blueberry crumb bars


A fruit bar with a shortbread crust and shortbread crumbs is my kind of dessert! These blueberry crumb bars taste like eating blueberry pie or crumble, yet no fork is required – how perfect is that? Baking reduces and transforms the blueberry layer into the consistency of fresh jam. They are delicious warm, though I love to eat them chilled on a hot summer evening. Another heavenly idea is to serve the bars topped with a small scoop of blueberry cheesecake ice cream!

Blueberry Crumb Bars | Tutti Dolci


Blueberry Crumb Bars



Crust & Crumbs

  • 2/3 cup sugar
  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp fresh lemon zest
  • 3/4 cup cold unsalted butter, cubed
  • 1 large egg, lightly beaten
  • 2 1/2 Tbsp ice water


  • 1/4 cup sugar
  • 2 Tbsp fresh lemon juice
  • 1 1/2 Tbsp arrowroot starch
  • 4 cups blueberries


  1. Preheat oven to 375°F and line a 13 x 9-inch baking dish with parchment paper. Whisk together sugar, flour, baking powder, salt, and lemon zest in a medium bowl. Cut in butter and egg with a pastry cutter until dough is moist and crumbly; fold in ice water with a spatula until dough comes together in large clumps. Reserve 1 1/2 cups dough for topping; press remaining dough evenly into bottom of prepared baking dish.
  2. For the filling, combine sugar, lemon juice, and arrowroot starch in a medium bowl. Add blueberries and toss gently to coat. Spoon filling over crust and sprinkle with remaining topping. Bake for 35 minutes, until golden and filling is bubbling. Cool completely in baking dish on a wire rack. Just before cutting, chill in the freezer for 15 minutes. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife. Store bars in an airtight container in the refrigerator up to 3 days.


Adapted from Smitten Kitchen


  • Calories: 145
  • Carbohydrates: 21



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