Fruity, buttery, salty, sweet, and oh so delicious. These Blueberry Crumb Bars are the perfect dessert for all occasions. The shortbread cookie bottom layer and crumble are perfectly paired with the sweet and fruity blueberry middle layer. They are so simple to make, completely gluten free, dairy free, paleo and vegan friendly.
This is one of my favorite recipes I have developed. It is one where I have tweaked things a few times now and I think I finally have the most perfect flavors all paired in each delicious bite. I love a fruity dessert, especially when it is paired with a salty layer. You definitely get the salty, buttery flavor from the shortbread layer and you then get a delicious, sweet flavor from the blueberry layer.
Blueberry has always been one of my favorite fruits. Growing up, we made blueberry muffins for every holiday morning. I always looked forward to it because it just gave me comfort knowing I was enjoying a tradition with my parents. These Blueberry Crumb Bars give me the same kind of feeling because they have such a similar flavor profile to blueberry muffins and I love that!
I love finding ways to make my favorite flavors into gluten free treats. It helps me get rid of my major sweet craving while avoiding inflammation!
For the Shortbread Layer:
For the fruit filling:
To start, mix together the almond flour, coconut flour, baking powder and salt. In a sauce pan melt the ghee. Add that to the bowl with the dry ingredients and then add in the maple syrup and vanilla. Mix until well combined. Add about ¾ of the mixture into the baking pan that is lined with parchment and spread it out evenly. Place in the oven and bake!
While the shortbread layer is baking, add blueberries, arrowroot powder, salt and maple syrup to a sauce pan. As the blueberries heat up, they will start to burst in a sense. Make sure you are continuously mixing the blueberries as a sticky sauce begins to form so the blueberries do not stick to the bottom and burn. The blueberry layer is done when it creates a sticky texture.
Once the shortbread layer is done, spread the blueberry layer until it covers all of the shortbread layer. Sprinkle the rest of the shortbread mixture over the blueberry mixture. Bake again until the crumb on top starts to brown. Slice into 9 pieces and enjoy!
Do I have to use blueberries?
Nope! You can switch out blueberries for pretty much any berry! Chopped up strawberries would be delicious! Raspberries would also be a great choice!
Why do you use almond flour and coconut flour?
Almond flour is very dry and does not contain a lot of moisture. You add coconut flour because it brings more moisture into the dry ingredients and into the shortbread layer.
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Blueberry Crumb Bars
- 8x8 inch baking pan
- Medium Mixing Bowl
- Line an 8x8 inch baking pan with parchment paper and preheat the oven to 350 degrees.
- In a medium mixing bowl, add almond flour, coconut flour, baking powder, and salt. Mix until combined.
- Add in melted ghee, vanilla and maple syrup.
- Mix well using a rubber spatula.
- Press the shortbread mixture to form a layer on the bottom of the baking pan, leaving ¼ of the shortbread mixture in the bowl to use as a crumble later on.
- Bake in the oven for 8-10 minutes.
- In a small saucepan, add blueberries, arrowroot powder, maple syrup and salt. Heat on medium heat.
- Mix with a spoon as you cook. Blueberries will begin to break open from the heat.
- Mix until the blueberry mixture becomes sticky.
- Once the shortbread cookie layer is done baking, remove from the oven and spread the blueberry filling evenly across the shortbread.
- Crumble the rest of the shortbread on top.
- Place the baking pan back in the oven for 14-16 minutes.
- Let cool before serving.
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