Blueberry Recipes : Crumb Bars

Looking for Blueberry recipes? These Blueberry Crumb Bars have been adapted from, and would be a nice alternative for breakfast, or lunchboxes. These would also work equally as well with other fruits.

Makes approx. 36 small rectangles

Using a food processor to make the dough makes this even easier to pull together.


  • 300 g white sugar, divided
  • 425 g all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • zest and juice of 1 lemon
  • 225 g cold butter, diced
  • 1 egg, lightly beaten
  • 4 teaspoons cornflour
  • 600 g fresh blueberries


  1. Preheat the oven to 190°C. Grease a 9×13-inch pan.
  2. In a medium bowl, stir together 200 g sugar, flour and baking powder. Mix in the salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. The dough will be crumbly. (Alternatively, briefly whizz the sugar, flour, baking powder, salt and lemon zest in a food processor just to combine.) Add the butter and egg and blend until a crumbly dough is formed. Pat half of the dough into the prepared pan.
  3. In another bowl, stir together the remaining 100 g sugar, cornflour and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble the remaining dough over the berry layer.
  4. Bake for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares (they will cut even easier if you chill them in the fridge), though cutting just a few crumbly ones still warm from the oven will do no harm to the rest of the pan.

You can find these recipes and more family favourites on our blog,

You might also like these 10 Quick & Healthy Breakfast Ideas that aren’t Porridge, & Blueberry Muffins

You try these crumb bars? Let us know how you got on in the comments below.

Like this article? Sign up for our free newsletter(tick for food) and join us on Facebook, TwitterInstagram & Pinterest.


Tagged under

Jennifer, our Editor, has 1 son and admits to munching a Cadbury’s Turkish Delight now and again.