These Lemon Blueberry Crumble Bars are gluten-free and made with whole and healthy ingredients. You can’t beat the refreshing punch of lemon zest and the sweetness of the blueberries. These blueberry bars are the perfect blueberry dessert recipe to eat all summer!
Can we please talk ALL THINGS Lemon Blueberry Crumble Bars? These delicious dessert bars are seriously one of my favorite things to make in the whole wide world. There’s just something about blueberries and lemons together that make me all giddy inside. This is such a great dessert bar base recipe to use to deviate with different fruit flavors. I’m thinking cherry, strawberry, raspberry, etc. The list goes on!
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 then the fruit filling. Let’s talk crust, first.
Sugar Cookie Crust
If the crust was a stand-alone recipe, I wouldn’t be mad at all. It’s buttery and perfectly sweet just like every pie bar should be. It’s made with an almond meal/oat crust and sweetened with honey. Here’s what else you need:
- Almond meal
- Rolled oats
- Coconut oil
- Honey/Maple syrup
- Vanilla extract
Crust tip: If you’re hoping to keep the crust 100% gluten-free, make sure that you use certified gluten-free oats. And, if you’re wanting to keep this recipe vegan, you can sub maple syrup in for the honey!
The blueberry filling is where this blueberry dessert recipe gets tasty. Start off by heating blueberries, water, lemon, honey, and tapioca over medium heat and let the magic happen. The mixture becomes thick and gooey, the perfect consistency for blueberry crumble bars. If you’ve never heard of tapioca flour, it’s very similar to cornstarch in that it’s a thickener. This is an essential ingredient to getting that thick consistency you crave when it comes to a dessert bar. Here’s what you need:
- Lemon juice
- Lemon zest
- Honey (option to sub maple syrup for vegan option)
- Tapioca flour
Filling tip: try swapping the blueberries out for a different berry or fruit for a yummy, creation of your own!
Blueberry Bars Storage
We recommend storing your crumble bars in an airtight container in the fridge. These will last you anywhere from 3-5 days if you don’t eat them first!
More Blueberry Desserts
Lemon Blueberry Crumble Bars
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⠀⠀
- 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 aside.
- 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!
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 ??
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?