Blueberry Lemon Crumb Bars

Total Time
Prep 10 mins
Cook 40 mins

This is a nice way to use those fresh blueberries.

Ingredients Nutrition


  1. Heat oven to 400°.
  2. Grease 13 x 9-inch baking pan.
  3. Combine flour, granulated sugar, lemon peel and salt in food processor and pulse.
  4. With machine on, add butter through feed tube.
  5. Whisk egg with vanilla in bowl; with machine on, add through feed tube until combined.
  6. (Mixture will be crumbly) Press evenly into prepared pan.
  7. Bake 12 to 15 minutes until golden.
  8. (Crust will crack but that's okay) Cool.
  9. For the crumb topping: Stir butter and brown sugar in medium bowl until smooth.
  10. Stir in flour.
  11. Sprinkle blueberries over baked crust.
  12. Combine sugar and nutmeg in cup and sprinkle over berries.
  13. Crumble on topping.
  14. Bake 20 to 25 minutes, until browned.
  15. Cool.
  16. Sprinkle with powdered sugar.
  17. Cut into bars.
Most Helpful

These were wonderful! I used fresh blueberries. I made the recipe as written and did not think the nutmeg was overpowering at all. I took these to my Bible study and everyone loved them! I wasn't sure how cool the crust needed to be in step 8, so I let it cool about 45 minutes. It was still a little warm when I added the blueberries. Worked out great-everything came out evenly and lightly browned. Thank you for this recipe!

SMDeasy August 20, 2008

Lovely! I was surprised at how well the lemony flavor came through - just enough. I was worried at first that there wouldn't be enough blueberries, but it all comes together quite nicely. Thanks for sharing!

pattikay in L.A. July 27, 2008

These are delicious! I used frozen blueberries which worked well! The hint of lemon just makes this recipe. Being a blueberry lover, I am sure I will use this recipe often! Thanks for sharing, Mysterygirl!

Bev October 11, 2006