If you’ve been on the hunt for an effortless yet utterly delicious dessert that captures the essence of summer, look no further! My journey to perfecting fruity bar cookies led me from classic raspberry bars to these exquisite Blueberry Streusel Bars. They are a delightful twist, marrying a buttery shortbread crust with a luscious blueberry filling and a golden, crumbly streusel topping. A huge hit with my pie-loving husband, these bars are incredibly easy to make and irresistibly addictive!
Blueberry Streusel Bars are the ultimate summer dessert, especially when sweet, plump blueberries are in peak season. Imagine all the comforting flavors of a homemade blueberry pie, but in a convenient, handheld bar form. These easy cookie bars are not only a joy to bake but also a guaranteed crowd-pleaser, perfect for picnics, potlucks, or a simple family treat.
Why These Easy Blueberry Streusel Bars Are a Must-Bake This Season
- A Taste of Pie in Every Bite: These Blueberry Streusel Bars perfectly capture the warm, comforting flavors of a classic blueberry pie, but in a more convenient, easy-to-eat cookie bar format. You get that delightful burst of juicy blueberries and a rich, buttery crust without the fuss of a full pie.
- Effortless Baking Experience: Forget the stress of rolling out delicate pie crusts! These bars are significantly easier and quicker to prepare than a traditional blueberry pie, making them an ideal choice for busy bakers or anyone new to dessert making.
- Irresistibly Delicious: With a tender shortbread crust, a sweet and tangy blueberry filling, and a crunchy, buttery streusel topping, these bars offer a delightful textural contrast and a flavor profile that will have everyone reaching for seconds. They’re not just delicious; they’re truly delightful!
- Perfect for Any Occasion: Whether you’re hosting a summer barbecue, bringing a dessert to a potluck, or simply craving a homemade treat, these blueberry bars fit the bill perfectly. They travel well and are easy to serve.
- Showcases Fresh Blueberries: When blueberries are at their peak, this recipe allows their natural sweetness and vibrant flavor to shine through beautifully. It’s an excellent way to celebrate the bounty of summer fruit.
My husband, Bill, has an undeniable passion for pie. Seriously, he *loves* pie. And I’m quite a fan myself! However, the arduous task of rolling out a double pie crust can be a real chore. It’s time-consuming, requiring chilling the dough, rolling it out, chilling it again, all while hoping it doesn’t tear. So, while I do make my fair share of pies in the summer—peach, raspberry, and blueberry often topping his summer favorites list—these streusel bars offer a welcome, less demanding alternative without compromising on flavor or satisfaction. They deliver all the beloved qualities of a pie in a fraction of the effort.
Essential Ingredients for Perfect Blueberry Streusel Bars
Crafting these delectable blueberry streusel bars requires a handful of simple, wholesome ingredients, many of which you likely already have in your pantry. Here’s a closer look at what you’ll need and some helpful tips for each:
- Pantry Staples: You’ll need all-purpose flour for both the crust and the streusel topping, powdered sugar for a tender crust, a dash of salt to enhance all the flavors, and brown sugar for that signature streusel richness and chewiness. Ensure your flour is fresh and sifted if clumpy for best results.
- Butter: For both the shortbread crust and the crumbly streusel, cold butter is absolutely crucial. I prefer using salted butter as salt acts as a fantastic flavor enhancer, balancing the sweetness and making the berries truly pop. Cut your butter into small pieces and keep it chilled until you’re ready to incorporate it. Cold butter creates pockets of steam during baking, resulting in a wonderfully tender and flaky texture.
- Blueberry Jam: A touch of blueberry jam, warmed slightly, provides an extra layer of concentrated blueberry flavor and acts as a delicious adhesive between the crust and the fresh berries. I often use Bonne Maman brand for its quality, but any good-quality blueberry jam will work perfectly. It also helps to prevent the crust from becoming soggy.
- Blueberries: The star of the show! You can use either fresh or frozen blueberries. I personally opt for fresh when they are in season for their vibrant taste and texture. If using frozen blueberries, there’s no need to thaw them first; simply toss them directly into the mixture. However, be aware that frozen berries release more moisture, so you might need to extend the baking time slightly and consider adding a touch more flour to the berry mixture to absorb any excess liquid and prevent a watery filling.
- Granulated Sugar: The amount of granulated sugar you add to the blueberry filling is flexible and depends entirely on the natural sweetness of your blueberries. Always taste a few of your fresh berries first. If they’re tart or slightly under-ripe, add 1-2 tablespoons of sugar to the filling to enhance their flavor. If they’re perfectly sweet on their own, you might not need much, if any, additional sugar.
Step-by-Step Guide: Crafting Your Delicious Blueberry Streusel Bars
Making these blueberry streusel bars is a straightforward process that yields incredibly satisfying results. Follow these detailed steps to create your own batch of this delightful summer dessert:
You’ll discover that these blueberry streusel bars are not just easy as pie; they are, in fact, even easier! The simplified process makes them a joy to prepare, allowing you to enjoy fresh-baked goodness without the typical baking stress.
- First, you’ll press a simple shortbread crust into your baking pan and give it a quick pre-bake. This creates a wonderfully firm and buttery base.
- Next, brush that perfectly baked crust with warm blueberry jam, followed by your plump blueberries, gently mixed with a touch of flour. Remember to taste your berries beforehand; if they lean more towards tart than sweet, a sprinkle of sugar will balance them beautifully.
- Finally, top it all off with a generous crumble of streusel. Pop them back into the oven, and in no time, you’ll be rewarded with these scrumptious berry bars that came together with an absolute breeze.
Expert Tips for the Best Blueberry Streusel Bars
Achieving bakery-quality blueberry streusel bars is easy with a few simple techniques. Keep these expert tips in mind for perfect results every time:
- Keep Your Butter Cold: This is a golden rule for both the crust and the streusel topping. Cold butter, when cut into the dry ingredients, creates tiny pockets within the dough. As these bars bake, the butter slowly melts and releases steam, which results in an incredibly tender, flaky, and crumbly texture. If your butter gets too warm, the crust and topping can become dense or greasy.
- Adjust Sweetness to Your Berries: Blueberries can vary greatly in sweetness depending on the season and variety. Always taste a few of your raw berries before mixing the filling. While I didn’t add extra sugar in my initial batch, I sometimes find a touch more sweetness is needed. Bill, my husband, is never one to complain, but trust your palate! A tablespoon or two of granulated sugar tossed with the blueberries can make all the difference if they are particularly tart.
- Explore Other Berry Variations: While blueberries are fantastic, this recipe is incredibly versatile! These bars would be absolutely sensational with fresh blackberries, raspberries, or even a mix of your favorite summer berries. Adjust the sugar content based on the tartness of your chosen fruit.
- Prevent a Soggy Bottom: The pre-baking of the crust is key here. Additionally, brushing the warm jam over the crust before adding the blueberries acts as a protective barrier, further preventing any moisture from the berries from making the crust soggy. Tossing the blueberries with a little flour also helps absorb excess juices.
- Don’t Rush the Cooling Process: It’s tempting to cut into these warm, fragrant bars, but patience is a virtue here! Allowing the bars to cool completely (preferably for several hours or even overnight in the refrigerator) lets the blueberry filling set properly. This ensures clean, neat cuts and prevents the bars from falling apart when served.
- Got Extra Blueberries? If you find yourself with an abundance of blueberries after making these bars, consider trying this delightful Blueberry Poppy Seed Bread for another easy and delicious treat.
Blueberry Streusel Bars FAQs
Here are some commonly asked questions about making, selecting, and storing your delicious blueberry streusel bars:
When selecting fresh blueberries, look for berries with a deep, consistent blue color, often with a silvery-gray “bloom” on the surface, which indicates freshness. They should be plump, firm, and smooth-skinned, free from any wrinkles, shriveled spots, or signs of mold. Avoid berries that appear soft, mushy, or have any leaking juice in the container.
To maximize their shelf life, store fresh blueberries unwashed in their original container or a loosely covered, ventilated container in the refrigerator. Washing them before storage can accelerate their deterioration by introducing excess moisture, which encourages mold growth. Only wash them just before you’re ready to use them in your recipe.
These delicious blueberry crumb bars are best stored in an airtight container in the refrigerator for up to 5 days. For longer storage, they freeze exceptionally well. Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months. To serve, simply defrost them in the refrigerator overnight. Note that the streusel topping may lose some of its crispness after freezing and thawing, becoming a bit softer, but the flavor will remain wonderful.
Yes, you can absolutely use frozen blueberries directly from the freezer without thawing. In fact, it’s often recommended to prevent them from becoming too mushy. Just toss them with the flour as directed in the recipe. Keep in mind that frozen berries may release more liquid during baking, so your baking time might need to be extended by a few minutes, and the flour coating helps absorb some of that extra moisture.
A common reason for a streusel that isn’t crumbly is warm butter. Ensure your butter is very cold and cut into small pieces. When mixing, avoid overworking the dough; you want just enough mixing for the ingredients to come together into distinct crumbs, not a smooth dough. If it’s too warm or overmixed, it can become paste-like rather than crumbly. You can also chill the streusel mixture for 10-15 minutes before sprinkling it over the berries.
More Delightful Bar Cookie Recipes to Try:
If you loved these blueberry streusel bars, you’re in for a treat! Explore some of my other favorite bar cookie recipes, perfect for any occasion and bursting with flavor:
- Fresh Peach Pie Bars: Enjoy the sweet taste of summer peaches in a convenient bar form.
- Raspberry Streusel Bars: A classic favorite, these bars offer a delightful tart and sweet combination.
- Chocolate Caramel Streusel Bars: Indulge in a rich, decadent treat with layers of chocolate and gooey caramel.
- Peach Blueberry Cobbler: While not a bar, this classic dessert combines two beloved fruits under a sweet biscuit topping.
- Matrimonial Bars – Streusel-Topped Date Bars: A timeless classic with a sweet date filling and a crumbly streusel.
- Plus, be sure to check out my comprehensive collection of Easy Bar Cookie Recipes for even more inspiration.
- And don’t miss all my invaluable tips on How to Cut Perfect Cookie Bars to ensure your creations are as beautiful as they are delicious.
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Blueberry Streusel Bars Recipe
30 minutes
42 minutes
1 hour 12 minutes
16 servings
These blueberry streusel bars feature a perfectly tender shortbread crust, a juicy and sweet blueberry filling, and a delightful crumbly streusel topping, making them the ideal summer bar cookie. This recipe is an adaptation from the beloved Stonewall Kitchens Favorites, ensuring a tried-and-true delicious outcome.
Ingredients
For the Shortbread Crust:
- ¾ cup all-purpose flour
- ¼ cup powdered sugar
- A dash of salt (approximately ⅛ teaspoon)
- 6 tablespoons unsalted butter, very cold and cut into small pieces
For the Berry Filling:
- ¼ cup good quality blueberry jam, warmed slightly
- 2 cups fresh or frozen blueberries (if using frozen, do not thaw)
- 1-2 tablespoons all-purpose flour (use more if berries are very juicy)
- 1-2 tablespoons granulated sugar, optional (if berries are tart, taste first)
For the Streusel Topping:
- 4 tablespoons unsalted butter, very cold and cut into small pieces
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC). Prepare an 8×8-inch baking pan by lightly greasing it and lining it with parchment paper or non-stick foil, leaving an overhang on two sides for easy removal.
- Make the Crust: In a medium bowl, combine the ¾ cup flour, powdered sugar, and salt. Add the 6 tablespoons of cold, cubed butter. Using a pastry blender, two knives, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs, with butter pieces no larger than small peas. Do not overmix.
- Press the Crust: Sprinkle the crumb mixture evenly into the bottom of the prepared 8×8-inch pan. Using your hands or the bottom of a flat glass, press the mixture firmly and evenly into the bottom of the pan to form a compact crust.
- Pre-bake Crust: Bake the crust in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn a light golden brown. Remove the pan from the oven and set it aside to cool slightly while you prepare the filling and topping.
- Prepare the Filling Base: In a small saucepan or microwave-safe bowl, gently melt the ¼ cup blueberry jam until it’s warmed and easily spreadable. Once the pre-baked crust has cooled for a few minutes, use a pastry brush or the back of a spoon to spread this warmed jam evenly over the entire surface of the crust.
- Prepare the Blueberries: In a separate bowl, gently mix the 2 cups of fresh or frozen blueberries with 1-2 tablespoons of flour. If using fresh berries and they taste tart, add 1-2 tablespoons of granulated sugar to this mixture as well. Spread these flour-coated blueberries evenly over the jam layer on the crust.
- Make the Streusel Topping: In a clean bowl, combine the remaining 4 tablespoons of cold, cubed butter, ½ cup flour, and ½ cup packed brown sugar. Use a pastry blender, your fingertips, or a food processor (pulsing briefly) to cut the butter into the dry ingredients until the mixture forms coarse, crumbly pieces.
- Assemble the Bars: Evenly sprinkle the prepared streusel topping over the layer of blueberries in the baking pan. Ensure the berries are mostly covered.
- Final Bake: Return the pan to the oven and bake for an additional 25-30 minutes, or until the blueberry filling is visibly bubbling around the edges and the streusel topping is beautifully golden brown and crisp.
- Cool Completely: This step is critical for clean cuts! Remove the pan from the oven and place it on a wire rack to cool completely to room temperature. For even neater squares and a firmer filling, you can chill the bars in the refrigerator for at least 1-2 hours before cutting.
- Cut and Serve: Once completely cooled, use the parchment paper overhang to carefully lift the entire slab of bars out of the pan. Place on a cutting board and slice into 16 even squares. Serve and enjoy!
Notes
This recipe is easily doubled! If you wish to make a larger batch, simply double all the ingredients and bake them in a 9 x 13-inch baking pan. The baking times will remain approximately the same, but always keep an eye on them, as oven temperatures can vary.
Remember to taste your blueberries before adding them to the filling. If they are particularly tart or slightly under-ripe, adjusting the sugar amount by adding 1-2 tablespoons can significantly improve the flavor balance of your finished bars. Sweet berries might not need any additional sugar at all.
For best texture and flavor, ensure your butter is very cold for both the crust and the streusel. This helps create that desirable flaky and crumbly texture.
Recommended Products
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- Nonstick Foil
- Pastry Blender
- 8 x 8-inch Baking Pan
Nutrition Information:
Yield:
16
Serving Size:
1 bar
Amount Per Serving:
Calories: 165Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 70mgCarbohydrates: 24gFiber: 1gSugar: 13gProtein: 1g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.
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