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    Home » Desserts

    Simply The Easiest Blueberry Crumble Bars (No Mixer)

    Jun 19, 2022 · By Tu · Last updated: Aug 5, 2022 · 3 Comments · This post may contain affiliate links

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    These easiest blueberry crumble bars are better than ever. They are buttery, sweet, and loaded with juicy, sour blueberries. These bars are worth your time and effort because my recipe is unbelievably delicious, super easy to make, and requires no mixer.

    3 blueberry crumble bars

    These bars are easily prepared year-round with either fresh or frozen blueberries. They are the perfect blueberry dessert, just like this creamy blueberry Basque burnt cheesecake.


    Simply the easiest blueberry crumble bars

    Homemade blueberry bars are a perfect go-to summer treat, party snack, or holiday dessert.

    These bars are made with old-fashioned oats (rolled oats), a buttery crust, juicy filling, a hint of lime juice, and a sandy-like crumble topping.

    This dessert takes 35 minutes to bake and is undoubtedly tasty, so you can quickly rustle up a big batch for a whole family.

    Are you looking for bars type of desserts? How about trying this homemade inexpensive brownie recipe and this Italian tiramisu recipe? You will love them, I promise.


    Why you'll love this recipe

    • Juicy filling: these bars are unbelievably delicious, with an addictive combination of sweet and sour flavors for the filling.
    • Hassle-free cleaning: unlike other recipes, my recipe requires no mixer. Only a couple of mixing bowls are needed, making your cleaning routine fast and easy.
    • Kids friendly: kids will love these homemade blueberry crumble bars in no time.
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    Fresh or frozen blueberries?

    In this recipe, I use frozen blueberries. But if blueberries are in season in your area, you should go for the fresh option. It doesn't matter which type of blueberries you decide to use; remember to drain them well (frozen) or pat dry them (fresh) before making the filling.


    Ingredients

    Here are the essential ingredients for this blueberry crumble recipe:

    For the crust, you'll need: AP flour, old-fashion rolled oat (don't use instant oat), brown sugar, Kosher salt, unsalted butter (soften at room temperature for 30 minutes), and baking soda.

    For the filling: brown sugar, corn starch, cinnamon powder, frozen or fresh blueberries, and fresh squeezed lime juice.

    4 bars of blueberry crumble

    How to make crumble bars

    Prepare the crust

    • Mix ingredients: in a large mixing bowl, mix flour, oats, brown sugars, baking soda, and salt.
    • Crumble butter: then add butter (already softened at room temperature) to the mixture and use your hand to crumble them together.
    • Make the crust: press half the flour mixture into the bottom of a baking pan (8x8 inches) to make a 0.5-inch crust.
    • Bake the crust: pre-bake the crust at 350F for 10 minutes (this step is optional if you want a crunchier bottom crust).

    Prepare the fillings

    • Drain blueberries: drain frozen blueberries in a colander, then put them into a medium mixing bowl with lime juice, and stir to combine.
    • Add spices: Add brown sugar, corn starch, and cinnamon powder to the blueberries mixture. Stir gently with a spatula to evenly combine.
    a bowl of blueberry mixture with cinnamon spice and sugar

    Assemble

    • Take the pan out: if you pre-bake the crust, remove the pan from the oven.
    • Add filling: spread the blueberry filling over the crust and sprinkle the remaining crust mixture evenly over the top.
    • Bake blueberry crumble bars: bake for 30 to 35 minutes at 350F, until the berries filling start bubbling and the crumbly top turns light golden brown.
    • Chill the pan: let the pan cool down at room temperature for an hour. Slice into 9 even bars and serve.
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    Don't forget

    1. To soften unsalted butter at room temperature. Like almost other baking recipes (see: fluffy sweetened condensed milk bread) that require butter, softened butter is easier to handle and incorporate with other ingredients.
    2. To let the blueberries dry as much as possible. Pat dry (for fresh blueberries) or drain well (for frozen berries) before adding them to the filling to prevent soggy and watery texture.
    3. To use freshly squeezed lime juice. Although it is a small amount, fresh lime juice is always better and doesn't have that bitterness after taste like boxed lime juice.
    4. To let the whole pan cool down almost completely. Slicing warm will have a watery/soupy bars as a result. Not to mention the crumble crust will also be fallen apart easily. Cool for at least 1 hour at room temperature to let the filling set before slicing.
    5. To NOT use your hands when incorporating the butter into the flour mixture. Because your hands' temperature can melt the butter, making a big mess. Use a fork instead.

    Serving suggestion

    These easiest blueberry crumble bars can be served cold or at room temperature. The bars can be eaten by themselves or served with a scoop of homemade ice cream or syrup (such as this fantastic coffee syrup-like). I prefer mine served when freshly baked and still warm.


    Storing suggestion

    These homemade blueberry bars will keep in the fridge for up to 2 days. Wrap the whole pan with plastic wrap tightly.

    But, I don't recommend letting it sit in the refrigerator. Thus, it can get soggy if the juicy filling gets into a sandy, crumbling crust.

    It is best to serve these bars right away and have no left-over.

    a scoop of ice cream on top of a blueberry crumble bar

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    Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.

    2 easiest blueberry crumble bars stacked on each others

    The Easiest Blueberry Crumble Bars

    These easiest blueberry crumble bars are simply the best. They are buttery, sweet, and loaded with juicy, sour blueberries.
    5 from 3 votes
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    1 hour hour
    Total Time: 1 hour hour 50 minutes minutes
    Servings: 9 bars
    Calories per serving: 376kcal
    Author: Tu

    Equipment

    • 1 baking pan 8x8 inches
    • 1 colander

    Ingredients 

    For the crust

    • 2 c AP flour 7.5 oz
    • ½ c old-fashioned rolled oate 1.8 oz
    • ⅓ c brown sugar 1.8 oz
    • ½ tsp Kosher salt 0.1 oz
    • 2 sticks unsalted butter 8 oz, room temperature
    • ¼ tsp baking soda

    For filling

    • 2 c blueberries frozen, well drained
    • ¼ c brown sugar 1.5 oz
    • 1 tbsp corn starch 0.4 oz
    • ¼ tsp cinnamon powder
    • 2 tbsp lime juice 1 oz, fresh squeezed

    Instructions

    • Pre heat oven to 350 F

    For the crust

    • In a large mixing bowl, mix flour, oats, brown sugars, baking soda, and salt.
    • Then add butter to the mixture and use your hand to crumble them together.
    • Press half the flour mixture into the bottom of a baking pan to make a 0.5-inch crust.
    • Pre-bake the crust at 350F for 10 minutes (this step is optional if you want a crunchier bottom crust).

    For the filling

    • Drain frozen blueberries in a colander then put them into a medium mixing bowl with lime juice, and stir to combine.
    • Add brown sugar, corn starch, and cinnamon powder to the blueberries mixture. Stir gently with a spatula to evenly combine.

    Assemble

    • If you pre-bake the crust, remove the pan from the oven. Let it cool down for 5 minutes.
    • Spread the blueberry filling over the crust and sprinkle the remaining crust mixture evenly over the top.
    • Bake for 30 to 35 minutes, until the berries filling, starts bubbling and the crumbly top turns light golden brown.
    • Let the pan cool down at room temperature for an hour. Slice into nine even bars and serve.

    Notes

    1. To soften unsalted butter at room temperature. Like almost other baking recipes that require butter, softened butter is easier to handle and incorporate with other ingredients.
    2. To let the blueberries dry as much as possible. Pat dry (for fresh blueberries) or drain well (for frozen berries) before adding them to the filling to prevent soggy and watery texture.
    3. To use freshly squeezed lime juice. Although it is a small amount, fresh lime juice is always better and doesn't have that bitterness after taste like boxed lime juice.
    4. To let the whole pan cool down almost completely. Slicing warm will have a watery/soupy bars as a result. Not to mention the crumble crust will also be fallen apart easily. Cool for at least 1 hour at room temperature to let the filling set before slicing.
    5. To NOT use your hands when incorporating the butter into the flour mixture. Because your hands' temperature can melt the butter, making a big mess. Use a fork instead.

    Nutrition

    Calories: 376kcalCarbohydrates: 44gProtein: 4gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 54mgSodium: 168mgPotassium: 101mgFiber: 2gSugar: 17gVitamin A: 647IUVitamin C: 4mgCalcium: 27mgIron: 2mg
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