Blueberry Pecan Crumble Bars

These blueberry pecan crumble bars are perfection. Loaded with sweet, wild blueberries and topped with a pecan shortbread crumble. Drizzled with a blueberry glaze for an extra pop of color, and sweetness!

How beautiful are these blueberry pecan crumble bars?! SO vibrant with color, and flavor!

They have the perfect sweetness, nuttiness, saltiness, softness and crunch. Literally, the perfect summertime dessert.

Ive seen so many posts from friends and families, of blueberry picking. Tis that time of the year. Whether you have your own blueberry bushes, or go to pick your own. There is an abundance of berries waiting to be used!

This recipe is the perfect way to use up some of those blueberries. It’s so easy, and doesn’t take much time at all. Using simple ingredients, and of course, lots of blueberries!

You’ll notice in my recipe write up, to use frozen blueberries. This might be confusing seeing I’m talking about fresh picked, wild blueberries. The reason why you need to use frozen, is so you get that blueberry juice when they dethaw. The juice is used in the glaze. So you want that beautiful blue juice!

These bars have the perfect crust to filling ratio. Sometimes fruit bars can have way too much fruit, or not enough. Or too much crust and not enough fruit. But I must say, these are pretty damn perfect!

If you want more recipes using blueberries, check out this one https://thehungrylyoness.com/vegan-blueberry-cookies/.

If you make this recipe, I hope you enjoy it!

Blueberry Pecan Crumble Bars

These blueberry pecan crumble bars are perfection. Loaded with sweet, will blueberries and topped with a pecan shortbread crumble. Drizzled with a blueberry glaze for an extra pop of color, and sweetness!

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 16 bars

Course: Dessert

Ingredients Method Notes

Ingredients

  

For The Crust + Crumble

• 1¼ cups all purpose flour
• 1/2 cup chopped pecans
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 8 tablespoons cold, salted butter, cut into cubes

For Blueberry Filling

• 3 cups (1 pound) frozen blueberries, defrosted, with juices reserved if you are using fresh picked blueberries, make sure to freeze them before using. You will need the juice from thawing for the glaze.
• 1 teaspoon ground cinnamon
• 3 tablespoons all purpose flour

For The Glaze

• 1/3 cup confectioners sugar
• 1 tablespoon reserved blueberry juice

Method

 

For Blueberry Filling

1. In a microwave safe bowl, defrost blueberries.
2. When defrosted, strain blueberries to catch juice in another bowl.
3. Reserve 1 tablespoon of juice and set aside.
4. Take the rest of the blueberries and their juices and mix with 3 tbsps of flour and the cinnamon. Set aside.

For Crust + Crumble

1. Preheat oven to 375°. Line a 9 inch baking pan with parchment paper.
2. In bowl of a stand mixer (or hand held mixer) mix together 1¼ cups flour, chopped pecans, sugar and salt, until fully blended.
3. Add in cubbed butter, and mix until mixture turns into a sandy texture.
   
4. Take three-quarters of mixture and press into even layer in bottom of baking pan. Set remaining mixture aside. This will be crumble topping.
5. Pour the blueberry mixture on top of crust, spreading it out evenly.
   
6. Take the reserved dough and clump into small, medium and large pieces with hands. Sprinkle all over top of blueberry mixture.
   
7. Bake bars in preheated oven for 40-45 minutes, or until the crumbles begin to brown.
8. Let bars cool completely before drizzling with glaze.

For The Glaze

1. Mix together the 1 tbsp of reserved blueberry juice and confectioners sugar. Mix until nice and smooth.
2. When bars are cooled off, drizzle them with the glaze. Cut into 12 or 16 bars.
3. Enjoy!
4. Store left over bars are room temperature in air tight container.

Notes

Original recipe source: https://newengland.com/today/food/desserts/cookies-bars/easy-blueberry-pecan-crumble-bars/