Blueberry Lemon Crumble Bars

A deliciously tart Blueberry Lemon Jam is sandwiched between two heavenly almond oat crumble layers sprinkled with lemon zest. These Blueberry Lemon Crumble Bars are perfect for breakfast or any time of day!

Blueberry Lemon Crumble Bars {}

A couple of days ago I came across this viral video posted by one of my Facebook friends. A laundry commercial, actually. Has anyone seen the ‘Share the Load’ commercial?

Blueberry Lemon Crumble Bars {}

That is my life, real talk.

And it pissed me off. Not just because it’s my life.

Though, yeah.


Blueberry Lemon Crumble Bars {}

But truly because this sort of existence is the norm across many cultures, not just mine. Fifty years ago this was the norm – A woman taking full charge of her household. There was a higher percentage of stay-at-home wives back then.

Blueberry Lemon Crumble Bars {}

Nowadays both husband and wife hold down jobs or careers in a two person household, yet in many cultures machismo prevails – The “You’re the woman! Handle the household chores, dinner, homework, kids, laundry. I’ll sit, relax, watch TV, demand dinner and attention – And if I contribute just a little bit, I demand a Ticker Tape parade or I won’t do it again!” situation.

Blueberry Lemon Crumble Bars {}

What the hell?!

How did we get here? LADIES! How did we get here?! How have women entered partnerships with men, only to feel like it’s all one sided? All of it (BOLD, UNDERLINE). How did we get to this place? A place where males display chauvinism of the 50’s in a modern day setting?


Blueberry Lemon Crumble Bars {}

When did we go from:

‘You know, I think I want a career I find fulfilling and stimulating while simultaneously contributing to the success of my household’


In addition to holding your own in the workplace, have to hold it down at home or you are considered – Sometimes by ‘I can do it all!!!’ women and at times even by your own partner – Less of a woman.

Blueberry Lemon Crumble Bars {}

I am proud of the home I’ve built. Proud of the children I am raising. Proud to be a wife. I complain about those hellions, sure – But I adore them. My heart swells when I think of them. I am proud of how far I’ve come when the odds were stacked like a Jenga tower against me. It’s not that I’m complaining, except I am complaining. I just want the damn load shared. EVENLY (BOLD, UNDERLINE). I don’t want to stare at my growing, never-ending pile of dirty laundry and realize something in the house will not get done that day because I have to address this. Alone.

Blueberry Lemon Crumble Bars {}

I entered into marriage knowing full well that it was a partnership (BOLD, UNDERLINE). That there would be compromise. That it wasn’t a fairytale. That it would be thankless. That romance would be non-existent. What I never anticipated was having to do so many things alone. This is why that Share the Load video hit me so hard. I saw myself in that woman. I saw a woman who probably won’t sit the fuck down for at least four hours. That is me. And it makes me angry to be in that space.

Blueberry Lemon Crumble Bars {}

Rant over.

Flow with me. Let’s talk about these Blueberry Lemon Crumble Bars. I found blueberries on sale, and though they are not really in season, I thought I’d get a head start on the spring/summer situation. I mean, really – We have no idea what season this is anyway, so… Yah… Blueberry Lemon Bars.

Blueberry Lemon Crumble Bars {}

I made my favorite Blueberry Lemon Refrigerator Jam. Seriously, you guys should try it. Initially I planned to make a crumble with chopped almonds, but I ran out. I found some King Arthur almond flour stashed in my freezer and combined it with regular ol’ all purpose. Oats, cause you know… Fiber, yo. Brown sugar. The D’angelo song is stuck in my head, by the way. A bit of vanilla extract and lemon zest in the crumble. For flavor, people. For flavor.

Blueberry Lemon Crumble Bars {}

The crumble serves as both crust and topping. The Blueberry Lemon Jam is spread on the crust and then topped with more crumble. This situation is baked till golden brown, cooled slightly, and then sliced into bars.

These bars come together in a snap. Seriously simple. They are pleasantly tart from the blueberries and lightly sweet from the crumble. That lemon zest in the crumble is everything.

Blueberry Lemon Crumble Bars {}

Have these bars for breakfast, as you drop a kid off at school or a mid-afternoon snack. Or hell, midnight snack if you’re awake (I’m not).

You do you, boo.

Bake these bars.


  • 1 cup All-purpose flour spooned then leveled
  • 3/4 cup Almond flour
  • 1 cup Old-fashioned oats
  • 2 teaspoons Lemon zest
  • 3/4 cup Light brown sugar packed
  • 1/4 teaspoon Salt
  • ½ cup 1 stick Unsalted butter, melted
  • 1 1/4 teaspoon Vanilla extract
  • 1 heaping cup Blueberry lemon jam m.o.b recipe, homemade, or store-bought


  • Preheat oven to 350 degrees Fahrenheit and adjust oven rack to the middle position.
  • Cut a sheet of parchment paper in half and then line bottom of an 8x8 inch pan with 1 sheet of parchment, lengthwise. Add the second sheet of parchment over the first sheet horzontally. The sheets should cross each other and have a small overhang. This will facilitate the removal of your bars from the pan. Alternatively, you can line the pan with aluminum foil the same way. If, and only if you are using foil, spray a light coating of vegetable spray.
  • In a medium bowl, add flour, almond flour, lemon zest, oats, sugar, and salt. Mix with your hands or with a fork to combine. Stir in the melted butter and vanilla extract. Mix with a fork until the mixture is well coated with the butter and all dry ingredients are well moistened.
  • Spread half the almond/flour/oat crumble mixture, covering the bottom of the pan. Press to form a thin crust that’s about ¼ inch in thickness.
  • Spread blueberry lemon jam over almond/flour/oat crumble mixture evenly using a small offset spatula. Sprinkle remaining crumble mixture over the blueberry lemon jam.
  • Place pan in the oven and bake until the crumble is a golden brown, about 30 to 35 minutes. Remove pan from the oven. Set on a wire rack and cool to room temperature. Use the parchment paper “handles” to remove bars from pan. Cut into squares and serve.
  • Makes about 16 small squares, 9 large.

You Might Also Like