Blueberry Lemon Crumb Bars

MG_0533If I am going to be so masochistic as to turn my oven on when it is most likely 90+ degrees in my kitchen, it better be for something good. I have tried many ways to make summer baking more bearable but I haven’t been so successful. I’ve attempted the whole no-bake route, but sometimes baking is the only option no matter how hot it gets. AmIRight? Especially when you have something on the brain that you know would be delicious. You know how that goes?

These bars were super tasty: A lemony-crumb crust with sweet and juicy blueberries on the inside. They were the perfect thing to take to my last Acting class the other day. Everyone was pretty excited about these….in fact I think that baking things really makes people like me more. :)  (Especially when they are this good.) With an iced coffee and watching Hoda and Kathy hammered…..this was an excellent morning treat.

Blueberry Lemon Crumb Bars

Yield: 24 bars


  • 1 cup white sugar
  • 1 teaspoon baking powder
  • 3 cups all-purpose flour
  • 1 cup cold unsalted butter, 2 sticks or 8 ounces
  • 1 egg
  • 1/4 teaspoon salt
  • Zest and juice of 2 lemons
  • 4 cups fresh blueberries, 2 small 16 oz cartons
  • 1/2 cup white sugar
  • 4 teaspoons cornstarch


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
  2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
  3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
  4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
Nutrition Information:
Yield: 24 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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Adapted from: Smitten Kitchen 


  1. The bars look great – I love blueberry and lemon together! Congrats to Kaitlin….I know she’ll love the serving tower!

  2. These are like little squares of heaven! Such a gorgeous way to highlight blueberries! Stopping by from Foodbuzz – thanks for the friend request!

  3. I have to agree–it is seriously impossible to ignore the oven for the summer. There are too many yummy things to be baked, especially with all the summery fruits that hit their peak. These crumb bars look so delicious!

  4. Ive always wanted to try this infamously delicious recipe but have yet to actually DO it, i think this might be the final push needed as yours look insanely lovely and utterly scrummy. I mean how can anything blueberry lemon n streusely not be a winner! :)

  5. Michelle- If they are unsweetened, thawed and drained from any extra liquid- I think frozen would be fine. (But fresh is better :) )

  6. I agree – if I’m going to bake something in the oven, it better be worth it when it’s 90 degrees out and I have no A/C!! These surely look worth it!

  7. They are absolutely amazing. They are so moist and delicious. The crumb mixture I will be doubling next time just to give it a bit more of a compliment to the blueberries. Loved it SO much. Thank you for sharing!!!!!

    And YES, I am definitely spreading the word and sharing your link!!!

  8. I just made these tonight. I will make them again and again. So easy and delicious.

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