Lemon Berry Streusel Bars

5 from 5 votes

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These Lemon Berry Streusel Bars couldn’t be easier to make and are the perfect with your breakfast coffee, as an afternoon snack or dessert. Made with pantry staples and fresh berries, its oat base also is the crumbled streusel topping.

Lemon Berry Streusel Bars

It’s been raining like mad lately which leads me get into the baking mood as it also heats up the house. Win, win.

With a bounty of strawberries on hand I opted to make something to utilize them besides in my breakfast smoothie or with cottage cheese and nuts.

overhead shot of Lemon Berry Streusel Bars

These berry streusel bars have a wonderful brown sugar cinnamon and oat streusel topping that does double duty and is the base for the diced strawberries and preserves.

I add the zest of half a lemon to brighten things up and these are perfect anytime. Enjoy!

Lemon Berry Streusel Bars with milk
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cut bars of Berry and Lemon streusel bars

Lemon Berry Streusel Bars

5 from 5 votes
These Lemon Berry Streusel Bars couldn't be easier to make and are the perfect with your breakfast coffee, as an afternoon snack or dessert. Made with pantry staples and fresh berries, its oat base also is the crumbled streusel topping.
Servings: 16
Prep: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes



  • Preheat oven to 350°F. Line an 8-inch-square baking pan with parchment paper, leaving overhang on sides.
  • Combine the oats, brown sugar, flour, baking soda, cinnamon and salt in a large bowl. Stir in melted butter and vanilla. Toss to mix and coat all into a crumble.
  • Press 2 cups of the oat streusel into prepared pan. Save the balance for the topping. Bake for 20 minutes.
  • In a medium bowl mix together the strawberries, preserves, granulated sugar, zest from half the lemon and cornstarch. Spread the mixture evenly over the baked crust. Sprinkle the top with balance of oat streusel.
  • Bake until the top is golden and the filling is bubbling, 35 minutes. Transfer to a wire rack to cool completely, about 1 hour. Cut into 16 bars.


Calories: 137kcal | Carbohydrates: 22g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 98mg | Potassium: 75mg | Fiber: 1g | Sugar: 10g | Vitamin A: 135IU | Vitamin C: 11.9mg | Calcium: 16mg | Iron: 0.8mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dessert, Snack
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. 5 stars
    I made this but with a couple of adaptations. I used frozen raspberries instead of strawberries, I used lemon juice instead of lemon zest, and I used browned butter instead of regular butter. They turned out amazing! Definitely going to make again.

  2. 5 stars
    I made these with blueberries and raspberry preserves and a layer of chopped nuts with honey. Omitted the lemon but wished i had now. Excellent for lunch.

  3. 5 stars
    I am going to make these tomorrow and was wondering kevin, if i can incorporate some nuts as a layer? I thought i would roughly chop some nuts and coat them in honey before spreading as a layer. What do you think? Thanks

  4. 5 stars
    Rainy days are perfect for baking! These bars looks delicious, Kevin! Love the combination of sweet berries and lemon zing!