Healthy Blueberry Bars

These Healthy Blueberry Bars have all the deliciousness of a blueberry crumb pie without the time needed to actually make one! It uses nutrient-dense almond flour to make the crust and the crumble on top and is packed with anti-oxidant rich blueberries. These bars are gluten-free, dairy-free friendly, and the ultimate summer dessert!

A healthy blueberry bar on a plate.Gluten-Free Blueberry Bars

There is nothing better than an awesome summer dessert that is easy-to-make and made healthier using simple wholesome ingredients. These gluten-free blueberry bars are just so delicious and so quick to put together! The crust is made out of almond flour and the filling is jam-packed with blueberries that are sweetened just the right amount. We use the same mixture for the crust as well as the crumble topping, and the filling is precooked on the stovetop so it’s just the right texture with minimal baking time!

Type of Blueberries to Use

We tested this with two different types of bluebs: fresh blueberries and frozen wild blueberries. They do result in slightly different flavors and textures but both are equally delicious. The fresh blueberries are typically a bit less sweet, and result in a more set-up final texture. The frozen wild blueberries are sweeter and are a bit more juicy. For this recipe, we prefer to use high-quality frozen wild blueberries. Typically store-bought blueberries aren’t as good of quality as the flash-frozen wild ones available year-round. And if you do find great-tasting fresh blueberries, it’s hard not to want to just eat them straight up! Either fruit you choose to use will work here, though. If you do use wild blueberries, you do not have to defrost them before use since the filling is precooked.

Crust for blueberry bars in a baking pan.

Ingredients Needed:

  • Almond flour
  • Tapioca flour
  • Coconut oil or butter
  • Maple syrup
  • Vanilla
  • Sea salt
  • Blueberries (fresh or frozen)
  • Tapioca Starch
  • Cinnamon

Here are the kitchen tools you need:

Baked blueberry pie bars in a baking dish with crumble topping.

Serving and Storing Blueberry Bars

While these are bars, due to the almond flour they’re a bit trickier to eat handheld. They are best served on a plate with fork. They’re perfect served as is, but go ahead and add a scoop if vanilla ice cream if you want!

These bars are best served within two days after making. You can store overnight in a covered container at room temperature, or in the refrigerator for up to 3 days.

A healthy blueberry bar slice on a plate.

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Blueberry Crumb Bars

Blueberry Bars

These Healthy Blueberry Bars have all the deliciousness of a blueberry crumb pie without the time needed to actually make one! It uses nutrient-dense almond flour to make the crust and the crumble on top and is packed with anti-oxidant rich blueberries. These bars are gluten-free, dairy-free friendly, and the ultimate summer dessert!

  • Author: Lexi's Clean Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 9 1x
  • Category: Dessert
Scale

Ingredients

For Crust and Crumble: 

  • 3 cups (288g) almond flour
  • 2 tablespoons (15 grams) tapioca flour
  • ⅓ cup coconut oil or butter, melted
  • 1/3 cup pure maple syrup (see note)
  • 1/2 teaspoon sea salt

For Blueberry Filling:

  • 4 cups frozen wild blueberries (see note)
  • 2 tablespoons (15 grams) tapioca flour
  • ½ teaspoon cinnamon
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350ºF and line an 8×8 baking dish with a parchment paper sling.
  2. In a large bowl add almond flour, tapioca, coconut oil (or butter), maple syrup, vanilla, and sea salt and mix well until it turns into large crumbles. Place ⅔ of the mixture into the bottom of the prepared pan and press down evenly.
  3. Bake in the preheated oven for 10-15 minutes, or until the crust looks nearly all baked. Set aside.
  4. Meanwhile, make the blueberry filling: in a medium saucepan mix together blueberries, tapioca starch, and cinnamon. Then add maple syrup and vanilla and mix well. Cook on medium heat, stirring often, until the filling becomes thick, about 5-8 minutes.
  5. Pour blueberry mixture into parbaked crust and sprinkle the remaining crumble mixture on top and bake for 20-25 minutes, or until the crumble is lightly browned and the filling is bubbling along the edges.
  6. Let cool completely before cutting.

Notes

  1. We tested this with two different types of bluebs: fresh blueberries and frozen wild blueberries. They do result in slightly different flavors and textures but both are equally delicious. The fresh blueberries are typically a bit less sweet, and result in a more set-up final texture. The frozen wild blueberries are sweeter and are a bit more juicy. For this recipe, we prefer to use high-quality frozen wild blueberries. Typically store-bought blueberries aren’t as good of quality as the flash-frozen wild ones available year-round. And if you do find great-tasting fresh blueberries, it’s hard not to want to just eat them straight up! Either fruit you choose to use will work here, though. If you do use wild blueberries, you do not have to defrost them before use since the filling is precooked.
  2. This recipe was originally published in 2016, and republished with an updated recipe and new photos in 2020.
  3. Blueberry bars are best eaten with 2 days. Store blueberry bars at room temperature for 1 day, or in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 bar
  • Calories: 182
  • Sugar: 12.8g
  • Sodium: 50mg
  • Fat: 10.8g
  • Saturated Fat: 4g
  • Carbohydrates: 18.7g
  • Fiber: 2.7g
  • Protein: 2.7g
  • Cholesterol: 15mg

39 comments
August 2, 2020

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39 Responses

  1. These look amazing! I have a nut allergy in our home, can something take the place of almond flour and tapioca flour in this recipe?

  2. Made these today, but the crumble topping didn’t seem to come together. I used the coconut oil to mix, but, even after baking, the topping remained very flour-y. Ideas?

  3. I’m going to try this one soon. Your pages don’t scroll well… Maybe it’s the video ads that you can’t opt out of. I will definitely screen shot it when i use the recipe.

  4. I made these last week and they turned out absolutely amazing! Going to make these with strawberries next as I pick my own fruit in summer time and have a plethora of frozen fruit still..

  5. My filling and crumble topping didn’t come out right at all. Could you double check the proportions and instructions and let me know? I was so excited about this recipe.

  6. Absolutely delicious! Thank you Lexi for all of your wonderful recipes, they are always amazing.

    5.0 rating

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Author: Lexi

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