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.
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!
How did I miss this in 2017?? We have a ways to go before blueberries are in season in NY, but I’m already planning to make this with rhubarb as soon as it comes to the farmers’ market! Of course, frozen fruit could tide us over. 🙂
I don’t know how it slipped by you Alexandra but I am glad you found it this year!!! Hope you enjoy the bars when you get a chance to make them!
Thanks, Christy! We used some frozen mixed berries that we had on hand this weekend – and it was DELICIOUS! Our 10-year old neighbor came to help and decided that they are best served warm with a scoop of ice cream on top. 🙂
I am so glad y’all liked them!! I like the way your little neighbor thinks!!
I have 4 gallons of blueberries I just picked from our bush. Tonites dessert has been decided. Thanks for the recipe!
I hope you enjoy!!!
These look amazing! Love the oatmeal in them!
These look and sound so good Christy! I love the story behind how you got the recipe too.
My favorite all time summer dessert was homemade peach ice cream when I was a little girl circa 1960…. dad would bring home a bushel of fresh peaches from the farmers market and we would all take turns with that dang crank while filling up the sides with MORE ice and rock salt…..I think all the effort put in made it even extra special!
I’m going to change this blueberry crunch recipe up just a little bit. I’m going to use gluten free flour rather than the all purpose, and I’m going to use blueberry pie filling for the filling t o simplify it a little bit since we will be on vacation when I make these.
My son’s girlfriend is celiac and can’t have any wheat flour. I believe they will be just as good, hopefully. I’m always trying to adapt recipes for her that we all can enjoy, too.
Thanks for this new one to try.
My favorite summer dessert is Lemonade Pie! Love lemons in the summertime!