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!
Gluten-Free Blueberry Bars
Gluten-Free Blueberry BarsThere 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.
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:
- Large bowl
- 8″ x 8″ baking dish
- Parchment paper
- Spatula
- Pot
- Measuring cups
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.
Watch the video here:
If you like this summer dessert, check out these others:
- Gluten-Free Key Lime Tart
- Homemade Jello (Healthy!)
- S’mores Pie (Gluten-Free)
- Strawberry Shortcake (Gluten Free & Paleo)
Blueberry Crumb 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!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 1x
- Category: Dessert
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
- Preheat oven to 350ºF and line an 8×8 baking dish with a parchment paper sling.
- In a large bowl add almond flour, tapioca, coconut oil (or butter), maple syrup, 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.
- Bake in the preheated oven for 10-15 minutes, or until the crust looks nearly all baked. Set aside.
- 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.
- 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.
- Let cool completely before cutting.
Notes
- 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.
- This recipe was originally published in 2016, and republished with an updated recipe and new photos in 2020.
- 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
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54 Responses
Where does the tapioca starch come into the actual recipe? It’s listed in the ingredients, but not the recipe.
Hi! I don’t use any sugar. I use monk fruit or stevia to sweeten beverages. Each container has a tiny to equal one teaspoon of sugar. I have never baked with either. How much do I use of each to equal the maple syrup in this recipe? Thanks
I haven’t tested this wink monk fruit or stevia, Judy! Let me know if you try it.
Can you substitute for tapioca starch
It should work well.
I’ve made this a few times, always delicious! Last time I made it I didn’t have enough almond flour on hand so I used oat flour as a 1:1 swap. Still came out great!
★★★★★
Not a fan of blueberries can I use peach pie filling ?
Sure!
Hi-
I’m the only one that eats these. Can these frozen? I make/bake and freeze it?
I made these today with corn flour/starch, butter and frozen blueberries but the crumb top didn’t come together and the crush was quite soggy 🙁
★★★
Hi Rose–You changed the recipe that we had tested to perfect so we’re not surprised it didn’t come out to you. Sorry your version didn’t work out! If you ever want to change a recipe in the future, feel free to reach out here in the comments to ask if we think a substitute will work and we’re happy to advise so you don’t waste your ingredients. Corn flour for sure isn’t a substitute for almond flour, so we would not have advised this.
I love your blueberry crumble, but am confused about the recipe. This is the second time I’m making and didn’t notice this the first time, but your directions for the crust part calls for vanilla, but it’s not in the ingredients list for crust, only filling. Is this a typo or do I need vanilla in crust part, too?
★★★★★
Hi Kathy–thanks for catching that error. It’s been updated. Just the vanilla in the blueberry!
Can I use Splenda instead of maple sugar? Can’t eat sugar
We haven’t tried! If you do, please share how it went!
This is THE BEST! I’m obsessed.
★★★★★
Can these bars be frozen after baking?
Yes. They freeze well in terms of flavor, but the texture is slightly soft after defrosting.
Absolutely delicious! Thank you Lexi for all of your wonderful recipes, they are always amazing.
★★★★★
Hi
Could I use coconut flour instead of almond?
Thanks
Definitely not- coconut flour is totally different! Sadly!
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.