Blueberry Streusel Bars
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 Bars are a delicious dessert when sweet, fresh blueberries are in season. If you love blueberry pie, you’ll be thrilled with these easy cookie bars.
Why You Must Make
- These Blueberry Bars are like Pie in Cookie form!
- Plus, they’re SO much easier to make than a blueberry pie.
- They’re delicious to boot!
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.
How to Make
These blueberry streusel bars are easy as pie! Or easier than pie, to be truthful.
- Press the shortbread crust in a baking pan and pre-baked it.
- Brush the warmed jam 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 top with the streusel.
- Pop them back 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. Sample a few berries to see if you need to up the sugar amount. Bill, the hubby, had no complaints so adjust the sweetener to your palate.
- These would also be sensational with blackberries.
- If you have extra blueberries, try this Blueberry Poppy Seed Bread.
Frequently Asked Questions
Look for berries with a deep blue color. They should be plump with a dusting of gray on the surface. Fresh blueberries have smooth skin without wrinkles, signs of mold, soft or mushy spots.
Keep your blueberries in the refrigerator in a ventilated container. Storing them in an airtight container will shorten their lifespan. Do not wash them until you’re ready to use as that will accelerate their deterioration.
Store these blueberry crumb bars in an airtight container in the refrigerator for up to 5 days. They may also be frozen for up to 3 months, just defrost them in the refrigerator overnight before serving. Note that the streusel may be softer after freezing and defrosting.
You May Also Like:
- Fresh Peach Pie Bars
- Raspberry Streusel Bars
- Chocolate Caramel Streusel Bars
- Peach Blueberry Cobbler
- Matrimonial Bars – Streusel-Topped Date Bars
- Plus, check out all my Easy Bar Cookie Recipes.
- And don’t miss all my tips on How to Cut Perfect Cookie Bars.
- ¾ cup flour
- ¼ cup powdered sugar
- Dash of salt
- 6 tablespoons butter, cold and cut into pieces
- ¼ cup blueberry jam
- 2 cups fresh or frozen blueberries
- 1-2 tablespoons flour
- 1-2 tablespoons sugar, if berries aren't very sweet
- 4 tablespoons butter, cold and cut into pieces
- ½ cup flour
- ½ cup packed brown sugar
- Preheat oven to 375º.
- 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 lined with non-stick foil for easy removal. Press onto bottom of pan using your hands.
- Bake 10-12 minutes or till just starting to brown.
- Make the filling by melting the jam in a small saucepan or the microwave.
- 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.
- 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.
- 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.
- Bake 25-30 minutes or till berries are bubbling and topping is brown.
- Cool completely before cutting.
This recipe can easily be doubled and baked in a 9 x 13-inch pan. Baking times remain the same.
Taste the berries and adjust the sugar if they're tart.
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Serving Size:1 bar
Amount Per Serving: Calories: 165Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 70mgCarbohydrates: 24gFiber: 1gSugar: 13gProtein: 1g
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