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Delicious crumb bars bursting with fresh blueberries and a hint of lemon!

Lemon Blueberry Sour Cream Crumb Bars stacked on top of one another.
Moving is such a hard thing to do. Me and the hubby have been going non stop for two weeks. Luckily I have been pulling the, “I can’t lift anything” card or I wouldn’t have survived. We have gotten pretty settled into the new place and absolutely love it. And today we celebrated our anniversary. It started in the morning with getting my tire replaced that had a nail in it. Life huh? But then it was so nice to take a break and get a relaxing massage and go out to a nice French Restaurant. It was fun to hear my hubby speak french and tell me stories of his mission in France while we were there. It was great to have a break for a while and enjoy the day with him.

But anyway. Enough about my life. Lets talk about how bomb diggity these bars turned out! This is my favorite recipe for crumb bars. They have such a great shortbread like base to them. But the crumb topping is perfect. It is the perfect crumb consistency and it just melts in your mouth. I decided to add fresh blueberries, and the sweet sour cream takes these bars to a whole different delicious level. These almost didn’t make it to the photoshoot, I was eating them like a starving pregnant woman! They were one of the best treats that I had had!

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Lemon Blueberry Sour Cream Crumb Bars

By: Alyssa Rivers
Delicious crumb bars bursting with fresh blueberries and a hint of lemon!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 Bars





  • Preheat oven to 375 and prepare an 8×8 square pan by lining with parchment paper and spraying with cooking spray.
  • Make the crust by whisking together in a medium bowl the flour, brown sugar, baking soda, baking powder and salt. Add the melted butter. The dough will be crumbly but make sure all of the butter is incorporated.
  • Reserve 3/4 cup of the crust and press the remaining into the bottom of your 8×8 prepared baking pan.
  • Combine the fresh blueberries, sugar, cornstarch, and lemon juice in a small bowl until the combined and set aside.
  • For the sour cream filling, mix together in a large bowl the sour cream, sugar, 1 Tbsp flour, egg, and vanilla. Pour over the crust in your 8×8 pan.
  • Spoon the fresh blueberry mixture evenly over the sour cream.
  • Sprinkle your reserved 3/4 cup crust over the top and bake for 25-28 minutes or until golden brown. Cool completely and serve into squares. Store in the refrigerator up to 3 days.


Calories: 400kcalCarbohydrates: 64gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 58mgSodium: 277mgPotassium: 131mgFiber: 2gSugar: 43gVitamin A: 494IUVitamin C: 4mgCalcium: 53mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating


  1. These were pretty easy to make. My only criticism is that 3/4 cup of the crumbles wasn’t that much on top.

  2. Hi I would like to make these for a party but how far in advance can they be made and stored for ?? They look awesome , can’t wait to make them, THANKS for the recipe !!

  3. i made theses this past week for company and they were a hit! I used half raspberries and half blueberries, since I had both. Will definitely make these again. I cut them into 18 bars and found this to be a good serving size. 5 stars

  4. These are delicious! I added 1 tsp. lemon peel to the sour cream mixture. I also baked the crust at 350 degrees for about 15 minutes before adding the other ingredients. Thank you for this recipe!

  5. Can’t write to much, as I’m in a desert coma. Made these this morning, let cool and chilled in fridge for the day, and all I know is if I make these again I don’t know how I’m going to let them cool completely without digging In. Fantastic. Even more fantastic with my favourite vanilla ice cream. Thank you for this recipe.

  6. I would like to make this for a crowd in a sheet pan (or jelly roll pan I think they are called). Has anyone tried doubling or tripling this recipe and baking it in a sheet pan? I might just give it a whirl but if anyone has tried it let me know. Looks delicious!!

  7. Alyssa, these look fantastic!! I am in love with blueberry desserts and these are going to be on the menu A LOT come blueberry picking time!!
    Happy Anniversary and congratulations on your move!

  8. Good morning! These bars look so tasty I’m featuring them on my blog this morning! Thanks for sharing! ~Lisa

  9. This bar is like a pie that meets a cheesecake that meets a crisp…it’s very good!!! They definitely need to be served very cold. I used frozen balckberries in replace of the blueberries! The lemon isn’t really strong. If you like lemon I would suggest adding zest to the crust and finishing the whole pan off with coarse salt and lemon. I will definitely make this again!!!

  10. I wish I could be there to help you with moving and unpacking. And to help you eat these amazing looking bars 🙂 They sound so good!!!