![\"Dry](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2010\/06\/pulsed-dry-ingredients.jpg\"\/)
![\"Dry](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2010\/06\/pulsed-dry-ingredients.jpg\")
<\/figure>\nGrab a food processor and add the flour, sugar, baking powder, salt, and lemon zest. Pulse this mixture a few times to combine everything.<\/p>\n
Now add the butter pieces and pulse 10-12 times; the mixture should resemble coarse meal with a few pea-sized pieces of butter throughout.<\/p>\n\n![\"Whisked](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2010\/06\/whisked-egg-and-vanilla.jpg\"\/)
![\"Whisked](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2010\/06\/whisked-egg-and-vanilla.jpg\")
<\/figure>\n![\"Dough](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2010\/06\/crumb-bar-dough.jpg\"\/)
![\"Dough](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2010\/06\/crumb-bar-dough.jpg\")
<\/figure>\n<\/figure>\nIn a small bowl, whisk together the egg and the vanilla. With the food processor running, stream in this mixture. Once the egg has been added, let the food processor run for just a few more seconds to finish combining everything.<\/p>\n
The dough will be really crumbly, but should hold together when you squeeze it in your hand.<\/p>\n\n![\"Crust](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2010\/06\/prepped-crumb-bar-crust.jpg\"\/)
![\"Crust](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2010\/06\/prepped-crumb-bar-crust.jpg\")
<\/figure>\n![\"Baked](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2010\/06\/baked-crumb-bar-crust.jpg\"\/)
![\"Baked](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2010\/06\/baked-crumb-bar-crust.jpg\")
<\/figure>\n<\/figure>\nAdd just over half of the dough mixture to a 9\u00d713-inch pan that has been greased and lined with parchment paper. Use your hands or the bottom of a glass or measuring cup to press the dough firmly into the bottom of the pan.<\/p>\n
Bake the crust at\u00a0375\u00b0F\u00a0<\/strong>for 10 minutes, until the edges are golden and the center is just set.<\/p>\n\n![\"Blueberry](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2010\/06\/mixed-blueberry-filling.jpg\"\/)
![\"Blueberry](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2010\/06\/mixed-blueberry-filling.jpg\")
<\/figure>\n![\"Assembled](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2010\/06\/assembled-blueberry-crumb-bars.jpg\"\/)
![\"Assembled](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2010\/06\/assembled-blueberry-crumb-bars.jpg\")
<\/figure>\n<\/figure>\nWhile the crust bakes, stir together the blueberries, sugar, and cornstarch. Spread this mixture evenly over the baked crust, then sprinkle on the remaining dough.<\/p>\n
If you want some larger crumbs on the top, squeeze some of the dough together in your hands as you add it over the berry layer.<\/p>\n
Bake the bars for 35-40 minutes, or until the crumb topping is lightly golden and the fruit is bubbly around the edges.<\/p>\n
Let the blueberry crumb bars cool completely before cutting and serving.<\/p>\n![\"Baked](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2010\/06\/baked-blueberry-crumb-bars.jpg\"\/)
![\"Baked](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2010\/06\/baked-blueberry-crumb-bars.jpg\")
<\/figure>\nBlueberry crumb bar storage and freezing<\/h2>\n
Store blueberry crumb bars in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days.<\/p>\n
If storing in the fridge, allow the bars to come to room temperature before serving. Or you can microwave bars for about 30 seconds to warm them through before enjoying.<\/p>\n
To freeze, place the bars in an airtight container with parchment paper between layers. Freeze for up to a month.<\/p>\n
Allow the bars to thaw on the counter for a couple of hours before enjoying.<\/p>\n![\"Overhead](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2010\/06\/sliced-blueberry-crumb-bars.jpg\"\/)
![\"Overhead](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2010\/06\/sliced-blueberry-crumb-bars.jpg\")
<\/figure>\nFrequently asked questions<\/h2>\n\n
I don\u2019t have a food processor, how can I make the crust?<\/strong> <\/p>\nA food processor makes this recipe super easy, but you can still make these bars even without one.<\/p>\n
One method is to whisk the dry ingredients together in a large bowl, then use a pastry cutter to cut the butter into the flour mixture until it resembles a coarse meal with a few pea-sized pieces of butter.<\/p>\n
The other method is to freeze the butter, then grate it using the large holes on a box grater. Add the grated butter to the dry ingredients, then use your fingertips to mix it in until well combined.<\/p>\n
Once the butter is added using either of the above methods, add the whisked egg and vanilla and stir this into the mixture with a fork until well combined and crumbly.<\/p>\n<\/p><\/div>\n
Can I use frozen blueberries instead of fresh?<\/strong> <\/p>\nYes! These blueberry crumb bars are just as delicious with frozen blueberries as they are with fresh.<\/p>\n
If using frozen blueberries, you can leave them frozen or thaw them before adding them to the crust. The bars will turn out great either way.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n![\"Three](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2010\/06\/bite-from-blueberry-crumb-bar.jpg\"\/)
![\"Three](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2010\/06\/bite-from-blueberry-crumb-bar.jpg\")
<\/figure>\n\n
\n
\n
\n
\n
\n- \n
Preheat the oven to 375\u00b0F. Spray (1<\/span>) 9\u00d713-inch baking pan with nonstick cooking spray and line with parchment paper. Set aside.<\/span><\/p>\n<\/li>\n- \n
In the bowl of a food processor, add the flour, sugar, baking powder, salt, and lemon zest. Pulse a few times to combine.<\/p>\n<\/li>\n
- \n
Add the butter pieces to the flour mixture; pulse 10-12 times, until the mixture resembles coarse meal with some pea-sized pieces of butter throughout.<\/p>\n<\/li>\n
- \n
In a small bowl, whisk together the egg and vanilla. With the food processor running, stream in the egg mixture. Let the food processor run for a couple of seconds after the egg has all been added to finish incorporating. The dough will be very crumbly, but should hold together when you squeeze it in your hand.<\/p>\n<\/li>\n
- \n
Transfer just over half of the dough mixture to the prepared baking pan. Use your hands and\/or the bottom of a glass or measuring cup to press the dough into an even layer in the bottom of the pan. Bake for 10 minutes, or until the edges are golden and the center is just set.<\/p>\n<\/li>\n
- \n
In a large bowl, stir together the blueberries, sugar, and cornstarch. Spread this mixture evenly over the baked crust. Sprinkle the remaining dough evenly over the blueberries; for larger crumbs, squeeze some of the dough together in your hands as you add it to the pan.<\/p>\n<\/li>\n
- \n
Bake for 35-40 minutes, or until the top is lightly golden and the fruit is bubbly around the edges. Allow to cool completely in the pan before cutting into squares and serving.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
\n
If using frozen blueberries, you can leave them frozen or thaw them first.<\/span>
\nAdapted from allrecipes.<\/em><\/span><\/div>\n<\/div>\n\n
Serving: <\/span>1<\/span>bar<\/span><\/span>, <\/span>Calories: <\/span>383<\/span>kcal<\/span><\/span>, <\/span>Carbohydrates: <\/span>57<\/span>g<\/span><\/span>, <\/span>Protein: <\/span>4<\/span>g<\/span><\/span>, <\/span>Fat: <\/span>16<\/span>g<\/span><\/span>, <\/span>Saturated Fat: <\/span>10<\/span>g<\/span><\/span>, <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>, <\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>, <\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>, <\/span>Cholesterol: <\/span>54<\/span>mg<\/span><\/span>, <\/span>Sodium: <\/span>141<\/span>mg<\/span><\/span>, <\/span>Potassium: <\/span>83<\/span>mg<\/span><\/span>, <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>, <\/span>Sugar: <\/span>30<\/span>g<\/span><\/span>, <\/span>Vitamin A: <\/span>520<\/span>IU<\/span><\/span>, <\/span>Vitamin C: <\/span>5<\/span>mg<\/span><\/span>, <\/span>Calcium: <\/span>35<\/span>mg<\/span><\/span>, <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"
This post may contain affiliate links. Please read our privacy policy. With a buttery crust and a hint of lemon, these blueberry crumb bars are the perfect way to use beautiful fresh blueberries. Longtime readers will know how much I adore blueberries. Fresh out of the container, in my cereal, and especially baked into yummy […]<\/p>\n","protected":false},"author":1,"featured_media":225860,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[1685,16479,33281,5521],"dealstore":[],"offerexpiration":[],"class_list":["post-225859","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bars","tag-blueberry","tag-crumb","tag-recipe"],"yoast_head":"\n
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![\"Ingredients](\"https:\/\/www.mybakingaddiction.com\/wp-content\/uploads\/2010\/06\/blueberry-crumb-bar-ingredients.jpg\")
<\/figure>\n