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Raspberry Blueberry Crumb Cake Bars
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5 from 3 votes

Raspberry Blueberry Crumb Cake

Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Servings: 16 bars
Author: Yummy Addiction


For The Filling:

  • 2 cups fresh blueberries
  • 2 cups fresh raspberries
  • 1/2 cup white sugar
  • 1 tablespoon cornstarch
  • juice of 1 lime

For The Crust:

  • 1 cup unsalted butter , at room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • zest of 1 lime
  • 1/4 teaspoon salt
  • 2 1/2 cups all-purpose flour

For The Topping:

  • 1 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 2/3 cup brown sugar , packed
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter , cut into pieces


  • Preheat the oven to 375 degrees. Grease or line a 9-inch square baking pan with parchment paper. Set aside.

The Filling:

  • In a large bowl, stir together the sugar, cornstarch and lime juice. Carefully stir in the blueberries and raspberries. Set aside.

The Crust:

  • In a large bowl, beat together the butter, sugar, vanilla, lime zest and salt, until creamed. Slowly mix in the flour until combined and the dough starts to turn into a ball. Evenly distribute the dough over bottom of prepared pan and press lightly to hold in place. Spread the berry mixture over the bottom crust.

The Topping:

  • In a medium bowl, combine the flour, cinnamon, sugar and salt. Use a pastry cutter or your fingers to cut in butter until mixture forms coarse crumbs. Sprinkle the topping evenly over the berry mixture and bake for 50-55 minutes, or until the top is a light golden brown.
  • Remove from the oven and allow to cool for 30 minutes on a wire rack. Transfer to the refrigerator to chill for 2 hours before cutting into bars (otherwise it will get messy).


Store in an airtight container in the refrigerator for up to 5 days.
You can freeze these bars as well for up to two months, letting them come to room temperature before serving.