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Sweet Gluten-Free Blueberry Crumb Bars

Sweet Gluten-Free Blueberry Crumb Bars

These Sweet Gluten-Free Blueberry Crumb Bars are a delightful and accessible treat perfect for any occasion, offering a simple yet incredibly satisfying way to enjoy warm, gooey blueberries nestled between a buttery, crumbly topping and base.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 2 hours
Total Time 1 hour
Servings: 12 bars
Course: Bar, Dessert
Ingredients Equipment Method Notes

Ingredients
  

Crumb Base and Topping
  • 2.5 cups gluten-free all-purpose flour blend ensure it contains xanthan gum
  • 1 cup granulated sugar
  • 0.5 cup packed light brown sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup cold unsalted butter cut into 0.5-inch cubes
Blueberry Filling
  • 4 cups fresh or frozen blueberries if using frozen, do not thaw
  • 0.5 cup granulated sugar
  • 0.25 cup cornstarch or tapioca starch for a clearer filling
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest optional, for extra brightness
  • 0.5 teaspoon ground cinnamon optional, for warmth

Equipment

  • 9-inch square baking pan
  • - Parchment Paper
  • Wire rack
  • Pastry Blender
  • Food Processor

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, whisk together the gluten-free all-purpose flour, granulated sugar, packed light brown sugar, baking powder, and salt.
    2.5 cups gluten-free all-purpose flour blend, 1 cup granulated sugar, 0.5 cup packed light brown sugar, 1 teaspoon baking powder, 0.5 teaspoon salt
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry blender, your fingertips, or a food processor to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for that signature crumbly texture.
    1 cup cold unsalted butter
  4. Take about two-thirds of the crumb mixture and press it evenly into the bottom of the prepared baking pan to form the base layer.
  5. In a separate medium bowl, gently toss together the blueberries, granulated sugar, cornstarch (or tapioca starch), lemon juice, lemon zest (if using), and cinnamon (if using). Ensure the blueberries are evenly coated.
    4 cups fresh or frozen blueberries, 0.5 cup granulated sugar, 0.25 cup cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 0.5 teaspoon ground cinnamon
  6. Pour the blueberry filling evenly over the pressed crumb base in the baking pan.
  7. Sprinkle the remaining one-third of the crumb mixture evenly over the blueberry filling.
  8. Place the pan in the preheated oven and bake for 35-45 minutes, or until the topping is golden brown and the blueberry filling is bubbling around the edges.
  9. Remove the pan from the oven and let the bars cool completely on a wire rack. This is important for the bars to set properly and makes them easier to cut. For best results, allow them to cool for at least 2-3 hours, or even refrigerate them for easier slicing.
  10. Once completely cooled, use the parchment paper overhang to lift the entire slab out of the pan. Cut into squares or rectangles to serve.

Notes

Store cooled bars in an airtight container in the refrigerator for up to 3-4 days. Freeze for longer storage (2-3 months). Reheat gently in the oven or microwave.
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