No ImageBlueberry Crumb Bars

Did you make it? Rate it!

  1. Arturo

    This is my third time making this dessert. My wife and I love it, maybe too much. Rich buttery and tart, a great combination. Thanks so much for this recipe. My only request would be to have the nutritional value since i am logging food in a fitness profile. On the other hand maybe I don’t really want to know. : -)

    xxxxxyyyyy

    • Emma Christensen

      So glad you liked the recipe, Arturo, but yes, I’m thinking you probably DON’T want to know the nutritional value! Ha! Unfortunately, we aren’t calculating the nutritional content of our recipes right now, so I’d suggest using an online nutrition calculator, like this one. Enjoy!

  2. Janelle

    I used frozen blueberries, cooked an extra 15 minutes (as per the instructions) and it was so delicious!! Will definitely be making again.

    xxxxxyyyyy

  3. D D

    Loved them. I tried to put them in an 8×8 pan. Looked like there was too much of the crust. So used a 9×13 pan. Worked well for me. Why did you choose the smaller pan? What about a glaze? Will definitely make again. Loved the amounts of blueberries.

    xxxxxyyyyy

    • Emma Christensen

      Hi, DD! So glad you liked them! We liked these as a sturdy, thick bar, but they can certainly be made in a 9×13 pan, as you discovered! A glaze would also be delightful. I’d do a simple one with powdered sugar and a few tablespoons of milk, and drizzle it over top. Enjoy!

  4. Shawntell

    The taste was amazing, very flavorful and buttery, but the bottom crust turned out very hard and difficult to cut through. Also, the baking time was a bit too long or maybe the temperature was a bit too high as the top crust was a little too browned after 45 minutes. I will definitely try this recipe again as it tasted delicious but I will not pre-bake the bottom crust and will turn the over temp down to 350.

    xxxxxyyyyy

  5. Lynn

    Delicious! They were a big hit with my family. I’m going to try this recipe with cherries next.

    xxxxxyyyyy

  6. Melissa

    Delicious! However, the bottom crust was so hard it was difficult to cut with the side of a fork. Also, although I used an 8×8 pan, mine look much “taller”. What did I do wrong?

    • Cindy Rahe

      Hi Melissa! So glad you liked the bars! Is it possible the bottom was baked a little longer or hotter (different ovens can really vary in temperature)?

  7. Marta Rivera

    So, this recipe can totally be a breakfast thing…I know because I not only ate it for a snack…and dessert…but, also for breakfast the day after I made it.

    xxxxxyyyyy

  8. Norma

    A question. Wondering why this base is par-baked and the rhubarb strawberry crumb squares base isn’t? Does it make a big difference? I made the rhubarb strawberry squares and they were delicious and cut into squares nicely.

    • Cindy Rahe

      Hi Norma! Great question! I wrote this recipe and tested it both ways. I found that, for me, I prefer to par-bake the base. I found it to be too soft for my liking when I didn’t. Hope that helps!

      • Norma

        Thanks for your explanation, Cindy. I’ll make this recipe too and see which base I prefer. Both will taste yummy I know.

  9. Lisa

    Thoughts on leaving the egg yolk out? I’m vegan. I hate when people ask questions that really take the recipe away from the origins, but I have blueberries in house, and these look amazing! If egg is just for binding… water or fake egg. Tell me what to do please. :)

    • Bberry lady

      There is an egg replacer. If you’re vegan the butter needs to also be replaced. Both replacements work well in this recipe.

    • Cindy Rahe

      I think you could replace the egg, though I haven’t tried it. It just adds moisture and some binding.