making a pie or cobbler, but still want a fresh summer berry treat?!  Look no further than these crumbly berry bars!

Why you will love these blueberry bars:

  • They are soft, buttery and slightly sweet!
  • Taste like a cookie, pie and crisp all in one!
  • Filled with sticky, jammy lemon speckled blueberries!
  • Easily customizable – you can use whatever berry or fruit you love!
  • Perfect way to use fresh seasonal fruit!
  • Can also be made with frozen fruit!
  • Easy to prepare!
  • Handheld and easy to eat!
  • So easy to slice, serve and eat! Or, you can store them in the refrigerator or freezer!
  • Can be drizzled with a lemon glaze if you want to take things over the top!

What are blueberry pie bars?

Blueberry bars are a baked, fresh fruit dessert.  They consist of a sweet, jam-like fresh blueberry pie filling sandwiched between a delicate, buttery shortbread-like crust and a soft, crumbly streusel topping.  Berry bars are very similar to crisps and crumbles, as they all contain fresh fruit and a streusel topping.  However, crumb bars are denser and more portable which make them perfect for breakfasts and snacking on the go!

Fruit crumb bars can be made with any variety of fresh or frozen fruit and served for breakfast, brunch, snack-time or dessert.

Overhead photo of homemade fresh blueberry pie filling in a medium sized white saucepan with a light tan napkin and halved lemons next to the pan - photo of step 2 of the recipe.

What are fruit bars made of?

These fresh blueberry lemon bars are made with pantry staple and just a couple fresh, easy to find ingredients!

To prepare this recipe, you’ll need the following ingredients:

  • Blueberries:  Fresh or frozen will work, however I highly recommend fresh blueberries for the best taste!
  • Sugar:  Both granulated sugar and light brown sugar are used in this recipe.  Granulated sugar for the blueberry pie filling and brown sugar for the streusel.
  • Cornstarch:  Cornstarch is a fast-acting thickener which makes the filling thick and jammy.
  • Fresh Lemon:  Both lemon zest and lemon juice add a touch of tart flavor to the filling.
  • Old Fashioned Oats:  Also known as rolled oats, they add a fabulously chewy texture to the crumble.
  • All Purpose Flour:  Flour is the base ingredient for the crumble.
  • Baking Powder:  Baking powder gives the crumble a soft, light texture.
  • Cinnamon:  Ground cinnamon gives the crumble a warm, inviting taste.
  • Vanilla Extract + Kosher Salt:  Both ingredients enhance all the other flavors in the recipe.
  • Butter:  Cubed, cold butter provides moisture and ensures the crumble is rich and crumbly, not dry!

Fresh or frozen berries?

You can use either fresh or frozen blueberries to prepare crumb bars.  For the best taste, I recommend fresh berries.  However, if you want to use frozen blueberries, go for it!  There is no need to thaw the berries prior to preparing the recipe.

Can I use another fruit?

You can easily adapt this recipe to use another fresh berry!  Strawberries, raspberries and blackberries are all delicious options.  Or, you can use a mixture of berries!

You can also use a different variety of fruit all together, such as peaches, apricots, cherries, kiwis, grapes, mangos or even apples!

To use a different fruit:

  • Use 5 cups of fruit
  • If the fruit is larger, chop or slice it into small, bite sized pieces
  • I recommend peeling any fruit that has a tougher or inedible skin, such as apples and mangos.

Overhead photo of homemade cinnamon oat crumble in the bowl of a food processor with cinnamon sticks next to the bowl - photo of step 5 of the recipe.

How to make lemon blueberry bars?

(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page.)

  1. Preheat oven to 350 degrees Fahrenheit.  Line a 9×13-inch baking dish with parchment paper.  Set aside.
  2. Prepare the filling: In a small saucepan, combine 3 cups of the blueberries, sugar, cornstarch, lemon juice and kosher salt.  Place pan over medium-low heat.  Cook, stirring frequently until the berries start to soften and release their juices.
  3. Increase heat to medium-high and bring to a boil while stirring constantly.  Reduce heat to maintain a gentle boil and cook, stirring constantly, for 2 minutes. Remove from heat.
  4. Add in the remaining blueberries, lemon zest and vanilla.  Stir until everything is incorporated.  Set aside and allow to cool.
  5. Prepare crumble mixture:  In the bowl of a food processor, add the oats, flour, sugar, baking powder, cinnamon and salt.  Pulse until the ingredients are combined. Sprinkle the butter evenly over the ingredients in the food processor.  Pulse until the mixture resembles coarse crumbs.  Add the vanilla extract and 2 tablespoons of water.  Pulse until the mixture just begins to cling together.
  6. Form crust and bake:  Transfer half of the crumble dough to the prepared baking dish.  Press it firmly into the bottom of the pan to form a smooth crust.
  7. Bake crust:  Transfer to the oven and bake the crust for 10 minutes.  Remove from oven.
  8. Add blueberry filling:  Evenly pour the cooled blueberry filling over the pre-baked crust.
  9. Top with remaining crumble:  Use your hands to sprinkle the remaining crumble dough evenly over the top of the filling.
  10. Bake again:  Return to the oven and bake for 35-40 minutes, or until the top of the blueberry bars are light golden brown in color.
  11. Cool:  Remove from oven and place the pan on a wire rack.  Allow the bars to cool completely.  Lift the cooled bars out of the pan. Slice into squares or bars.
  12. Serve sprinkled with powdered sugar and enjoy!

How to make fruit bars step by step photos:

Overhead photo collage of how to make berry crumb bars step by step with written instructions on each step.

How to know when bars are done baking?

Crumb bars should be baked in an oven preheated to 350 degrees Fahrenheit for 35-40 minutes.

Bars are done when the top is lightly golden brown in color and the filling is slightly bubbling and appears set.  Do not over-bake the bars or they will taste a slightly dry versus moist and deliciously crumbly!

To test for doneness, you can use a toothpick.  Insert a toothpick into the center of the bars, it should come out mostly clean.  A bit of jammy blueberry filling is fine!

When to cut crumb bars?

You should cut fruit bars when they are completely cool.  If you try to slice the bars while they are fresh from the oven, or still warm, they will fall apart.

However, you can also enjoy the bars while they are warm!  Just be prepared to serve them in a bowl with a spoon!  And, then I’d definitely top them with a scoop or two of luscious vanilla bean ice cream!!  (This is my personal favorite way to eat them!)

Overhead photo of blueberry bars cut into squares on a large piece of parchment paper with a ramekins of fresh blueberries and homemade blueberry pie filling next to the bars.

How to store them?

Berry bars do not need to be refrigerated.  To store, allow the bars to cool completely.  Transfer them to an airtight container and store at room temperature for up to 5 days.

Alternatively, to extend shelf life, crumb bars can be stored in an airtight container in the refrigerator for up to 10 days.

Can you freeze blueberry crumb bars?

Fruit crumb bars can be frozen; however, the texture will change.  Fresh baked bars have a deliciously crisp streusel topping.  Once the bars are stored in the freezer, they will lose their signature crisp texture.  However, they will still taste delicious!

To freeze: Allow the bars to cool completely.  Arrange them in a single layer in a large freezer-safe resealable bag.  Alternatively, you can layer them between sheets of parchment paper. Store bars in the freezer for up to 3 months.

To use: Thaw the bars overnight in the refrigerator, and then bring them to room temperature before serving.

Overhead up close photo of Blueberry bars cut into squares and garnished with lemon slices.

Are they gluten free?

These pie bars can easily be adapted for a gluten-free diet!

To prepare gluten free bars:

  • Oats:  Substitute gluten free rolled oats for regular rolled oats
  • Flour:  Use a gluten free flour as opposed to all-purpose flour

Can I make these lemon blueberry bars vegan?

This crumb bar recipe can easily be made vegan with a few simple substitutions!

  • Butter:  Use vegan butter or a vegan butter substitute.
  • Granulated Sugar:  Ensure your brand of sugar is vegan-friendly.  You can use organic, unrefined or natural cane sugar.  Or, use a vegan substitute such as date sugar.  To replace white granulated sugar with date sugar, use a 1:1 ratio.  Note, if you use a different vegan sugar substitute, check the substitution ratio!
  • Brown Sugar:  Ensure your brand of sugar is vegan-friendly. Or, use a vegan substitute such as coconut sugar.  To replace brown sugar with coconut sugar, use a 1:1 ratio.

Straight on photo of a stack of three homemade blueberry pie bars on a plate with fresh blueberries garnishing the top.

Part pie, part crisp, part cobbler, and entirely delicious, these homemade lemon blueberry crumb bars are the perfect spring and summer treat!  Loaded with juicy berries and brown sugary goodness, these bars will be an instant hit!

Until next week, friends, cheers – to berry delicious bars!

xoxo

Cheyanne

 

Craving MORE?  Follow all the deliciousness on Facebook, Pinterest and Instagram!

 

More berry recipes:

Slow Cooker Blueberry Butter

Strawberry Shortcake Sundae

Mixed Berry Parfait Cups

 

The best Blueberry Crumb Bar recipe👇

Overhead landscape photo of Lemon Blueberry Crumb Bars cut into squares, sprinkled with powdered sugar and garnished with a couple slices of fresh lemon on a piece of white parchment paper.
Print Recipe
5 from 6 votes

Lemon Blueberry Crumb Bars

These lemon blueberry crumb bars are simply the best!  Made with a real blueberry pie filling sandwiched between two layers of soft, buttery, tender oat crumble!  They are incredibly easy to prepare, totally customizable and absolutely delicious!  They will definitely become your family's new favorite breakfast, snack and dessert!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: bars, blueberry, crumb, lemon
Servings: 24 Bars
Calories: 196kcal
Author: Cheyanne Holzworth

Equipment

  • 9x13-inch Baking Dish
  • Small Saucepan
  • Food Processor

Ingredients

Blueberry Filling:

  • 5 Cups Fresh or Frozen Blueberries – divided (SEE NOTES)
  • ½ cup Granulated Sugar
  • 2 TBS + 1 tsp Cornstarch
  • 1 TBS Fresh Lemon Juice - (about ½ small lemon
  • 1 tsp EACH: Lemon Zest & Vanilla Extract - (about 1 small lemon)
  • Kosher Salt

Crumble:

  • 2 Cups Old Fashioned Oats - leveled
  • 1 ½ Cups All Purpose Flour – spooned & leveled (SEE NOTES)
  • 1 Cup Light Brown Sugar – packed
  • 1 tsp EACH: Baking Powder & Cinnamon
  • ½ tsp Vanilla Extract
  • 1 Cup Cold Butter – cubed (2 Sticks)
  • 2-3 TBS Cold Water

Optional for serving: Powdered Sugar, Cinnamon, Whipped Cream, Ice Cream, Honey, Lemon Glaze (SEE NOTES)

    Instructions

    • Preheat oven to 350 degrees Fahrenheit. Line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides of the pan (this will make it easy to lift the bars out of the pan). Set aside.
    • Prepare the filling: In a small saucepan, combine 3 cups of the blueberries, sugar, cornstarch, lemon juice and 1/8 teaspoon kosher salt. Place pan over medium-low heat. Cook, stirring frequently, for about 6-8 minutes, or until the berries start to soften and release their juices.
    • Increase heat to medium-high and bring to a boil while stirring constantly. Reduce heat to maintain a gentle boil and cook, stirring constantly, for 2 minutes, or until the mixture is thickened. Remove from heat.
    • Add in the remaining 2 cups blueberries, lemon zest and vanilla. Stir until everything is incorporated. Set aside and allow filling to cool completely.
    • Prepare crumble mixture: In the bowl of a food processor, add the oats, flour, sugar, baking powder, cinnamon and 1/8 teaspoon of salt. Pulse until the oats are mostly ground and ingredients are combined. Sprinkle the butter cubes evenly over the ingredients in the food processor. Pulse until the mixture resembles coarse crumbs. Add the vanilla extract and 2 tablespoons of water. Pulse until the mixture just begins to cling together and resemble a crumbly dough. Add another tablespoon of water if dough seems dry. (To test: Pick up a tablespoon of crumble dough. Squeeze the dough gently together – it should hold and cling together.)
    • Form crust and bake: Transfer half of the crumble dough (about 3 heaping cups) to the prepared baking dish. Use your hands or the back of a measuring cup to press it evenly and firmly into the bottom of the pan to form an even, smooth crust. (Tip: Dampen your hands or the back of the measuring cup with water to prevent sticking.)
    • Bake crust: Transfer to the oven and bake the crust for 10 minutes, or until lightly golden in color. Remove from oven.
    • Add blueberry filling: Evenly pour or spoon the cooled blueberry filling over the pre-baked crust.
    • Top with remaining crumble: Use your hands to sprinkle the remaining crumble dough evenly over the top of the filling.
    • Bake again: Return to the oven and bake for 35-40 minutes, or until the top of the blueberry bars are light golden brown in color.
    • Cool: Remove from oven and place the pan on a wire rack. Allow the bars to cool completely (at least 2-3 hours – SEE NOTES). Lift the cooled bars out of the pan using the parchment paper overhang on the sides. Slice into squares or bars.
    • Serve sprinkled with powdered sugar and enjoy!
    • Storage: Store completely cooled bars in an airtight container at room temperature for up to 5 days. Or, store in the fridge for up to 10 days, or freezer for up to 3 months.

    Notes

    1. Frozen fruit: You can use frozen berries! There is no need to thaw them first, however you may need to simmer the filling mixture for a little bit longer.
    2. Lemon substitute: Don’t have lemon? Orange juice and zest is a delicious substitution!
    3. Flour: It is important you measure your flour correctly! To properly measure flour, spoon the flour into your measuring cup, and then level it off. DO NOT just dip the measuring cup into the container of flour.
    4. Gluten-free: Use gluten-free oats and flour
    5. Vegan: Use vegan butter and ensure your brand of sugar is vegan-friendly or use vegan sugar substitutes. (See post for full list of suggestions)
    6. To quickly cool: You can allow the bars to cool completely at room temperature. Or, you can allow the bars to cool at room temperature for one hour, then transfer pan to refrigerator to speed up the process.
    7. Warning on slicing bars: If you try to slice the blueberry bars while they are still warm, and before they have cooled completely, they will fall apart. You can enjoy them while warm, just be prepared to serve them in a bowl and eat them with a spoon. I suggest topping them with a scoop of ice cream!!
    8. Half batch: You can easily half the recipe and bake in a parchment paper lined 9-inch baking pan. You will need to slightly adjust the baking time – it will be shorter. Use a toothpick to test for doneness if needed.
    9. Lemon Glaze:  To make glaze, whisk together 1 cup of powdered sugar with 2 tablespoons of lemon juice.  Taste and adjust with an additional tablespoon of lemon juice or a milk if a thinner glaze is desired.  Drizzle on cooled bars.
    Nutritional information is an approximation based upon 24 servings. Exact nutritional information will depend upon the brands used and your precise measurements.

    Nutrition

    Calories: 196kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 89mg | Potassium: 71mg | Fiber: 2g | Sugar: 16g | Vitamin A: 253IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg

    ©No Spoon Necessary.  All images and content are copyright protected. Please do not use any images without prior permission.  Please do not republish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post.

    214shares
    • Facebook
    • Twitter

    You Might Also Like...

    • Straight on shot of Glazed Jumbo Lemon Crumb Muffins on a wooden board with spring flowers and lemon halves in the background and the focus of the shot on one individual muffin.
      Lemon Crumb Muffins
    • Straight on shot of a small jar of Easy Slow Cooker Blueberry Butter with an additional jar of homemade butter blurred in the background and fresh blueberries scattered around the jars.
      Easy Slow Cooker Blueberry Butter Recipe
    • Overhead photo of Lemon Couscous Salad in a neutral colored serving bowl with a ramekin of crumbled ricotta salata, white wine glass, spoons and pink linen arranged around the bowl.
      Lemon Couscous Salad Recipe
    • Grilled Honey Lemon Chicken Skewers recipe

    Stay up to date

    Subscribe to receive FREE New Recipe Updates:

    « Sausage and Egg Casserole
    Strawberry Basil Vodka Cocktail Recipe »

    Comments

    1. Kevin says

      May 12, 2020 at 9:58 am

      5 stars
      This is one of the best flavor combos of all time! I love lemon blueberry!

      Reply
    2. Mary Ann | The Beach House Kitchen says

      May 4, 2020 at 9:02 am

      5 stars
      You know one of my favorite flavor combos is lemon blueberry right?! I’m all over these bars Chey! Perhaps I’ll spoil myself and make them on Mother’s Day! Pinned and so excited to try!

      Reply
    3. Kelly | Foodtasia says

      April 30, 2020 at 9:49 pm

      5 stars
      Chey, these bars are so irresistible! That crunchy topping is everything and I just want to dive right into that pan of blueberries! YUM!

      Reply
    4. Ben | Havocinthekitchen says

      April 30, 2020 at 9:13 pm

      5 stars
      While I like lemony desserts all year round, I think April and May are best months to enjoy it. Don’t ask why – I don’t have an answer. I guess I associate the refreshing lemon flavour with spring and warmer weather. Anyway, these bars look fabulous, and I love the combo of juicy blueberry-lemon filling, nutty oats, and buttery crumbs!

      Reply
    5. Marissa says

      April 30, 2020 at 4:03 pm

      5 stars
      I’m a sucker for blueberry pie, so you know I’m loving these! Perfect afternoon pick-me-up and I love that they’re portable. Though, I’m not going very far from the house these days, haha. So I’ll just gobble them all up at home!

      Reply
    6. Jennifer @ Seasons and Suppers says

      April 30, 2020 at 10:54 am

      5 stars
      Blueberry and lemon is always a winning combination! These look fabulous. Hard to beat a fruit-filled crumb bar 🙂

      Reply
    7. angiesrecipes says

      April 30, 2020 at 4:50 am

      Anything with streusel, crumb or crisp is my absolute weakness. These blueberry bars look sensational!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    About me

    Welcome to No Spoon Necessary! My name is Cheyanne - I am the blogger and girl behind the camera. I'm a culinary school graduate with a degree in culinary arts, and I have years of experience in a professional kitchen. I have a passion for seasonal ingredients and I believe anyone can create sensational food! Thank you for stopping by! I hope you stay awhile!

    Stay up to date

    Subscribe to receive FREE New Recipe Updates:

    Connect

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

    Search For Recipes:

    What’s in Season Now – Citrus

    Overhead, landscape photo of Baked Camembert Cheese topped with burst Cranberries; with crackers and red grapes next to the cheese.

    Easy Baked Camembert Recipe

    Overhead landscape photo of a dozen Cake Mix Lemon Crinkle Cookies topped with powdered sugar haphazardly arranged on a white wooden board, with fresh halves of lemon scattered around the cookies.

    Easy Lemon Crinkle Cookies

    Overhead, landscape shot of Vegetable Couscous with Lemon Basil Pesto with a teal linen, bowl of almonds, lemon wedge, basil leaves, and serving spoons surrounding the bowl.

    Easy Vegetable Couscous recipe

    Straight on shot of Glazed Jumbo Lemon Crumb Muffins on a wooden board with spring flowers and lemon halves in the background and the focus of the shot on one individual muffin.

    Lemon Crumb Muffins

    More Citrus Recipes

    Comfort Food

    Overhead, close-up photo of double chocolate muffins in a muffin baking pan.

    Double Chocolate Muffins (Easy Recipe!)

    Overhead photo of Slow Cooker Short Rib Ragu Bolognese over papparelle pasta in a neutral colored serving bowl with slices of toasted baguette, fresh basil leaves, a ramekin of grated parmesan cheese and a pale blue linen arranged around the bowl.

    Ragu Bolognese (Easy Slow Cooker Recipe)

    Overhead photo of Shrimp & Crab Seafood Bisque garnished with snipped chives in a white soup bowl with a ramekin of fresh cracked pepper and a small pitcher of cream next to the bowl.

    Shrimp & Crab Seafood Bisque

    Overhead landscape photo of Vegetarian Bean Chili garnished with shredded cheese, diced tomatoes, scallions, lime wedges and a dollop of sour cream in a white bowl; with a pale neutral colored napkin and ramekins of oyster crackers and sliced scallions next to the bowl.

    Vegetarian 3 Bean Chili Recipe

    See more Comfort Food

    No Spoon Necessary As Seen In

    Get the Latest Recipes Straight to your Inbox

    Copyright © 2021 | Privacy Policy

    Copyright © 2021 · Divine Theme on Genesis Framework · WordPress · Log in