Blueberry Crumble Bars with Lemon Glaze
These tender crumble bars feature a buttery sugar cookie crust topped with fresh blueberries and finished with a bright lemon glaze. The cookie mix base creates a foolproof foundation, while cornstarch helps thicken the berry filling to prevent soggy bottoms. Perfect for summer gatherings, potlucks, or afternoon treats when you want homemade flavor with convenience. The combination of sweet-tart blueberries and zesty lemon creates a balanced dessert that appeals to all ages.
Ingredients
- 1 pouch Betty Crocker Sugar Cookie Mix, 17.5 oz
- ½ cup cold butter, cut into pieces
- 3 cups fresh blueberries
- ½ cup sugar
- ¼ cup cornstarch
- 1 tablespoon lemon peel, finely grated
- 1 tablespoon lemon juice
- 1 cup powdered sugar
- 2 tablespoons lemon juice, for glaze
Instructions
- 1
Heat oven to 375°F and line a 9-inch square pan with parchment paper
- 2
Place cookie mix in large bowl and cut in butter using pastry blender or fork until mixture is crumbly, avoiding overmixing
- 3
Reserve 1 cup cookie mixture for topping and press remaining mixture in bottom of pan
- 4
Bake crust for 15 minutes
- 5
Mix filling ingredients in medium bowl and spread mixture on partially baked crust
- 6
Sprinkle reserved cookie mixture over filling
- 7
Bake 32 to 36 minutes or until light golden brown and bubbling along edges
- 8
Cool for 4 hours and cut into 4 rows by 4 rows
- 9
Whisk together powdered sugar and lemon juice until desired consistency is reached
- 10
Drizzle glaze over cooled bars
Tips
Don't overmix the cookie mixture when cutting in butter - crumbly texture is key for proper layering.
Let bars cool completely for 4 hours before cutting to ensure clean slices and proper setting.
Adjust lemon glaze consistency by adding juice gradually until you reach desired drizzling texture.
Good to Know
Cover and refrigerate up to 4 days
Can be made 1 day ahead, add glaze before serving
Serve at room temperature or chilled
Common Mistakes
Avoid overmixing cookie mixture to prevent tough crust
Don't skip cooling time or bars will fall apart when cut
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen blueberries instead?
Yes, but thaw and drain them first to prevent excess moisture from making the bars soggy.
How long do these bars keep?
Store covered in refrigerator for up to 4 days for best quality and food safety.
Can I freeze these bars?
Yes, freeze without glaze up to 3 months. Thaw completely and add fresh glaze before serving.