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Blueberry Bars

5 from 40 votes

This soft homemade blueberry bars recipe is bursting with sweet blueberries. Serve them for a healthy summer dessert, and watch how quickly they disappear.

Healthy Blueberry Bar Recipe

Easy blueberry crumble bars

With a buttery shortbread crust, thick blueberry filling, and delicious crumble topping, these classic blueberry pie bars are pretty much impossible to resist.

Each time I serve them at a party or event, people always ask for the recipe.

If you’re looking for a dessert to make for blueberry season, you can’t go wrong with these bars. They are hands-down the best blueberry bar recipe I’ve ever tried.

Also try these Healthy Chocolate Chip Cookies

Healthy Blueberry Oatmeal Bars

Blueberry bar recipe ingredients

You will need flour, cinnamon, baking powder, salt, sweetener, butter or coconut oil, cornstarch or arrowroot, and blueberries.

Types of flour that work include white all purpose flour, spelt flour, or oat flour. I have not tried whole wheat flour and do not recommend coconut flour or almond flour.

If you wish to make your own flour with oats from scratch, simply pulse uncooked rolled oatmeal in a food processor or blender. Measure the oats after blending.

The bars can be refined sugar free if you use coconut sugar, date sugar, or granulated erythritol or xylitol for bars with no sugar added.

In the filling, any neutral granulated or liquid sweetener will do, including pure maple syrup, honey, agave, white sugar, unrefined sugar, or a stevia baking blend.

Watch the step-by-step blueberry bar recipe video, above

Fresh Or Frozen Blueberries

Fresh or frozen blueberries

Use whatever you have on hand, or whichever one is on sale at the grocery store, because either fresh blueberries or frozen fruit work.

If you choose frozen berries, thaw the berries and blot away excess water or ice with paper towels before beginning, so the finished bars do not turn out soggy.

Or for an even quicker and easier option in the recipe, canned blueberry pie filling can be substituted for the blueberries, sweetener, and thickener.

You may also substitute fresh or frozen raspberries, blackberries, pitted cherries, chopped peaches, mango, or strawberries for some or all of the blueberries to change up the flavor.

Here is a variation with apples: Apple Crumble Bars

Vegan Blueberry Dessert Bars

Lemon blueberry crumb bars

As a fun flavor variation, stir the zest of one or two lemons into the blueberry filling.

Or you can stir the lemon zest directly into the shortbread crust and crumble topping. Add a tablespoon of lemon juice to the filling.

Garnish the old fashioned blueberry lemon bars with thinly sliced and curled lemon peels or fresh sliced lemons and powdered sugar if desired.

Blueberry Crumble Bars

How to make blueberry bars

Preheat your oven to 350 degrees Fahrenheit. Line an eight inch square baking pan with parchment paper, and set the pan aside.

*For a large family or to feed a crowd, double the recipe and bake the bars in a rectangular nine by thirteen inch baking pan for the same amount of time.

In a large mixing bowl, stir the flour, cinnamon, sugar, salt, and baking powder.

Using a pastry cutter, a fork, or a whisk, cut in the chilled butter, almond butter, or coconut oil. Continue to break up the dough until it forms small, even crumbles reminiscent of streusel. This can also be done in a food processor for a quick and easy option, if you wish.

Press about half of the dough very firmly into the bottom of the prepared baking pan, using a sheet of wax paper or second sheet of parchment to help press more firmly. (Discard this second sheet of parchment paper after use.)

In a new bowl, toss the fresh or frozen thawed blueberries with the cornstarch or arrowroot and two tablespoons sweetener of choice until evenly mixed.

Spread the blueberry mixture over the dough in the pan. Then sprinkle the remaining streusel topping evenly over everything. Press down firmly.

Bake on the center rack of the oven for fifty minutes. The filling should look thick and bubbly, with a golden crust and topping.

Let the blueberry bars cool fully before slicing, because the fruit filling firms up and continues to set as it cools.

Stack Of Homemade Blueberry Bars

Is the recipe vegan or gluten free?

For dairy free and vegan blueberry bars, use plant based butter (or coconut oil or almond butter) and your favorite nondairy milk. There are no eggs required.

The bars can also be gluten free if you use gluten free oat flour. Some brands of gluten free all purpose flour may also work. Be sure to report back if you try.

While I’ve not yet done a keto version of the recipe, you can make fantastic keto blueberry bars if you use blueberry yogurt in these Keto Lemon Bars.

Blueberry Pie Square Recipe

Baking tips for blueberry pie bars

For cleaner slices, I recommend chilling the bars in the refrigerator before cutting them. They should slice easily once cold.

If you prefer to measure ingredients with a food scale instead of using measuring cups and spoons, here are the amounts to use in grams:

200 grams flour, 2 grams cinnamon, 130 grams sugar, 150 grams butter or coconut oil, 45 grams milk of choice or additional butter, 360 grams blueberries, 6 grams cornstarch, and 30 grams sweetener of choice. Also add the salt and baking powder.

The coconut oil version will be a bit more crumbly. Using almond butter or the low fat milk option (instead of all butter) will result in slightly gummier crumbles before baking. The final results for each option turn out equally yummy.

My best baking tip is to make the recipe according to the directions the first time. Once you know how it should turn out, you can have fun experimenting with substitutions or cutting back on certain ingredients.

Next on my baking to-do list is to try adding cream cheese to the filling, turning the recipe into blueberry cheesecake bars!

Easy Summer Blueberry Squares

The recipe was adapted from my Peach Crisp and these Strawberry Oatmeal Bars.

Pin it now to save for laterPin Recipe

Blueberry Bars

This soft homemade blueberry bars recipe is bursting with sweet and juicy blueberries.
Cook Time 50 minutes
Total Time 50 minutes
Yield 16 bars
5 from 40 votes


  • 1 2/3 cup spelt, white, or oat flour
  • 1 tsp cinnamon
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup sugar (unrefined if desired)
  • 3/4 cup butter, coconut oil, or almond butter
  • 3 tbsp milk of choice or additional butter
  • 3 cups blueberries
  • 1 tbsp cornstarch or arrowroot
  • 2 tbsp pure maple syrup or sweetener of choice


  • Preheat the oven to 350 F. Stir the first five ingredients, then cut in the butter or oil. (If using oil or unsalted butter, add an additional 1/4 tsp salt.) Press about half of the dough very firmly into the bottom of an 8 inch pan lined with parchment paper. Or double the recipe for a 9×13 inch pan. Toss the blueberries with the cornstarch and liquid sweetener. Spread this over the crust. Sprinkle all remaining dough evenly over everything. Press down firmly. Bake 50 minutes. Let cool, then chill in the refrigerator before cutting into bars.
    View Nutrition Facts


Readers also love these healthy Applesauce Muffins.

Have you made this recipe?

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(Add a half cup of blueberries to turn it into banana blueberry bread.)

Published on June 11, 2023

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  1. Natasha @ Thoughts of Tradition says

    Such beautiful blueberry treats were never seen before! I enjoy all of your posts featuring the sweet and colorful little fruit. I have tried Clif bars, and assume these will have a similar texture, but with a much better sugar to nutrient ratio. These are so appealing to look at and I can understand why you were eager to write a new post featuring the photos.
    Thank you for sharing the recipe. Have a wonderful Monday.

  2. sabrina says

    I completely agree that most of these bar or similar recipes call for way too much sugar, so your very much lower sugar count in favor of the natural sugars in the blueberry is very much appreciated, thank you

  3. New England Flybaby says

    Prevention magazine has been decrying the overuse of sugar in American “food” products for at least 40 years. You may want to check the following book out of your library. It is about the food industry’s systematic “pushing” of sugar and fats in their products to get Americans addicted to sugar. The book is: “The End of Overeating: Taking Control of the Insatiable American Diet” by David Kessler, MD, who was formerly the head of the FDA. Although the book is copyrighted in 2010, it is very well researched and documented. (However, I warn you, it is a bit of a cynicism producing read…)

      • Alison says

        They came out great!! I used old fashioned oats, subbed organic unsweetened applesauce for the oil, used Lakanto monk fruit sweetener instead of sugar and even reduced the flour to 1/4. I also used half blueberries and half strawberries since this recipe was adapted from the strawberry bars and I just couldn’t pick one! Lol. ?

      • Denise says

        5 stars
        You can use old fashioned oats but put them in a food processor and pulse several times to break oats down a bit! Worked great!

  4. ALICE HOWELL says

    I used regular oats with white flour, butter instead oil, granulated sugar throughout, & added some fresh lemon zest to the berries. It is so delicious!!!

    • ALICE HOWELL says

      I used regular oats with white flour, butter instead oil, granulated sugar throughout, & added some fresh lemon zest to the berries. It is so delicious!!!
      ***I used unsalted butter instead of oil & I also increased the salt to 1/2 tsp.

  5. Cassie Autumn Tran says

    Combining oatmeal and blueberries is the best! I think layering some of the oats on top of the blueberries is such a great idea. Glad that you addressed sugar–there is SO much refined sugar in pre-packaged nutrition and granola bars nowadays! What a shame!

  6. Christina says

    I loved this! I think I’m going to use less sugar in it because the honey I mixed with the blueberries added a lot of sweetness already. Can’t wait to make it again!

  7. Nancy Tipton says

    I love these. Used old fashioned oats and a bit less sugar than 1/3 cup. What I found, however, is that I wanted more oat mixture….so doubled the recipe. A bit “thicker” bar. Took a bit longer to bake.

  8. Victor says

    I made this 3 times already, about to make it again, but with blackberries instead of blueberries. This thing is delicious and super easy to make. I always cut the sugar down about half, and it’s still sweet and yummy. I’ve also mixed in vanilla protein powder and chopped nuts and it still turned out delicious. Like this recipe. Thanks. .

  9. Elle says

    These were great! I substituted water for the oil, and it works with 1/2 a cup of water. Thank you so much for the recipe, it really was delicious.

    • CCK Media Team says

      Hi Dolores! There was a different recipe that used to be at this URL. The recipe has been changed/improved, with new photos and a video as well 🙂

  10. Molly says

    5 stars
    This recipe is perfection! I had some frozen mixed berries that I used for the filling and my bars looked just like the picture!
    They firmed up perfectly in the fridge overnight, I feel like these bars are a wonderful hybrid of blueberry pie and a homemade pop tart! I did add a little powdered sugar glaze on top.
    Can’t wait to make them again, maybe peach or cherry?!

  11. Michelle says

    5 stars
    These blueberry bars are delicious! You should call it a single serving recipe because we almost ate them all in one night lol

  12. Betsy M says

    5 stars
    SO good!!! For the sugar I used a mixture of refined sugar and coconut sugar. I opted for 1/4 c almond butter (NO regrets) and a liquid oil for the rest. IMO, the combination of the almond butter with the blueberries puts this recipe over the top, in a good way!

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