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Blueberry Streusel Bars

These Blueberry Streusel Bars are a delightful mix of buttery crust, juicy blueberries, and crumbly streusel topping—perfect for any time of day!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Baking, Blueberry, Easy, Quick, Streusel
Servings: 9 servings

Ingredients

For the Crust and Streusel

  • _ cup flour base of the crust and streusel
  • _ cup powdered sugar adds sweetness and tenderness
  • dash salt enhances flavor and balances sweetness
  • 6 tablespoons butter cold and cut into pieces, crucial for flaky, crumbly texture

For the Blueberry Filling

  • _ fresh or frozen blueberries star of the filling
  • _ sugar to sweeten the blueberry layer
  • _ lemon juice or zest optional, brightens the blueberry flavor
  • _ cornstarch helps thicken the blueberry filling
  • _ vanilla extract adds depth and warmth

Instructions

Prepare the Crust and Streusel Base

  • Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the flour, powdered sugar, and a dash of salt. Using a pastry cutter or fork, cut in the cold, cubed butter until the mixture resembles coarse crumbs.
  • Press about two-thirds of this mixture firmly into the bottom of your greased 9x9-inch pan to form the crust.

Make the Blueberry Filling

  • In another bowl, toss your blueberries with sugar, a splash of lemon juice or zest (if using), vanilla extract, and cornstarch.
  • Pour the blueberry mixture evenly over the pressed crust.

Add the Streusel Topping

  • Sprinkle the remaining crumb mixture over the blueberry layer. The streusel will bake into a golden, crunchy topping.

Bake and Cool

  • Bake for about 40-45 minutes, or until the topping is golden brown and the blueberry filling is bubbling at the edges.
  • Remove the pan and allow the bars to cool completely on a wire rack to set the filling.

Slice and Serve

  • Once cooled, cut the bars into squares or rectangles. Optionally dust with powdered sugar or serve with whipped cream or vanilla ice cream.

Equipment

  • Mixing Bowls
  • 9x9 inch baking pan
  • Pastry cutter or fork
  • Measuring Cups and Spoons
  • Spatula
  • Cooling Rack

Notes

  • Use cold butter and minimal handling to achieve a crumbly streusel topping.
  • Frozen blueberries can be used but should be thawed and drained to avoid soggy bars.
  • Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Freeze baked bars wrapped tightly for up to 3 months; thaw overnight in the fridge before serving.
  • Butter can be substituted with coconut oil or plant-based margarine for dairy-free options.