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Preheat your oven to 375°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.

In a large mixing bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, light brown sugar, and salt for the crumble mixture.

Add the cold unsalted butter pieces to the dry ingredients. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the vanilla extract.

Press about two-thirds of the crumble mixture evenly into the bottom of the prepared baking pan to form the crust. Use the back of a spoon or your hands to compact it firmly.

In a separate medium bowl, combine the frozen blueberries, 1/2 cup granulated sugar, cornstarch, lemon juice, and lemon zest. Stir gently until the blueberries are evenly coated.

Pour the blueberry filling evenly over the crust in the baking pan, spreading it to the edges.

Crumble the remaining one-third of the mixture evenly over the blueberry filling, covering it completely.

Bake for 40 to 45 minutes, or until the crumble topping is golden brown and the blueberry filling is bubbly around the edges.

Remove the pan from the oven and let the bars cool completely on a wire rack. This is a crucial step for the bars to set properly before cutting. Cooling can take 2-3 hours.

Once completely cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into 4 large servings and enjoy!


Preheat your oven to 375°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.

In a large mixing bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, light brown sugar, and salt for the crumble mixture.

Add the cold unsalted butter pieces to the dry ingredients. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the vanilla extract.

Press about two-thirds of the crumble mixture evenly into the bottom of the prepared baking pan to form the crust. Use the back of a spoon or your hands to compact it firmly.

In a separate medium bowl, combine the frozen blueberries, 1/2 cup granulated sugar, cornstarch, lemon juice, and lemon zest. Stir gently until the blueberries are evenly coated.

Pour the blueberry filling evenly over the crust in the baking pan, spreading it to the edges.

Crumble the remaining one-third of the mixture evenly over the blueberry filling, covering it completely.

Bake for 40 to 45 minutes, or until the crumble topping is golden brown and the blueberry filling is bubbly around the edges.

Remove the pan from the oven and let the bars cool completely on a wire rack. This is a crucial step for the bars to set properly before cutting. Cooling can take 2-3 hours.

Once completely cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into 4 large servings and enjoy!
