Servings
Font
Back
Blueberry, Oat and Almond Crumb Bars
0 from 0 votes

Blueberry, Oat and Almond Crumb Bars

These delicious blueberry, oat and almond crumb bars work with either fresh or frozen berries. Just sweet enough to feel like a treat, but not so decadent that you'd feel guilty eating one for breakfast. We'd say they were the perfect bake sale recipe, but they'll be lucky to get out of your house alive!

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 24 bars
Course: Dessert, Breakfast
Cuisine: American

Ingredients

For the crust and crumble:
  • 1/2 cup white sugar 125g, + 2 tablespoons
  • 1/2 cup light brown sugar 90g, packed
  • 1 teaspoon baking powder 3.8g
  • 1/4 teaspoon fine sea salt or table salt
  • 2 cups all-purpose flour 240g
  • 3/4 cup old-fashioned rolled oats don't use quick-cook or instant (60g
  • 1 cup butter 2 sticks or 8 ounces (230g, cold unsalted
  • 1 egg large
  • 1 cup almonds added at the end (170g, flaked
  • 2 tablespoons demerara sugar optional (24g)
For the blueberry filling:
  • 4 cups blueberries fresh, frozen or a mix (if frozen, no need to defrost) (1.5 lbs / .68k)
  • lime or lemon (about 1 1/2 tablespoons juice, zest and juice of one
  • 3/4 cup white sugar 144g
  • 4 teaspoons cornstarch 6.5g

Instructions

    Cup of Yum
  1. Preheat the oven to 375º F / 190º C). Line a 9×13 inch pan with foil or parchment.
  2. Cut the cold butter into 1/2 inch cubes and set aside. In a medium bowl, stir together white and brown sugars, flour, oats, salt and baking powder. Cut in the butter and egg using a fork or a pastry cutter, or even your fingers. Dough should have a rough, sandy texture. Move half the dough into the lined pan and press into the bottom using your fingers.
  3. In another bowl, gently stir together the blueberries, sugar, cornstarch and lime juice and zest until just combined. Sprinkle the blueberry mixture over the crust. Add almonds to the remaining dough and give it a quick stir, then crumble over the berry layer. I like to squeeze a few bits together in my fingers to ensure some nice big crumbs. Sprinkle Demerara sugar evenly over the top (if you’re using it).
  4. Bake for 45-55 minutes, or until top is a light golden brown. Set pan on a wire rack and let it cool completely before cutting into squares (refrigerated bars cut even better). Bars will keep airtight in the fridge for up to 10 days, or in the freezer for up to 6 months.