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6.18.18

Blueberry Crumb Bars {Paleo, Vegan}

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Vegan Egg Free

These paleo and vegan blueberry crumb bars are gooey sweet and totally addicting! They’re a great treat to have around for a heathy snack or dessert. Easy to make, gluten-free, grain free, vegan, and total comfort food!

These paleo and vegan blueberry crumb bars are gooey sweet and totally addicting! They’re a great treat to have around for a heathy snack or dessert. Easy to make, gluten-free, grain free, vegan, and total comfort food!

Blueberries are my favorite fruit to bake with, hands down.

Not to minimize my love for any of the other incredible fruits (apples, you are SO special too), but there’s just something about those blueberries!  Year round, they can do no wrong in my book.

Whether it’s blueberry muffins, blueberry banana bread, a cobbler, cookies, or pancakes, the juiciness and flavor of baking or cooking with blueberries just can’t be beat, in my opinion.

And now, with these Paleo and vegan blueberry crumb bars, I think we just might have a new blueberry infatuation.

These paleo and vegan blueberry crumb bars are gooey sweet and totally addicting! They’re a great treat to have around for a heathy snack or dessert. Easy to make, gluten-free, grain free, vegan, and total comfort food!

All that said, these blueberry crumb bars drove me a little bit crazy as I tested them.  I originally thought I could make the crust/crumble nearly identical to my lemon raspberry bars, but the juiciness of the blueberry filling made that crust a problem.

Although it tasted delicious, I tested it twice and both times, the crust became soggy after cooling.  Not what I want from a crumb bar, you know?!

Don’t worry – none of these bars went to waste – even the soggy ones were seriously tasty and worth saving.  But, I knew I needed to go in a different direction with the crust after the second batch.

These paleo and vegan blueberry crumb bars are gooey sweet and totally addicting! They’re a great treat to have around for a heathy snack or dessert. Easy to make, gluten-free, grain free, vegan, and total comfort food!

The third batch was the charm, AKA the batch with a crust that could handle the weight of the juicy blueberry filling and a crumble that didn’t sink into the filling.

Nothing less than perfection, the way I see it!

These paleo and vegan blueberry crumb bars are gooey sweet and totally addicting! They’re a great treat to have around for a heathy snack or dessert. Easy to make, gluten-free, grain free, vegan, and total comfort food!

This grain free and vegan crust/crumble mixture will appear dry and crumbly when you mix it – but it has the capability to be both a crust when pressed into the bottom of the baking pan, and a crumble to top the bars off.

The blueberry filling is super simple – just blueberries, coconut or maple sugar, a bit of lemon juice, and arrowroot starch to thicken (tapioca can be used too).

I recommend making the filling a bit ahead of time if you can so it has time to cool a bit before baking.  However, it will also work it you make it just before baking – the bars might be slightly messier/gooier though – no biggie if you ask me.

These paleo and vegan blueberry crumb bars are gooey sweet and totally addicting! They’re a great treat to have around for a heathy snack or dessert. Easy to make, gluten-free, grain free, vegan, and total comfort food!

I hope you’re ready to try these gooey, sweet, and addicting blueberry crumb bars!  They’ll be perfect for your next gathering or even just to make ahead of time for after school snacks.

Either way, once you make them, they’ll most likely become a regular thing in your house!  Get the apron on (blueberries are messy, I learn that over and over again the hard way!) and let’s bake!

Blueberry Crumb Bars {Paleo, Vegan}

These paleo and vegan blueberry crumb bars are gooey sweet and totally addicting! They’re a great treat to have around for a heathy snack or dessert. Easy to make, gluten-free, grain free, vegan, and total comfort food! These paleo and vegan blueberry crumb bars are gooey sweet and totally addicting! They’re a great treat to have around for a heathy snack or dessert. Easy to make, gluten-free, grain free, vegan, and total comfort food!

Blueberry Crumb Bars {Paleo, Vegan}

These paleo and vegan blueberry crumb bars are gooey sweet and totally addicting! They’re a great treat to have around for a heathy snack or dessert. Easy to make and total comfort food!

Author: Michele Rosen
Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling Time: 1 hr
Total Time: 50 minutes
Course: Baking/Dessert
Cuisine: Paleo, Vegan
Servings: 16 bars
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Did you make this recipe?
Leave a review
4.65 from 64 votes

Ingredients

Crust and Crumble:

  • 1/4 cup smooth almond butter or cashew butter
  • 3 tbsp organic coconut oil refined, melted and cooled to almost room temp
  • 1/4 cup maple sugar or coconut sugar
  • 2 Tbsp pure maple syrup
  • Grated zest of one lemon
  • 1 tsp lemon juice
  • 1 tsp pure vanilla extract
  • 1 2/3 cups blanched almond flour
  • 1/3 coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Blueberry filling:

  • 3 cups fresh blueberries
  • 1 Tbsp lemon juice
  • 2 Tbsp maple or coconut sugar
  • 1 Tbsp arrowroot starch or tapioca

Instructions

Make the Filling:

  1. Place blueberries in a medium saucepan over med heat, add the lemon juice, sugar, and starch, then stir to combine.  Bring to a boil, stirring to avoid burning, then lower the heat to a strong simmer.  Continue to simmer a few minutes until thickened.

  2. Remove from heat, transfer to a separate bowl and refrigerate until ready to use.

Make the Crust/Crumble:

  1. Combine the dry ingredients (EXCEPT the sugar) in a medium bowl and set aside.
  2. In a large bowl, Whisk together the nut butter, coconut oil, sugar, maple syrup, lemon juice, zest, and vanilla extract. Stir the dry mixture into the wet until a crumbly dough forms
  3. Line an 8x8” baking pan with parchment paper along bottom and sides and preheat your oven to 350 degrees.
  4. Press 2/3 of the dough into the bottom of the pan to form the crust. Chill remaining dough in the fridge while crust pre-bakes.
  5. Bake bottom crust in the preheated oven for 10 mins until set. Once done, top the crust with the blueberry mixture.
  6. Take the remaining chilled dough and crumble over the filling evenly.
  7. Bake in the preheated oven for 25 minutes until topping is golden brown and set.
  8. Cool on a wire rack in the pan to bring to room temp, before cutting into squares.  You can also chill prior to cutting to make things easier.  Serve at room temp and store leftovers covered in the refrigerator.  Enjoy!

Nutrition

Calories: 143kcal
Carbohydrates: 11g
Protein: 3g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 79mg
Potassium: 56mg
Fiber: 2g
Sugar: 6g
Vitamin A: 15IU
Vitamin C: 3.1mg
Calcium: 42mg
Iron: 0.6mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Shop Products and Ingredients:

Want More Paleo + Vegan Treats?  Try One of These!

Almond Butter and Jelly Cookie Bars

Banana Blueberry Breakfast Cookies

Triple Chocolate Brownies

“Oatmeal” Raisin Cookies

Strawberry Blueberry Cobbler

Peach Cobbler

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you.  Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Natalie says

    June 18, 2018 at 5:04 am

    5 stars
    I simply LOVE crumb bars! These look so delicious and I love how easy it is to make them!

    Reply
  2. Terri K. says

    June 18, 2018 at 11:48 am

    5 stars
    Yummy blueberry crumb bars!!! I have made so many of your recipes and every single one comes out so tasty. The only thing I use that is different as far as a sweetener is I use Lakanto golden monk fruit. Much less sweeter than other sugars.

    Reply
    • Michele says

      June 18, 2018 at 8:00 pm

      I’ll have to try that, sounds great!

      Reply
  3. Ines says

    June 18, 2018 at 12:08 pm

    Can’t wait to make these! They look so awesome my mouth is watering! Thanks for all your hard work in creating them and sharing the recipe.

    Reply
    • Michele says

      June 18, 2018 at 8:00 pm

      Enjoy!

      Reply
  4. Jen says

    June 18, 2018 at 6:49 pm

    Can you substitute almond flour for a different kind? I’m allergic to almonds.

    Reply
    • Michele says

      June 18, 2018 at 7:52 pm

      Unfortunately I’m not sure what you could sub in here – as far as I know GF oat flour might be an option, although not paleo.

      Reply
  5. Brittany Audra @ Audra's Appetite says

    June 19, 2018 at 12:01 am

    I’m loving all things blueberries lately! YUM 🙂

    Reply
  6. Lorain says

    June 21, 2018 at 3:48 pm

    Love these! Used two cups fresh and one frozen of blueberries. Worked like a charm.
    I really have to stop eating your desserts!

    Reply
  7. Marion says

    June 25, 2018 at 4:45 am

    5 stars
    Thank you Michele for sharing this recipe. I just made these and they are so delicious.

    Reply
    • Michele says

      June 30, 2018 at 8:46 pm

      I’m so happy you enjoyed them!

      Reply
  8. Kerry says

    June 26, 2018 at 3:27 pm

    These look amazing and am going to try them tonight!! Do you think I could make them also using strawberries instead? We have almost 40 lbs of fresh picked strawberries I need to do something with haha!

    Reply
    • Michele says

      June 30, 2018 at 8:38 pm

      Yes you definitely can!

      Reply
  9. Meghan G. says

    June 27, 2018 at 5:49 pm

    5 stars
    Subbed in a cup of strawberries (a certain blueberry-obsessed 2 year old only left me with 2 cups of blueberries!) and they turned out delicious! YUMMY! Thank you for another great recipe!

    Reply
    • Michele says

      June 30, 2018 at 8:36 pm

      I’m thrilled you liked them!

      Reply
  10. Susan P. says

    July 1, 2018 at 12:24 pm

    5 stars
    I just made these, a couple days ago, and they turned out great! Thanks for yet another wonderful recipe!

    Reply
  11. Mrs Kelly says

    July 3, 2018 at 2:22 pm

    5 stars
    A little more work than I wanted to do, but man-oh-man am I glad I did! I added some shredded, unsweetened coconut to the crumb topping! Yum-eee!

    Reply
    • Michele says

      July 12, 2018 at 10:18 am

      Yay, thrilled it worked out!

      Reply
  12. Crystal H says

    July 6, 2018 at 12:28 pm

    My little guy is allergic to citrus, how important is the lemon? Can I leave it out?

    Reply
    • Michele says

      July 12, 2018 at 10:12 am

      Yes you can leave it out, it’s just for flavor here 🙂

      Reply
  13. Ellen says

    July 21, 2018 at 9:58 am

    5 stars
    Wow! I love these. So easy and delicious. My whole extended family loved them when I served them at the end of a steak dinner. Great paired with vanilla ice cream or non-dairy dessert. I would absolutely make these again!

    Reply
  14. Mary Karvounis says

    August 9, 2018 at 3:32 pm

    5 stars
    This is my personal fav recipe from all the recipes that I’ve tried on this blog. It’s great for breakfast or dessert.

    Reply
  15. Shannon says

    August 15, 2018 at 6:27 pm

    Would they be suitable to freeze?

    Reply
  16. Laurie Stolmaker says

    August 18, 2018 at 4:56 pm

    5 stars
    Picked blueberries and came home and made this. It smells divine, worked well. Tonite we will taste 🙂

    Reply
  17. Maria says

    September 25, 2018 at 12:59 pm

    I made your Almond Sreawberry Jelly Bars and they turned out absolutely amazing. Trying these blueberry bars, but would like to double the recipe (as per husband and son haha. Ever try doubling up and if so, what size pan and at what temperature?

    Reply
    • Michele says

      September 30, 2018 at 10:10 am

      Hi! I’d say if you double it, use a 9 x 13″ and bake for just a bit longer, but watch for doneness.

      Reply
  18. Alla Lel says

    December 14, 2018 at 2:01 am

    5 stars
    Just came out of the oven!! Taste tested and sooo yummy. Satisfies the sweet tooth 🙂

    Reply
  19. Beartuji says

    January 24, 2019 at 10:46 am

    5 stars
    I just discovered your blog and I love your recipes! This one was terrific, and my non-paleo firefighter husband loved these! He wouldn’t have known they were “healthy,” and remarked, “these are just good, period.” Can’t wait to try more, and thanks for the excellent recipes!

    Reply
  20. Ellen says

    February 24, 2019 at 5:08 pm

    I have made these before and love them! I noticed under the dry ingredients coconut flour is missing the exact measurement. It has 1/3 but is it cups? I’m assuming so. Just wanted to point it out

    Reply
  21. Laurie says

    March 9, 2019 at 12:23 pm

    5 stars
    I really like this. I messed up and overcooked the bottom, but it still turned out delicious…just not as gooey as it would’ve been, had I not flipped the cooking times. Thanks!

    Reply
  22. Kate says

    April 13, 2019 at 11:03 pm

    5 stars
    Made these today, so yummy. Recipe was easy to follow and quick to make.

    Reply
  23. Han says

    April 22, 2019 at 11:03 pm

    Can I use frozen blueberries? Blueberries are not in season now and are very expensive at the moment.
    Should I sift my flour? Would clumps be an issue here?
    Love all of your recipes!
    I have this in the oven with frozen blueberries…. I will keep you posted!

    Reply
    • Ashley says

      April 28, 2019 at 1:01 pm

      5 stars
      I just made these with all frozen berries and it turned out great! I also did not sift the flour

      Reply
      • Michele says

        April 29, 2019 at 3:51 pm

        Thrilled it worked out well for you!

        Reply
  24. Irene Franco says

    May 30, 2019 at 12:09 am

    Made it and was so delicious. All my family loved it. Thanks for sharing your receipe.

    Reply
  25. Carrie says

    July 11, 2019 at 8:34 am

    Hi could I make these on a jelly roll
    Pan, and simply double the recipe? I want to make these for a shower and cut them small and make them go far.

    Reply
  26. Paula Gustafson says

    July 30, 2019 at 11:23 am

    5 stars
    These are delicious! A great way to use up the huge box of blueberries my husband bought at Costco.

    Reply
  27. Luisa says

    August 5, 2019 at 7:57 pm

    5 stars
    AMAZING!!!

    Reply
  28. Jojo says

    September 4, 2019 at 12:35 pm

    Best recipe ever, I do it with strawberries, blueberries, pineapple, it’s all good

    Reply
    • Michele says

      September 4, 2019 at 1:23 pm

      So thrilled you like it!

      Reply
  29. Jennifer says

    February 8, 2020 at 10:40 pm

    5 stars
    This is the best (paleo)dessert I’ve made! I substituted wild pacific blackberries for the blueberries because they were in my freezer. This will be a regular on my dessert menu and one I take to parties.

    Reply
  30. Chandan says

    March 28, 2020 at 4:49 am

    Is it possible to make a keto version of this?

    Reply
  31. Maria Carreno says

    April 19, 2020 at 5:50 pm

    This turned out great. I had strawberries so I did 2 blueberries 1 strawberry.

    Reply
    • Maria Carreno says

      April 19, 2020 at 5:51 pm

      Sorry, forgot to give stars.

      Reply
  32. Kira says

    April 25, 2020 at 12:25 pm

    I made this for the first time and it came out extremely dry. I’m not entirely sure why as I followed the recipe to a tee. Any ideas?

    Reply
  33. Ashley says

    May 1, 2020 at 8:42 am

    5 stars
    These blueberry crumb bars are delicious…I have made them a few times and they do not last long in my house! They are my go-to dessert to make after going blueberry picking!

    Reply
  34. Christine says

    June 6, 2020 at 10:47 pm

    I just made this and it’s absolutely delicious – but mine is a little too crumbly and just falls apart when I cut it :(. Is there any way to reverse it or fix it after the fact? Thanks so much!!

    Reply
  35. can says

    June 23, 2020 at 3:16 pm

    I want to make them in 9×13 pan do you think i will be ok if double the recipe?

    Reply
  36. Marissa says

    July 19, 2020 at 4:27 pm

    Is there anyway to make these the night before and then bake the next morning?

    Reply
  37. Laurie says

    August 1, 2020 at 10:20 pm

    5 stars
    Outstanding! I used 1 cups blackberries and 1 cup blueberries and subbed Monk Fruit for the sugar…Oh so good!!

    Reply
  38. kristi crea says

    August 3, 2020 at 12:23 pm

    5 stars
    This was a huge hit with my husband! The crust/crumble is easy to make and work with. I used half blueberries and half fresh figs for the filling since I needed to use up the figs and the combination was delicious.

    Reply
  39. Jo says

    August 8, 2020 at 3:59 pm

    Hello! I know it’s not paleo, but would peanut butter work as a substitute for the almond butter?

    Reply
  40. Danielle Derrig says

    August 12, 2020 at 6:23 pm

    5 stars
    I’m making these for the second time as we speak. These were AMAZING!!! So moist and the lemon in the crust was such a nice touch. Yum yum yum!!

    Reply
  41. Sharon says

    August 15, 2020 at 11:19 pm

    5 stars
    These were absolutely delicious! I will be making this recipe again!

    Reply
  42. Danielle Derrig says

    August 21, 2020 at 10:14 pm

    5 stars
    I’ve made these twice and now dreaming of blueberry picking one more time to make these again. The lemon is perfect and the crust is just the right amount of sweet and salty.

    Reply
  43. enney Beverly says

    April 8, 2021 at 3:09 pm

    5 stars
    Dota 2 is one of betting sites for dota 2 the most popular eSports disciplines. Its tournaments offer huge prize pools and boast of a community from around the globe. The games are watched by hundreds of thousands of people from around the world. Taking into account such a huge popularity of the game, it is no wonder that more than one tournament is held.

    Reply

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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