Healthy Gluten-Free Blueberry Bars – Lexi's Clean Kitchen

this Blueberry Bars Recipe It features a sweet almond flour crust, a thick blueberry filling and a creamy crumble topping. It has all the flavor and texture blueberry pie But it’s so much easier to make!

These bars are a healthier take on traditional recipes gluten free, Eggless, dairy free, antiquityand vegetarian.

The Best Easy Blueberry Bars Recipe

I love eating fresh berries in the summer. However, my favorite way to use them is in sweet dishes, such as my Gluten-Free Strawberry Shortcake, Gluten-Free Mixed Berry Tart, Raspberry Peach Crispand these gluten-free blueberry crumble bars!

Quick to make, this recipe tastes just like the classic blueberry pie But it’s half the work. Plus, it's made with simple ingredients, making the traditional dessert healthier. You won’t find any brown sugar, granulated sugar, or unnecessary fat here!

Serve hot with a dollop of vanilla ice cream or Homemade Coconut Cream! And consider yourself warned, one batch never lasts long.

Required ingredients and substitutions

*Scroll down to the recipe card for the full recipe and ingredient list!

Crust and Cracking

• Almond powder: We use it as the base of a mix to create a graham cracker-like crust with a slightly nutty flavor. It also adds healthy fats and fiber!
• Tapioca flour: Combined with almond flour, it helps bind the crust and brown more easily.
• coconut oil: This adds rich flavor and blends the ingredients. If you prefer, you can use grass-fed butter instead.
• Pure maple syrup: We use it to create a subtle sweetness and help hold the crust together. Honey works too!
• sea ​​salt: Just a pinch enhances the flavor of the rest of the ingredients.

blueberry filling

• blueberry: This recipe calls for 4 cups of blueberries.
• Tapioca flour: A little goes a long way to thickening the blueberry pie filling and preventing it from seeping everywhere!
• Cinnamon: Adds extra depth.
• Maple sugar: This enhances the natural sweetness of the berries.
• vanilla: Use pure vanilla extract, not imitations. You can really taste the difference!

How to Make the Best Blueberry Bars Recipe

1. Prepare: Before you begin, preheat the oven and line an 8×8 baking pan Parchment Sling (how to do it here).
2. Create shell/crumb: In a large mixing bowl, combine and crumble all crust ingredients. Mix until large pieces form.
3. Create the crust: Transfer the / crumble mixture to the bottom of the prepared pan, pressing down evenly. Then, bake until the crust is lightly golden and looks almost done. Just don’t let it finish baking completely!
4. Combine: Pour the blueberry mixture into the baked crust and sprinkle the remaining flour mixture on top. Bake until the crumbs are lightly browned and the filling is bubbling along the edges.
5. Serve: Let the bar cool completely. Then, slice and serve!

Frequently Asked Questions

More Summer Desserts You'll Love

Watch the video here:

For crusts and crumbles:

• 3 cup 288g almond flour
• 2 spoon 15g tapioca flour
• ⅓ cup coconut oil or cream melted
• 1/3 cup pure maple syrup See comments
• 1/2 teaspoon sea ​​salt

For the blueberry filling:

• 4 cup frozen wild blueberries See comments
• 2 spoon 15g tapioca flour
• ½ teaspoon Cinnamon
• 1/4 cup Maple sugar
• 1 teaspoon vanilla

• Preheat oven to 350°F and line an 8×8 baking pan Parchment Sling.

• In a large bowl add the almond flour, tapioca flour, coconut oil (or cream), maple syrup, and sea salt and stir until smooth. Place ⅔ of the mixture into the bottom of the prepared pan and press evenly.

  3 cups 288 grams almond flour, 2 tablespoons 15g tapioca flour, ⅓ cup coconut oil or cream, 1/3 cup pure maple syrup, 1/2 teaspoon sea salt

• Bake in the preheated oven for 10-15 minutes, or until crust looks almost cooked through. Set aside.

• Meanwhile, make the blueberry filling: In a medium saucepan, combine blueberries, tapioca starch, and cinnamon. Then add maple syrup and vanilla extract and mix well. Cook over medium heat, stirring frequently, until filling thickens, about 5-8 minutes.

  4 cups frozen wild blueberries, 2 tablespoons 15g tapioca flour, ½ teaspoon cinnamon, 1/4 cup maple syrup, 1 teaspoon vanilla extract

• Pour the blueberry mixture into the baked crust, scatter 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.

• Allow to cool completely before cutting.

1. We tested it with two different types of blueberries: fresh blueberries and frozen wild blueberries. They do have slightly different flavors and textures, but both are equally delicious. Fresh blueberries are usually less sweet, but the final taste is more consistent. Frozen wild blueberries are sweeter and juicier. For this recipe, we prefer to use high-quality frozen wild blueberries. Typically, store-bought blueberries are not as good as the frozen wild blueberries available year-round. If you do find delicious fresh blueberries, it’s hard not to want to just eat them! However, any kind of fruit you choose to use will work here. If you do use wild blueberries, there is no need to thaw them before using as the filling is already pre-cooked.
2. This recipe was originally published in 2016 and republished in 2020 with updated recipes and new photos.
3. Blueberry bars are best consumed within two days. Blueberry bars will keep at room temperature for 1 day or in the refrigerator for up to 3 days.

Serve: 1barCalories: 182kilocaloriescarbohydrate: 18.7Gprotein: 2.7Gfat: 10.8GSaturated fat: 4Gcholesterol: 15milligramssodium: 50milligramsfiber: 2.7Gsugar: 12.8G