Blueberry Lemon Crumb Bars

I love this simple recipe to kick off summer: Blueberry Lemon Crumb Bars

Blueberry Lemon Crumb Bars - recipe from

This is a tasty bite-sized dessert with fresh blueberries. It has a delicious crust. And it’s easy to cut into neat pieces!  

Try this delicious dessert for all of your summer BBQ’s!

Blueberry Lemon Crumb Bars - recipe from

Blueberry Lemon Crumb Bars

Yield: 24 bars

Prep Time:25 minutes

Cook Time:35 minutes



  • 2 cups all-purpose flour
  • 2 tablespoons granulated white sugar
  • 2 teaspoons grated lemon zest
  • pinch of salt
  • 1/2 cup (1 stick) butter, chilled and cut into small pieces
  • 1 large Eggland's Best 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
  1. Preheat oven to 400°F. Spray a 9x13-inch pyrex pan with nonstick spray.
  2. Prepare the crust: 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 oven and set aside to cool slightly. (Keep the oven on)
  3. Sprinkle blueberries over the crust. In a small bowl, combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries.
  4. Prepare the topping: 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.
  5. Bake for 20 to 25 minutes until browned. Cool and then dust with confectioners sugar before cutting into bars.

Here are a few more blueberry bar recipes you might enjoy:

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Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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  • 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 🙂