Blueberry Crumble Bars
These Blueberry Crumble Bars have an oat crumble base, sweet blueberry filling and delicious crumble on top.
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Blueberry Crumble Bars
These Blueberry Crumble Bars are the first type of crumble bar recipe I have ever posted. For that, I need to apologise because these bars are absolutely epic.
They have an oat crumble base, a blueberry filling made from fresh blueberries, but also blueberry jam and a crumble topping.
Related Recipes
I absolutely adore a traybake recipe, my blog is already filled with brownies, blondies, millionaire shortbread and even some cookie bar recipes. But I realised I don’t have a lighter summery bake until now.
Just like my other traybake recipes, I baked these blueberry crumble bars in a 9” square tin. For me, this is the perfect-sized tin for sharing, and you usually get around 16 decent-sized slices.
Oat Crumble
The oat crumble in this recipe is an absolute classic. I have a few recipes on my blog already using a crumble, including my Apple Crumble Millionaire Shortbread or my Salted Caramel Apple Crumble Cake.
The crumble in this recipe is slightly different as it is used for the base as well as the topping, but it is delicious. It is made from
Oats – I used a supermarket’s own brand of rolled oats in this recipe. You can use branded oats if you prefer.
Flour – This recipe uses plain flour
Sugar – I used a light brown sugar in this crumble recipe to give a slight hint of caramel. You can replace it with caster sugar if you prefer.
Butter—This needs to be unsalted butter, the type that typically comes wrapped in foil in 250g blocks. It also needs to be used straight from the fridge.
Blueberry Filling
The blueberry filling is, of course, the main part of this recipe. It is made using fresh blueberries, blueberry jam, lemon juice, cornflour and caster sugar.
I added all ingredients to a bowl and mashed them slightly. I didn’t mash them too much as I wanted the blueberries to still have a bit of texture. You could leave the blueberries completely whole and not mash them at all if you prefer.
Baking
These Blueberry Crumble Bars are baked in the oven at 180 °C Fan. Normally, I bake everything at 160 °C Fan (180 °C in a regular oven), but these bars can be quite soft. Baking them slightly longer and at a higher temperature will just ensure that they are golden in colour and delicious.
The oven needs to be preheated before baking. This is just to ensure food safety and that the blueberry crumble bars don’t sit in the danger zone for too long. The danger zone is between 8C and 60 °C. This is the temperature at which bacteria grow most rapidly. Putting the bars into a preheated oven just ensures that they bake quicker and reduces the risk of bacterial growth.
Alternatives
You can switch out the blueberries for any fruit you fancy. Why not try these with raspberries, strawberries or even peaches?
I use light brown sugar in the crumble, but this can be replaced with caster sugar.
Equipment
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Blueberry Crumble Bars
Ingredients
To Make the Crumble
- 150 g Rolled Oats
- 175 g Plain Flour
- 150 g Light Brown Sugar
- 150 g Unsalted Butter (cold and cubed)
For the Blueberry Filling
- 400 g Blueberries
- 175 g Blueberry Jam
- Juice of 1 Lemon
- 1 tbsp Cornflour
Instructions
To Make the Crumble
- Line a 9” square cake tin with non-stick baking paper. Preheat the oven to 180C (160C Fan).
- Add the rolled oats, plain flour, light brown sugar and unsalted butter to a large bowl.
- Rub the ingredients together with your fingers until the mixture resembles bread crumbs and there are no lumps of butter left.
To Make the Filling
- Add the blueberries, jam, lemon juice and cornflour to a separate bowl.
- Mash the ingredients together until they are combined. You still want there to be some texture to the blueberries.
Putting it All Together
- Pour half of the crumble mixture into the base of your lined tin. Press down firmly until there are no gaps in the base.
- Pour the blueberry mixture on top and spread over the crumble base.
- Sprinkle over the remaining crumble mixture.
- Bake in the oven for 30-35 minutes or until lovely and golden in colour.
- Leave the bars to cool fully before portitoning.
Notes
- These Blueberry Crumble Bars will last for 3+ days in the fridge.
- I used light brown sugar in this recipe. You can replace this with caster sugar if you prefer.
- These are blueberry crumble bars, but the blueberries can be replaced with any other berry you fancy.
- These Blueberry Crumble Bars can be quite soft. Once cooled you can refrigerate before portioning to make it easier.