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Blueberry, Oat and Almond Crumb Bars

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 24 bars


  • For the crust and crumble:
  • 1/2 cup + 2 tablespoons white sugar 125g
  • 1/2 cup packed light brown sugar 90g
  • 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 whole-rolled oats don't use quick-cook or instant (60g)
  • 1 cup cold unsalted butter 2 sticks or 8 ounces (230g)
  • 1 large egg
  • 1 cup flaked almonds added at the end (170g)
  • 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)
  • Zest and juice of one lime or lemon (about 1 1/2 tablespoons juice)
  • 3/4 cup white sugar 144g
  • 4 teaspoons cornstarch 6.5g


  • Preheat the oven to 375º F / 190º C). Line a 9×13 inch pan with foil or parchment.
  • 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.
  • 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).
  • 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.
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