Blueberries and crumb topping party together to create a bar that tastes just like blueberry pie. They are so easy to make that you can have your kids help with every step. You can have this recipe in the oven in 15 minutes or less!
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Servings Prep Time Cook Time
24
bars
15
minutes
45-50
minutes
Print Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings Prep Time Cook Time
24
bars
15
minutes
45-50
minutes
Print Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
What you need
Units: Servings: bars
How it's made
  1. Preheat oven to 375 degrees F. Lightly grease a 9?13-inch baking pan.
  2. Make the Crumb: In a large bowl, whisk together the flour, oats, sugar, baking powder and salt. Use a fork or pastry cutter to blend in the butter into the flour. (The mixture will be crumbly with pea sized bits of butter.) Whisk the egg lightly with a fork and then add to the flour and butter mixture. Press half of dough into the prepared pan.
  3. Make the Filling: In a separate medium bowl, whisk together the sugar, cornstarch and lemon juice and zest. Gently fold in the blueberries to coat evenly with the sugar mixture. Spread the blueberry mixture evenly over the crust, drizzling any excess juice in the bowl over the filling. Crumble the remaining dough evenly over the blueberry layer.
  4. Bake for 45 to 50 minutes, or until the top is light golden brown. Cool completely before cutting into squares. Leftovers can be stored in an airtight container or wrapped in plastic wrap at room temperature or in the refrigerator for up to 4 days.
Recipe Notes

 

These bars are super easy to make and so delicious. You have no excuse not to make them!

 

Share this Recipe
What you need
Units: Servings: bars
How it's made
  1. Preheat oven to 375 degrees F. Lightly grease a 9?13-inch baking pan.
  2. Make the Crumb: In a large bowl, whisk together the flour, oats, sugar, baking powder and salt. Use a fork or pastry cutter to blend in the butter into the flour. (The mixture will be crumbly with pea sized bits of butter.) Whisk the egg lightly with a fork and then add to the flour and butter mixture. Press half of dough into the prepared pan.
  3. Make the Filling: In a separate medium bowl, whisk together the sugar, cornstarch and lemon juice and zest. Gently fold in the blueberries to coat evenly with the sugar mixture. Spread the blueberry mixture evenly over the crust, drizzling any excess juice in the bowl over the filling. Crumble the remaining dough evenly over the blueberry layer.
  4. Bake for 45 to 50 minutes, or until the top is light golden brown. Cool completely before cutting into squares. Leftovers can be stored in an airtight container or wrapped in plastic wrap at room temperature or in the refrigerator for up to 4 days.
Recipe Notes

 

These bars are super easy to make and so delicious. You have no excuse not to make them!

 

Share this Recipe