Gluten Free Blueberry Crumble Bars

These gluten free blueberry crumble bars are one of my favorite things to bake when fresh blueberries are in season. They have a buttery crust on the bottom, a juicy blueberry filling in the middle, and a crumbly topping that makes every bite so good.

The recipe is simple and doesn’t need any fancy ingredients. You probably already have most of what you need in your kitchen right now.

And yes, they are 100% gluten free. You wouldn’t even know it though, because the texture is spot on. Buttery, crumbly, and perfectly sweet.

I know how tricky it can be to find gluten free baked goods that actually taste like the real thing. These bars are one of those recipes that just works, and everyone loves them whether they eat gluten free or not.

They’re great as a snack, a dessert, or even something to bring along to a gathering. Let me show you how to make them.

Why You’ll Love This Recipe

Perfect for Gluten Free Baking Beginners – This blueberry crumble bar recipe uses just a handful of simple ingredients and doesn’t require any tricky techniques, so even if you’re new to gluten free baking, you can totally nail it on your first try.

The Crust Doubles as the Crumble – You only need to make one dough mixture for both the buttery base and the crumbly topping. Less work, fewer dishes, and the whole thing comes together so much faster because of it.

Bursting with Fresh Blueberries – With 2.5 cups of fresh blueberries packed into the filling, every single bite is juicy and fruity. The berries get soft and jammy in the oven, and it honestly tastes like a blueberry pie in bar form.

Great Buttery Crumble Texture – Cold butter is the secret to that irresistible crumbly, slightly crispy topping that contrasts perfectly with the soft blueberry filling underneath. It gives you that satisfying crunch that makes these bars so addictive.

Ingredients

For the Crust & Crumble

• 1.5 cups Gluten Free All-Purpose Flour
• 1/2 cup Granulated Sugar
• 1/2 tsp Baking Powder
• 1/2 cup Cold Unsalted Butter
• 1 large Egg

For the Filling

• 2.5 cups Fresh Blueberries
• 1/3 cup Granulated Sugar
• 1 tbsp Cornstarch
• 1 tbsp Lemon Juice

How to Make

Step 1

Preheat oven to 375F and line an 8×8 inch baking pan with parchment paper.

Step 2

In a medium bowl, whisk together the gluten free all-purpose flour, 1/2 cup granulated sugar, and baking powder.

Step 3

Cut the cold unsalted butter into cubes and use a pastry cutter to blend it into the flour mixture until crumbly, then lightly stir in the egg. Press half of this mixture firmly into the bottom of the prepared pan.

Step 4

In another bowl, gently toss the fresh blueberries with 1/3 cup granulated sugar, cornstarch, and lemon juice until the berries are well coated.

Step 5

Spread the blueberry filling evenly over the bottom crust.

Step 6

Sprinkle the remaining crumb mixture evenly over the top of the blueberry layer.

Step 7

Bake for 35-40 minutes until the top is golden brown and the fruit is bubbling. Cool completely before cutting into squares.

Helpful Tips

Keep the Butter Really Cold

The butter needs to be cold straight from the fridge when you cut it into cubes. Cold butter is what gives the crumble topping that nice crumbly texture instead of turning into a paste.

If your kitchen is warm, you can even pop the cubed butter back in the fridge for a few minutes before blending it into the flour. The colder it is, the better your crumble will turn out.

If you don’t have a pastry cutter, you can use a fork or even your fingertips. Just work quickly so the heat from your hands doesn’t melt the butter too much.

Press the Bottom Crust Firmly

When you press that first half of the dough into the pan, really pack it down firmly and evenly. If the crust is too loose, it will crumble apart when you try to cut the bars later.

Use the flat bottom of a measuring cup or a glass to press it down. This gives you a much more even and compact layer than just using your hands.

Make sure the crust reaches into the corners of the pan too. Any thin spots or gaps will make the bars fall apart in those areas.

Coat the Blueberries Well

When you toss the blueberries with the sugar, cornstarch, and lemon juice, make sure every berry gets a good coating. The cornstarch is what thickens the filling so it doesn’t turn into a runny mess.

Toss gently though. You don’t want to crush the blueberries while mixing. A rubber spatula or your hands work better than a stiff spoon for this.

You Might Also Like

• Gluten Free Blueberry Muffins
• Gluten Free Lemon Blueberry Blondies
• Gluten Free Strawberry Cheesecake Bars
• Gluten Free Gooey Lemon Bars
• Gluten Free Peach Cobbler

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work just fine in these bars. Just don’t thaw them before using – toss them straight from the freezer into the filling mixture so they don’t release too much juice and make everything soggy.

You may need to add an extra minute or two of baking time since the frozen berries will cool down the filling slightly.