Lemon Blueberry Bars

These Lemon Blueberry Bars are filled with a sweet and juicy blueberry filling and topped with a buttery grain-free shortbread crumble topping. They are made with simple pantry-friendly ingredients and make the perfect healthy snack or dessert for summer. These paleo bars are also completely gluten-free, grain free and refined-sugar free.

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Updated June 2020

Blueberry Lemon Crumble Bars Recipe

Looking for a way to use up those juicy summer blueberries? These lemon blueberry bars are incredibly irresistible and make the perfect healthy dessert. Not only are these easily customize-able, but the best part is that they are made from scratch by using whatever type of summer fruit or berries you may have on hand. As soon as blueberries are in season, we cannot resist buying them by the boat load to make all sorts of blueberry streusel bars.

And if you don’t have any blueberries in your fridge, you can also make these other fruit desserts we love. Raspberry crumb bars, cherry pie bars, apple pie bars, peach bars and pear bars are all delicious options.

Effortless and simple to make, these lemon blueberry crumble bars are great to make ahead during meal prep while being breakfast friendly. Just a handful of simple pantry ingredients are needed for this simple summer treat! The portable size also make them perfect to bring along to your next barbecue, potluck or summer party.

Ingredients you Need

For the gluten-free and paleo crumb mixture:

• Almond Flour: You can use superfine blanched almond flour or almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
• Sliced almonds and coconut flakes – classic fruit bars use rolled oats in their crumble topping but since we are trying to keep this grain free, we use a combination of nuts and coconut flakes to give these that oatmeal texture. You can either chop them or pulse them a few times in a food processor until the texture resembles oats. Our favorite ones are from Bob’s Red Mill. If you’re not grain-free, feel free to use gluten free old fashioned rolled oats instead.
• Coconut sugar and maple syrup – we use a combination of both of these unrefined sweeteners to make them extra flavourful and delicious. You can also sub with any other liquid sweetener or brown sugar substitute if you don’t have these on hand.
• Baking powder – the leavener we use to help the crust rise slightly
• Salt – to balance out the sweetness and add flavor
• Lemon zest
• for a vegan fruit bar use vegan butter or softened coconut oil (you want the texture like softened butter – use refined if you prefer it without the coconut flavor) or use ghee or butter if not vegan

For the gooey blueberry pie filling:

• Fresh blueberries: whenever I don’t have fresh blueberries on hand I have often used frozen blueberries and they work fine. Frozen berries are the perfect substitute to use in pie filling when fresh berries aren’t in season — just remember to thaw your frozen blueberries and pat dry.
• Maple syrup: to add sweetness but you can also sub with coconut sugar, or Lakanto Monk Fruit Sweetener for low carb bars
• Arrowroot or tapioca starch (sub with xanthan gum or flaxseed meal for keto blueberry squares)
• lemon juice and zest

How to Make Lemon Blueberry Bars

These blueberry and lemon bars are seriously just so easy to make. We love making these to keep on hand for a healthy summer treat!

1. PREHEAT OVEN: Preheat the oven to 350 F. Line a 8 x 8-inch square baking pan with parchment paper.
2. MAKE THE BLUEBERRY FILLING: In a medium pot over medium heat, add fruit, maple syrup, arrowroot, lemon juice and lemon zest. Bring to a boil, while smashing & stirring with a wooden spoon. Reduce heat & cook for 3-5 minutes, or until mixture is thickened. Chill in fridge until ready to use.
3. MAKE THE CRUST: Chop your coconut flakes or sliced almond until they resemble the texture of quick oats or alternatively, you can add them to the bowl of a food processor and pulse 1-2 times, until still crumbly. Transfer to a large bowl and whisk in the almond flour, sugars, baking powder and salt. With a fork, pastry cutter, or using your clean hands, cut butter into flour mixture together until it resembles coarse crumbs.
4. PRESS CRUMB MIXTURE INTO PAN: Press a little more than half of the crust mixture into prepared pan. Bake for 12 minutes. Remove from oven & allow to cool for 5 minutes.
5. ADD FRUIT FILLING: Spread berry mixture over the crust, smoothing lightly with a spatula. Evenly sprinkle remaining crumb mixture over berry layer.
6. BAKE in preheated oven 22-25 minutes, or until top is golden brown. Allow to cool completely before cutting into squares or enjoy straight. Store bars in an airtight container in the refrigerator.

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How To Store The Leftovers

To store these blueberry lemon pie bars, just simply transfer them to a reusable storage container and store in the refrigerator for up to four days. When ready to enjoy, reheat in the microwave and coat with your favorite nut butter or just allow them to come to room temperature.

Can I freeze these lemon blueberry bars?

Yes! These blueberry lemon pie bars are perfectly freezer-friendly. Arrange the blueberry pie bars in a single layer inside a reusable storage container or bag. Store these blueberry squares in the freezer for up to six months. When ready to eat, allow the blueberry bars to thaw in the refrigerator overnight.

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5 from 1 vote

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Lemon Blueberry Bars

Prep Time

15 mins

Cook Time

37 mins

Total Time

50 mins

 

These Lemon Blueberry Bars are filled with a sweet and juicy blueberry filling and topped with a buttery grain-free shortbread crumble topping. They are made with simple pantry-friendly ingredients and make the perfect healthy snack or dessert for summer. These paleo bars are also completely gluten-free, grain free and refined-sugar free.

Course: Dessert

Cuisine: American

Keyword: blueberry dessert recipes, blueberry desserts, blueberry recipes

Servings: 12 bars

Calories: 220 kcal

Author: Kelly

Ingredients

CRUST AND TOPPING:

• 1/4 cup coconut flakes , roughly chopped OR pulsed 1-2 times until they resemble the texture of quick oats
• 1/4 cup sliced almonds , roughly chopped OR pulsed 1-2 times until they resemble the texture of quick oats
• 1 2/3 cups superfine blanched almond flour
• 2 tbs arrowroot flour or tapioca flour
• 1/4 cup softened refined coconut oil or butter flavored coconut oil can sub with vegan butter or ghee if not dairy-free
• 1/4 cup maple syrup , (may sub other liquid sweetener)
• 2 Tbs coconut sugar , (may sub with brown sugar substitute)
• 1 tsp vanilla
• 1/4 tsp fine sea salt
• 1/3 tsp baking soda
• 1/2 tsp lemon zest

FILLING:

• 2 1/2 cups fresh blueberries or frozen - thaw drain & pat dry first
• 3 Tbsps maple syrup , (may sub other liquid sweetener)
• 1 Tbs arrowroot OR tapioca flour
• 1 tsp lemon juice
• 1/2 tsp lemon zest

Instructions

1. Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper, leaving a slight overhang.

Make the filling:

1. In a medium pot over medium heat, add fruit, maple syrup, arrowroot, lemon juice and lemon zest. Bring to a boil, while smashing & stirring with a wooden spoon. Reduce heat & cook for 3-5 minutes, or until mixture is thickened. Chill in fridge until ready to use.

   

Make the crust and topping:

1. Chop your coconut flakes or sliced almond until they resemble the texture of quick oats or alternatively, you can add them to the bowl of a food processor and pulse 1-2 times, until still crumbly. 

   Transfer to a large bowl and whisk in the almond flour, sugars, baking powder and salt. With a fork, pastry cutter, or using your clean hands, cut butter into flour mixture together until it resembles coarse crumbs.

   

2. Press a little more than half of the crust mixture into prepared pan. Bake for 12 minutes. Remove from oven & allow to cool for 5 minutes.

   
3. Spread fruit mixture evenly over crust. Sprinkle remaining crumb mixture over berry layer.
4. Bake in preheated oven for 22-25 minutes, or until top is golden brown. Allow to cool completely before cutting into squares or enjoy straight. Store bars in an airtight container in the refrigerator.
   

Nutrition Facts

Lemon Blueberry Bars

Amount Per Serving (1 bar)

Calories 220 Calories from Fat 135

% Daily Value*

Fat 15g23%

Carbohydrates 20g7%

Fiber 3g12%

Sugar 12g13%

Protein 4g8%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.