Blueberry Jam Bars
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These blueberry jam bars are soft, sweet, and bursting with fruity flavor. They have a hearty cookie-like base, a thick layer of juicy blueberry jam in the middle, and a dusting of oat crumble on top. They’re an easy-to-make dessert or snack, and they’re ready in just an hour!
These blueberry jam bars are our favorite summer dessert by far! A thick layer of juicy blueberry jam is sandwiched between a hearty cookie-like crust and streusel topping, then baked until golden. They’re easy to make vegan or gluten-free, and they come together in just a few easy steps (no baking experience required)!
Key ingredients
- Butter + coconut oil: a combination of butter and coconut oil helps the crumble stick together while keeping it crispy, light, and flavorful.
- Rolled oats: regular rolled oats give the crumble a hearty texture. You can also use quick oats.
- All-purpose flour: a bit of all-purpose flour gives the crumble topping a cookie-like quality.
- Sugar: we use a granulated sugar but you can substitute for light brown sugar or coconut sugar if desired.
- Blueberries: we love using fresh blueberries in the summer when they’re in season, otherwise frozen blueberries work great.
Recipe FAQs
How long do these bars keep at room temperature?
These blueberry jam bars will keep at room temperature in an airtight container for about 2 days, or in the fridge for up to 5 days. They taste great cold, but can also be reheated in the oven at 350 degrees Fahrenheit for a few minutes.
Can I use other berries?
Yep! Other berries, such as fresh raspberries and blackberries, are an excellent substitute for blueberries. Use one type of berry or try a mix!
Can I use blueberry jam instead?
No, the fresh blueberry filling is really the highlight of this dessert, and using jam won’t work because it’s too thick.
Blueberry Jam Bars Recipe
Ingredients
The Oat Crumble
- ½ cup butter
- ¼ cup coconut oil
- ¼ cup honey
- 1 ½ cups rolled oats
- 1 cup all-purpose flour
- ½ cup sugar (can use coconut sugar)
- A pinch of sea salt
The Blueberry Jam
- 3 cups fresh blueberries
- ¼ cup sugar or honey (your choice!)
- 1 tablespoon cornstarch
- Juice and zest of 1 lemon
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch baking pan with parchment paper. In a small pot, melt the butter and coconut oil. Pour the honey into the pot.½ cup butter, ¼ cup coconut oil, ¼ cup honey
- In a large mixing bowl, add the rolled oats, all-purpose flour, sugar, and sea salt. Pour the melted butter into the bowl (keep the pot handy) and mix well. Set aside 1 cup of the mix and pour the rest into the prepared baking pan. Press down firmly to create the crust.1 ½ cups rolled oats, 1 cup all-purpose flour, ½ cup sugar, A pinch of sea salt
- In the same pot used for the butter, add all the blueberry jam ingredients. Bring to a boil over high heat then reduce the heat to low. Simmer for 2 minutes, or until the jam thickens. It won't be as thick as jam from your fridge.3 cups fresh blueberries, ¼ cup sugar or honey, 1 tablespoon cornstarch, Juice and zest of 1 lemon
- Pour the jam over the crust and sprinkle the top with the remaining oats you set aside. Bake in your oven for 40 minutes.
- Let the blueberry jam bars cool in the pan and then remove them with the parchment paper and cut them into 12-16 bars.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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This is a great recipe! So delicious. I just use jam to make it super easy. Also use olive oil instead of coconut because that’s what I have. They come out great. I’ve made blueberry, raspberry, blackberry and today fig. It’s a great way to use up jam that’s not being used as well. All have been big hits. Sometimes I serve it warm with ice cream.
I love that you’ve tried this with so many different berries!!
Also, I always make it with whole wheat flour. Just made it again with cooked up rhubarb. Gotta cook it way down to make sure it’s not too wet. Oh my gosh so good. I’m thinking about leaving the sugar out of the oat part next time. I’m thinking there’s enough in the fruit.
I love how you’re customizing this recipe! Using whole wheat flour adds such a nice touch, and cooking the rhubarb down really helps keep things balanced. Skipping the sugar in the oats sounds like a smart move—let the fruit shine! Thanks for sharing your tasty tweaks!
There is way too much butter/oil in this recipe. The flavors are good but the bars were greasy and I even added more flour when I saw how wet the batter was after adding the honey butter and coconut oil. I recommend using just half a stick of butter and 1/4 c coconut oil. I’ll try that next time. I had blueberry jam on hand so I can’t comment on that aspect of the recipe, just the crust and topping. I may also add a bit of cinnamon and sugar on the crust next time. I also think you could easily cut back on the coconut sugar because the honey sweetened the crust nicely.
Everything about these was amazing!
Thank you for this recipe. I did do a few changes. Had to put in an extra cup of quick oats. Plus I made blueberry chia jam using frozen berries no sugar or cornstarch. Used half the amount of coconut sugar. Spelt flour instead of white flour.
That’s great, Angela! Thank you for the comment!
Thank you for the comment, Angela!
I have no idea what I did wrong but these just came out a big runny, wet, but delicious mess! LOL they are definitely not bars, mine came out more like a blueberry crisp so we’re just eating it with a spoon. I double checked my measurements a hundred times and I don’t think I did anything wrong so I’m not sure what happened! But they are still delicious.
It’s hard to say for sure what went wrong. My guess is that the blueberry jam didn’t reduce and thicken enough so that it was runny when poured over the crust. I’m happy that you were able to enjoy it as a blueberry crisp!
This looks wonderful and I want to make it without first making my own blueberry jam. How many ounces of blueberry jam should I use?
I should have measured how much jam there was! If I were to guess, I’d say you’d need about 1 – 1 ½ cups of jam.
I’m so happy you liked them!!
Just made this and we loved it. I only put a bit of honey in the crust, skipped sugar as we dont like things too sweet. It was absolutely delicious, it is now in my favourites folder. Thank you!!! ?
I’m so happy you liked the recipe! And so good to know it works well with less sugar!
Oh man … that would be like cooking them on the counter top. Thanks for pointing that out! ?
Hi. I cannot use oatmeal.. Have you ever tried this with quinoa flakes?
Thanks for your help
I’ve honestly never cooked or baked with quinoa flakes so I’m not sure how they work. I would suggest referencing a recipe that uses them and them making the modifications with this recipe. This recipe is pretty flexible so you’ll be able to work with it pretty easily. I hope that helps!
Absolutely love these bars Kristen! That’s one of the biggest things I miss about Van is the fresh blueberries and fruit. I’d give my right arm for a Kins!!!!!
These bars are gorgeous!
Aren’t BC blueberries the best? I wish I could send you some of these bars so you could get your fix!