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Blueberry Crumb Bars
SUBMITTED BY:
A. Beavers
PHOTO BY:
Allrecipes
"Cheap and easy to make. Kids love them. Any berry can be used."
RECIPE RATING:
Read Reviews
(190)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
45 Min
READY IN
1 Hr
Original recipe yield 1 - 9x13 inch pan
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup shortening
1 egg
1/4 teaspoon salt (optional)
1 pinch ground cinnamon (optional)
4 cups fresh blueberries
1/2 cup white sugar
3 teaspoons cornstarch
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DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
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REVIEWS
Reviewed on Jun. 29, 2008 by
DANDK1997
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DANDK1997
Jun. 29, 2008
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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32 users found this review helpful
I can't begin to say how great this recipe is! My sister told me it was good, so I decided to...
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Reviewed on Jul. 1, 2007 by
MEL06010
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MEL06010
Jul. 1, 2007
I'VE MADE 4 PANS OF THESE IN JUST ONE WEEK. FIRST PAN FOR HOME TRIAL USING JUST WHITE SUGAR.....VERY GOOD. NEXT THREE PANS (ONE FOR A COOKOUT, ONE FOR A GRADUATION PARTY & ONE TO GO TO W/MY SON TO N.HAMPSHIRE FOR A NASCAR RACE) I USED 1/2 C. WHITE SUGAR & 1/2 C. LIGHT BROWN SUGAR FOR CRUST....EVEN BETTER. ALSO ADDED 1 TSP. VANILLA EXTRACT TO BEATEN EGG. I'LL BE MAKING THEM AGAIN THIS WEEK FOR MY BEST FRIEND'S BIRTHDAY. THEY DO TRAVEL EXTREMELY WELL. SINCE I LIVE IN NEW ENGLAND, I'VE TAKEN ADVANTAGE OF THE FRESH BLUEBERRIES THAT ARE AT THEIR PEAK.
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26 users found this review helpful
I'VE MADE 4 PANS OF THESE IN JUST ONE WEEK. FIRST PAN FOR HOME TRIAL USING JUST WHITE...
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Reviewed on May 12, 2006 by
What a Dish!
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What a Dish!
May 12, 2006
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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21 users found this review helpful
Really yummy! I used butter instead of shortening, and used frozen berries. I cut the recipe...
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Reviewed on Mar. 15, 2004 by Barbara M.
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Barbara M.
Mar. 15, 2004
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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14 users found this review helpful
Made these bars several times, most recently for a bridal shower and they were a big hit. I...
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Reviewed on Dec. 31, 2003 by
MELANIE95
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MELANIE95
Dec. 31, 2003
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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11 users found this review helpful
Delicious!! I used a mixture of frozen berries: Blueberries, Raspberries, and Blackberries. ...
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Reviewed on Feb. 2, 2005 by
DELTAQUEEN50
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DELTAQUEEN50
Feb. 2, 2005
Great recipe! Since there are only the two of us, I cut the recipe in half and baked it in an 8x8" 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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9 users found this review helpful
Great recipe! Since there are only the two of us, I cut the recipe in half and baked it in an...
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Reviewed on Aug. 19, 2007 by
Valerie's Kitchen
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Valerie's Kitchen
Aug. 19, 2007
I followed the advice of other reviewers and used butter instead of shortening. I also used frozen berries, straight from the freezer and the result was good although if you do this, you'll need to add to the cooking time by about 15 minutes. It's also a good idea to add an extra tsp. of corn starch and be sure to let them set up for an hour or two before cutting for a clean cut. These would be really good served on a plate with a scoop of vanilla ice cream. Thanks!
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7 users found this review helpful
I followed the advice of other reviewers and used butter instead of shortening. I also used...
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Reviewed on Sep. 27, 2005 by
Darcy
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Darcy
Sep. 27, 2005
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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6 users found this review helpful
These are delicious! They are best a little warm with vanilla ice cream melted on top. The...
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Reviewed on Aug. 19, 2006 by
Bekki
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Bekki
Aug. 19, 2006
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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5 users found this review helpful
WOW!! These are delicious! Better then any blueberry muffin recipe I have tried. I took...
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Reviewed on Jan. 9,