Blueberry Crumb Bars

4.72 from 7 votes

This Blueberry Bars Recipe features a sweet almond flour crust, thick blueberry filling, and a buttery crumble topping. It has all the taste and texture of a blueberry pie but is so much easier to make!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: blueberry bars, blueberry bars recipe, blueberry crumb bars

Method: Bake

Servings: servings

Author: Lexi's Clean Kitchen

Equipment

1 (8x8) Baking Dish
1 Large Bowl
1 Medium Saucepan

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 8x8 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.
3 cups 288g almond flour, 2 tablespoons 15 grams tapioca flour, ⅓ cup coconut oil or butter, 1/3 cup pure maple syrup, 1/2 teaspoon sea salt
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.
4 cups frozen wild blueberries, 2 tablespoons 15 grams tapioca flour, ½ teaspoon cinnamon, 1/4 cup maple syrup, 1 teaspoon vanilla
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