Hardly Crummy

Have you ever wanted a really simple dessert that you can make a day or two in advance without serving guests a dry, stale treat? Sometimes, it's really important to have a dessert with staying power and, this time around, I have one that really delivers. After taking a break from baking for a couple of weeks while we moved and got settled into a new nest, I was in the mood for something fun that would last a few days and not lose flavor or quality. And when it comes to that, it's hard to argue with a bar that's brimming with blueberries with a moist, delicious crust, and a generous sprinkling of crumbs on top. It's equally at home with a cup of coffee at brunch or resting beneath a dollop of whipped cream after a grilled dinner on the patio.

What's especially lovely about this recipe is how well it stands up. A 9 x 13-inch baking pan of bars is a lot of dessert for my little family, so they didn't disappear in a day or even two. Several days out, each piece was as perfect as the last. Instead of covering them with a lid or plastic wrap, I left them uncovered on the counter and they maintained perfect texture and flavor. Moreover, they were very easy to cut and serve. Even though they are crumb bars, they aren't particularly messy and, using a fork, you can eat one without leaving a big mess on the plate. I'm pretty sure I'll be turning to this recipe or one like it before some of my favorite pie recipes. It's less fussy, less messy, and keeps better than any pie I've made of late! I hope you find it to be a keeper, too!

Blueberry Crumb Bars

  • 1 pkg. white cake mix
  • 2 eggs
  • 1 stick butter, melted
  • 6 oz. frozen blueberries
  • 1 can blueberry pie filling
  • 1/3 c. flour
  • 1/3 c. sugar
  • 1/2 tsp. ground cinnamon
  • 2 T. canola oil

Preheat the oven to 375º F.

In the bowl of an electric mixer, combine the cake mix, eggs, and butter. Mix well until a soft dough forms. Press the dough into the bottom of a greased 9 x 13-inch baking pan. Sprinkle the frozen blueberries evenly over the dough and then spread the blueberry pie filling evenly over the frozen berries. Set aside.

Combine the remaining ingredients in the bowl of the mixer and mix at medium speed until coarse crumbs form. Sprinkle the crumbs evenly over the blueberry mixture.

Bake in the preheated oven for 40-50 minutes or until the berries are bubbling and the crumbs are golden brown. Cool completely before cutting into bars and servings.

  • Yields: 20 bars
  • Preparation Time: 1 hour