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Lemon and Blackberry Crumb Bars

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Lemon and Blackberry Crumb Bars
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  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 18
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A yummy everyday or special-occasion treat, these Lemon and Blackberry Crumb bars are made with fresh blackberries.
By Bree Hester
Created Feb 27, 2012


  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 1/3 cups Gold Medal™ all-purpose flour
  • 1 cup quick-cooking or old-fashioned oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1 teaspoon grated lemon peel
  • 1/2 cup fresh lemon juice
  • 1 pint (2 cups) fresh blackberries
Make With
Make With
Gold Medal Flour


  • 1
    Heat oven to 350°F. Lightly spray 13x9-inch pan with cooking spray.
  • 2
    In large bowl, beat butter and brown sugar with spoon until well blended. Add flour, oats, baking powder and salt; stir until mixture is crumbly. Press half of mixture in bottom of pan.
  • 3
    In small bowl, stir together condensed milk, lemon peel and lemon juice. Pour over crust in pan. Scatter blackberries over lemon mixture. Sprinkle remaining crumb mixture over top.
  • 4
    Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. Refrigerate until completely cooled, about 45 minutes. For bars, cut into 6 rows by 3 rows. Store in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    These bars freeze very well. Wrap bars individually in plastic wrap, place in a freezer bag and store in the freezer.
  • tip 2
    Blueberries and raspberries are delicious substitutes for the blackberries.


Nutrition Facts are not available for this recipe
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