Blueberry Crumb Bars

Blueberry Crumb Bars

542

"Cheap and easy to make. Kids love them. Any berry can be used."
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Ingredients

1 h servings 318 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 45.3g
  • 15%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
  2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
  3. In another bowl, stir together the sugar and cornstarch. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

542
  1. 679 Ratings

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Most helpful positive review

I'VE MADE 4 PANS OF THESE IN JUST ONE WEEK. FIRST PAN FOR HOME TRIAL USING JUST WHITE SUGAR.....VERY GOOD. NEXT THREE PANS (ONE FOR A COOKOUT, ONE FOR A GRADUATION PARTY & ONE TO GO TO W/MY SO...

Most helpful critical review

I gave this a 3 because I think it has potential to be a great dessert recipe! HOWEVER, it needs WAY more sugar! Blueberries are FAR too tart a fruit to serve this way.

I'VE MADE 4 PANS OF THESE IN JUST ONE WEEK. FIRST PAN FOR HOME TRIAL USING JUST WHITE SUGAR.....VERY GOOD. NEXT THREE PANS (ONE FOR A COOKOUT, ONE FOR A GRADUATION PARTY & ONE TO GO TO W/MY SO...

Really yummy! I used butter instead of shortening, and used frozen berries. I cut the recipe in half too, and used part whole-wheat pastry flour. I did the "dough" in my food processor, and i...

I can't begin to say how great this recipe is! My sister told me it was good, so I decided to give it a try. Boy, was she right! It is crumbly, but I just added a little liquid (water mixed with...

Made these bars several times, most recently for a bridal shower and they were a big hit. I made a few changes in the recipe. I used real butter instead of the shortening and it made a HUGE di...

I followed the advice of other reviewers and used butter instead of shortening. I also used frozen berries, straight from the freezer and the result was good although if you do this, you'll nee...

Delicious!! I used a mixture of frozen berries: Blueberries, Raspberries, and Blackberries. I also substituted butter for the shortning and added a small amount of almond extract to the crust....

WOW!! These are delicious! Better then any blueberry muffin recipe I have tried. I took others advice and used 1/2 cup white sugar and 1/2 cup brown sugar. I also used butter instead of shor...

Great recipe! Since there are only the two of us, I cut the recipe in half and baked it in an 8x8" pan. Turned out perfect. I also grated a little orange rind in with the frozen blueberries th...

With a plethera of store fresh blueberries, and company coming, I was going to bake a pie-but really felt too lazy so I tried these and WOW they are really very good!! I agree they are kind of l...