Looking for a delightful treat that's bursting with the fresh flavor of blueberries? Our easy blueberry bars recipe is just what you need!
With a buttery crust, luscious blueberry jam filling, and a crumbly streusel topping, these bars are an irresistible combination of sweet and tangy goodness.
Whether you're planning a dessert, a snack, or a breakfast treat, these blueberry bars are sure to impress. Our step-by-step instructions make this recipe a breeze to follow, even for beginner bakers.
You'll be amazed at how simple it is to create these mouthwatering bars that will leave everyone wanting more.
The secret is in the quality of the ingredients and the careful balance of flavors. What sets our blueberry bars apart is the homemade blueberry jam, made with plump, juicy blueberries, a touch of sugar, and a hint of lemon juice.
The jam adds a burst of fruity goodness to each bite, complemented by the buttery and crumbly layers of the crust and streusel topping.
To make these blueberry bars, you'll need everyday pantry staples and fresh blueberries. We've provided clear measurements and straightforward instructions to ensure your success.
Whether you're baking for a special occasion or simply treating yourself, these blueberry bars are a guaranteed crowd-pleaser.
So, why wait? Grab your ingredients, preheat your oven, and let's dive into our easy blueberry bars recipe. Get ready to savor the delightful blend of flavors and enjoy the satisfaction of creating a homemade treat that will leave everyone craving more. Let's bake up some sweet and simple blueberry bars together!
For more blueberry recipes, make sure to check out our collection, our array of delectable blueberry creations that will satisfy your cravings and elevate your culinary repertoire.
First on the list is our Blueberry Cobbler, a warm and comforting dessert featuring juicy blueberries nestled beneath a buttery, golden crust. The combination of sweet and tart flavors will leave you wanting seconds.
Next up is our Blueberry Galette, a rustic and visually stunning free-form tart. With a flaky pastry crust encasing a generous mound of fresh blueberries, this dessert is both simple and sophisticated.
If you're yearning for a delightful breakfast treat, our Blueberry Muffins are a perfect choice. These tender and moist muffins are bursting with juicy blueberries and boast a delightful crumb.
For a traditional and timeless favorite, try our Blueberry Scones. These buttery and flaky delights are studded with plump blueberries, providing a burst of fruity goodness in every bite.
If pancakes are more your style, our Blueberry Pancakes will be a hit. Light and fluffy, with bursts of juicy blueberries throughout, these pancakes are a delightful way to start your day.
Looking for a delectable grab-and-go snack? Our Blueberry Streusel Muffins are the perfect choice. These moist muffins feature a crumbly streusel topping and a burst of blueberry goodness in every bite.
Finally, for a healthier twist, try our Whole Wheat Blueberry Scones or Whole Wheat Blueberry Muffins. These wholesome treats are made with whole wheat flour, providing added fiber and a nutty flavor that pairs perfectly with the juicy blueberries.
How to Make Blueberry Bars
Note: The full instructions are provided in the recipe card below.
For a refreshing and thirst-quenching beverage, our Blueberry Lemonade is the answer. This vibrant drink combines the tangy zest of lemons with the sweetness of blueberries, creating a tantalizing flavor combination.
Preheat your oven to 350°F (175°C) and lightly grease with shortening or butter the sides and bottom of a 9×13 inch glass baking dish. Set aside.
For the Blueberry Jam: In a medium saucepan, combine the blueberries, granulated sugar, cornstarch, and lemon juice, and cook over medium heat, stirring occasionally, until the mixture is bubbling and the fruit has broken down 5 to 6 minutes.
In a small bowl, mix about 2 tablespoons of the fruit mixture with the cornstarch until smooth. Add the cornstarch mixture to the fruit and simmer for another 2 to 3 minutes.
Add the butter and stir until melted. Remove the blueberry jam from the heat and let it cool slightly.
For the Crumble Mixture for the Crust and Topping: In a food processor fitted with a steel blade, pulse flour, granulated sugar, light brown sugar, baking powder, and kosher salt to combine; add the chilled butter pieces and pulse until the mixture resembles a coarse crumble with only a few larger pieces, about 8 to 12 pulses.
In a small bowl, beat the egg, egg yolk, water, and vanilla extract with a fork. (Do not beat until fluffy, you don't need to incorporate air into the dough.)
Add the egg mixture down the feed tube and pulse quickly until the mixture is evenly moistened and crumbly; don't let the dough form into a ball in the machine; the dough should hold together if you press it together with your fingers. Scatter two-thirds of the dough in clumps in a 9 x 13-inch baking pan.
Cover the dough with a piece of plastic wrap. Take a 9" x 5" loaf pan and press it gently onto the plastic-wrapped dough.
Apply even pressure to flatten the dough, ensuring it spreads out and takes the shape of the pan. Continue pressing the loaf pan onto the dough while gently moving it in different directions, flattening the dough evenly and extending it ½ inch up the sides of the pan.
Repeat this process until all the dough has been flattened and extends ½ inch up the sides of the pan. Once flattened, refrigerate the dough in the pan and the remaining dough for 20 minutes.
If you're in a rush, you can proceed to the next step of your recipe without refrigerating the dough.
Spread the blueberry jam evenly over the crust, leaving a ½-inch border. Next, pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the blueberry jam; the dough will not cover the entire surface.
Bake for 45 minutes or until the topping is golden brown. Allow to cool for 1-2 hours before slicing and serving. 👀Check out our Strawberry Bars recipe.
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Recipe
Easy Blueberry Bars
Equipment
- Plastic wrap (optional for pressing the dough)
- Knife or bench scraper (for slicing the bars)
Ingredients
For the Blueberry Jam:
- 840 g (5 cups) blueberries
- ½ cup (100g ) granulated sugar
- 2 Tablespoon cornstarch
- 1 Tablespoon lemon juice
- 1 Tablespoon unsalted butter
For the Crumble Mixture for the Crust and Topping:
- 345 g ( 2-¾) cups all-purpose flour
- 60 g (¼ cup) Cornstarch
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar tightly packed
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (226g) unsalted butter cold, cut into small cubes
- 1 large egg yolk , cold
- 1 large egg , cold
- 1 tablespoon vanilla extract
- 4 tablespoon ice water or as needed
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease with shortening or butter the sides and bottom of a 9×13 inch glass baking dish. Set aside.
- For the Blueberry Jam: In a medium saucepan, combine the blueberries, granulated sugar, cornstarch, and lemon juice, and cook over medium heat, stirring occasionally, until the mixture is bubbling and the fruit has broken down 5 to 6 minutes. In a small bowl, mix about 2 tablespoons of the fruit mixture with the cornstarch until smooth. Add the cornstarch mixture to the fruit and simmer for another 2 to 3 minutes. Add the butter and stir until melted. Remove the blueberry jam from the heat and let it cool slightly.
- For the Crumble Mixture for the Crust and Topping: In a food processor fitted with a steel blade, pulse flour, granulated sugar, light brown sugar, baking powder, and kosher salt to combine; add the chilled butter pieces and pulse until the mixture resembles a coarse crumble with only a few larger pieces, about 8 to 12 pulses. In a small bowl, beat the egg, egg yolk, water, and vanilla extract with a fork. (Do not beat until fluffy, you don't need to incorporate air into the dough.)
- Add the egg mixture down the feed tube and pulse quickly until the mixture is evenly moistened and crumbly; don't let the dough form into a ball in the machine; the dough should hold together if you press it together with your fingers.
- Scatter two-thirds of the dough in clumps in a 9 x 13-inch baking pan. Cover the dough with a piece of plastic wrap. Take a 9" x 5" loaf pan and press it gently onto the plastic-wrapped dough. Apply even pressure to flatten the dough, ensuring it spreads out and takes the shape of the pan.
- Continue pressing the loaf pan onto the dough while gently moving it in different directions, flattening the dough evenly and extending it ½ inch up the sides of the pan. Repeat this process until all the dough has been flattened and extends ½ inch up the sides of the pan. Once flattened, refrigerate the dough in the pan and the remaining dough for 20 minutes. If you're in a rush, you can proceed to the next step of your recipe without refrigerating the dough.
- Spread the blueberry jam evenly over the crust, leaving a ½-inch border. Next, pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the blueberry jam; the dough will not cover the entire surface. Bake for 45 minutes or until the topping is golden brown. Allow to cool for 1-2 hours before slicing and serving.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
