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These blueberry bars are easy to make and kids love them! Any berry can be used.
Ingredients
- 3 cups all-purpose flour
- ½ cup white sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt (Optional)
- 1 pinch ground cinnamon (Optional)
- 1 cup shortening
- 1 egg
- 4 cups fresh blueberries
- 3 teaspoons cornstarch
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch pan.
Step 2
Stir flour, 1 cup sugar, and baking powder together in a medium bowl; mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
Step 3
Stir 1/2 cup sugar and cornstarch together in another bowl; gently mix in blueberries. Sprinkle blueberry mixture evenly over prepared crust. Crumble remaining dough over berry layer.
Step 4
Bake in the preheated oven until top is slightly brown, about 45 minutes. Cool completely before cutting into squares.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 15 | |
| Calories 318 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat4g | 18% |
| Cholesterol12mg | 4% |
| Sodium77mg | 3% |
| Total Carbohydrate45g | 16% |
| Dietary Fiber2g | 6% |
| Total Sugars24g | |
| Protein3g | |
| Vitamin C4mg | 19% |
| Calcium27mg | 2% |
| Iron1mg | 8% |
| Potassium62mg | 1% |
*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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source by allrecipe
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This is easy to make and is very tender. I used frozen blueberries but I’m going to try it again when the strawberries are in season.
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Very good and light for the summer. Light and pastry-like. Very easy…
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I have used this recipe over and over and it is just DELISH!!!! People eat them and ask for the recipe right away–they are wonderful!
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These bars are a delicious use of
fresh berries. My children love them. -
these are delicious, and if you want to make them even BETTER, add chopped pecans to the topping, and serve them with whipped cream on the side, *out of this world*!!
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Terriffic cookies that are soooo easy. I like them since I do a lot of big batch cookies. I use frozen berries in the winter. Only word of warning. . . they are crumbly!
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I’m not too fond of blueberries, but my husband is, so I decided to try these ! They are WONDERFUL!! I even loved them! When making blueberry mixture, I blended with an electric mixer on ,low until some of the berries were crushed. It didn’t specify in the recipie what to do other than to Mix. They are really great!
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Wonderful and easy…I made these using raspberries and blueberries (alternating). They provided for a festive and delicious dessert.
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This is a cake that the whole family enjoyed. It is delicious.
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This recipe is a hit. I needed to use some leftover blueberries. Tastes like blueberry crumb pie.
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Unique and delicious!
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This recipie is o.k. I didnt really like the crust/topping because it had a shortening flavor to it. I wonder how well it would work with butter, because I think it would dramatically improve the flavor.
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Wow, this is wonderful. I was some what leery of such an easy recipe, but was I mistaken. Simply delicious! Added the pecans as another reviwer did and drizzled ribbons of white glaze as a finishing touch. Bravo!
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o my, these are something else. i didnt think there was enough crumbs so i doubled that…which means 2x much crumbly goodness! you might want to increase it by half instead though, becasue they were a little too heavy. Thank you a. beavers, these really scaled the “wow” factor charts…
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These bars were wonderful! We needed to get rid of our blueberries before they got all yucky and this did the trick. I kind of over-cooked them though… the edges were hard. Next time, I’ll have to keep track of the time! Thanks for the recipe. It’s definitely worth making again.
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Made this recipe for fun night at our bowling alley..they all ate it right up!! Very good!! Thank you for posting!
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Excellent! Used butter instead of shortening as a reviewer suggested and used Minute Tapioca instead of cornstarch. Be sure not to over brown. A wonderful use of wild Michigan blueberries.
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I made these for a potluck but I was distracted and forgot to add the baking powder. I quickly mixed up a batch of baked beans to take instead but when these bars came out of the oven I decided to try a little before I threw them out. It was wonderful. A little flat but still wonderful. I ended up taking both the crumb bars and the beans. Everyone loved the bars. I told them imagine how good they could have been if I had remembered all the ingredients. Ha Ha.
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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 lemon juice and vanilla for extra flavor) to the half of crumbs used for the base, and pre-cooked it for about 5 minutes. The base was not nearly as crumbly as the top this way. FYI, I used frozen berries for this, without defrosting first, and it baked up perfectly in the same amount of time.
ETA that I have only ever used butter with this recipe- I do not cook with shortening. I also use at least half whole wheat flour. Healthier and tastier!
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I’ve had some really bad luck lately with stuff that I’ve cooked, but I have to say that these were very good. I used huckleberries instead of blueberries, which I had in the freezer (a gift from a very generous friend!) I wasn’t sure if I would like these, but they are great! My husband wants me to make this dessert again as a crumble, so this is definitely going to be on my regular recipe rotation. Thanks for sharing the recipe for these yummy-in-the-tummy bars!
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This was okay. Not great though. Needed some sweetness on top, maybe some white icing drizzled over the top.
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Thank you. I used this recipe to make for my school work. I used frozen raspberries instead of blueberries and butter instead of shortening. Everyone loved them. They looked excellent and tasted even better. Thank you for posting.
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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. It turned out amazing!!!
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I thought the bars were good but not great. Then I served them at a BBQ and everyone loved them. I didn’t have to take any home.
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Yummy! I left out the egg – a friend of ours is allergic and it still turned out great. I took the advice of other reviewers and baked the crust for a few minutes before adding the blueberries. This one is a keeper!
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These are not at all like a cookie but more like a blueberry cobbler with lots of “cobble” or the good stuff (less liquid too). I added cinnamon to the dough and the berries and used the blueberries straight out of the freezer without thawing. A great use of those extra blueberries and everyone loves it.
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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 like a crumb pie (especially having tasted it while it was still warm ’cause hubby and I couldn’t bear to wait til dinner time)! Anyway, I beat the egg a little before adding it to the dough then worked the cut up two sticks of margarine (I think real butter would make these OUTSTANDINGLY rich and yummy), and egg in with my clean fingers until it was fairly crumbly-works better for me. I also added one more Tb. of cornstarch just because it has been my experience that most berry recipes never set up as much as I like. Be sure to lightly oil your pan. I also baked them at a slightly lower tempurature (my oven is weird), and added just a dash of cinnamon as well as a tiny dash of nutmeg to the crumb mixture. We’re going to serve big squares of this with a scoop of vanilla ice cream on the side kind of like pie or cobbler because as others have said they are kind of crumbly. Thanks for a wonderfully good and simple recipe!
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This recipe is delicious with a little tweeking. Use butter instead of shortening and no salt or cinnamon and it is perfect. Not too sweet. Can’t wait to try it with raspberries. Thanks for sharing.
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I thought these were pretty good; everyone at work raved about them. I followed some previous recommendations and added 1/8 c water and 1 tsp vanilla to the bottom portion of the bars, baking it for 5 minutes before topping with the blueberry mixture and the rest of the dough. I also added an extra tsp of corn starch to the blueberries. They smelled delicious baking and tasted even better with some vanilla ice cream. I look forward to trying this with raspberries. Be warned–they are crumbly! Thank you!
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I made a few changes, and the bars were thoroughly enjoyed. I used butter instead of shortening, used salt, used both cinnamon and nutmeg, and instead of just blueberries I used a mix of blueberries, raspberries, and blackberries. I used my stand mixer to blend in butter & egg into the dough. I only had to bake it for 40 minutes, and then drizzled the top with icing (blend 1 cup confectioners sugar, 1/4 tsp. vanilla, and milk to thin) and then sprinkled on chopped pecans.
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These are easy to make and taste great. I have to hide them from my son after I make them! I do add a little more cinnamon to the crust portion than is called for.
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Wow! So easy and so delicious! The blueberry bars were such a hit, I tried cherries. They were delicious, too.
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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 difference in the taste. Delicious! Since fresh blueberries are not in season now, I used frozen Maine blueberries (very big bag for under $5.00) that were purchased in the freezer section at Costco.) I didn’t thaw them, just used them directly from the bag and the bars came out fantastic. I made these bars several times and found that you have to bake them a bit longer to get them lightly browned on top..I baked them for 55 minutes. Also, when topping with the remaining crumbs, make sure you squeeze the crumb mixture in your hands to form the crumbs before sprinkling on the top.
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Pretty good, but the Blueberry Boy Bait tops this one!
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I just made these and they turned out great! My son just loves them. I have to say it was a little tedious to make the crumb crust/topping, but well worth it. It is also great with vanilla ice cream.
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A tad blander than I would have liked, but maybe because I didn’t add any cinnamon. Otherwise a great way to use blueberries (a great source of antioxidants!). Note: I used frozen blueberries with no problems, and replaced half the flour with whole wheat flour.
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We thought this recipe was okay. The blueberry filling was good but we thought the crust was rather dry. Also, I expected the top crust to be more like a strusel but it didn’t quite turn out that way. I added a vanilla glaze to add the the presentation and it happened to remedy the dryness a bit. I served it with a scoop of ice cream which is why I think it went over as well as it did. I don’t think my family would have eaten it plain. No one said they didn’t like it but they didn’t ask me to make it again either.
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This was a very easy and tasty recipe. I added chopped pecans as part of the topping. I would add some thinned white icing the next time I make it. I have to bring a dessrt for dinner this Saturday night. Guess what I am bringing? Thanks for a great recipe.
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Wonderful recipe. Best blueberry bar by far.
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Wow! Phenomenal!! The only change I made was to substitute butter for the shortening and I used the optional salt and cinnamon. They could not have turned out any better. This is by far the best blueberry dessert I have ever made! Berry delicious!!
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I made this recipe for a 4th of July party and had several people ask me for the recipe. They were a big hit!! I used the optional cinnamon and actually did frozen blueberries. The bars were not dry at all, in fact, I think next time I will refrigerate the leftover bars, because they became a little gooey after the second day.
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This was very easy, I just threw the crust mixture into my food processor, voila, it was done in no time. But, my family was not very crazy about it, it needs something, but I can’t figure out what. I used cinnamon, and even added some butter extract to crust, but still wasn’t great.
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Great recipe! Made this for the first time when friends were coming over for dinner – normally I like to try a recipe first before serving it to guests – but this one was so easy it was mistake proof. I used the optional salt and about 3/4 tsp. cinnamon and I added some vanilla to the berry mixture. Served it with vanilla bean ice cream – everyone loved it! Thanks!
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This was GREAT and super simple. I will definitely try it with peaches, too. THANKS!
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Everyone enjoyed this recipe, I baked it about 8 minutes longer until it was golden brown, this additional time may be due to the high altitude where I live. I agree with another reviewer use real butter it makes a huge difference. Also added a few sliced peeled fresh peaches (about 2/3 cup) that I diced and added to the blueberries mixture. Fast, easy, and yummy!
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These were OK, but I made them with the shortening and not butter like others had suggested. I’m sure they would have been better with butter.
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Great recipe! Since there are only the two of us, I cut the recipe in half and baked it in an 8×8″ pan. Turned out perfect. I also grated a little orange rind in with the frozen blueberries that I used. Actually, my hubby loved this so much I should have made the bigger size!! Thanks.
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Good stuff!
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Fabulous recipe!! Sooooo easy and quick to make. I used blueberries, strawberries, and apples….My family absolutely loved them! Will definately make these again and again!
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What a fantastic and easy recipe! I halved the recipe and baked it in an 8×8 pan, used 2 cups of frozen berries and it was perfect.
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Excellent! I used frozen berries and it was just fine. Just make sure the sugar is evenly distributed over the berries. I used butter in place of the shortening and some lemon zest mixed with the berries and sugar. Great with a scoop of vanilla ice cream!
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super easy to make! I halved the recipe and used an 8×8 pan, substituted butter for the shortening, and used fresh bkuberries. Do use the cinnamon, it really makes the crust.
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Very delicious and pie-like in flavor. I added extra sugar for the topping, but I like things sweet! Thank you!
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These are delicious! They are best a little warm with vanilla ice cream melted on top. The crust and crumble topping are great and stay crunchy days later. I used fresh blueberries the first & third time I made these and black raspberries the second. The blueberries is still my favorite. I followed the recipe exactly but I used butter flavored shortening sticks (makes them stay crunchier longer!). This is my new favorite summertime dessert. I still want to experiment with more fresh fruit, I’m thinking of tart cherries. Mmmm!
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These were fantastic after they had set for a day. Leave them a day before cutting into them! A few hours out of the oven, they weren’t anywhere near as good. Followed recipe as written!
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Excellent! I used blackberries because that’s what I had, and therefore doubled the sugar on the berries. Blueberries would be even better (no big seeds)! Thanks!
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Excellent recipe. Very quick and easy to make and extremely tasty. Everyone at the office loved it. I patted the top layer on to make it as much like a top dough as possible, rather than “crumb” and sprinkled sugar over the top before baking. This gave it that crisp sugary crust like you get on bakery muffins – it worked out very well. Will definitely make again – can’t wait to try another type of berry. Thanks!
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I used butter instead of shortening and added 1 tsp. vanilla to the crumb mixture and it was still a little bland. Would be better with ice cream.
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Delicious! Used butter instead of shortening, sprinkled sugar on top before baking. Can’t keep my hands off them!
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Don’t get me wrong–these were good enough, and we ate them all–but they didn’t really excite me all that much and I doubt I would make them again. Perhaps a different fruit would be better.
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turn out so beautiful and taste soooo good!
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These bars are AMAZING. I shared 1/2 the pan with my brother’s family and they raved about them as well. DEFINITELY a keeper in my recipe box!
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Cheap and easy – yes. Delicious? Hardly. The blueberry/sugar mix does well, but the crust needs quite a bit of work. This dessert comes out bland and uninspiring. I tried upping the cinnamon and adding vanilla – eh so so. Though i haven’t tried it, adding pecans might not be a bad thought. After trying twice, I’m shelving this one.
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this was a little bland but still very good! i might try it next time with half butter half shortening. i love the blueberry taste.
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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 it never really came together, it was just a powdery mixture. I thought it wouldn’t work, but went ahead with it anyways and it all came together during baking. These turned out really well. For those of you that said the dough part didn’t have any real flavor, it’s probably due to the shortening. Shortening has no real flavor (plus it’s yucky and bad for you). Try butter, it’s so much better!
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made this with raspberry and blackberry’s and it was great, next time I will put a little more shortning so the top will be firmer.
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These are very good but… will make a few changes next time. As is, it’s much better served with ice cream. I used butter as recommended by others. Not terribly sweet therefore I think brown sugar would change the blandness that a lot of reviewers were talking about. If you are not into sweet, then as is – is perfect. Be sure to press the dough into the bottom of the pan for a firm base. A wonderful hint I picked up from somewhere(don’t remember where) is to use a grate with frozen butter and then rub into your flour. Soooo much easier than cutting in. Will certainly make again and I want to try with other fruit.
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Great recipe. Very tasty
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These are good. Easy to make. Even better with some vanilla ice cream. The flavors are simple and pure. The fruit comes through nicely. Nothing extravagent. The only thing i did different is that i ran out of blueberries so i halved the recipe with strawberries. I spread blueberry on one half and strawberries on the other. Tasted good. Not too sweet. Wasnt able to cut into bars, too crumbly.
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Used another reviewer’s tip to grate frozen butter..worked wonderfully. Don’t forget to press crust into pan! Don’t skip salt and cinammon in the crust. I used more than a pinch of cinammon. Split recipe and made 2 8x8s…one blueberry and one raspberry. Can’t even pick a favorite. I’m hoping this will work with peaches too!
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My husband does not like desserts or sweets and he could not stop eating this. I liked it with a cup of coffee.
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These bars turned out way too sweet. If I ever make these again I’d use less sugar.
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I made a few changes in this recipe but still kept it basically the same. I halved this but used an entire egg which made the crust/crumb stick together better. I used brown sugar instead of white, butter instead of shortening (yuck), used half WW flour and half regular flour, and substituted frozen raspberries and black raspberries for the blueberries. All the girls at work and my family enjoyed this. It was very much like a thick, firm cobbler. The cinnamon is a must.
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Very good–not too sweet but just right. The taste of fresh blueberries really shines in this dish. My picky eater husband and my not-so-picky coworkers all loved it!!! Also was very easy to make.
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I took the suggestion of other reviewers and used butter in the place of shortening and used half brown sugar & half white. It turned out great! It’s very sweet & gooey, but I didn’t hear anyone complaining! They are even better the second day! Leaving them in the refrigerator for a day got them to set up a little more and gave the flavors a chance to really come together.
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This recipe is awesome. However, I did make a few modifications after I made the first batch (the topping seemed too crumbly). After I pressed half of the dough into the pan, I added 2 T. of butter,another pinch or two of cinnamon and cut it into the remaining dough before sprinkling on top. That made the topping stay on better…Great Recipe
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Fantastic!! I drizzled icing over the top as suggested and it was wonderful. Make this for a large crowd!
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These are wonderful!!! Don’t change a thing – they are perfect just the way they are. Not too sweet, makes a great breakfast snack. Will definitely make again.
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Great recipe. Made it twice substituting butter for shortening both times. The first time I brought it to a picnic and got requests for the recipe. The second time I substituted a quick cooking oats for a half cup of the flour – delicious!
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Nice. Yummy – better the second day.
Taking tips from the other reviewers, I used butter instead of shortening, substituted brown sugar for half the sugar. I also forgot the cornstarch but it didn’t seem to matter. Seems like as long as you let them cool they don’t fall apart too badly.
I used a blueberry/cherry combination. Probably could have used a bit more fruit, but if I do (the next time) I’ll add some corn starch just to be on the safe side.
Will DEFINITELY make again. Have to give these away, though – having them in the house is plain ol’ dangerous to what’s left of my waist.
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these are very very good but they need a little salt to rbing out the crumb flavor more. also some chopped nuts in the topping (almonds) would be really good.
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Wonderful!! I let my two and five year olds help me make this with frozen berries we picked this summer. We had fun making them and even more fun eating them!! I hope there’s enough left to have one with coffee in the morning or I’ll be making another batch! You can really enjoy the blueberries in this, they don’t get lost in it and stay very delicious!
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This is a wonderful recipe! I sent my husband to the store for vanilla ice cream in anticipation of the finished bars, but once I tasted the bars by themselves, it was obvious that they didn’t need to be accompanied by ice cream to make them more delicious; these are wonderful just as is. The flavor of the blueberries really comes through in this recipe, and they are not overly sweet. I did use butter instead of shortening as some other reviewers suggested, also used a full teaspoon of cinnamon, and next time I’ll substitute brown sugar and add some chopped, toasted pecans. It will be fun to try this recipe with other berries as well. Thank you for this wonderful recipe!
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I made this recipe twice this past week and they were gone in no time – Everyone loves them! I took other’s advice and substituted butter for shortening and used brown sugar instead of white. I also used frozen triple berries instead of blueberries, because that’s what I had on hand. After reading other’s reviews, I patted 3/4 of the dough onto the bottom of the pan and then mixed in a little more butter and sugar with the remaining dough and used that on the top – turned out perfect. This recipe is a definite keeper!
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Awesome! I made it exactly as directed, and it came out perfect. It tastes just like blueberry pie! Next time, I’ll leave it in the oven a bit longer so it’s more golden brown, instead of light brown. It’s now a permanent part of my recipe box!! 🙂
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WOW! These are amazing! You can’t go wrong making these bars. I read the previous reviews about the butter and I tried 1/2 c. butter and 1/2 c. Crisco and they came out perfect. I also used 1/2 brown and 1/2 white on the 1 c. of sugar for the crust. Hubby and kids raved about these bars. Enjoy!
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Mmm. Awesome Bars. I was looking for an alternative to muffins since they all seem to come out dry or flavorless. I took some of the other users’ advice and used butter instead of shortening and substituted some brown sugar for the granulated sugar. Be sure to cool them thoroughly before cutting (i put mine in the fridge after they cooled on the counter before cutting)
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These bars were delicious. Everyone loved them. I used half brown sugar and half sugar because I was just about out of white sugar. I also used a full teaspoon of cinnamon. I think the next time I make this I’ll add some nuts to the top. It was very, very good. This recipe definitely is a keeper. Thanks for sharing!!
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Yummy, easy, and versatile, will definitley make again. I cut the recipe in half and made them in an 8×8 pan and they still turned out great.
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My family really enjoyed. I did substitute with Splenda which apparently was a mistake since my husband could really taste the Splenda. He rated it a 3 using Splenda but a 4 to 4-1/2 if I would use regular sugar next time which I will. Thanks
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Eeeeh. Sorry to disagree with so many high ratings, but this didn’t come out sweet or yummy enough for a five-star. I followed the recipe and the bars look great, but taste like crisco. They are not very sweet at all. Perhaps further experimentation will allow me to tweak it to a good dessert.
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Bars tasted like shortening. Next time maybe butter or at least butter crisco could be used? Maybe they would taste better then.
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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 shortening and a full tsp of cinnamon. I let them cool until almost cooled and then put them in the fridge before I cut them. I thought the flour mixture was a little too floury but they still turned out perfect! I will definately make these again. Maybe with cherries or apples and walnuts. Thank you for this recipe!
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These were great, much easier than making a pie. Will certainly do again.
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These were outstanding and so easy to make! Used a cup of butter and sprinkled some brown sugar on top before baking… Will definitely be making these again (and again and again)Thanks!
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Very, very good!! I used half fresh blackberries and half frozen blueberries. I also used butter. Unbelieveable!
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these were pretty good. they weren’t my favorite, seemed not sweet enough. but everyone seemed to enjoy them.
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Excellant!! Used frozen blueberries and 1/2 butter and 1/2 shortening. (Didn’t want a strong Crisco taste) Blended in food processor and it worked great. A definite dessert for all seasons.
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I didn’t find there was much taste, they could be sweeter.
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There was a heavy shortening taste and the bars were a little bland.
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