Blueberry Crunch Bars first appeared in my third cookbook, Sweetness: Southern Recipes to Celebrate the Warmth, the Love, an the Blessings of a Full Life.
This recipe is from my friend, Valerie Holt, who teaches Home Economics at Woodland High School in in Cartersville, Georgia. We met at the National Cornbread Festival and became fast friends.
The more we talk, the more we realized we have in common! She told me that I was living her dream, which surprised me because I had always intended to use my Home Economics degree to do exactly what she does now. I reckon we’d all be surprised if we knew how many people look at our lives as the one they dreamed of having. In the end, the best dreams come true are always the ones you never planned anyway. The Agriculture teacher at Valerie’s school has a father in middle Georgia who raises blueberries. All of the teachers at her school wait eagerly each summer for him to bring gallons of berries back from his visit with his dad and Valerie makes these bars with them. As a blueberry lover myself, I have to tell you that I made these the moment Valerie shared the recipe with me and have already lost count of how many times I’ve made them since!
The ingredients are simple and you likely have most of them on hand. The recipe is pretty straight forward as well and it’s in printable format at the bottom of this post!
Look at these gorgeous blueberries! I just love seasonal fruit!
Please make these soon. You’ll be glad you did!
- 1 cup sugar
- 1 ½ cups all purpose flour
- 1 ½ cups quick oats
- ¾ cup cold unsalted butter cubed
- 1/8 tsp salt
- ½ tsp baking soda
- ½ tsp cinnamon
- 3 cups fresh or frozen blueberries
- 2 TB cornstarch
- 3 TB lemon juice
- ¾ cup sugar
- Preheat oven to 375. Grease a 9 x 13 metal baking pan.
- Put first 7 ingredients in the food processor and process until crumbly not a ball. Reserve 2 cups for topping.
- Press remaining crumb mixture into pan. Set aside.
- Put rest of ingredients into a small sauce pan and bring to a boil for 2-3 minutes until thick. It will look like blueberry jam. Spread over crust. Put on reserved topping and bake 25-30 minutes or until golden. Cool completely and enjoy!