Gluten-free Blueberry Bars

I am always looking for a breakfast alternative for my son who loves berries. And this recipe for Blueberry Bars popped into my google search. I made a few adjustments, and voilà, their gluten-free version was born.


Gluten-free Blueberry Bars

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Recipe by Simona Gluten-free Course: RecipesDifficulty: Easy
Prep time


Cooking time




  • For the crust
  • 468 g 468 Simona’s Flour Mix – 3 cups

  • 100 g 100 granulated sugar – 1/2 cup

  • 110 g 110 brown sugar – 1/2 cup

  • 1 teaspoon 1 baking powder

  • 1/4 teaspoon 1/4 salt

  • 1 large 1 egg

  • 1 1/2 teaspoon 1 1/2 vanilla extract

  • 226 g 226 unsalted butter, chilled and cubed – 1 cup

  • For the filling
  • 800 g 800 blueberries, fresh or frozen – 6 cups

  • 100 g 100 granulated sugar – 1/2 cup

  • 3 Tablespoons 3 lemon juice

  • 2 Tablespoons 2 cornstarch or ClearJel


  • Preheat the oven to 375 degrees Fahrenheit. Grease and line a 9×13-inch baking dish with parchment paper, set aside. 
  • In a large mixing bowl whisk together flour, the 100g (1/2 cup) granulated sugar, brown sugar, baking powder and salt. Cut the chilled butter in it until it resembles coarse crumbs.
  • In a small mixing bowl, whisk together egg and vanilla until combine.  Add to flour mixture and using a fork mix until it holds together. 
  • Press 1/2 of the mixture evenly into prepared baking dish.

  • In a separate mixing bowl, whisk together the remaining 100 g (1/2 cup) granulated sugar and cornstarch (or ClearJel), stir in lemon juice. 
  • Add blueberries then toss mixture to evenly coat, pour and spread coated blueberries evenly over crust in baking dish. Sprinkle remaining crumb mixture over berry layer. 
  • Bake in preheated oven about 38 – 42 minutes until top is golden brown.  Allow to cool for about 20 – 30 minutes before cutting into squares.

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