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I’ve been doing ALL of the summertime berry baking this year and up next: these Blueberry Crumble Bars! They’re super easy to make and great as dessert, a snack, and even for breakfast ?

blueberry crumble bars with blueberries around this recipe

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You’d think that this was a baking blog because we’ve been baking up a STORM so far this summer, haven’t we!? I’m not complaining about it ONE bit. There are so many amazing fresh berries around me right now and I can’t stop buying them. As a result, I’ve been finding new ways to incorporate them into baked goods :D

This recipe is pretty similar to one that I posted a couple months ago for these Raspberry Crumble bars. BOTH are totally delicious. I’ve debated combining the 2 recipes and making something like a MIXED BERRY Crumble Bar. YUM. Okay, that legit needs to happen asap.

blueberry crumble bars on a silver rack with blueberries around

This is certainly a dessert recipe but I’d be lying if I said that I didn’t eat them as a snack AND as breakfast (on more than one morning :)). So so good! They’re sweet without being overpowering and I love them for that.

The bottom crust and the top crumble layer are made from the same dough. It’s all mixed together in one bowl. Part of it is pressed down into the pan to make the crust while about a cup of it is reserved to be used as the crumble topping. I love the ease of not having to make 2 different types of crusts.

stack of blueberry crumble bars on a silver rack with blueberries around

Main ingredients we’re working with for these bars:

  • Blueberries– you can use either fresh or frozen berries in this recipe. I actually used a combo of fresh and frozen for these photos and the video.
  • Flour– I used all-purpose flour in this recipe. The only gluten-free recommendation that I have at this time is simply a gluten-free 1-1 mix. I have never tried this recipe with oat flour, almond flour or anything like that.
  • Sugar– There’s plain cane sugar in the blueberry filling and brown sugar in the crust.
  • Oats- Because what is a crumble dessert without oats!?
  • Butter– I used a vegan butter for this recipe. My favorite right now for baked goods is the Country Crock Plant Butter!

blueberry crumble bars on a silver rack with blueberries around

That’s all I have for today! If you end up making this recipe, please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog.

More Vegan Desserts you’ll love:

See how to make the Blueberry Crumble Bars here:

Blueberry Crumble Bars

These Blueberry Crumble Bars are simple to make and come together in no time!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Cook Time: 40 minutes
Total Time: 40 minutes
Servings: 9 bars
Calories:
Author: Brita Britnell

Ingredients

Blueberry layer:

  • 2 ½ cups of blueberries you can use fresh of frozen- I used a combo of both in my recipe based on what I had on hand
  • ⅓ cup of sugar
  • 2 tablespoons of lemon juice
  • 1 tablespoon of cornstarch

For the crumble layers:

  • 1 ¼ cups of rolled oats
  • 1 ¼ cups of all purpose flour the only gluten free recommendation I have at this time is a gluten free 1-1 flour
  • ¼ teaspoon of salt
  • ½ teaspoon of baking powder
  • ½ cup of brown sugar packed
  • ½ cup of vegan butter softened* (coconut oil also works well here but I prefer the butter)
  • 1 teaspoon of vanilla

Instructions

  • Pre-heat the oven to 350 degrees F and grease an 8×8 pan (9×9 would work as well but may require a little less bake time). I like to line my pan with parchment paper as well for easy removal.
  • In a medium bowl, combine the blueberries, sugar, lemon juice, and corn starch. Stir until the cornstarch is mostly dissolved and set aside.
  • In a large bowl, mix together the rolled oats, flour, salt, baking powder, and brown sugar.
  • Add in the softened butter and vanilla and mix until fully combined. The mixture will seem a little dry but should hold together when pressed between your fingers. Having a few larger chunks left in the mixture is perfectly fine.
  • Set aside a heaping cup of the crumble mixture and pour the rest into your prepared pan. Press the mixture firmly into the pan. Top with the blueberries and then sprinkle the remaining crumble topping over the blueberries. Gently press the topping into the blueberries.
  • Bake for 40-45 minutes or until the top is a nice golden brown. Let cool completely before cutting into the bars. The cooling process really helps the blueberry layer to firm up. Place in the fridge to speed up the process. Slice and ENJOY!