I’ve been doing all the summer berry baking this year, and next up are these Blueberry Crumble Bars. They’re easy to make and versatile—perfect for dessert, a snack, or even breakfast.
Summer has me buying every fresh berry I can find, so I’ve been experimenting with ways to use them in baked goods. These bars are similar to a raspberry crumble bar I shared previously; both are delicious. I’ve also thought about making a mixed-berry version—definitely something to try soon.
Although they’re a dessert, I often eat these bars for a snack or breakfast—sometimes more than once in the same morning. They’re sweet but not overpowering, with a satisfying crumble texture.
The crust and crumble topping are made from the same simple dough mixed in one bowl. Most of the mixture is pressed into the pan to form the base, and a cup or so is reserved to crumble on top. I love that you don’t need to make two separate doughs—one bowl, one mixture, great results.
Main ingredients used in these bars
- Blueberries – Use fresh or frozen; a mix works well if that’s what you have on hand.
- Flour – All-purpose flour is used here. For a gluten-free option, a 1:1 gluten-free flour blend is the recommended swap. I haven’t tested oat or almond flours in this recipe.
- Sugar – The filling uses granulated sugar while the crust contains brown sugar for depth of flavor.
- Rolled oats – Essential for the crumble texture.
- Butter – A vegan butter works well in this recipe; a plant-based baking butter gives great results. Coconut oil can also be used if preferred.
If you make these bars, I’d love to see your photos—tag @foodwithfeeling on Instagram. It’s always fun to see how people adapt recipes from the blog.
More vegan desserts you’ll enjoy
- Vegan Key Lime Pie
- Chocolate Cherry Coffee Cake
- Raspberry Crumble Bars
- PB&J Thumbprint Cookies
- Vegan Skillet Cookies
- Peach Cobbler
- Vegan Peanut Butter Cookies
- Vegan Pie Crust
- Vegan Brownies
- Vegan Zucchini Bread
- Chocolate Baked Donuts
- Vegan Sugar Cookies
- Vegan Banana Bread
- Vegan Chocolate Cake
How to make Blueberry Crumble Bars
Blueberry Crumble Bars
Ingredients
Blueberry layer:
- 2 ½ cups blueberries (fresh or frozen; a mix works well)
- ⅓ cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
For the crumble layers:
- 1 ¼ cups rolled oats
- 1 ¼ cups all-purpose flour (or 1:1 gluten-free blend)
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup packed brown sugar
- ½ cup vegan butter, softened (coconut oil can be used)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease an 8×8 pan (a 9×9 pan will work but may need slightly less baking time). Lining the pan with parchment paper makes removal easier.
- In a medium bowl, combine the blueberries, sugar, lemon juice, and cornstarch. Stir until the cornstarch is mostly dissolved and set aside.
- In a large bowl, mix the rolled oats, flour, salt, baking powder, and brown sugar.
- Add the softened butter and vanilla, mixing until the dough holds together when pressed. A few larger crumbs are fine.
- Reserve about a heaping cup of the crumble mixture. Press the remaining mixture firmly into the prepared pan to form the crust. Pour the blueberry filling over the crust, then sprinkle the reserved crumble evenly on top, gently pressing it into the berries.
- Bake 40–45 minutes, until the top is golden brown. Let cool completely before cutting so the blueberry layer sets—refrigerate to speed the process if desired. Slice and enjoy.
Mention @foodwithfeeling or tag #foodwithfeeling on Instagram to share your results.