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Blueberry Streusel Bars on a white plate with fresh blueberry garnish

Blueberry Streusel Bars

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I’ve been making a couple of varieties of raspberry bars for years but wanted to try my hand at a blueberry treat. These Blueberry Streusel Bars were a delicious twist on my raspberry version and a big hit with my pie loving husband. They’re easy to make and addictive!

Blueberry Streusel Bars stacked on a white dessert plate

Blueberry Bar Cookies

Bill loves pie. He really loves pie. I’m a pretty big fan myself, but rolling out a double crust is a chore. And a time-consuming chore at that, with the need to chill the dough, roll it out, chill it again—with fingers crossed it doesn’t tear during the process. So in the summer, I make my fair share of pies. Peach, raspberry, and blueberry are at the top of his list in the summer.

Rhubarb is not, darn it. But I digress. About 3 pies per summer is my limit, but there are other alternatives. Crisps, cobblers, and berry squares are much less daunting ways to get the same fruit pie flavors. And it’s nice to have a happy hubby in the house. Blueberry Streusel Bars would be an easy way to pacify him!

Overhead view of a stack of Blueberry Streusel Bars on a square white plate

How to Make Blueberry Streusel Bars

These blueberry streusel bars are easy as pie! Or easier than pie, to be truthful.

  • I pressed a shortbread crust in a baking pan and pre-baked it.
  • Then warmed jam was brushed over the crust followed by the berries mixed with a bit of flour (taste your berries and add a bit of sugar if they’re more tart than sweet), then topped with the streusel.
  • Pop in the oven and you’ll have these scrumptious berry bars that were a breeze to throw together. I did not add any extra sugar and felt the filling needed some additional sweetness. Bill, the hubby, had no complaints so adjust to your palate.
  • These would also be sensational with blackberries. And if you love peaches, I have a terrific fresh peach pie bars recipe, too.
  • And if you have extra blueberries, this Blueberry Banana Bread from Two Peas & Their Pod looks scrumptious!

Blueberry Streusel Bars on a white plate with fresh blueberry garnish

 

Blueberry Streusel Bars | Shortbread crust topped with sweet, juicy blueberries and streusel

Blueberry Streusel Bars

Shortbread crust, blueberry filling topped with streusel makes the perfect summer bar cookie. Adapted from Stonewall Kitchens Favorites.

Prep Time 30 minutes
Cook Time 42 minutes
Total Time 1 hour 12 minutes
Yield 16 servings

Ingredients

Crust:

  • ¾ cup flour
  • ¼ cup powdered sugar
  • Dash of salt
  • 6 tablespoons butter, cold and cut into pieces

Berry Filling:

  • ¼ cup blueberry jam
  • 2 cups fresh or frozen blueberries
  • 1-2 tablespoons flour
  • 1-2 tablespoons sugar, if berries aren't very sweet

Topping:

  • 4 tablespoons butter, cold and cut into pieces
  • ½ cup flour
  • ½ cup packed brown sugar

Instructions

  1. Preheat oven to 375º.
  2. Make crust by combining ¾ cup flour, powdered sugar, salt and 6 tablespoons of butter. Cut butter into dry ingredients till the butter is the size of small peas (may use pastry blender or even food processor). Sprinkle the mixture into the bottom of an 8 x 8-inch pan. Press onto bottom of pan using your hands. Bake 10-12 minutes or till just starting to brown.
  3. Make the filling by melting the jam in a small saucepan or the microwave.
  4. Gently mix the blueberries with 1-2 tablespoons of flour (I just used 1 tablespoon with fresh berries) and a tablespoon or so of sugar if your berries are not sweet. Set aside.
  5. Make the streusel topping by mixing the remainder of the butter, flour and brown sugar using a pastry blender or food processor just till combined and crumbly.
  6. When crust is done, remove from oven and using pastry brush or back of a spoon, spread jam over the surface. Top with berries, then sprinkle with streusel topping.
  7. Bake 25-30 minutes or till berries are bubbling and topping is brown. Cool completely before cutting.

Notes

This recipe can easily be doubled and baked in a 9 x 13-inch pan. Baking times remain the same.

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