Juicy blueberry filling with a crumbly, buttery crust and topping and drizzled with lemon icing! These easy Blueberry Cobbler Bars are the perfect dessert for summer!
Easy Blueberry Cobbler Bars for Summer
I grew up with blueberry bushes lining our long driveway. My fingers were stained purple all summer long because I would hide in the bushes from my brother and eat blueberries. Blueberry pie, blueberry crumble, tarts and cobblers were my summer go-to dessert! My mother loved it because she didn’t even have to go to the store to pick the berries! She would just send us kids out to pick them fresh. I don’t miss the dreary winters but I sure do miss all the Oregon berries! These Blueberry Cobbler Bars are perfect for potlucks or any dessert all summer long. They have a crumble top and bottom and are drizzled with lemon icing for an added zing!
The Perfect Icing
Let me give you a few icing tips and tricks! Sometimes when I used to make an icing I would drizzle it and it looked perfect for about a minute and then it would sink into whatever I drizzled it over and I felt like it disappeared! My icing was never thick enough. Add in your liquid a little at a time. When you think it’s good, drizzle a little over a cracker, a piece of bread or a little corner of your dessert and wait a few minutes to see if it really it thick enough! You can drizzle with a fork or spoon, but if you want a more even drizzle, try making a mini piping bag! I use a small ziplock bag and snip off the corner of it with some scissors. It’s super quick and easy to make and guess what, no clean-up when you’re done. Just toss it!
You can drizzle these Blueberry Cobbler Bars with icing before or after you cut them!
These Blueberry Cobbler Bars are delicious warm out of the oven with a scoop of vanilla ice cream, but if you eat them cold they are incredible too! I was shocked, they were still incredible a few days later! The lemon in the icing and blueberry layer give the dessert a nice pop brightness, yum!
As I say in the recipe, the icing for these bars are totally optional. But it does give it that bakery perfect finish and if you make it with lemon juice (instead of milk) it adds an extra zing that I just love.
Blueberry Cobbler Bars
Juicy blueberry filling with a crumbly, buttery crust and topping and drizzled with lemon icing! These easy Blueberry Cobbler Bars are the perfect dessert for summer!
Ingredients
Blueberry Layer:
- 2 cups fresh or frozen blueberries
- 2 teaspoons cornstarch
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 cup sugar
Bottom Layer & Top Crumble:
- 1 1/4 cup flour
- 1/2 cup sugar
- 1/2 tsp. baking powder
- 10 Tbsp. unsalted butter cold
- 1 large egg yolk
- 1 Tbsp. brown sugar packed
- 1 Tbsp. sugar
Icing: (optional)
- 1 cup powdered sugar
- 2-3 Tbsp. milk or lemon juice
Instructions
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Preheat oven to 375 and prepare an 8X8 pan by lining it with foil or parchment and greasing it with butter.
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In a bowl, combine all ingredients for the blueberry layer and set aside.
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In a separate bowl combine flour, sugar and baking soda. Use a pastry cutter to cut in the cold butter and egg yolk. You can use a food processor or a fork for this process as well. The mixture should be crumbly.
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Dump two thirds of the flour mixture into the prepared pan and press flat. Pour the blueberry mixture on top.
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Add the brown sugar and sugar to the rest of the flour mixture and stir. Sprinkle over the blueberry layer.
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Bake for 40-45 minute or until the blueberry layer is bubbling. Serve warm with ice cream or let cool and eat later! For icing: whisk ingredients together and then drizzle over bars! Optional, but a gorgeous addition!
I so enjoy your site and your recipes. I am going to try this! Thank you. for sharing
Just a clarification: In the ingredients you list baking powder but in the directions you list baking soda. Which one should I use?
I tried these and really liked them, but wondering what you would substitute the egg yolk with to make it vegan? Thanks for the recipe.
If you haven’t used it yet, Bob’s Red mill egg replacer is amazing. Made a vegan vanilla cake for my daughter using it and it turned out so well.
Yummy! I didn’t have Meyer lemons so I just used regular lemons. I will definately be making again!
I would also like the answer to the baking soda vs baking powder question. Which is correct, the ingredients list or the instructions?
Me too
Same here! I had already added BP, when I saw the instructions said BS. So I added BS, as well. WE SHALL SEE! Please advice!
I am baking tomorrow is it baking powder or baking soda in the blueberry cobbler bars.
It says baking powder in one place and baking soda in another.
I used baking powder (I assumed the ingredients list was more carefully written) and it came out very good. The bottom was a little undercooked, was hoping for that slightly brown crust, but still held together well. I wish I read the “perfect icing” part of this website before I tried making it because it was way too soupy. Overall, SUPER easy and delicious!
10/10 would recommend! I had a bunch of blueberries I needed to use before they went bad so I was on the search for a recipe when I stumbled upon this masterpiece. I’ve never made anything like this before and the pastry part somewhat intimated me, but I accepted the challenge! It was so delicious and easy to make! The hardest part was letting it cool so I could cut it but 100% worth it. Did I eat a pre dinner dessert?! I will never tell!
Can these be stored at room temperature?
Used baking powder, and food processor for crust. So good!! We loved it!!!! Thank you!!
the ingredients listed baking powder and when reading how to mix the ingredients it said to mix the baking soda??
May be helpful to mention the proper way to store these.
Not so sure that foil is the way to go???
Good luck with tweaking this recipe.
Blueberry and lemons are a delicious combination! I hate to be one of those “the only thing I did different is people” but because, in my house we have to watch our sugar consumption I cut all sugars in this recipe in half. These were so good the extra sugar was not missed! Kudos to whoever came up with this recipe! Thanks so much for sharing!