A homey and comforting almond shortbread crumble hugs around fresh jammy berries in these Blueberry Almond Crumble Bars. This simple recipe whips together by hand in minutes and bakes into deeply satisfying 3 layer bars with lemon zested, softly sweet blueberries tucked between two layers of almond encrusted shortbread. If a blueberry pie and a blueberry crumble joined forces, it would look and taste a whole lot like these chewy and tender crumble bars.
Blueberries are great for baking
Blueberries, in my opinion, are the perfect berry. The taught, thin skin of blueberries allows them stand up to the heat of the oven a little bit longer than other berries like raspberries or blackberries. This recipe for Blueberry Almond Crumble Bars times the bake just right so that some of the blueberries will begin to breakdown while some will still hold their shape. Presenting the opportunity for a burst of juicy sweetness in each bite!
More blueberry recipes from Baking The Goods
If you love these Blueberry Almond Crumble Bars, you might enjoy their creamier cousin recipe, these Blueberry Pie Bars featured on the California Grown website. They are similarly made with a simple shortbread crust and loads of fresh blueberries but without the almond aspect. Plus, the filling is enriched with eggs and the creamy, slightly tangy depth of sour cream.
Blueberries are a healthy source of vitamins and minerals
Blueberries are a heart-healthy treat with just 80 calories per cup. And they are loaded with vitamins and minerals. In fact, 1 serving (1 cup) of blueberries provides the recommended amount of daily fiber. Additionally, blueberries are a great source of Vitamin C. California Grown blueberries taste extra bright to me, perhaps that warm California sunshine is coming through in the flavor. This recipe for Blueberry Almond Crumble Bars loads up on the blueberries, tucking in a layer of vitamins and blue hued sunshine!
Most California blueberries are harvested from April through June
I, for one, can't get enough fresh blueberries every spring and summer. I enjoy them by the handful and love adding them to snackboards or salads. In addition, I'll incorporate blueberries into baking any chance I get, like these easy Blueberry Crumble Bars or by adding fresh blues to the top of these beautiful Avocado Blueberry Tarts with Almond Crust.
Fresh picked blueberries are the crowning jewel of these Blueberry Almond Crumble Bars
Since blueberries are allowed to vine-ripen, they get harvested many times throughout the season. Great news for us blueberry lovers! Color is the initial indicator of ripeness. Blueberries are ready to be picked when they have a consistent deep blue hue that spans from the stem to the crown. Ripe blueberries will shake right off the plant and taste naturally sweet and juicy! Fresh market blueberries are hand-picked by skilled and caring farm-workers. While blueberries that will be canned, dried or frozen are machine harvested.
Hand-picked, fresh blueberries are what make these Blueberry Almond Crumble Bars so special. Since they already have a lot of flavor going for them, the blueberry filling ingredients are minimal. Just a scant amount of sugar is added to the berry filling, simply to coax out the natural sweetness of the blueberries. Lemon and almond extract round out the filling with gentle, supportive freshness.
Ingredients for the Blueberry Almond Crumble Bars
Since this is a such a simple crumble bar recipe, you won't need complex ingredients or fancy equipment to make a batch of Blueberry Almond Crumble Bars. In fact, the crust and crumble blends together by hand, no mixer needed. And the filing stirs together in an instant. This easy recipe offers a whole lot of texture, flavor and comfort with minimal ingredients! It's a win all around.
Almond Shortbread Crust & Crumble
- All purpose flour
- Almond flour
- Almonds from California, sliced, slivered or chopped
- Light brown sugar
- Almond extract, alternatively use vanilla extract or a mix of the two
- Fine sea salt
- Unsalted butter
Blueberry Filling
- Fresh blueberries, California grown
- Granulated sugar
- Tapioca flour or cornstarch, for thickening
- Lemon, zested and juiced
That crumble becomes both the crust and the topping, sandwiching around the lemon zested blueberry filing. True, these are layered bars. However, they are as easy as it gets. These Blueberry Bars are one of those recipes you'll keep coming back to. It's hard to argue with something that tastes this great and comes together with such ease.
These Blueberry Almond Crumble Bars incorporate almonds 3 ways
- Almond flour mixes into the shortbread crust & crumb, packing in additional protein with the warm comfort and texture of ground almonds.
- Sliced Almonds add texture, a toasty nutty flavor and a subtle crunch to these Blueberry Almond Crumble Bars.
- Almond extract triples down on the almond essence in these crumble bars. It blends into the crust, working alongside the almond flour, giving the bars the full on flavor characteristics of almond paste without actually incorporating it! If you wanted to boost the almond flavor even further, you could absolutely add almond paste by rolling it out and layering it between the berries and the bottom crust. Or by crumbling almond paste right into the shortbread crust. Check out my Easy Homemade Almond Paste recipe to make your own now!
Almond extract enhances the almonds & blueberries
A little almond extract goes a long way. There is something that just makes sense about the combo of almonds and blueberries. They are natural palate partners and seem to bring out the best qualities in each other. A splash of almond extract in the shortbread crust mixes with the almond flour, sugar and butter to give the classic, almost candy like flavor of almond paste. The way the almondy undertones play off the blueberries in these Blueberry Almond Crumble Bars results in a beautifully balanced blend.
How to make these easy Blueberry Almond Crumble Bars
There is no specialty equipment or fancy techniques needed for these easy Blueberry Crumble Bars. However, a couple of basic kitchen tools and tricks can make it easier. The recipe starts with an incredibly basic, press-in shortbread crust. Which translates to no rolling pin, no blind baking and no mixer necessary!
Almond Shortbread Crust & Crumble
How to cut butter into dry ingredients
A pastry blender, also known as a pastry cutter, is a handy tool for quickly cutting cold butter into dry ingredients. I use mine for everything from the crumbly crust of these Blueberry Almond Crumble Bars to pie dough, scones and biscuits!
Alternatively, a basic fork or your hands is just as effective. Simply use the prongs or a fork the smash the butter into the dry ingredients. Even simpler, use your god given kitchen tools, your hands! Just use your fingertips to squish the butter into the dry ingredients until the mix is blended with butter hunks the size of peas or smallers. So simple! Be sure to move quickly so that butter doesn't start to melt against the heat of your hands.
Chewy or snappy shortbread crust, the choice is yours
For a crispier crust, first par-bake the crust in the warmed 350°F oven for 10-12 minutes. This will help by partially baking the bottom crust and creating a seal barrier between the crust and filling. Resulting in a sturdier and snappier shortbread crust. If you're looking for an ultra chewy and more tender crust, skip that step and go straight to topping with the blueberries.
Blueberry Lemon Filling
This easy Blueberry Lemon Filling comes together in 1 bowl in just a couple of minutes. Add the blueberries. Then zest & juice the lemon right in there with the berries. Next, add the tapioca starch or cornstarch and stir it all together. The tapioca starch or cornstarch helps to thicken the filling as the bakes, which will help keep the berry juices from leaking down into the bottom crust.
Assembling & Baking the Blueberry Almond Crumble Bars
Assembly of the Almond Shortbread Crumble Bars comes together in a snap. Just top the bottom crust with blueberry filling in an even layer. Then, sprinkle the remaining crumble and almonds over the berries. Finally, bake that slab for about 45 minutes! How easy was that?
When it comes to serving these Blueberry Almond Shortbread Crumble Bars, go in knowing that things may get a little messy. That super jammy blueberry filling boasts sticky sweetness with vibrant color and flavor. So if you're eating them with your hands, your fingers are bound to get a little berry stained in the same way they do when picking fresh berries. 100% worth the risk, if you ask me. If that's a concern for you, serve these blissful berry bars on a fancy dessert plate with a fork for a more civilized presentation. Either way, these Blueberry Crumble Bars will taste decadent yet delightfully fresh.
This post was proudly made in partnership with California Grown and California Blueberries. All opinions are my own. Thank you for supporting me and the brands that I love. Follow @cagrownofficial and @calbluberries on Instagram to learn more about blueberries and the foods grown in California, farm practices, and discover new recipes!
Recipe
Blueberry Almond Crumble Bars
Description
These simple Blueberry Almond Crumble Bars are handheld squares that layer fresh fruity flavor inside a tender, crumbly, almond studded hug.
Ingredients
Almond Shortbread Crust & Crumb Topping
1 ¼ cup all purpose flour
1 ¼ cup almond flour
¾ cup sliced, slivered or chopped almonds - divided
¾ cup packed light brown sugar
1 ½ teaspoon almond extract, vanilla extract or a mix of the two
¾ teaspoon fine sea salt
¾ cup, cold unsalted butter, cut into ¼" - ½" chunks
Blueberry Filling
3 cups fresh blueberries, washed and dried
¼ cup granulated sugar
1 tablespoon tapioca flour or cornstarch
1 large lemon, finely zested and juiced, about 1 teaspoon of zest & 2 tablespoons of juice
Instructions
Almond Shortbread Crust & Crumb Topping
Arrange a rack in the middle of the oven and preheat to 350°F. Line an 8" square baking dish with parchment paper, leaving an overhang on all sides.
Place the flour, almond flour, brown sugar, almond extract and salt in a large bowl and stir to combine.
Add the cold, cubed butter. Using a pastry blender or your fingers, cut the butter into the dry ingredients until butter hunks are the size of peas or smaller. The mixture should be crumbly and hold together when squeezed. Add ½ cup of the almonds, reserving remaining ¼ cup for topping, and blend until just combined.
Set aside 1 cup of the crumble mixture for topping. Transfer the remaining mixture to the prepared baking dish and press it firmly and evenly into the pan to form the bottom crust. Parbake the crust for 10-12 minutes before topping, this will help keep the bottom crust from getting too soggy.
Blueberry Filling
Place the blueberries in a large bowl. Add the sugar, tapioca flour (or cornstarch), lemon zest and lemon juice and toss gently to combine. Allow the mix to sit for a few minutes before topping.
Assemble & Bake
Spread the blueberry filling in an even layer over the bottom crust. Sprinkle the reserved 1 cup of crumble mixture and remaining almonds over the blueberries.
Bake until the blueberry filling bubbling, the berries have started to collapse a bit and the topping is crisp and golden brown, about 40-45 minutes.
Allow to cool at least 2 hours in the pan. Then use the parchment paper to lift the baked slab from the pan. Using a sharp knife cut into a 4 x 4 grid to make 16 square bars and serve!
Notes
For cutting ultra sharp edges, allow the slab to fully cool at room temperature, then chill the large slab in the refrigerator to firm up before slicing.
Store Blueberry Almond Crumble Bars in an airtight container in the refrigerator up to 4 days. Serve chilled or bring to room temperature before serving.
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