The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Blueberry Crumb Bars are just the thing for using up fresh, in-season blueberries! They have a buttery lemon and ginger-infused crumble topping and crust.
It costs about $13.84 to make these Blueberry Crumb Bars. The recipe makes twenty-four servings for approximately $0.57 per serving.
Wondering what to do with all those blueberries you have? Try making blueberry buckwheat pancakes, overnight blueberry muesli, blueberry salad dressing, blueberry scones, and blueberry pancake cupcakes.
Blueberry Crumble Bars
This year I decided to take my blueberry crumb bars to the next level and make them a little creamy! Because you know, everything is better with a little cream cheese.
This recipe is quick and easy. It’s also a great recipe to get your kiddos involved.
My little one loved helping me press the crust into the pan and crumble the topping over the blueberries. I love recipes like this that build on kitchen confidence.
These Blueberry Crumb Bars start with a butter shortbread bottom layer, followed by a tart and creamy blueberry filling, topped off with another sweet crumb layer. They are the perfect summer go-to treat with no forks required!
Ingredients and Estimated Cost
Per Serving Cost: $0.57
Recipe Cost: $13.84
- 2 cups granulated sugar – $0.46
- 1 teaspoon baking powder – $0.04
- 3 ½ cups all-purpose flour – $0.67
- 1 cup unsalted butter – $1.76
- 2 large eggs – $0.34
- ¼ teaspoon table salt – $0.01
- 1 Tablespoon fresh ginger – $0.02
- 1 medium lemon – $0.04
- 8 ounces cream cheese – $2.24
- ⅔ cup Greek yogurt – $0.74
- 2 teaspoons lemon juice – $0.04
- 4 cups blueberries – $7.48
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Blueberry Crumble Bars
- First, preheat the oven to 375 degrees F and then line a 9×13-inch baking dish with foil and then spray it with non-stick cooking spray.
- Next, stir together one cup of sugar, three cups of flour, baking powder, salt, grated ginger, and lemon zest.
- Using a fork or pastry cutter, mix the butter and egg.
- Pat half of the dough into an even layer in the prepared pan.
- Bake the crust for fifteen minutes.
- Next, using the bowl of a stand mixer, add the cream cheese and mix on high until smooth. After scraping down the sides of the bowl, mix in an egg, one cup of sugar, yogurt, lemon juice, and flour.
- Fold in the blueberries.
- Pour the mixture over the crust and smooth into an even layer.
- Crumble the remaining dough over the blueberry filling and press down gently on the dough.
- Bake for 40-55 minutes until the top is dolden brown. Place the dish on a wire rack to cool for about two hours.
- Finally, cover and chill in the fridge for at least one hour before cutting into squares to serve.
***For complete recipe instructions, see the recipe card below.
- While this recipe uses fresh blueberries, you could use frozen ones as well. If you do, do not thaw the berries and increase the cooking time by 5-10 minutes.
SERVE: You can serve these chilled or slightly warm. I like to serve these with a scoop of vanilla ice cream, but that is optional.
STORE: These bars will keep in an air-tight container in the refrigerator for up to 5 days.
FREEZE: Wrap individual bars in two layers of plastic wrap. Then, place the bars in a freezer-safe container or zipper top bag. Freeze for 3-4 months.
THAW: Thaw overnight in the refrigerator or at room temperature for 4-5 hours.
I always prefer fresh over frozen if I can help it. Frozen berries have a slightly different flavor and texture from fresh berries. However, I use frozen berries in recipes like this if I cannot get fresh berries.
There are so many options for blueberries. Eat them plain, add them into a smoothie or pancakes, make muffins, crumb bars, pie, or syrup, and add them to your salad or yogurt.
Wash your fresh blueberries just before you are ready to use them. Blueberries are perishable and will go bad quickly if you wash them and then do not use them for a period of time.
- Cherry Crumble Pie
- Strawberry Cream Cake
- Homemade Strawberry Shortcake
- Apple Dump Cake
- Semi-Homemade Dutch Apple Pie
- Lemon Lush Dessert
- Cheesecake Bars
- Mixed Berry Crisp
- Raspberry Sorbet
- Fruit Pizza with Citrus Glaze
Creamy Blueberry Crumb Bars
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup cold unsalted butter
- 1 large egg
- ¼ teaspoon table salt
- 1 Tablespoon grated fresh ginger
- 1 medium lemon zested
CREAMY BLUEBERRY FILLING:
- 8 ounces packaged cream cheese at room temperature
- 1 large egg
- 1 cup granulated sugar
- ⅔ cup Greek yogurt
- 2 teaspoons freshly squeezed lemon juice
- ½ cup flour
- 4 cups fresh blueberries
FOR THE SHORTBREAD CRUST:
- Adjust oven rack to middle position and preheat to 375 degrees F.
- Line 9 x 13-inch baking pan with aluminum foil, leaving an overhang on all sides. Lightly spray foil with non-stick cooking spray; set aside.
- In medium bowl stir together 1 cup sugar, 3 cups flour, baking powder, salt, grated ginger, and lemon zest.
- Use a fork or pastry cutter to mix butter and egg (dough will be crumbly).
- Pat half the dough into an even layer in the prepared pan.
- Bake 15 minutes while you make the filling.
FOR THE FILLING:
- In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese and mix on high until smooth and no lumps remain for about 1 minute.
- Scrape down the sides of the bowl and add egg, 1 cup of sugar, yogurt, lemon juice, and flour.
- Mix on medium until combined, and no flour streaks remain for about 1 minute.
- Gently fold in blueberries, and pour the mixture evenly over the crust.
- Crumble the remaining dough over blueberries and press down gently.
- Bake for 45-55 minutes, or until the top is golden brown and the toothpick inserted comes out mostly clean.
- Move bars to wire rack and cool to room temperature, about 2 hours.
- Then cover and chill in the refrigerator for at least 1 hour (or overnight).
- When ready to serve, lift bars out of the pan using foil overhang and cut into squares (I cut mine into 24 squares/rectangles).