These vegan blueberry crumble bars are a delightful fusion of juicy blueberries and a perfectly crumbly topping. An easy-to-make snack that everyone will love.

vegan blueberry crumble bars stacked on a plate.

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Why You’ll Love This Recipe

Perfect for those who want a delicious dessert with very little effort involved. Combine the ingredients for the dough base and the blueberry filling, then layer them into the baking dish.
Make them any time of the year, even if blueberries are not in season, by using frozen ones.
These dessert bars are perfect to give away as thoughtful holiday gifts. Make them with my Vegan Cheesecake Bars, Vegan Brookies and Buckeye Brownies, so you have a variety of delicious treats for the pastry box.
Serve them with a scoop of vegan ice cream or yogurt.

sliced vegan blueberry crumble bars in a pan.

Key Ingredient Notes

Unbleached all-purpose flour – Its moderate protein content gives the crust a tender yet compact structure. Always make sure to spoon and level the flour because properly measured ingredients are the key to getting the ideal texture.
Vegan butter or margarine – use solid block or stick form for the best crust texture.
Blueberries – fresh blueberries will make the best filling – gooey and jammy! However, frozen blueberries will also do if you can’t find fresh ones – no need to thaw. Other fruits and berries that you can use are raspberries, strawberries, cherries, and peaches.
Cornstarch – used to thicken the blueberry filling. You can also use potato or tapioca starch.
Lemon juice – adds a splash of fresh citrus flavor that balances the sweetness of the blueberries. You can also use lemon zest if you want a more intense lemon flavor.
Sugars – this recipe calls for two kinds of sugar. Brown sugar adds an extra caramel-like flavor, but you can use only granulated cane sugar if preferred.

How To Make Vegan Blueberry Bars

Place an oven rack in the center level and preheat to 375°F or 190°C. Line a 9-by-13-inch baking pan with two sheets of parchment paper, allowing it to overhang the sides of the pan. This will make pulling out the whole bar easier after baking. You can also use a 9-inch square pan for thicker bars. Increase the baking time if needed.

Mix the flour, granulated sugar, brown sugar, and baking powder in a large bowl. Cut in the butter with a pastry blender until the mixture is crumbly. You can also pulse the ingredients in a food processor until crumbly.

hand-pressing dough with measuring cup in a baking pan.

Set aside a quarter of the dough for the topping in the fridge or freezer. Press the remaining dough into the prepared baking pan. Use the bottom of a measuring cup to ensure the dough is even and compact. Set the pan aside.

blueberries layered on unbaked crust in baking pan.

blueberries layered with crumb topping in baking pan.

Combine the blueberries, cornstarch, lemon juice, and granulated sugar in a large bowl. Stir to combine, then spread the mixture evenly over the crust. Remove the reserved dough from the fridge and sprinkle over the blueberries.
Bake for 45 minutes or until the crust is lightly browned.
Cool completely in the pan before cutting into 15 bars. This will give the filling time to set and firm up. A sharp knife bathed in hot water and wiped dry between cuts will result in cleaner, more appealing bars.

Storage Tips

These fruity bars can be stored at room temperature for 2 days and in the fridge for up to one week. Just make sure they are completely cooled before storing.

They are also freezer-friendly. Wrap the bars in foil or plastic individually, place them in a freezer bag, and keep them there for up to three months.

You can thaw them in the fridge overnight and reheat them in the oven for a few minutes before serving.