Best 3 Blueberry Crumble Bars Recipes

BLUEBERRY CRUMBLE BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, oats, 1 cup sugar, cinnamon, and baking soda in a large bowl. Cut butter into flour mixture until it resembles coarse crumbs. Reserve about 2 cups flour-butter mixture. Press remaining mixture into the prepared baking dish to form a crust.
• Bring blueberries, remaining 1/2 cup sugar, cornstarch, and lemon juice to a boil in a saucepan, stirring constantly, until mixture is thickened, about 2 minutes. Spread blueberry mixture over crust and sprinkle with reserved oat mixture.
• Bake in the preheated oven until topping is just browned, about 25 minutes. Cool before cutting and serving.

BLUEBERRY CRUMBLE BARS

Steps:

• Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
• In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Reserve 1 cup cookie mixture for topping; set aside. Press remaining mixture in bottom of pan. Bake 15 minutes.
• In medium bowl, mix Filling ingredients. Spread mixture on partially baked crust. Sprinkle reserved cookie mixture over filling.
• Bake 32 to 36 minutes or until light golden brown and bubbling along edges. Cool 4 hours. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.

BLUEBERRY CRUMBLE CHEESECAKE BARS RECIPE - (4.3/5)

Steps:

• Preheat oven to 325°F. Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on at least 2 sides for easy removal. In a medium size mixing bowl combine crust ingredients, then spread into prepared pan, creating an even layer. I pressed mine flat with the bottom, of a measuring cup. Place in oven and bake for 10 minutes. Remove and allow to cool while preparing the remaining components. In a small mixing bowl, combine all blueberry ingredients, toss gently to combine, set aside. In a medium size mixing bowl, combine all ingredients for crumble topping. Cut the butter in with a pastry blender until the mixture is coarse, set aside. In the bowl of a stand mixer, beat together cream cheese, sour cream and sugar until smooth. NOTE: It's really important that the cream cheese, sour cream and eggs are at room temperature, otherwise you'll end up with a clumpy batter! With mixing speed on low, add vanilla, salt and one egg. Mix until combined, then add the remaining egg, mixing until incorporated. Pour the cheesecake batter over the baked (and slightly cool) crust. Spread evenly with a spatula. Carefully place blueberry mixture over top, evenly covering the cheesecake. Finally, top with crumble. Place in oven and bake for 40-45 minutes or until the cheesecake has set and the crumble is lightly golden brown in color. Remove from oven and allow to cool for 1½ hours or until it reaches room temperature. Place in refrigerator and chill for at least 4 hours before removing, cutting and serving.