It's blueberry season, and that means it's time to make Vegan Blueberry Almond Crumble Bars! These shortbread bars start with a buttery almond cookie layer, topped with jammy blueberry compote, and finished with a sweet, crunchy almond topping.
*Recipe originally shared June 2020 and updated August 2026*
If you love blueberry desserts, then these blueberry bars are for you! They make the perfect Summer dessert with layers of chewy almond-oat cookie dough, gooey blueberry compote, and crunchy sliced almonds!
Ingredients:
The ingredients for these blueberry almond oat bars are split into two parts: the almond shortbread crust and the blueberry filling!
Ingredient & substitution notes:
- Gluten-free flour: I used Bob's Red Mill Gluten-Free 1:1 flour for this recipe, and it's the only brand I've tested it with!
- Using another flour substitute, such as almond flour or coconut flour, will not work in this recipe, as it's not a 1:1 substitution.
- Coconut oil: I prefer unrefined coconut oil for this recipe as it has no flavor
- Melted vegan butter or refined coconut oil also work as a 1:1 substitution.
- Flax egg: Can also be replaced with a chia egg (1 tablespoon chia seeds mixed with 3 tablespoon water).
- Arrowroot powder: Can be subbed with cornstarch (though I recommend using 1 ½ Tablespoons instead)
- Arrowroot will make the filling glossy and sheer, whereas cornstarch will give it a more cloudy look.
- Frozen blueberries: Can be subbed 1:1 for fresh blueberries.
- I used wild blueberries to get the rich blue/purple color you see here!
Steps to make vegan blueberry bars
The first bar recipe I ever made for SGTO was my fave Vegan Apricot Bars. These blueberry squares are very loosely based on that recipe with three pretty distinct steps.
Make the vegan shortbread crust:
Start by whisking together the melted coconut oil, brown sugar, white sugar, flax egg, and almond extract. Then, add in the gluten-free flour, rolled oats, baking powder, and salt.
Set aside ¼ of the dough for the top layer. Then, add the remaining ¾ cup to an 8*8-inch pan lined with parchment paper. I find the easiest way to spread it out is with a rubber spatula, but you can also use your hands.
It's really important to use parchment paper here. It helps when removing the bars from the pan and ensures the dough cooks evenly since it's in the oven for a decent amount of time.
One trick I love to share is to use metal binder clips to pin down the parchment paper. You can see how I used it in the images above, but it helps if you want those perfect bars.
Then, add the pan to the oven and par-bake the crust for 15 minutes.
Make the blueberry filling
While the crust is par-baking, make the blueberry filling.
Start by mixing the arrowroot powder with the water and lemon juice until it is COMPLETELY dissolved. Then, add in the blueberries and sugar and turn on the heat.
Mixing the arrowroot powder with the liquid ingredients helps it from clumping up when heated.
As soon as it starts to simmer, the blueberry filling will start to thicken and can be removed from the heat about 1 minute later. Don't keep cooking it as it will keep cooking in the oven!
Assemble the blueberry crumb bars:
Once the crust is par-baked (partially baked) and the blueberry filling has thickened, pour it into the 8 x 8-inch pan on top of the crust.
Then, sprinkle the remaining dough on top along with the slivered almonds.
Bake & slice:
Add the pan to the oven and bake the blueberry bars for another 15-20 minutes. Once baked, remove from the oven and let them cool COMPLETELY before slicing.
This allows the bubbly blueberry filling and crust enough time to firm up. If cut too soon, the blueberry bars may fall apart as they are soft when warm.
These blueberry shortbread bars can easily be sliced into 9 perfect squares or even 8 longer and thinner blueberry slices!
Blueberry bar FAQ:
Can I use all-purpose flour in this recipe?
Yes! However, it is a 1:1 substitution for volume but NOT for grams. Gluten-free Flour blends weigh differently than all-purpose flour, so please do not use the same amount in grams; instead, replace with 1 ¼ cups of flour (156 grams).
Can I make these blueberry bars refined sugar-free?
Yes! I really prefer using a mix of brown sugar and white sugar for these bars. However, I totally understand that sometimes you may want to make them a bit healthier.
I recommend either maple sugar (NOT syrup) or coconut sugar. Maple sugar is probably my favorite sugar substitute, but it can be a little sweet, so sometimes I even do a mix of both maple and coconut in recipes.
How do I store vegan crumble bars?
These blueberry bars store best in the fridge for up to 3-4 days or in the freezer for up to 1 month. Just make sure to store in a closed container between layers of parchment paper or in a single layer in a plastic bag so they don't stick together.
These Vegan Blueberry Almond Crumble Bars are vegan, gluten-free, and sure to be an instant hit! They truly make the best vegan blueberry dessert to enjoy as a sweet treat, snack, or even as a breakfast bar. Enjoy!
-TSG
More blueberry dessert recipes you will love:
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Vegan Blueberry Bars
Ingredients
Shortbread Dough:
- ½ cup coconut oil melted
- ¼ cup brown sugar packed
- ¼ cup cane sugar
- 1 flax egg 1 tablespoon ground flax mixed with 3 tablespoon water
- 1 teaspoon almond extract
- 1 ¼ cup Gluten-Free 1:1 baking flour can be subbed 1:1 for all-purpose flour
- ½ cup rolled oats
- ½ teaspoon baking powder
- ½ teaspoon salt
Blueberry Filling:
- 1 ½ cups frozen blueberries
- 3 Tablespoons sugar
- 1 Tablespoon arrowroot powder
- 1 Tablespoon water
- 1 Tablespoon lemon juice fresh
Topping:
- ¼ cup sliced almonds
Instructions
- Preheat the oven to 350F. Line an 8 by 8 inch baking pan with parchment paper and set aside.
Make the shortbread dough:
- Start by making the shortbread dough. Add the melted coconut oil, brown sugar, cane sugar, flax egg, and almond extract to a bowl and mix to combine.
- Once mixed, add in the dry ingredients, including the gluten-free flour, rolled oats, baking powder, and salt. Stir together until a thick and somewhat crumbly dough forms.
- Take ¼ of the dough and set it aside for later. Then, take the remaining ¾ of the dough and press it into the bottom of the parchment-lined pan.
Par-bake dough & make the blueberry compote:
- Add the pan to the oven and par-bake the dough for 15 minutes. This step helps the dough form a better crust that will not get soggy.
- While the dough is baking, make the blueberry filling. Start by mixing the arrowroot powder, water, and lemon juice in a small bowl to form a slurry.
- Add the blueberries, sugar, and arrowroot slurry to a saucepan. Then, turn the heat to medium and stir together.
- Bring the blueberry compote to a simmer and cook for about 5 minutes or until the compote begins to thicken.
- Once you see it thickening, immediately remove the pan from the heat and set aside.
Layer & bake:
- Remove the pan of par-baked dough from the oven and top it with the blueberry filling, using a spatula to evenly spread it over the crust.
- Next, sprinkle the remaining ¼ of dough on top of the filling in chunks. Then, sprinkle the sliced almonds on top.
- Add the blueberry bars back to the oven and bake for another 20 minutes until the crust is cooked and just beginning to brown.
- Remove the bars from the oven and let them cool COMPLETELY before slicing. This step is crucial, as the bars will be soft when warm. To make slicing easier, lift the parchment paper up to easily remove the crumble bars.
- Once room temperature or cold, slice the bars into 9 even squares and serve!
Notes
- Please see the blog post for recipe tips, process shots, and substitution ideas.
- Blueberry bars store best in a closed container in the fridge for up to 3-4 days or in the freezer for up to 1 month.
- Arrowroot can be subbed for 1 ½ tablespoon cornstarch, but the filling will not be as clear.
- Sugar can be replaced 1:1 with any granulated sugar such as coconut or maple sugar
Avery Stewart says
These are excellent! I don't love almond so did one tsp almond and one vanilla, and the amount of almond flavoring is perfect. The recipe is easy to follow, and forgiving if you make mistakes. As she says, keep an eye on the blueberries while they are cooking. I've made this recipe twice and have gotten great feedback.
Megan says
So happy you enjoyed them!