Blueberry Lemon Crumb Bars

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I love baking these simple Blueberry Lemon Crumb Bars recipe to help kick off the warmer season.

stack of Blueberry Lemon Crumb Bars with fresh cut lemons in the background

These Blueberry Lemon Crumb Bars are a tasty bite-sized dessert made with fresh blueberries. They have a delicious crust. And they’re easy to cut into neat pieces!  Try this delicious dessert for all of your summer barbecues!

Blueberry Lemon Crumb Bars sitting on parchment paper with fresh cut lemons in the background

How to make Blueberry Lemon Crumb Bars:

These bars have three layers. The first layer is a buttery shortbread crust flavored with lemon zest. Next comes a blueberry filling made with fresh blueberries, sugar and a little bit of nutmeg. Finally, a topping is sprinkled on top. The topping is a combination of flour, brown sugar and butter. The bars are then baked for about 25 minutes. When they come out the oven, they are dusted with powdered sugar.

Lemon zesting and juicing:

The best lemons are lemons that feel a bit heavy in your hand and that have a little give to them when you squeeze them slightly. Those will be the lemons that have a thinner skin and more juice. In this recipe, you’ll use a lemon zester to zest two teaspoons of zest, but you won’t use any lemon juice in this recipe. Be sure to squeeze the lemon juice out of the lemon and save it for another use. You can keep freshly squeezed lemon juice in the refrigerator for a few days. Or put the juice in a zip baggie or small plastic container and freeze it for much longer. Don’t let that juice go to waste!

Pinterest collage image for Blueberry Lemon Crumb Bars

How to store these bars:

Keep cut bars stored in a covered container at room temperature. If you need to stack them, use parchment or wax paper between layers. Blueberry Lemon Crumb Bars may also be stored in the freezer. Thaw at room temperature before serving. Enjoy!

Here are a few more recipes using blueberries that you might like to try:

stack of blueberry lemon crumb bars with fresh cut lemons in background
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4 from 1 vote

Blueberry Lemon Crumb Bars

A delicious and easy dessert recipe using fresh blueberries.
Prep Time 25 minutes
Cook Time 35 minutes
Servings 24 bars
Calories 153kcal
Course Dessert
Cuisine American
Keyword blueberry bars, crumb, Lemon



  • 2 cups all purpose flour
  • 2 tablespoons granulated white sugar
  • 2 teaspoons grated lemon zest
  • pinch of salt
  • 1/2 cup (1 stick) chilled butter, cut into pieces
  • 1 large egg
  • 1 teaspoon vanilla extract


  • 2 cups fresh blueberries
  • 1/4 cup granulated white sugar
  • 1/8 teaspoon ground nutmeg


  • 5 tablespoons butter, at room temperature
  • 1/2 cup packed brown sugar
  • 3/4 cup all purpose flour


  • 1/4 cup powdered sugar


  • Preheat the oven to 400°F. Spray a 9x13-inch pyrex pan with nonstick spray.


  • In a medium bowl, stir together the flour, sugar, zest and salt. Cut in the butter until the mixture resembles coarse crumbs. In a separate bowl, beat the egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan. Bake 12 to 15 minutes until golden. Remove from the oven and set aside to cool slightly. (Keep the oven on)


  • Sprinkle the blueberries over the crust. In a small bowl, combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries.


  • In a medium bowl, use a rubber spatula to cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
  • Bake for 20 to 25 minutes until browned. Cool and then dust with powdered sugar before cutting into bars.


Serving: 1bar | Calories: 153kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 61mg | Potassium: 34mg | Fiber: 1g | Sugar: 10g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
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Lori Lange of Recipe Girl

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  • Christina T wrote:

    Very yummy! Double the lemon zest, could barely taste it. Also, if using frozen blueberries (I did and turned out great!),rinse ,drain and pat dry so they dont “bleed” into the crust. Shared this recipe with family and friends.

  • Rachel wrote:

    Made these tonight and love them. Could the butter be substituted? Asking for my sister in law who can’t have dairy. Thanks!

    • Lori Lange wrote:

      I’m not sure about that!

  • Carrie wrote:

    hm I must be doing something wrong. I made this for Easter and it was like eating pure flour, no moisture at all….Was I supposed to add juice somewhere?

    • Lori Lange wrote:

      No juice– but the berries should have created a juicy filling!

  • Lina wrote:

    Are you able to substitute different types of flour? Coconut or almond? Thanks!

    • Lori Lange wrote:

      I haven’t experimented with different kinds of flour.

  • Gail wrote:

    OOOPs, I forgot the lemon!!!! But still so yummy, thanks for a great recipe!

  • Marianne Ek wrote:

    Thanks! I made this about 6 hours ahead of serving, and covered it loosely after it cooled, and it was still nice and crispy. This is a great recipe. Everyone loved it!

  • Marianne wrote:

    Hi Lori,
    These look delicious! I’m making these today but am going to two events, so I have to make them ahead of time. Should I leave out on the counter and should I cover them at all to preserve the crispy, crumbly texture?

    • Lori Lange wrote:

      yes, I think covering them is a good idea… and room temp is fine!

  • Katherine wrote:

    These look so perfect for summer! Love blueberries and lemon together. And I’m intrigued by the nutmeg in the filling!

  • Amy/Chew Out Loud wrote:

    These are divine, Lori! I adore Blueberry and lemon anything during this time of year. These bars look simply delish for spring and summer!

  • Susie | Novel Visits wrote:

    Next time I have extra blueberries, I’m making these. A perfect flavor combination!

  • Kelly Senyei @ Just a Taste wrote:

    These bars look delish, Lori! Blueberries and lemon are one of my favorite summer combinations 🙂