These Blueberry Crumble Bars are easy to make and are so delicious. The crust is tender and buttery, and the blueberry filling is gooey and flavorful. And this recipe uses frozen wild blueberries for the best flavor year-round!
I love using frozen berries in baking recipes, so you can make them all year long. I know we should ideally wait until they are in season, but sometimes I just need a Vegan Blueberry Cookie, a Raspberry Lemon Cookie, or a scoop of Cherry Crisp to cure my Winter blues!
And these Blueberry Crumble Bars are the perfect Summer dessert, but use frozen wild blueberries so you can enjoy them whenever the craving strikes. And they are so easy and only require 9 ingredients to make! So, what are you waiting for?
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Why You'll Love This Recipe
- This recipe requires 9 simple ingredients.
- And it is so easy to make, so it is perfect for beginner bakers.
- These Blueberry Crumble Bars are dairy-free and completely vegan, so anyone can enjoy them.
- The crust is tender, the crumble is crisp, and the filling is super gooey.
- And most importantly, they are absolutely delicious!
Ingredient Notes
Frozen Wild Blueberries: Wild blueberries are smaller and more flavorful than cultivated blueberries. You can easily find them in the freezer section of your grocery store. My favorite brand is Wymans!
Cornstarch: Cornstarch thickens the gooey blueberry filling.
Lemon Zest and Juice: Blueberries and lemon are truly the perfect pair, so the filling for these Blueberry Crumble Bars has plenty of lemon zest and juice.
Non-Dairy Butter: I love Country Crock Plant Butter sticks, but use your favorite.
Instructions
Step 1. First, make the blueberry filling by combining frozen blueberries, sugar, cornstarch, lemon zest, and lemon juice in a two-quart saucepan.
Stir until the ingredients are well combined.
Step 2. Cook the blueberry mixture over low heat, stirring occasionally until the blueberries begin to thaw and release some of their liquid, about 5 minutes.
Then, turn the heat up to medium and cook, stirring frequently, until the mixture thickens and comes to a boil.
Next, remove the blueberry mixture from the heat and allow it to cool while you make the crumble.
Step 3. In a large mixing bowl, combine flour, sugar, and baking powder and stir to combine.
Step 4. Add melted non-dairy butter, non-dairy milk, and vanilla, and stir until the mixture is crumbly.
Step 5. Pour two-thirds of the crumble mixture into a prepared 8-inch square pan and use your fingers or an offset spatula to press it out evenly.
Step 6. Then, pour the blueberry mixture into the pan and spread it out evenly.
Next, top everything with the remaining crumble mixture, being sure to scatter it evenly.
Then, bake the Blueberry Crumble Bars in a 350*F oven for 35-38 minutes or until the crumble is lightly brown and the edges are bubbling.
Recipes FAQs
Store these Blueberry Crumble Bars at room temperature for up to 4 days.
The bars should be golden brown on top with bubbling filling around the edges.
Wild blueberries are smaller and more flavorful than cultivated blueberries.
Expert Recipe Tips
When mixing the crumble, mix just until no streaks of flour remain and the mixture is crumbly.
Be sure to allow the Blueberry Crumble Bars an hour to cool before slicing them. The blueberry filling needs time to set.
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📖 Recipe
Blueberry Crumble Bars
Equipment
- 1 2 Quart Saucepan
- 1 8-Inch Square Pan
- 1 Large Mixing Bowl
Ingredients
For the Blueberry Filling
- 2 ½ Cups Frozen Wild Blueberries
- ¼ Cup Granulated Sugar
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon Juice
- 2 teaspoon Lemon Zest This is the zest from 1 lemon
For the Crumble Layers
- 2 ¼ Cups All-Purpose Flour
- ⅔ Cups Granulated Sugar
- 1 teaspoon Baking Powder
- 12 tablespoon Non-Dairy Butter, melted and cooled
- 2 tablespoon Non-Dairy Milk
- 1 teaspoon Vanilla Extract
Instructions
First, make the blueberry filling
- In a 2-quart saucepan, combine blueberries, sugar, cornstarch, lemon juice, and lemon zest. Stir well to combine.2 ½ Cups Frozen Wild Blueberries, ¼ Cup Granulated Sugar, 1 tablespoon Cornstarch, 1 tablespoon Lemon Juice, 2 teaspoon Lemon Zest
- Cook the mixture over low heat, stirring occasionally, until the blueberries begin to thaw and release some of their liquid, about 5 minutes. Then, turn the heat up to medium, and cook, stirring frequently, until the mixture thickens and comes to a boil, about 3 more minutes. Remove from the heat and allow to cool while you make the crumble.
Make the Crumble
- Preheat oven to 350* F. Grease an 8x8-inch square pan and line it with parchment.
- In a large bowl, combine flour, sugar, and baking powder. Stir to combine.2 ¼ Cups All-Purpose Flour, ⅔ Cups Granulated Sugar, 1 teaspoon Baking Powder
- Into the dry ingredients, add melted non-dairy butter, non-dairy milk, and vanilla. Mix with a spatula until the mixture is crumbly.12 tablespoon Non-Dairy Butter, melted and cooled, 2 tablespoon Non-Dairy Milk, 1 teaspoon Vanilla Extract
- Pour two-thirds of the crumble mixture into the prepared 8x8-inch square pan and use your fingers or an offset spatula to press it out into an even layer.
- Then, pour the blueberry filling into the pan and spread it out evenly. Next, evenly top the blueberry mixture with the remaining crumble, breaking up any larger clumps as you scatter it out.
- Bake the blueberry crumble bars in a 350*F oven for 35-38 minutes, or until the top is lightly brown and the filling is bubbling at the edges. Allow the bars to cool for at least an hour before slicing and serving.
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