Blueberry Crumb Bars

Typically I am not a blueberry fan, but even I loved these Blueberry Crumb Bars. I kept mine in the fridge to cool before cutting into squares. I put them back in the fridge and served them cold, which to me was far better tasting then serving at room temperature. Enjoy!

Blueberry Crumb Bars

Makes about 16 servings

  • 1 cup white sugar
  • 1 teaspoon baking powder
  • 3 cups all-purpose flour
  • 1 cup shortening
  • 1 egg
  • 1/4 teaspoon salt (optional)
  • 1 pinch ground cinnamon (optional)
  • 4 cups fresh blueberries
  • 1/2 cup white sugar
  • 3 teaspoons cornstarch
1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
Source: Allrecipes.com

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  1. If you loved them – not being a blueberry lover – I'm sure I'll love them since I do love blueberries!!

  2. Mmmm those look fantastic! I love crumb bars! Thanks for sharing! I'm your newest follower πŸ™‚

  3. I love blueberries,I can't get nuff of 'em.
    I could eat 'em everyday,this looks like a great way to enjoy.
    I'm visiting from MM.
    Come see what we did behind the barn!teehehe
    I'm new happy follower,hope you can follow back!

  4. Hi Ali πŸ™‚
    I followed your link over from Jen's 1lth Heaven Homemaking Monday's.

    I have both a son and a sister-in-law who LOVE blueberry creations!!! Reading through your recipe, it sounds tasty, though I must say that I was surprised to find that it doesn't call for any lemon. When I make it, I might try adding a little lemon zest in with the blueberry layer.

  5. YUM. I think I'd try to modify this recipe by using whole wheat flour and agave nectar instead of white flour and white sugar. Have you made any similar substitutions?

  6. Kelly — I haven't. I don't think there would be any issue swapping the type of flour. Swapping sugar for agave nectar, well that is a little different when it comes to baking, but I say go for it if you really want to try it. Who knows, it might work?

  7. sounds so yummy! Do you think you could use frozen berries that have been thawed? Maybe it would make it to runny…Thanks for linking up!

  8. Hi Ali,
    Wow, I wish I had one right now, it would be perfect with my tea. This is a great recipe, it looks very moist. Your photo is awesome. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

  9. Mmmmmmm!!!!! LUV blueberries, so I'm definitely going to try this recipe! Thanks for sharing, Ali! πŸ™‚

    xoxo laurie

  10. Okay, I could so eat one of these right now for breakfast. WAY better than my Raisin Bran…lol These look absolutely delicious! Thank for sharing them with us at Inspiration Friday. We are going to share the link on our Facebook Wall. πŸ™‚


  11. Delish! Our daughter makes these every fourth of July, but seeing them here calls for an early treat. πŸ˜‰

    Happy Inspiration Friday!

  12. Awesome! I love the idea of keeping them cold. Sounds tasty.

    Thanks for linking up with Sweet Tooth Friday!

  13. I'm not a huge blueberry fan either, but I do love them in pastries. Can't wait to give them a try, these are absolutely mouth watering!

  14. Other than apples, blueberries are at the top of my list of favorite fruit desserts. These bars looks delicious. We have a local you-pick blueberry patch and I might have to visit it soon and made these bars. Thanks for joining the linky party on A Well-Seasoned Life's Sweet Indulgences Sunday!

  15. Oh-My-WORD! These look fabulous!!! You truly are the whole package — Thank you for bringing your fabulous blogging advice and a delicious recipe to "A Little Birdie Told Me…" at Rook No. 17! Hope you'll swing by and share more of your multi-talents tomorrow!


    P.S. Sharing your post on my FB fan page.

  16. These look wonderful! Thanks for guest blogging for me this week and linking up to Sister Sister Sunday, we are featuring your recipe this week.