Blackberry Streusel Bars
These are a favorite in our home blackberry streusel bars with a buttery crust, blackberry filling, an oatmeal streusel topping, and a vanilla glaze.
Serves: 12 bars
  • Crust:
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • Filling:
  • ¾ cup blackberry preserves
  • 15-18 fresh blackberries
  • Streusel Topping:
  • ½ cup old-fashioned oats
  • ½ cup packed light or dark brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ cup all-purpose flour
  • 5 Tablespoons unsalted butter, cold and cubed
  • Vanilla Glaze:
  • ½ cup confectioners' sugar, sifted
  • ½ teaspoon vanilla extract
  • 3-4 Tablespoons milk or heavy cream
  1. Crust:
  2. Preheat oven to 325 and line a 8by8 or 9by9 pan with parchment paper with enough overhang to lift the bars out when they are done.
  3. In a medium bowl whisk together the butter, and granulated sugar. Mix for about 1 minute on medium speed. Add the egg and vanilla extract. Mix for another minute.
  4. Add the flour, baking powder, and salt mix until combined. Spread the crust mixture in the prepared pan. Make sure to spread evenly. Bake for 20 minutes.
  5. When you removed the bars turn the oven up to 350 degrees
  6. Streusel Topping:
  7. In a medium bowl mix the oats, brown sugar, cinnamon, and flour together. Once combined, add the cut up butter. Mix together with a pastry blender or two forks. Mix until you get a crumbly coarse mixture. Set aside
  8. Filling:
  9. When the bars have been removed from the oven spread the preserve evenly over the bars. Then place the fresh blackberries on top. I just randomly place mine.
  10. Spread the streusel topping evenly over the top of the blackberries. (I sometimes do not use all of my topping, it just depends on how it looks when I spread it on the top.) Bake for 25-30 minutes until golden brown on top.
  11. Let the bars cool on a cooling rack for 30-40 minutes then place in the fridge for 1½ to 2 hours. You can then cut right into them and enjoy or make the glaze
  12. Glaze: In a small bowl whisk the powdered sugar,vanilla and 3 tablespoons of milk together, until smooth. If you want a thinner glaze add another 1-2 tablespoons to the glaze to thin it out.
  13. Drizzle over the bars and enjoy!
  14. The bars stay fresh for 4-5 days in the fridge. Make sure to keep them in an air tight container.
Recipe by Two Sisters Kitchens at