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blueberry crumb bars

Recipe: Blueberry crumb bars with lemon

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
Cuisine Swedish
Servings 16 small bars


  • 150 g sugar 175 ml, divided
  • 2 tsp cornstarch
  • 1 tbsp lemon juice around ½ small lemon
  • 300 g fresh blueberries 500 ml / 2 cups
  • 200 g flour
  • ½ tsp baking powder
  • 1 pinch salt
  • 1 egg yolk
  • 1 tsp vanilla sugar
  • 1 lemon the zest of it
  • 113 g unsalted butter ½ cup
  • 2 tbsp muscovado sugar


  • Preheat oven to 190°C (375°F). If you want the same size of the bars as you can see in the picture then place parchment paper in a baking dish with dimensions: 18 cm (7 inches)*24 cm (9,5 inches)
  • Take a medium bowl and combine 50 g of sugar with the cornstarch. Stir in the lemon juice and then add the blueberries. Gently toss to coat the blueberries evenly then set it aside
  • Take a large bowl and mix all dry ingredients (except the muscovado sugar)
  • Add the lemon zest, the egg yolk and the butter then use your fingers to work the mixture until you have evenly sized crumbs
  • Spread 2/3 of the batter into the baking dish, then add the blueberry mixture on top.
  • Mix the rest of the batter with the muscovado sugar and add it as a top layer (it should be enough to coat everything)
  • Place in oven and bake for around 40 min (crumbs should then be browned but not burnt)
  • Let it cool down before cutting it to bars. You can now store it in the fridge for a couple of days. Serve as is or with a scoop of vanilla ice cream