Why You’ll Love This Recipe
I love these bars because I use the same buttery mixture for both the crust and crumble topping. This keeps the preparation simple while still giving me distinct layers and plenty of texture.
The blueberry filling is another favorite part of the recipe. As the berries bake, they become soft and jammy while still retaining some fresh berry flavor.
Almond flour and sliced almonds add a delicate nuttiness that pairs especially well with blueberries. I also add a little almond extract when I want that flavor to stand out even more.
These bars are also easy for me to prepare ahead. Once completely cooled, they slice neatly and keep well, which makes them especially convenient for gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust and Crumble
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, cold and cubed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup sliced almonds
For the Blueberry Filling
- 3 cups fresh blueberries
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon vanilla extract
- Pinch of salt
Directions
1. Prepare the Pan
I preheat my oven to 350°F (175°C). I line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides so I can easily lift out the finished bars.
I lightly grease any exposed sides of the pan to prevent sticking.
2. Make the Crumble Mixture
I combine the all-purpose flour, almond flour, sugar, baking powder, and salt in a large mixing bowl.
I add the cold cubed butter and work it into the dry ingredients with a pastry cutter or my fingertips until I have a coarse, crumbly mixture.
3. Add the Egg and Flavorings
I add the egg, vanilla extract, and almond extract to the crumble mixture.
I gently mix until moist crumbs begin to form. I avoid overworking the mixture because I want the crust to remain tender and crumbly.
4. Form the Crust
I set aside approximately one-third of the crumble mixture for the topping.
I press the remaining mixture firmly and evenly into the bottom of my prepared baking pan. I use the bottom of a measuring cup to create an even layer.
5. Prepare the Blueberry Filling
I place the blueberries in a separate bowl and add the sugar, cornstarch, lemon juice, lemon zest, vanilla, and salt.
I gently toss everything together until the berries are evenly coated. I try not to crush the blueberries because I like having some whole berries in the finished filling.
6. Add the Blueberry Layer
I spoon the blueberry mixture evenly over the prepared crust.
I spread the berries all the way to the edges so every bar gets plenty of fruit filling.
7. Add the Crumble Topping
I scatter the reserved crumble mixture over the blueberries.
I sprinkle the sliced almonds evenly over the top and gently press some of them into the crumble so they stay in place during baking.
8. Bake
I bake the bars for about 40 to 45 minutes, or until the crumble is golden brown and the blueberry filling is bubbling around the edges.
If the almonds begin browning too quickly, I loosely cover the pan with foil during the final few minutes.
9. Cool Completely
I remove the pan from the oven and let the bars cool completely in the pan.
I find this step especially important because the blueberry filling thickens as it cools. Cutting the bars while they’re warm can cause the filling to spread.
10. Slice and Serve
Once completely cooled, I use the parchment overhang to lift the entire slab from the pan.
I cut it into 16 squares using a sharp knife. I wipe the knife between cuts when I want especially neat edges.
Servings and Timing
I usually cut this recipe into 16 bars. I can make larger squares for dessert or smaller pieces when I’m adding them to a dessert platter.
- Prep time: 20 minutes
- Bake time: 40–45 minutes
- Cooling time: about 1 hour
- Total time: approximately 2 hours
- Yield: 16 bars
- Servings: 8–16
Variations
For a mixed berry version, I replace some of the blueberries with raspberries, blackberries, or chopped strawberries. I like combining blueberries and raspberries when I want a slightly more tart filling.
When fresh blueberries aren’t available, I can use frozen blueberries. I add them while still frozen rather than thawing them first, and I may need a few additional minutes of baking time.
For stronger almond flavor, I add a little extra almond extract and increase the sliced almonds on top.
When I want a citrus-forward variation, I increase the lemon zest or replace it with orange zest. I especially like lemon because its acidity balances the sweet blueberry filling.
For a sweeter finish, I drizzle the cooled bars with a simple vanilla or lemon glaze. I can also dust them lightly with powdered sugar just before serving.
I sometimes add white chocolate chips to the crumble topping when I want a richer dessert. Their creamy sweetness pairs nicely with both blueberries and almonds.
Storage/Reheating
I store completely cooled Blueberry Almond Crumble Bars in an airtight container at room temperature for about 1 day. For longer storage, I refrigerate them for up to 5 days.
I place parchment paper between layers to prevent the crumble topping from sticking to the other bars.
For longer storage, I freeze individual bars for up to 2 months. I wrap them well and place them in a freezer-safe container. I thaw them overnight in the refrigerator or for a shorter period at room temperature.
I can serve these bars chilled, at room temperature, or slightly warm. When I want to reheat an individual bar, I place it in a 300°F (150°C) oven for about 5 to 8 minutes. I prefer the oven over the microwave because it helps preserve the crumbly texture.
FAQs
Can I use frozen blueberries for Blueberry Almond Crumble Bars?
Yes. I can use frozen blueberries without thawing them first. I toss the frozen berries with the filling ingredients and expect the bars to need a few additional minutes in the oven.
Why is my blueberry filling too runny?
I make sure I use enough cornstarch and bake the bars until the filling is visibly bubbling. I also let the bars cool completely before slicing because the filling continues to thicken considerably as it cools.
Can I make Blueberry Almond Crumble Bars ahead of time?
Yes. I like preparing these bars a day ahead because they have plenty of time to cool and set before slicing. I store them covered and refrigerate them if I’m keeping them for more than a day.
Can I leave out the almond extract?
Yes. I can simply use additional vanilla extract if I prefer a milder almond flavor. The almond flour and sliced almonds still give me a pleasant nuttiness.
How do I know when the crumble bars are finished baking?
I look for a golden-brown crumble topping, lightly toasted almonds, and blueberry filling bubbling around the edges. I don’t rely only on the color of the crust because seeing the filling bubble tells me it has heated enough to thicken properly.
Conclusion
Blueberry Almond Crumble Bars are one of my favorite desserts when I want something buttery, fruity, and easy to share. I love the combination of tender almond crust, juicy blueberry filling, and crisp golden crumble in every bite.
PrintBlueberry Almond Crumble Bars
Buttery dessert bars with a tender almond crust, juicy lemon-kissed blueberry filling, and a golden crumble topping with sliced almonds. These easy-to-slice bars are perfect for dessert, brunch, picnics, or an afternoon treat.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Total Time: 2 hours
- Yield: 16 bars, 8-16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, cold and cubed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup sliced almonds
- 3 cups fresh blueberries
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving overhang on the sides, and lightly grease any exposed areas of the pan.
- Combine the all-purpose flour, almond flour, 3/4 cup granulated sugar, baking powder, and 1/4 teaspoon salt in a large mixing bowl.
- Add the cold cubed butter and work it into the dry ingredients with a pastry cutter or your fingertips until the mixture is coarse and crumbly.
- Add the egg, 1 teaspoon vanilla extract, and almond extract. Gently mix until moist crumbs form without overworking the mixture.
- Set aside approximately one-third of the crumble mixture for the topping. Firmly press the remaining mixture into an even layer in the bottom of the prepared pan.
- In a separate bowl, gently toss the blueberries with 1/3 cup granulated sugar, cornstarch, lemon juice, lemon zest, 1/2 teaspoon vanilla extract, and a pinch of salt until evenly coated.
- Spread the blueberry mixture evenly over the prepared crust, distributing the berries all the way to the edges.
- Scatter the reserved crumble mixture over the blueberries. Sprinkle the sliced almonds evenly over the top and gently press some into the crumble.
- Bake for 40 to 45 minutes, or until the crumble is golden brown and the blueberry filling is bubbling around the edges. If the almonds brown too quickly, loosely cover the pan with foil near the end of baking.
- Cool completely in the pan for about 1 hour so the blueberry filling can thicken and set.
- Use the parchment overhang to lift the slab from the pan. Cut into 16 squares with a sharp knife and serve.
Notes
- Frozen blueberries can replace fresh blueberries. Use them directly from frozen and allow a few additional minutes of baking time if needed.
- For a mixed berry variation, replace some of the blueberries with raspberries, blackberries, or chopped strawberries.
- Increase the almond extract or sliced almonds for a stronger almond flavor.
- Additional lemon zest or orange zest can be used for a more citrus-forward filling.
- Drizzle completely cooled bars with vanilla or lemon glaze, or dust with powdered sugar for a sweeter finish.
- White chocolate chips can be added to the crumble topping for a richer variation.
- Cool the bars completely before slicing because the blueberry filling thickens significantly as it cools.
- Store in an airtight container at room temperature for about 1 day or refrigerate for up to 5 days.
- Freeze individually wrapped bars for up to 2 months and thaw in the refrigerator or at room temperature.
- To serve warm, reheat individual bars at 300°F (150°C) for 5 to 8 minutes.
Nutrition
- Serving Size: 1 bar
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 70 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
