Blueberry Crunch Bars #SummerDessertWeek

Blueberry Crunch Bars #SummerDessertWeek

This post and recipe was created for #SummerDessertWeek! I was not paid for this post but am thrilled to team up with some blogging friends and great sponsors (prize giveaways for you!) share our mutual love of desserts! All opinions are my own. Enter the giveaways at the bottom of this post.

Blueberry Crunch Bars first appeared in my third cookbook, Sweetness: Southern Recipes to Celebrate the Warmth, the Love, an the Blessings of a Full Life.

This recipe is from my friend, Valerie Holt, who teaches Home Economics at Woodland High School in  in Cartersville, Georgia. We met at the National Cornbread Festival and became fast friends. The more we talk, the more we realized we have in common! She told me that I was living her dream, which surprised me because I had always intended to use my Home Economics degree to do exactly what she does now. I reckon we’d all be surprised if we knew how many people look at our lives as the one they dreamed of having. In the end, the best dreams come true are always the ones you never planned anyway. The Agriculture teacher at Valerie’s school has a father in middle Georgia who raises blueberries.  All of the teachers at her school wait eagerly each summer for him to bring gallons of berries back from his visit with his dad and Valerie makes these bars with them. As a blueberry lover myself, I have to tell you that I made these the moment Valerie shared the recipe with me and have already lost count of how many times I’ve made them since! The recipe is in printable format at the bottom of this post but I want to share some exciting news as well! This is SUMMER DESSERT WEEK! I have joined up with several food bloggers to share delicious summer dessert recipes all week long – and to celebrate we have teamed up with some great sponsors to offer giveaways as well!


  • 1 cup sugar
  • 1 ½ cups all purpose flour
  • 1 ½ cups quick oats
  • ¾ cup cold unsalted butter cubed
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • 3 cups fresh or frozen blueberries
  • 2 TB cornstarch
  • 3 TB lemon juice
  • ¾ cup sugar
Read the whole recipe on Southern Plate