These Blueberry Crumble Bars are jammy in the center, crispy on top and held together with a tasty, chewy bottom…Oh yeah, I’ll take two please! They’re easy to make with wholesome ingredients and I love how sweet and decadent they taste. Delicious breakfast bar? Blueberry dessert? I think these blueberry crumb bars are perfect any time of day!

Blueberry Crumb Bars cut into squares on a piece of parchment paper with a few fresh blueberries sprinkled about.

This post has been updated from the original published on June 26, 2018.

Ingredient Notes

Ingredients for blueberry crumble bars: almond flour, oats, maple syrup, flax seeds, apple sauce, baking powder, vanilla, cinnamon and orange juice. — Blueberry Crumble Bar dough ingredients.

Ingredients for filling: lemon juice, chia seeds, blueberries and dates. — Blueberry Crumble Bar dough ingredients.

DATES: The perfect natural sweetener for the jammy inside of these bars. Buy dates with the pits still in, they will be more moist. It is easy to remove the pit before using.
CHIA SEEDS: Necessary to help the blueberry jam gel without cooking or cornstarch.
ROLLED OATS: A fiber rich whole grain that is naturally gluten-free. I use sprouted oats for an easy to digest source of vitamins, minerals and antioxidants. I like to use Thrive Market Organic Oats or One Degree Organic Sprouted Oats. Whatever brand you use, be sure they are non-GMO and glyphosate free.
ALMOND FLOUR: Make sure to get super fine, blanched almond flour (rather than almond meal) for best results.
APPLESAUCE: I always keep individual servings of applesauce in my pantry for baking. It’s a great ingredient for oil-free and vegan baking. Or use my easy applesauce recipe to make your own and freeze in ½ cup silicone molds to always have some ready for baking recipes.

For thicker bars, use a square baking pan, for thinner, use a 9 x 13 baking dish. Either way, the directions are the same, it’s just a pan size difference….and a little bit different baking time.

blueberry crumb bars cut into squares, one is on its side so you can see the jammy center. there is also a small bowl of blueberries and a dish of lemon slices. — Blueberry bars made in 9 x13 rectangle pan.

blueberry bars turned onto their sides so you can see the jammy inside. They are on a wire rack on a white kitchen counter. — Blueberry bars made in 9 x13 rectangle pan.

How to make perfect Blueberry Bars

First you’ll prepare the jammy blueberry filling. Start by adding the blueberries, lemon juice and dates to the bowl of a food processor. Scrape down side and process again.

blueberries, dates and lemon juice in a food processor bowl. — Blueberries, dates and lemon juice.

blueberry puree inside a food processor bowl. — Blueberries, dates and lemon juice.

Next, you’ll stir chia seeds into the blueberry mixture to create the jammy filling for the blueberry crumb bars.

small glass bowl with blueberry puree and chia seeds — Blueberries, dates and lemon juice pureed, plus chia seeds.

small glass bowl with yellow silicone spatula mixing blueberry chia jam — Blueberries, dates and lemon juice pureed, plus chia seeds.

Set aside the jam to gel while you prepare the dough for the base and topping.

Rinse out the food processor and add in rolled oats, almond flour, ground flax, baking powder, cinnamon, salt, apple sauce, orange juice, maple syrup and vanilla extract. Process until thoroughly mixed, scraping down the sides several times to be sure all the oats are well incorporated.

Food processor bowl with ingredients for crumble bars: oats, cinnamon, almond flour, ground flax, baking soda, maple syrup, applesauce.

Crust of crumble bars inside a food processor...it looks pasty and beige with some texture to it.

Now you are ready to assemble. Here’s what it will look like in a square pan, using both blueberries and one chopped nectarine for added moisture and flavor.

Scoop all but 1 cup of batter into prepared pan.

Offset spatula spreading batter into the corners of a square baking pan.

Use an offset spatula to smooth dough into pan evenly.

Spreading blueberry jam onto a crust inside a square baking pan.

Spread blueberry jam onto dough.

Chopped nectarines and fresh blueberries on top of jam in a square baking pan.

Evenly distribute berries and, if using, chopped fruit.

Crumble batter spread on top of fruit and blueberries.

Patch together remaining dough onto fruit.

Bake for 40 minutes in preheated 350 degree oven.

AND….here’s a little peek into the same process with a rectangular pan. See how the ingredients are “stretched” to be thinner.

Four grid of numbered photos. 1: Rectangle pan lined with parchment with a heap of dough and an offset spatula. 2: Dough is spread smooth to the corners and there's a heap of blueberry jam in the center with an offset spatula inside. 3: fresh blueberries are scattered evenly on top of jam. 4: Remaining dough is spread onto fresh berries.

It’s the same process if you use a rectangle pan. Hold aside 1-1 ½ cups of the dough. Spread the rest into the bottom of a parchment lined baking dish. Use an offset spatula to smoothly spread dough into corners so it’s even throughout pan. Spread the blueberry jam you set aside over the dough. Evenly sprinkle fresh berries over jam. Cobble together the remaining dough for the crumble top.

Next, you’ll bake the cumble bars in a preheated 350 degree oven. For a square pan, the bars will be thicker and the cooking time is 40 minutes. The thinner bars cooking in the larger rectangle pan will only take 30 minutes to bake.

24 squares of blueberry bars on a cutting board with the knife on the bottom right corner of cutting board.

Let the bars cool completely before cutting. I usually put the baking dish into the fridge for a few hours or overnight to make this task less messy. Also, you will get a cleaner, less gooey cut if you let them cool first.

Debra’s Pro Tips

Side view of a blueberry bar with a solid bottom and crumble topping.

The dough will be sticky. Wet your hands, or your offset spatula to make it easier to spread into the pan.
Refrigerate a few hours, or overnight, to make cutting into bars easier.
No orange juice? No problem….substitute with water and 1 additional Tablespoon maple syrup to equal the sweetness.
Cut into individual pieces before freezing so you can grab just what’s needed and leave the rest in there.
Sprinkle a combination of blueberries and fresh raspberries onto the jam for a super patriotic dessert. Awesome for 4th of July, Memorial Day, Labor Day, or Veteran’s Day.
Use frozen berries to make these any time of year.

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Blueberry Crumble Bars

Ingredient Notes

How to make perfect Blueberry Bars

Debra’s Pro Tips

📖 Recipe