These lemon blueberry crumble bars are naturally sweetened and we love the almond flour crust. Cook down the blueberries with the sweetener, bake the bars, and let them set for a delicious summer bar. Don’t forget to add the fresh lemon zest to the top before serving!
These lemon blueberry bars are one of Fit Foodie Finds’ oldest and most delicious desserts. Not only do we love these bars, but so many of you have made these bars and loved them!
Crumble bar recipes may look intimidating to make, but it’s actually quite easy. Think of it as a two-part recipe. You’ve got your delicious crust and crumble and the fruit filling.
Before even starting this recipe, if you don’t want to end up with a soggy crust, make sure you all the crust to cool after you par-bake the crust and make sure you cook down the blueberries enough!
Featured Comment
“I’ve made this twice in the past week. It is SO SO good. Comes together easily and is deliciously sweet without a lot of added sugars!” -Becky
What You Need for Blueberry Crumble Bars
8×8-inch pan: these bars are made in a specific pan for a reason, don’t change it. Using a smaller pan will create thick bars and a larger pan will create very thin bars that won’t hold together.
Fine almond flour: when shopping for almond flour, there are usually two types of almond flour to choose from. It can be confusing because they can be called different things. Be sure to buy superfine or blanched almond flour. It is a cream color.
The other options for almond flour on the shelves are an almond meal or raw almond flour which is more coarse. Do not use this type of flour for these bars.
Fresh blueberries: we always prefer fresh blueberries for this recipe. If you have to use frozen blueberries, be sure you let them thaw, discard the excess moisture, and then boil them down.
Tapioca flour: this is the thickener we use for the blueberry filling.
Variations or Substitutions
If you don’t have blueberries, you can use strawberries or raspberries. Be sure you cook the berries down no matter what berry you use.
We do not recommend substituting any other flour for the almond flour.
FAQ
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe. Keep in mind that frozen blueberries may release more liquid during baking, so you might need to adjust the baking time slightly.
Can I substitute the lemon zest with lemon juice?
While lemon zest provides a more concentrated lemon flavor, you can substitute it with lemon juice if needed. Keep in mind that lemon juice is more acidic, so you may need to adjust the amount to avoid making the filling too liquidy.
Can I make these bars in advance?
Absolutely! Lemon Blueberry Crumble Bars can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for longer storage, tightly wrapped in foil or plastic wrap.
Can I use a different type of fruit instead of blueberries?
Yes, you can experiment with other fruits like raspberries, blackberries, or a combination of berries. Just keep in mind that different fruits may have different moisture levels, which can affect the texture and baking time.
Can I add nuts to the crumble topping?
Certainly! If you enjoy the addition of nuts, feel free to incorporate chopped nuts like almonds, walnuts, or pecans into the crumble topping for added crunch and flavor.
how to
Freeze Blueberries
Got extra blueberries? Freeze them for later. Here is how to easily freeze blueberries.
Storage
Room Temperature
If you plan to consume the bars within 1-2 days, you can store them at room temperature in an airtight container. Ensure they are completely cooled before storing to prevent condensation and maintain their texture.
Refrigerator
For longer storage, place the bars in an airtight container or wrap them tightly with plastic wrap and store them in the refrigerator. They can typically stay fresh for up to 3-4 days in the fridge. Before serving, you can bring them to room temperature or enjoy them chilled.
Freezer
To store lemon blueberry crumble bars for an extended period, freeze them. First, ensure the bars are fully cooled. Individually wrap each bar with plastic wrap or place them in a freezer-safe container, separating the layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 2-3 months.
When ready to enjoy, thaw the bars in the refrigerator overnight or at room temperature for a few hours. You can also reheat them in the oven at a low temperature for a few minutes to restore their freshness and warmth, if desired.
Serving Variations
- À la Mode: Serve warm lemon blueberry crumble bars with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast of temperatures and textures.
- Drizzled with Lemon Glaze: Elevate the bars by drizzling a tangy lemon glaze over the top. Mix powdered sugar with fresh lemon juice until smooth and pour it over the bars for an extra burst of flavor.
- Breakfast Parfait: Crumble the bars and layer them with Greek yogurt and fresh blueberries in a glass or jar for a delicious and filling breakfast parfait.
- Brunch Dessert: Serve the Lemon Blueberry Crumble Bars as a sweet ending to a brunch spread. Arrange them on a platter alongside other brunch favorites like fresh fruit, pastries, and beverages.
Lemon Blueberry Crumble Bars
Ingredients
For the Crust and Crumble
- 3 cups almond meal superfine⠀⠀
- 1 cup rolled oats⠀⠀
- 2 tablespoons milk any kind⠀⠀
- 1/4 cup coconut oil room temp⠀⠀
- 1/4 cup honey or maple syrup ⠀⠀
- 1 teaspoon vanilla extract⠀⠀
- 1/8 teaspoon salt⠀⠀
For the Berry Filling⠀
- 3 cups fresh blueberries⠀⠀
- 1/2 cup water⠀⠀
- 1/4 cup lemon juice⠀⠀
- zest from one lemon ⠀⠀
- 1/4 cup honey or maple syrup⠀⠀
- 2 tablespoons tapioca flour⠀⠀
- pinch of salt⠀⠀
Instructions
- First, preheat oven to 350ºF and spray an 8×8-inch pan with coconut oil cooking spray and set aside.
- Next, mix all crust/crumble ingredients together in a medium/large mixing bowl.
- Then, take 2/3 of the mixture and press it evenly onto the bottom of the oiled 8×8 pan. Set the rest of the crust/crumble mixture aside (this is what you will use for the crumble topping).
- Bake crust at 350ºF for 10 minutes. Remove crust and set the crust aside to cool.
- Next, place all ingredients for the berry filling into a medium sauce pan. Turn heat to high and bring filling to a boil, stirring often and breaking up the blueberries. Once boiling, turn heat down to low and let simmer for 10-15 minutes. Continue stirring.
- Once the berry filling has thickened, pour on top of the crust. Spread the rest of the crumble mixture over the top of the berry filling and then bake for another 10 minutes at 350ºF.
- Let cool for 20 minutes before placing into the fridge for at least 2 hours to let the filling set. Slice and enjoy!
Tips & Notes
- Be sure to let the almond flour crust cool before pouring the blueberry filling over the top of the crust.
- We used honey as our sweetener but you can use maple syrup or agave as well.
- When you pull the bars out of the oven it is very important that you let the bars set and cool and then set in the fridge for at least 2 hours. If you cut them before that, they will fall apart.
Love these! To make these nut-free could the almond flour be substituted for oat flour, whole wheat, coconut flour or something else? Thanks!
Oh yum!! This recipe is a keeper. I served it for dessert tonight and my guests couldn’t say enough about how delicious it was. So glad I ignored the negative review. I’ll be making this again. Thank you 🙏🏻
Is there a gluten free substitute for almond flour?
Almond flour is gluten free!
This was terrible. I didn’t know I could taste disappointment until I made this. The crumble was doughy and flavorless, and the filling wasn’t even remotely sweet. Absolute garbage.
This was delicious and easy to make. It tasted even better after a full day in the fridge. Everyone loved it! I’ll be making this again for sure. Thanks for sharing!
how many calories is 1 single bars ??
396!
I was so disappointed in the results as it turned out more like a blueberry crisp and not squares at all. The crust was soggy from the blueberries. Family still ate it with ice cream on top so as not to waste. Nothing special about this recipe, won’t be making it again. I will have to find a better blueberry square recipe that doesn’t fall apart.
Hey Sami! I’m guessing you didn’t let the blueberries breakdown enough! Next time try simmering a bit longer and then once you remove it from the oven it needs to cool completely!
I’ve made this several times. My family love them!
I’ve made this twice in the past week. It is SO SO good. Comes together easily and is deliciously sweet without a lot of added sugars!
Come make them for me!!!
Can I use frozen blueberries?
Yes you can!
I used frozen berries and just didn’t add the water. Also I didn’t have tapioca flour so I used corn starch.
Super delicious! I love how thick and crisp the bottom crust came out, it actually stayed intact in a square when I cut it! This crust was actually buttery without butter!
So glad you love this recipe!
Hi! I don’t have tapioca flour so could I use cornstarch instead?
Yes! Start with 1 tablespoon and add more from there!
Amazing and delicious. Its recipes like this that make staying of grains and processed sugars easy.
This is the most awesome recepie for people who cannot tolerate gluten and dairy! I just love it ! Have cooked it twice now, Thank you so much!!
Delicious! I added some lemon curd that was left over from another recipe, but it only added to the lemony-blueberry flavor of this dessert. Everyone loved it and couldn’t wait until it was cooled… they scooped out a dish warm and topped with a dallop of coconut cool whip… Mmmm!
HI! I just wanted to say that I love your recipes and will definitely try these bars soon! Also, what brand is your sauce pan?? I loved the way the blueberries just fall out!
Are those nutrition facts per serving or for the entire recipe? 26 g of fat seems like a lot for one serving.
Made these for family, friends and colleagues – some diet conscious, some not – everyone loved them and many asked for the recipe. And it’s so easy to make.
Also tried this with coconut flour and raspberries. Didn’t hold together so well but still tasted great.
I love it! Thanks for the share, keep up the posts!
can one use frozen or fresh blueberries?