Delicious gluten free blueberry crumble bars, all dairy free and egg free too!
Flaky tart crust, a layer of sweet and juicy blueberries, topped with a nice oat free crumble! A great gluten free vegan treat.
Blueberry crumb bars really are one of the easiest treats you can make, simple ingredients and few steps to bake this blueberry squares to enjoy as a snack, a dessert or breakfast!
Ingredients
To make this vegan blueberry bars I use my recipe for gluten free oil tart crust.
The ingredients for the crumble include almond flour, rice flour, potato starch, light oil and plant based gluten free milk.
For the filling you will need frozen or fresh blueberries, lemon juice, sugar and lemon zest.
I just love how blueberries become super juicy once baked, giving the bars a soft, delicious heart.
Instructions
Simple steps to make homemade gluten free blueberry crumble bars from scratch!
- Mix all the dry ingredients for the crust, add the liquids and mix with a spoon until you get a crumbly mixture
- Refrigerate for 10 minutes and in the meantime mix blueberries, lemon juice, sugar and lemon zest
- Grease a squared baking pan or line it with parchment paper
- Remove the crust dough from the refrigerator and place half of it in the lined pan
- Spread it and even it out using a spatula, the bottom of a glass or your hand
- Cover the crust base with the seasoned blueberries
- Evenly crumble the remaining crust on the blueberries
- Bake for 40 minutes ca. or until the crumble is golden brown and the berries are bubbly and juicy
- Let cool down completely before removing from the pan and slicing it into squares (or it will break!)
- As for all desserts with fruits, it will keep at room temperature in a cool environment for not more than 2 days.
- In general, especially during warmer seasons, I like to keep it in the fridge.
More gluten free tarts recipes?
- Delicious double chocolate rum pear tart
- Juicy stone fruit galette with peaches, plums and apricots
- Fresh creamy key lime pie
Baking in grams
I cook and bake in grams as they are more accurate (than cups) when measuring ingredients. This is especially important when it comes to gluten free and vegan recipes.
Also, I weigh both dry and wet ingredients in grams and most of the time I share one- or two-bowl recipes, to make everything easier for you.
A simple affordable kitchen scale is definitely a useful and worthy investment for your gluten free cooking.
So you will simply need to place the bowl on the scale and weigh ingredients as you go!
If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
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Ciao!
Sonia
📖 Full Recipe
Gluten free Blueberry Crumble Bars (Dairy free, Eggless)
Equipment
- kitchen scale
- square baking pan (20x20 cm / 8x8 inches)
- parchment paper
- bowl
- spoon
Ingredients
- Gluten free vegan oil tart crust
- 300 grams fresh or frozen blueberries
- 2 tablespoons brown or white sugar (or other sweetener)
- 2 tablespoons lemon juice
- 1 tablespoon grated lemon zest
Instructions
- Mix all the dry ingredients for the crust, add the liquids and mix with a spoon until you get a crumbly mixture
- Refrigerate for 10 minutes and in the meantime mix blueberries, lemon juice, sugar and lemon zest
- Pre-heat oven at 175°C/350°F
- Grease a squared baking pan or line it with parchment paper
- Remove the crust dough from the refrigerator and place half of it in the lined pan
- Spread it and even it out using a spatula, the bottom of a glass or your hand
- Cover the crust base with the seasoned blueberries
- Evenly crumble the remaining crust on the blueberries
- Bake for 40 minutes ca. or until the crumble is golden brown and the berries are bubbly and juicy
- Let cool down completely before slicing it into squares (or it will break!)
- Store in a cool place for up to two days, best in the fridge, especially during warmer seasons.
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