These Blueberry Crumble Bars deliver a perfect combination of sweet, tart, and crumbly textures with a beautiful, drizzled, bright, tangy lemon glaze. Whether you're looking for a delightful, sweet treat or a simple yet impressive baking project, these blueberry crumble bars are soft, chewy, and bursting with fresh blueberry flavor. An ideal homemade dessert for any occasion. From old to young, everyone will enjoy these.
Each ingredient plays a vital role in creating these incredibly delicious and easy-to-make blueberry bars!
Butter: This essential ingredient provides rich flavor and helps create that perfectly tender, crumbly texture for both the cookie crust and the crumble topping.
Sugar Cookie Mix: This mix forms the sweet, buttery foundation of your blueberry bars and makes the crumble topping a breeze.
Blueberries: These vibrant berries create the signature blueberry flavor in your bars.
Sugar: Balances the natural tartness of the blueberries for a perfectly sweet filling.
Cornstarch: Cornstarch helps to create a luscious, jam-like consistency for the blueberry filling, preventing it from being too watery.
Lemon Zest: Adds a bright, aromatic, and concentrated citrus punch, enhancing the overall flavor profile.
Lemon Juice: Provides a zesty tang and acidity that brightens the blueberry filling. It also gives the glaze its signature tangy lemon flavor and allows you to adjust the consistency for that perfect drizzle.
Other Ingredients You’ll Need: Powdered sugar
Here are 4 simple steps to make Blueberry Crumble Bars with Lemon Glaze. See the full recipe below for all the details.
When combining the butter and cookie mix for the crust and topping, mix only until it's crumbly. Overmixing can lead to a tough crust.
Mix well until all ingredients are evenly distributed.
Bake until topping is light golden brown and the filling is bubbling around the edges. Cool for at least 4 hours before cutting.
When making the lemon glaze, add the lemon juice gradually, one teaspoon at a time, until you achieve your desired drizzling consistency. This prevents the glaze from being too thin or too thick.
Cover and refrigerate any remaining bars, store for up to 4 days.
In a large bowl, cut butter into cookie mix, using a pastry blender or fork, until mixture is crumbly (do not overmix).
Reserve 1 cup cookie mixture for topping; set aside. Press remaining mixture in the bottom of the pan. Bake 15 minutes.
In a medium bowl, mix Filling ingredients.
Spread mixture over partially baked crust. Sprinkle reserved cookie mixture over filling.
Bake 32 to 36 minutes or until light golden brown and bubbling around the edges. Cool 4 hours. For 16 bars, cut into 4 rows by 4 rows.
In a small bowl, whisk powdered sugar and 1 tablespoon lemon juice. Add additional lemon juice, 1 teaspoon at a time until desired consistency.
Drizzle glaze over cooled bars. Cover and refrigerate any remaining bars.
If you prefer a bar without the glaze, see our original Blueberry Crumble Bar recipe.
