These blueberry crumb bars got a makeover. This updated recipe has been made healthier with whole grains and is still just as good as the original recipe! 

Blueberry Crumb Bars a healthier dessert made with whole wheat flour!

It’s that time of year where everyone is obsessing with blueberries and the markets are starting to fill up with ripe & juicy fruits. My market haul today consisted of 3 different kinds of berries, peaches, & sugar plums; along with sweet corn, green beans, and carrots! The great thing about fruit & crumb bars: you can substitute basically any fruit you have on hand or whatever fruits are in season and it will still be a gratifying seasonal dessert.

Blueberry Crumb Bars a healthier dessert made with whole wheat flour!

Some substitution ideas: strawberries, raspberries, blackberries, or even sliced & peeled peaches. Why not try some cherries, plums or nectarines! Go crazy. Have fun!

Blueberry Crumb Bars a healthier dessert made with whole wheat flour!

Another variation for cooler weather would be to utilize the growing pumpkins. Mix some fresh pumpkin puree and add cinnamon, clove, ginger, and allspice and there you have it… pumpkin crumb bars! Maybe make use of the abundance of apples and pears in September. I am thinking very far ahead, aren’t I? For now, berry crumb bars! Get to it!

Blueberry Crumb Bars
Yield: 9

Blueberry Crumb Bars

These blueberry crumb bars just a little bit better for you with the addition of whole grains!

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes


fruit layer

  • 1 pint fresh blueberries
  • 1/2 cup sugar
  • 3 teaspoons arrowroot starch or cornstarch


  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 2 1/2 cup + 2 tablespoons white whole wheat flour
  • 1 cup unsalted butter (2 sticks)
  • 1 egg
  • 1/4 teaspoon salt (optional)
  • 1 pinch ground cinnamon (optional)


fruit layer

  1. Preheat the oven to 375° F (190° C).
  2. Coat a 9x13 inch pan with butter or non-stick cooking spray.
  3. Stir together the sugar and arrowroot starch or cornstarch.
  4. Gently mix in the blueberries. Set aside.


  1. In a medium bowl, stir together the sugar, flour, and baking powder.
  2. Mix in salt and cinnamon. if using.
  3. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly.
  4. Pat half of dough into the prepared pan. 
  5. Layer the blueberry mixture evenly over the crust and crumble left over dough onto the berry layer.
  6. Bake for 45 minutes, or until brown on top.
  7. Cool completely before cutting into squares.


Adapted from

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 376Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 75mgSodium: 126mgCarbohydrates: 47gFiber: 1gSugar: 31gProtein: 1g

Nutrition information isn’t always accurate. You may want to spot check this information.

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This post and recipe were originally published on July 27, 2011. The photos and recipe were updated on June 25, 2015.