For a bite of pure bliss, sink your teeth into delicious blueberry streusel bars. Layers of crumbly streusel and sweet blueberry filling add up to a scrumptious bar cookie. The steps are incredibly simple, making it an easy-enough bake to get your kids involved.
Quick blue berry bars
The secret to this recipe is to use frozen, unthawed fruits otherwise the bottom of the bars may become soggy. I also added a few crumbled digestive biscuits to the bottom layer to get a nice, perfectly baked crust.
You can season the dough with a dash of cinnamon, vanilla extract or lemon zest, but I prefer the warm and rich taste of pure butter streusel. Irena and I love to pick blueberry and winberries in July and August, and we freeze batch after batch to enjoy them throughout autumn and winter.
So, every time I bake these blueberry streusel bars we’re reminded of summer and the wonderful time we had harvesting the berries. Enjoy!
More delicious baking recipes
Do you enjoy baking – and let’s be real eating – muffins and cupcakes as much as we do? Then also check out these cupcake and muffins recipes! From chocolate to caramel and fruits, we have a treat for every taste:
- If you have blueberries left, why not make this blueberry filling for cupcakes from Jennifer of Inspiring Savings?
- Like a muffin version of these blueberry streusel bars recipe? Then check out this streusel blueberry muffin recipe from Maria of Close to Home.
- And if you’re looking for a low carb treat, then try these keto paleo blueberry muffins by Maya of Wholesome Yum.
- These blueberry lemon scones from Alyssa of Everyday Maven are a quick and easy grain free dessert and another way to use up fresh blueberries.
- 65 g (2/3 cup) digestive biscuits or graham crackers, crumbled
- 225 g (1 2/3 cups) all-purpose flour
- 225 g (1 cup / 2 sticks) cold unsalted butter, cut into cubes
- 100 g (1/2 cup) caster (granulated) sugar
- 150 g (1 cup) frozen blueberries or winberries
- 2 tbsp brown sugar
- icing (confectioners’/powdered) sugar for dusting
- Prep work. Preheat the oven to 180°C (350°F / gas mark 4). Line a 20 cm x 20 cm (8 in x 8 in) square baking tin (pan) with aluminum foil, allowing the foil to overhang on two sides of the tin (pan). Spray lightly with baking spray or grease with butter.
- Mix the streusel. Sift the flour into a large mixing bowl. Add the butter cubes and granulated sugar. Using your fingertips, work the ingredients to form large crumbs. Transfer half of the streusel into a separate bowl and set aside. Knead the crushed digestive biscuits or graham crackers into the other half of the crumbs.
- Layer the streusel and blueberries. Press the biscuit-crumble mixture into the bottom of the prepared baking tin (pan). Then add the frozen blueberries in a single layer and sprinkle with the brown sugar. Top with the streusel previously set aside.
- Bake the blueberry streusel bars. Bake for 30 to 35 minutes, until the streusel look golden brown. Place on a baking rack to cool for 30 minutes.
- Cut into squares. Use the overhanging foil as handles to lift the blueberry streusel bars out of the baking tin (pan). Place on a cutting board and slice into 9 squares. If desired dust with icing (confectioners’/powdered) sugar. Consume within 3 days and store in the fridge.