Looking for a delicious treat the kids can help make and bake? These blueberry crumb bars are exactly what you’re looking for. The kids can get involved in the weighing and mixing, and of course, they have to be the official taste testers too.
This delightful blueberry recipe is adapted from Smitten Kitchen. The crumb bars are lovely for a quick breakfast on the go, and they make a nice change in lunchboxes too. If blueberries aren’t a hit in your house, this recipe works well with other soft fruits too.
If you have a food processor to hand, the dough comes together even faster. This recipe makes about 36 small rectangles, so there’s plenty to go around.
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Ingredients
- 300g / 10.5oz caster sugar
- 425g / 15oz all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Zest and juice of 1 lemon
- 225g / 8oz cold butter, diced
- 1 egg, lightly beaten
- 4 tsp cornflour
- 600g / 21oz fresh blueberries
Method
- Preheat the oven to 190°C / 375°F. Grease a 9×13-inch pan.
- In a medium bowl, stir together 2/3 of the sugar with the flour and baking powder.
- Mix in the salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. The dough will be crumbly. (Alternatively, briefly whizz the sugar, flour, baking powder, salt and lemon zest in a food processor to just combine.)
- Add the butter and egg. Blend until a crumbly dough forms. Pat half of the dough into the prepared pan.
- In another bowl, stir together the remaining sugar, cornflour and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble the remaining dough over the berry layer.
- Bake for 45 minutes, or until the top is slightly brown.
- Cool completely before cutting into squares — they’ll cut more neatly if you chill them in the fridge first, though sneaking a few warm, crumbly ones straight from the oven won’t do any harm.
You can find this recipe and more family favourites on our blog, www.dinnerdujour.org.
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Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Fresh blueberries work best for this recipe, as they hold their shape and release less liquid during baking. If you only have frozen, don’t thaw them first — add them straight from the freezer and expect a slightly softer filling.
Can I swap the blueberries for another fruit?
Yes. As the original recipe suggests, this dough and crumb topping work well with other soft fruits if blueberries aren’t a favourite in your house.
How should I store the crumb bars?
Once completely cool, store the bars in an airtight container. They’ll keep at room temperature for a couple of days, or in the fridge for a little longer.
Why do I need to cool the bars before cutting?
The filling needs time to set. Chilling the bars in the fridge before cutting gives you neater squares, though a few warm, crumbly pieces straight from the pan are hard to resist.
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Loved these blueberry crumb bars? Save this recipe or browse our other family baking ideas for more treats the kids can help make.
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Did you try these blueberry crumb bars? Leave a comment below and let us know — we’d love to hear from you!
