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!
If you are a fan of delicious, fresh berries, I have the perfect, irresistible treat for you!
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.
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.
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.)
- Preheat oven to 350 degrees Fahrenheit. Line a 9×13-inch baking dish with parchment paper. Set aside.
- 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.
- 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.
- Add in the remaining blueberries, lemon zest and vanilla. Stir until everything is incorporated. Set aside and allow to cool.
- 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.
- 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.
- Bake crust: Transfer to the oven and bake the crust for 10 minutes. Remove from oven.
- Add blueberry filling: Evenly pour 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. Lift the cooled bars out of the pan. Slice into squares or bars.
- Serve sprinkled with powdered sugar and enjoy!
How to make fruit bars step by step photos:
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!)
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.
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.
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
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More berry recipes:
The best Blueberry Crumb Bar recipe👇
Lemon Blueberry Crumb Bars
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
- 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.
- Lemon substitute: Don’t have lemon? Orange juice and zest is a delicious substitution!
- 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.
- Gluten-free: Use gluten-free oats and flour
- 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)
- 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.
- 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!!
- 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.
- 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.
Nutrition
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This is one of the best flavor combos of all time! I love lemon blueberry!
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!
Chey, these bars are so irresistible! That crunchy topping is everything and I just want to dive right into that pan of blueberries! YUM!
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!
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!
Blueberry and lemon is always a winning combination! These look fabulous. Hard to beat a fruit-filled crumb bar 🙂
Anything with streusel, crumb or crisp is my absolute weakness. These blueberry bars look sensational!