Paleo Blueberry Crumble Bars

Mandi
Jun 1, 2025
4 min read

The perfect spring treat that’s gluten-free, refined sugar–free, and bursting with blueberry goodness.

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Introduction

As part of my spring baking series, I’m so excited to share these Gluten-Free Blueberry Crumble Bars with Lemon Cardamom Glaze — a bright, berry-filled treat that brings together cozy comfort and fresh spring flavor.

These bars are inspired by the first signs of spring when blueberries start popping up and everything feels a little lighter and brighter. The soft almond flour base and golden crumble topping pair perfectly with sweet, jammy blueberries and a citrusy glaze kissed with lemon and cardamom. Gluten-free, refined sugar–free, and incredibly satisfying, these are perfect for brunches, Easter spreads, or just treating yourself on a sunny afternoon.

Ingredients

Ingredient Substitutions

How to Make the Blueberry Crumble Bars

AIP/Low HIstamine Notes

Frequently Asked Questions

Storage Instructions

Full Printable Recipe

Ingredients for the Blueberry Crumble Bars

Crumb Topping
- Almond Flour: Creates a soft, nutty crumble that bakes up golden and crisp.
- Coconut Sugar: Adds deep caramel sweetness that balances the bright berries.
- Coconut Oil: Binds the crumble while adding buttery richness.
Cake Base
- Almond Flour: Gives the bars a moist and tender base without gluten.
- Coconut Flour: Adds structure and keeps the texture light.
- Baking Soda & Baking Powder: Help the batter rise for a soft, cake-like crumb.
- Salt: Enhances the natural sweetness and flavor of the berries.
- Coconut Oil: Moistens the batter without any dairy.
- Coconut Sugar: Adds subtle, molasses-like sweetness that complements the blueberries.
- Eggs (room temp): Essential for structure and binding.
- Vanilla Extract: Adds depth and warmth.
- Almond Milk: Keeps the batter smooth and well-balanced.
- Lemon Zest: Brightens everything up with springy citrus notes.
- Blueberries: The star of the show — juicy, sweet, and deliciously jammy once baked.
- Cardamom: Adds a light floral spice that brings the blueberries to life.
Glaze
- Coconut Butter: A creamy, dreamy base for the drizzle.
- Honey: Light and floral — perfect for spring.
- Lemon Juice: Adds zing and freshness to tie it all together.

Ingredient Substitutions:

Almond Flour: Sub with cashew flour or sunflower seed flour for a nut-free version.
Coconut Sugar: Light brown sugar or maple sugar work just as well.
Coconut Oil: Swap with ghee or butter if not dairy-free.
Almond Milk: Oat milk or full-fat coconut milk are great substitutes.
Blueberries: Frozen blueberries work in a pinch — just don’t thaw them.
Cardamom: Skip it or swap for a little cinnamon for a cozier twist.

How to Make the Paleo Bluberry Crumble Bars

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper.
Make the Crumb Topping:In a small bowl, mix 1 cup almond flour, ¼ cup coconut sugar, and 3 ½ tablespoons melted coconut oil. Set aside.
Prepare the Cake Batter:In a large bowl, whisk together 3 cups almond flour, ¼ cup coconut flour, ½ teaspoon baking soda, 2 teaspoons baking powder, ½ teaspoon salt, and a pinch of cardamom.
Mix Wet Ingredients:In a separate bowl, whisk together ½ cup melted coconut oil, ¾ cup coconut sugar, 3 eggs, 1 teaspoon vanilla extract, ½ cup almond milk, and the zest of 1 lemon.
Combine:Add wet ingredients to dry and stir until smooth. Gently fold in 1 ¼ cups fresh blueberries. Lightly mash a few berries for a jammy swirl effect.
Assemble:Spread the batter into your prepared pan. Sprinkle the crumble topping evenly on top.
Bake:Bake for 30–35 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let cool completely before glazing.
Make the Glaze:Whisk together ¼ cup melted coconut butter, 2 tablespoons honey, and 3 tablespoons lemon juice until smooth and drizzle-ready.
Serve:Slice into squares and enjoy! Perfect with a matcha latte, earl grey tea, or as a sunny spring dessert.

AIP + Low Histamine Notes

Low Histamine:

Use fresh blueberries (tolerated by many, but test individually)
Swap almond flour → tigernut or cassava flour
Use corn-free baking powder or homemade (baking soda + cream of tartar)
Omit or replace eggs if sensitive (chia or gelatin egg if tolerated)
Reduce or omit lemon juice if citrus is a trigger
Use the freshest ingredients possible

AIP Modifications:

Replace:
- Almond + coconut flour → 2 cups tigernut flour + ½ cup cassava or arrowroot flour
- Eggs → 3 gelatin eggs (or applesauce if tolerated)
- Omit vanilla extract
Keep:
- Blueberries, cinnamon, lemon zest, honey, coconut butter — all AIP-compliant

Frequently Asked Questions

Can I use frozen blueberries?Yes! Just toss them in straight from the freezer and extend the bake time by 2–3 minutes.
Can I make this egg-free?You can try flax eggs or a vegan egg substitute, but the texture will be slightly softer.
Is cardamom necessary?Not at all — it adds a lovely floral spice, but cinnamon or even just the lemon zest alone will still taste amazing.
Can I double the recipe?Absolutely! Use a 9x13 pan and bake for 5–10 minutes longer, checking for doneness.

Storage Instructions:

Refrigerator:Store in an airtight container for up to 5 days. Best served chilled or at room temp.
Freezer:Freeze cooled bars in a single layer before transferring to a container or freezer bag. Keeps well for up to 2 months. Thaw in the fridge overnight or on the counter for 30–60 minutes.