Blueberry Crumb BarsI’ve still been having good luck getting delicious, local blueberries. But, I know the days are numbered. So with anything else in season right now, I’m trying to make the most of it while I can. We’ve been so busy out on the water, or at the beach this past few weeks I feel like I’ve barely had any time in the kitchen. Which is a blessing and a curse in my book…

One thing I did have time to whip together last week were these delicious blueberry crumb bars. I’ve made them a few times now, and we always love them. They’re a breeze to bring together, and if stored in the refrigerator, are a perfect quick sweet to pair with a glass of milk all throughout the week (if they last that long!). The shortbread crusty is nice and sturdy; there’s nothing worse than a bar that buckles under that first bite, am I right? And the filling is just perfect – sweet with a hint of brightness from the addition of lemon zest.

And I know I sound like a broken record when I say this – but I can’t wait to try them with other fruits. Blackberries, raspberries, or maybe a mixed berry combo? Will have to make another batch before berry season is over. Maybe take them out to the sandbar with us to share…because sadly, I know our days “knee deep in the water somewhere” are numbered for this season too! 


  1. Posted August 13, 2013 at 2:52 PM | Permalink

    These look so good – I love how thick the blueberry layer is!

  2. Posted August 13, 2013 at 11:44 PM | Permalink

    Can you make these with frozen? I picked a bunch but had to freeze the rest! I would like to make these for later in the week! Thanks!

    • Posted August 14, 2013 at 2:21 PM | Permalink

      I think they would be okay, Sherri. You’ll probably have to cook a few minutes longer though!

  3. Posted August 14, 2013 at 1:58 AM | Permalink

    Love these! These really would be perfect with all kinds of berries, or even a medley!

  4. Misty
    Posted August 14, 2013 at 12:48 PM | Permalink

    Very good. I think the shortbread needs a little salt. I’d probably use salted butter next time and decrease the lemon juice. But definitely a keeper!

    • Posted August 14, 2013 at 2:21 PM | Permalink

      I usually find myself using sated butter too, even if the recipe calls for unsalted! 🙂

  5. Posted August 14, 2013 at 5:06 PM | Permalink

    sound like yummy bars!

  6. Posted August 15, 2013 at 1:10 PM | Permalink

    Oh, this looks too good! I love how it seems to be super easy too. I will def. be on the lookout for some fresh blueberries now! Thanks for sharing!

  7. Posted August 16, 2013 at 6:26 AM | Permalink

    Adorei estas barrinhas 🙂
    Kiss, Susana

  8. Theresa
    Posted September 17, 2016 at 2:55 PM | Permalink

    Oh my! I just made this with fresh raspberries and it is to die for!

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