Dessert Bars

Blueberry Bars

at a glance
Prep Time 15 minutes
Cook Time 50 minutes
5 from 1 vote

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Made with fresh blueberries (or your favorite blueberry jam) and a simple, really delicious crust and crumble topping (with an easy gluten-free option!), these blueberry bars are perfect for both weeknight desserts and weekend gatherings!

cut blueberry bars stacked on top of one another next to several other blueberry bars

Blueberry Bars Recipe

These blueberry bars rock! They are really easy to make (we made sure of that!), include only a handful of fresh, simple ingredients, and are absolutely delicious. The addition of brown sugar in the crust/crumble (same recipe, just different uses!) adds a yummy, rich flavor reminiscent of caramel, and the fresh blueberry jam brightens everything up. They. Are. So. Good. Y’all.

Blueberry Bars Ingredients

These blueberry bars are made with just a few really simple ingredients! Here’s everything you’ll need for the crust, crumble, and filling:

all of the ingredients for blueberry bars in different sized bowls and containers on a marble surface

For the Crust and Crumble

  • Flour – to start, you’ll need 1½ cups of flour. All-purpose works here, and so does 1-for-1 gluten-free flour (we use and love THIS one).
  • Oats – you’ll also need 1½ cups of rolled oats. If you’re gluten-free, make sure you use certified gluten-free oats.
  • Brown Sugar – 1½ cups of brown sugar lends the perfect sweet, caramel-y flavor to the bars.
  • Fine Sea Salt – as with most baked goods, this one needs a little bit of salt — a ¼ teaspoon of fine sea salt will do!
  • Butter – 9 tablespoons of softened butter (a ½ cup OR 1 stick plus 1 tablespoon) deepens the flavor and helps to hold everything together.
  • 1 Egg – 1 egg provides extra strength to the crust and keeps the crust from crumbling.

For the Filling

  • Blueberries – 1 pint of blueberries (about 2 cups) gives the bars the tastiest berry flavor! If blueberries aren’t in season, don’t worry — an equal amount of frozen blueberries will do!
  • Lemon Juice – 2 tablespoons of lemon juice (the juice from about one lemon) adds a touch of brightness to the filling.
  • Sugar – a ⅓ cup of sugar sweetens the filling beautifully!
  • Cornstarch – 1 tablespoon of cornstarch thickens the filling.

Note: if you’d like to use a blueberry jam instead of reducing blueberries and making your own, feel free to do that! You’ll just need one (about 12 ounce) jar here. The bars will be absolutely delicious either way!

Are blueberries good for you?

YES! Blueberries are lower in sugar than many fruits, and are loaded with antioxidants, phytoflavinoids, potassium, and vitamin C, so they’re a really healthy pick. 

How do you make blueberry bars from scratch?

Baking can be intimidating, and we totally get that, so we’ve done all of the testing and guesswork for you. Here’s everything you’ll need to do:

  1. Prep – preheat the oven to 350°F and line a 9×9 pan (or other similarly sized baking dish) with parchment paper. 
  2. Whisk together the dry crust + crumble ingredients – in a large bowl, whisk together the flour, oats, brown sugar, and salt.
  3. Add the butter + egg to the dry mixture – add the 9 tablespoons of softened butter to the flour mixture and cut it in with a fork, or work the mixture with your hands. Add the egg to the flour mixture, then stir to combine.
  4. Make the blueberry filling – add the blueberries to a saucepan along with the lemon juice and sugar and let the mixture cook over medium heat for about 10 minutes, until the blueberries have burst. After about 10 minutes, whisk the cornstarch with 2 tablespoons of water, and pour the cornstarch/water slurry into the blueberry mixture. Once the blueberry mixture boils and thickens, remove it from the heat. 
  5. Assemble the bars – press half of the crust mixture into the bottom of the pan, then pour the blueberries over top. Crumble the rest of the crust mixture over the blueberries.
  6. Bake – bake the bars for 35-40 minutes, until the crust has browned.
  7. Let cool, then slice and serve – once the bars are cool to the touch, slice and serve them!
a large glass bowl with the ingredients for blueberry bar crust in it before being mixed together
a top down view of blueberry bar crust pressed into a square baking dish lined with parchment paper
a large glass bowl with blueberry bar crust and crumble mixed together
a top down shot of blueberry bars with a crumble on top in a square baking dish

Are blueberry bars supposed to be gooey?

The crust + crumble shouldn’t be gooey, but the blueberry filling should be! 

How do you know when blueberry bars are done?

You’ll know that the blueberry bars are ready to come out of the oven when the crumble on top has browned and the blueberries have started to burst. YUM!

Do blueberry bars have a crust on top?

Kind of! They don’t have a crust like, say, a pie would, but they are topped with a crumble (that actually is made with the *exact* same ingredients as the crust). The only real difference between the crust and crumble in this recipe is how they’re presented — the crust is pressed down into the bottom of the baking dish to form a solid bottom for the bars, while the crumble is broken into pieces (crumbled!) and generously sprinkled on top.

How do you cut blueberry bars?

It’s really important that you let the bars cool and set before cutting into them, but once they’re cool, the process is easy! You’ll just use a sharp knife to cut all the way through the bars to make even (and if they aren’t totally even, that’s okay too!) blueberry bar squares.

a wooden cutting board with cut blueberry bars resting on them

Do blueberry bars need to be in the fridge?

Because of the use of fresh fruit here, we do recommend storing your leftover bars in the fridge.

Can I use a different berry for these bars?

Absolutely! Any berry you love will work great here, and even a mix of different berries would be really delicious! 

Can blueberry bars sit out overnight?

While it won’t hurt for your blueberry bars to sit out to cool for a while (or to sit out for a few hours at a party or gathering), we do recommend storing your bars long-term (think: overnight or longer) in the refrigerator.

How long will blueberry bars keep?

Stored covered in the refrigerator, your bars will keep for up to 5 days! Enjoy!

Blueberry Bars Recipe

By: Amber Goulden
5 from 1 vote
Prep Time: 15 mins
Cook Time: 50 mins
These bars are filled with a delicious blueberry jam surrounded by a buttery crust. 

Ingredients  

For the crust and crumble:

  • 1 ½ cups flour
  • 1 ½ cups oats
  • 1 ½ cups brown sugar
  • 1/4 teaspoon fine sea salt
  • 9 tablespoons butter 1/2 cup, or 1 stick, plus 1 tablespoon, softened
  • 1 egg whisked

For the filling:

  • 1 pint blueberries about 2 cups
  • 2 tablespoons lemon juice about one lemon
  • cup sugar
  • 1 tablespoon cornstarch

Instructions

  • Preheat the oven to 350 F and line a 9x9 pan with parchment paper.
  • In a large bowl, whisk together the flour, oats, brown sugar, and salt.
  • Add the butter to the flour mixture and cut it in with a fork, or work the mixture with your hands. Once the mixture takes on a sand-like texture, mix in the egg until fully combined.
  • Add the blueberries to a saucepan along with the lemon juice and sugar, then let cook over medium heat for about 10 minutes, until the blueberries have burst.
  • Whisk the cornstarch with two tablespoons water, then pour it into the blueberry mixture. Once the mixture boils and thickens, remove it from heat.
  • Press half of the crust mixture into the bottom of the pan, then pour the blueberries over top. Crumble the rest of the mixture over the blueberries.
  • Bake for 35-40 minutes, until the crust has browned. Let cool, then slice and serve.

Recipe Notes

Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
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  1. Michelle says

    Michelle —  07/25/2021 At 19:51

    5 stars
    YUM!!! These turned out perfectly – I used 1:1 GF flour & vegan butter to make them dairy free otherwise followed the recipe exactly and they are a huge hit in our house. Will definitely be making these again in the future!

    • Brandi Schilhab says

      Brandi Schilhab —  07/26/2021 At 08:41

      Awesome! So glad to hear that, Michelle! Thank you for sharing this with us.

  2. Tina Wilson says

    Tina Wilson —  09/11/2021 At 15:54

    I’m sorry but how is this a healthy dessert? I came here because it said fed and fit. I read the bio that said you healed yourself with a paleo type Tibet and all the contributors were hunting for health. Then I see this recipe (which I was excited for because I bought way to many oats and have a bunch of blueberries) but was stopped in my tracks after I saw flour, sugar, butter, and over 400 calories for 1 serving. Am I missing something? Please correct me because I was so excited to find a new healthy blog, but only feel disappointed now.

    • Brandi Schilhab says

      Brandi Schilhab —  09/13/2021 At 08:23

      Hi Tina! All of our recipes are made with better-for-you ingredients, but the website has evolved from Paleo-only recipes to gluten-free recipes made with quality ingredients. I hope this helps!

  3. Tina Wilson says

    Tina Wilson —  09/11/2021 At 15:57

    *Paleo type diet
    *too many oats

    Sorry sloppy fingers!

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