Why You’ll Love Blueberry Almond Crumble Bars Recipe

The almond shortbread crust and crumble topping add rich, nutty flavour and a delightful contrast to the soft blueberry layer.
The filling uses fresh blueberries, lemon zest and juice plus a thickener (tapioca or cornstarch) so it’s bursting with jammy fruit without becoming loose or soggy.
Easy to make: no rolling pin, no mixer required — you simply combine, press, fill and bake.
Makes a beautiful dessert or snack that looks more elaborate than it is — great for sharing or special occasions.
The combination of blueberry and almond is both classic and a little distinctive, offering familiar comfort plus a twist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Almond Shortbread Crust & Crumble Topping:

all‑purpose flour
almond flour
sliced, slivered or chopped almonds (divided)
light brown sugar
almond extract (or vanilla extract or a mix)
fine sea salt
cold unsalted butter, cut into chunks

Blueberry Filling:

fresh blueberries, washed and dried
granulated sugar
tapioca flour or cornstarch (for thickening)
one large lemon, finely zested and juiced

Directions

Preheat your oven to 350 °F (about 175 °C). Line an 8″ square baking pan with parchment paper leaving an overhang for easy removal.
Prepare the crust and topping: In a large bowl stir together the flour, almond flour, brown sugar, almond extract, and salt. Add the cold cubed butter and cut it into the dry mixture (using a pastry blender or fork, or your fingers) until the butter pieces are pea‑sized or smaller. Stir in half of the chopped almonds (reserve the remainder for the topping). Set aside one cup of this mixture for the topping. Press the rest into the prepared pan to form the bottom crust. Optionally, you can par‑bake the crust for 10‑12 minutes to help avoid sogginess.
Make the blueberry filling: In a bowl combine the blueberries, granulated sugar, tapioca flour (or cornstarch), lemon zest and lemon juice. Toss gently to coat and allow to sit for a few minutes.
Assemble: Spread the blueberry mixture evenly over the crust layer. Sprinkle the reserved crumble mixture and remaining almonds over the top of the berries.
Bake: Place in the oven and bake about 40‑45 minutes, or until the berry filling is bubbling and the topping is golden brown.
Cool: Let the bars cool at least 2 hours in the pan. For sharper slicing, you may chill the slab in the refrigerator after cooling. Then use the parchment overhang to lift the slab out of the pan and cut into a 4 × 4 grid to make 16 bars.
Serve at room temperature or chilled.

Servings and timing

Makes 16 square bars (4 × 4 grid).
Active prep time: ~20‑30 minutes.
Bake time: 40‑45 minutes.
Cooling time: at least 2 hours (plus chill time if you want firmer slices).
Total time: approximately 3 hours (including cooling) from start to ready‑to‑serve.

Variations

Swap the blueberries for other firm berries or a mix of berries (raspberries/blacksberries) though bake time may vary.
Add a thin layer of almond paste between crust and filling for an extra‑almond boost.
Use vanilla extract instead of almond extract (or partly) if you prefer milder flavour.
For a gluten‑free version: use a gluten‑free all‑purpose flour blend and ensure the almond flour is certified gluten‑free.
Add a sprinkle of coarse sugar or chopped toasted almonds on top after baking for extra crunch.
Mix in a handful of lemon zest into the crust mixture for a brighter citrus note throughout.

Storage/Reheating

Store the bars in an airtight container in the refrigerator for up to 4 days.
You can serve chilled or let them come to room temperature for 15‑20 minutes before serving.
For reheating, place individual bars in a 325 °F (160 °C) oven for 5‑10 minutes just to warm through (watch so toppings don’t overbrown).
If freezing, wrap bars individually or in small stacks and freeze for up to 2‑3 months; thaw in the fridge overnight and bring to room temperature before serving.

FAQs

How can I tell when the bars are fully baked?

You’ll know they’re ready when the blueberry filling is visibly bubbling and the crumble topping is golden brown. The center should be set, though the filling will still be soft once cooled.

Can I use frozen blueberries?

Yes, you can substitute frozen blueberries if fresh are not available. Thaw and drain any excess liquid, then toss with the sugar and thickener. The bake time may increase slightly.

Why did my crust get soggy?

If the crust is under‑baked or you skip the par‑bake step, the berry juices may seep into the crust. To avoid this, press the crust firmly and consider par‑baking for 10–12 minutes before adding the filling.

Can I make this in a different size pan?

Yes, but adjust bake time accordingly. For a 9×9 inch pan, the bars will be a bit thinner so bake time may decrease slightly. If using a larger pan, the bars become thinner and may bake faster.

What thickener should I use: tapioca flour or cornstarch?

Either works. Tapioca gives a slightly clearer, glossier filling and can hold up well. Cornstarch works fine too. Use whichever you have on hand.

Can I reduce the sugar?

You could reduce the sugar slightly in the filling or crust, but remember that the sugar also helps with structure (in crust) and the berry mixture flavour. If your blueberries are very sweet, you might reduce the ¼ cup granulated sugar to 3 tablespoons.

Can I use a different nut instead of almonds?

Yes — you could experiment with pecans, walnuts or hazelnuts for the topping and crust. Keep the almond flour if you still want some almond flavour, or replace with another nut flour.

How do I get clean slices?

Make sure the slab is fully cooled and even better chilled after cooling. Use a sharp knife, wiping between cuts. Lifting out via the parchment paper helps to keep edges clean.

Can I make the bars ahead of time?

Absolutely — you can bake them and store in the refrigerator up to 4 days. Bring to room temperature before serving if you like. They also freeze well (see storage section).

Conclusion

These Blueberry Almond Crumble Bars bring together crisp almond shortbread, tender crumble topping and a jammy blueberry‑lemon filling for a balanced and satisfying dessert. They’re simple to prepare yet feel special enough to serve at gatherings or savor with your afternoon coffee. Whether you’re craving something fruity, nutty or both, this recipe delivers. Enjoy creating and sharing these delightful bars!