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Lemon Blueberry Crumb Bars

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A summery-treat that is the perfect ending to any meal. Let’s face it, any dessert is hard to pass on, but these lemon blueberry crumb bars are a portable bite that is packed with flavor. Tangy lemon, buttery crust and the pop of sweet blueberries, need I say more?

I’ve had this recipe on my blog since 2013, and every time I make it everyone who gets to try a bite asks for the recipe. You can switch up the filling as the seasons come, whether it be apples, or my favorite – blueberries mixed with strawberries for a colorful bite!

Lemon Blueberry Crumb Bars

  • 3 cup unbleached all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 egg
  • Zest of 1 lemon
  • 2 sticks unsalted butter, COLD
  • 1/2 tsp salt
  • 4 cup blueberries (or 2 cups strawberries + 2 cups blueberries)
  • 1/2 cup sugar
  • 4 tsp cornstarch
  • Juice of 1 lemon

Preheat the oven to 350* and line a 9×13 baking dish with parchment paper with enough so it comes up two of the sides (for easy removal of the bars!)

Grab two bowls –

  1. Let’s make the crust! Whisk together the flour, sugar, salt, lemon zest, and baking powder
  2. Take your cold sticks of butter, and cut into tiny cubes
  3. Add the cubed cold butter to the flour mixture, along with 1 egg
  4. Using a handheld mixer, mix for just a few minutes until the butter starts to break up slightly. The dough will be very dry and crumbly
  5. Using your hands, pinch together any big chunks of butter with the flour with your hands. You still want bits of butter throughout! You’ll know when the crust is ready when you pick up a handful, give it a good squeeze and it barely sticks together (it will feel sandy!)
  6. In the second bowl, stir together the blueberries, lemon juice, sugar and cornstarch
  7. PRESS 1/2 of the crust into the bottom of the 9×13 baking dish. Use the bottom of a glass to help push the crust down (you will question if it’s right, because the curst will seem dusty – it’s GOOD! don’t worry!)
  8. Pour all of the blueberries and its juices over the bottom crust into a nice even layer
  9. Using your fingers, grab the remainder of the crust and pinch it together as you crumble it over the top of the blueberries
  10. BAKE at 350* for 45 minutes, just until the top is barely golden brown
  11. LET COOL completely before slicing for clean cut squares, or dig right in if you don’t care!