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These blueberry crumb bars are made with a buttery shortbread dough that doubles as both the base and crumble topping, with a thick layer of sweet blueberry jam baked in between. The combination of crisp golden crumble and soft blueberry filling creates the perfect balance of buttery, fruity flavor in every bite. Easy to make and perfect for sharing, these homemade blueberry bars are ideal for everything from summer gatherings to everyday baking.
These blueberry crumb bars is the easiest thing to make, and use one buttery shortbread dough for both the crust and crumble topping, making the recipe simple while still delivering bakery-style texture. The thick blueberry jam layer taste incredible, and adds bright fruit flavor that pairs perfectly with the rich, buttery crumble. It's perfect to serve for a hot summer day, with a scoop of vanilla ice cream.
For more blueberry recipes, try Blueberry Crumble Cheesecake, Bakery-Style Blueberry Muffins and Blueberry Coffee Cake.
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WHY THIS RECIPE WORKS
- Buttery shortbread base: This shortbread dough is simple and quick to make.
- Thick blueberry filling: Sweet blueberry filling is baked between the shortbread crust and crumble.
- Easy one dough recipe: The shortbread is used for both the crust and the crumble.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- All-purpose flour: I prefer using all-purpose flour with a protein amount that is between 10-11%
- Butter: Bring it out and let it come to room temperature.
- Powdered sugar: The powdered sugar helps sweeten the shortbread dough
- Blueberries: You can use both fresh or frozen blueberries. I used frozen.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Blueberry Crumble Bars. This recipe needs an electric mixer and a large bowl.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 175ºC/ 350ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.
STEP 1: Add the blueberries, granulated sugar and lemon juice to a saucepan and heat it up until the blueberries start to break down, and the liquid has come to a bubble. Once bubbling, turn it down to a simmer.
STEP 2: Let it simmer for 8 minutes or until the blueberry compote has thickened. Then in a cup mix together cornstarch and water and pour it into the jam. Continuously stir while it thickens.
STEP 3: Pour the jam into a shallow bowl, covered with plastic wrap, to let it cool down faster, and place it in the fridge.
STEP 4: Start creaming together the butter and powdered sugar. Mix it on high speed for about 2 minutes. Then add the flour mixture and mix it until it just forms a crumbly structure.
STEP 5: Add ⅔ of the dough to the prepared baking dish and gently press it down into an even layer. Then add the blueberry jam and lastly top it with the remaining shortbread, sprinkling it evenly over the blueberry layer.
STEP 6: Bake for about 38-45 minutes in the preheated oven or until the edges are light golden-brown and the blueberry filling is bubbling. Let it cool down completely at room temperature on a wire rack before placing it in the fridge for a minimum of 3 hours or overnight for the filling to set. Optionally dust the bars with powdered sugar and cut them into slices.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, blueberry crumb bars are perfect for making ahead. In fact, they slice even better once fully cooled and chilled slightly. You can make them a day in advance and store them in an airtight container until ready to serve.
Crumb bars usually fall apart if they haven’t cooled completely before slicing. The shortbread base needs time to set as it cools. Not pressing the crust firmly enough into the pan can also make the bars less stable.
Yes, absolutely. I suggest adding 1 tablespoon of lemon zest to the dough.
HOW TO STORE
Store the blueberry crumb bars in the refrigerator in an airtight container for up to 4 days.
Other Brownies and Bars Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Blueberry Crumb Bars
Equipment
Ingredients
BLUEBERRY JAM
- 400 g blueberries frozen or fresh
- 80 g granulated sugar
- 2 teaspoon lemon juice
- 1 ½ teaspoon cornstarch
- 1 tablespoon water
SHORTBREAD BASE
- 85 g powdered sugar
- 170 g butter room temperature
- 210 g all-purpose flour
- ¼ teaspoon salt
Instructions
BLUEBERRY JAM
- Preheat the oven to 175ºC /350ºF conventional oven. Prepare a 20x20 cm /8x8 inch square pan with parchment paper.
- Add the blueberries, granulated sugar and lemon juice to a saucepan and heat it up until the blueberries start to break down, and the liquid has come to a bubble. Once bubbling, turn it down to a simmer. Stir occasionally with a rubber spatula.400 g blueberries, 80 g granulated sugar, 2 teaspoon lemon juice
- Let it simmer for 8 minutes or until the blueberry jam has thickened. Then in a cup mix together cornstarch and water and pour it into the jam. Continuously stir it around for 1 minute while it thickens.1 ½ teaspoon cornstarch, 1 tablespoon water
- Pour the jam into a shallow bowl, covered with plastic wrap, to let it cool down faster, and place it in the fridge. Let it cool down while making the shortbread crust.
SHORTBREAD CRUST
- Start creaming together the butter and powdered sugar. Mix it on high speed for about 2 minutes.85 g powdered sugar, 170 g butter
- Then add the all-purpose flour and salt and mix it until it just forms a crumbly structure.210 g all-purpose flour, ¼ teaspoon salt
- Add ⅔ of the dough to the prepared baking pan and gently press it down into an even layer.
- Then add the blueberry jam and lastly top it with the remaining shortbread, sprinkling it in an even layer.
- Bake for about 38-45 minutes or until the edges are light golden-brown and the blueberry filling is bubbling. Let it cool down completely at room temperature on a wire rack before placing it in the fridge for a minimum of 3 hours or overnight for the filling to set.
- Optionally, dust the bars with powdered sugar and cut them into slices. Store it in the fridge for up to 4 days.
- Tip: The secret to clean slices is running the knife under a hot tap, and drying it off, between each cut.
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