Summer produce is definitely my favorite of all the seasons. Summertime brings juicy tomatoes, crunchy cucumbers, the seemingly endless variety of zucchini and summer squash, all the berries, and every stone fruit imaginable. Even things we get all year round like carrots or fresh herbs just seem to taste sweeter or more flavorful. It’s a time of year that (in my humble opinion) is unrivaled when it comes to fresh fruits and veggies.
There is nothing I look forward to more about summertime produce than the mountains of freshly picked blueberries. And these Blueberry Crumble Bars are a celebration of those perfectly sweet and juicy little berries. One dough is made to make the base layer and the crumble top. And the filling is a whopping three full cups of blueberries with only a few other ingredients to keep it all together. When creating this recipe I doubled my original amount of crumble to hold such a copious amount of filling and now the blueberry to crumble ratio is just perfect.
These Blueberry Crumble Bars come together super quickly, about 45 minutes max from start to finish, and 30 of those are spent in the oven! The dough for the base and the crumble top comes together quickly and made in just one bowl. And the blueberry layer is just a heap of fresh blueberries coated with a simple mixture, no cooking or mashing required! In fact you’ll need just 9 ingredients (including the salt!) to make these. These beautiful berry bars are paleo-friendly, gluten/grain/dairy free and nut free to boot! Plus, naturally sweetened with coconut sugar. Made only with ingredients you can feel good about and honestly, I wouldn’t think twice about eating one of these for breakfast!
paleo friendly (gluten/grain/dairy free), naturally sweetened, nut-free
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Blueberry Crumble Bars
These Blueberry Crumble Bars are a celebration of summertime! A heapful of blueberries sandwiched between a base and crumble topping. Just 9 simple ingredients really lets the blueberries shine in all their glory. These are quick to make and sure to be gone in a flash!
paleo (gluten/grain/dairy free), nut free, naturally sweetened
- 1 1/2 cup cassava flour
- 1 cup coconut sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp coconut oil room temp (chilled in fridge a few minutes if liquid)
- 2 eggs
- zest from 1 lemon
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp coconut sugar or maple syrup
- 2 tbsp tapioca flour
- 3 cups fresh blueberries about 9 ounces
Heat oven to 375 degrees and prepare an 8 or 9 inch square pan by lining with parchment paper.
In the bowl of a stand mixer, or in a large bowl, mix together the cassava, coconut sugar, baking powder, and salt until thoroughly incorporated.
Add the coconut oil, eggs, and lemon zest and mix again until a soft dough forms. It may be a little clumpy which is fine, it should at least stick well when pressed together. Set dough aside.
In a medium bowl mix together the lemon juice, coconut sugar or maple syrup, and tapioca flour until a wet mixture forms and there are no clumps. Add the blueberries and gently stir together until the berries are well coated.
Press half of the crumble mixture into the prepared baking dish to form one even layer.
Spread the blueberries over the base layer. Sprinkle clumps of the remaining crumble dough over the blueberries.
Bake in the oven for 28-30 minutes or until the top is golden.
Let cool in the pan for at least 15 minutes. This is easiest sliced when it's been cooled thoroughly. If you're in a hurry, you can pop these in the fridge (after it's cooled down a bit initially) and then slicing. Alternatively, these are delicious served cold as well, so you can make these a day before serving! Store leftovers in the fridge.
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