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These paleo and vegan Blueberry Hazelnut Crumb Bars are made with wild summer blueberries, sweetened with a touch of maple syrup on a hazelnut crust and crumble. They will fill your sweet tooth all summer long!

The best part of summer without a doubt is the summer berries. Seeing that I am from the arctic, we are not lucky enough to have access to local berries year round. Fortunately frozen berries exist, but nothing truly compares to the fresh stuff.

When it comes to my favorite berries it’s a toss-up between strawberries and blackberries. Strawberries usually win out but only because they are marginally cheaper. I actually used to hate raspberries but over the years they’ve totally grown on me. Now blueberries I have mixed feelings about! I love them in baked goods but you won’t find me snacking on a bowl of plain blueberries. I know, I know, it doesn’t make sense. Luckily there are plenty delicious baked goods out there with blueberries!

Which brings me to these blueberry hazelnut crumb bars. There is a delicious crust, a blueberry filling and then a crumble crust topping. They are SO good.

Here’s What You Need:

  • blueberries – I used frozen blueberries but you can also use fresh
  • lemon juice and zest
  • maple syrup
  • tapioca flour – you can also use cornstarch or arrowroot starch
  • hazelnut meal – you can make your own or buy it!
  • ground flaxseed
  • coconut oil
  • vanilla extract
  • sea salt

 

These paleo and vegan Blueberry Hazelnut Crumb Bars are made with wild summer blueberries, sweetened with a touch of maple syrup on a hazelnut crust and crumble. They will fill your sweet tooth all summer long!

How to Make Blueberry Crumble Bars

Like I mentioned, there are three main parts to these bars – the crust, the filling and the crumble. The good news is: each step is super simple!

STEP 1: Start by making the crust and crumble by combining all ingredients in a food processor until the mixture comes together in a sticky ball. Press 2/3 of the mixture into the bottom of a baking pan prepped with coconut oil. Bake and set aside.

STEP 2: To make the blueberry filling, add all of the ingredients except the tapioca flour to a medium saucepan. Bring the mixture to a boil and then lower the heat to simmer for 15 minutes. Add in the tapioca flour and let simmer for an additional 5-10 minutes or until the mixture has thickened. Pour the blueberry mixture on top of the crust.

STEP 3: Preheat oven to 350 degrees F. Crumble the remaining 1/3 of the crust mixture on top of the blueberry filling and press slightly with the palm of your hand. Bake for 15 minutes and then let sit for at least 20 minutes before cutting and serving.

These paleo and vegan Blueberry Hazelnut Crumb Bars are made with wild summer blueberries, sweetened with a touch of maple syrup on a hazelnut crust and crumble. They will fill your sweet tooth all summer long!

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Blueberry Hazelnut Crumb Bars

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These paleo and vegan Blueberry Hazelnut Crumb Bars are made with wild summer blueberries, sweetened with a touch of maple syrup on a hazelnut crust and crumble. They will fill your sweet tooth all summer long!

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 9 bars 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale

For the blueberry filling:

  • 3 cups frozen blueberries*
  • 1/4 cup water
  • zest and juice, 1 lemon
  • 2 tbsp maple syrup
  • 1 tbsp tapioca flour (non-GMO cornstarch or arrowroot starch works great too)

For the crust and crumble topping:

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a food processor combine all crust/crumble ingredients until it comes together into a sticky ball.
  3. Grease a 8 x 8 inch baking pan with coconut oil and press 2/3 of the crust/crumble mixture into the bottom of the pan, ensuring it is flat.
  4. Bake for 10 minutes.
  5. Remove crust and set aside.
  6. In a medium saucepan combine all blueberry filling ingredients except tapioca flour.
  7. Bring mixture to a boil then lower heat to a simmer and let simmer, uncovered for 15 minutes making sure to stir occasionally.
  8. Add in tapioca flour and let simmer for an addition 5-10 minutes or until mixture has thickened.
  9. Top mixture onto crust in an even layer.
  10. Crumble remaining crust/crumble mixture on top of blueberry filling and press slightly with the palm of your hand.
  11. Bake for an additional 15 minutes.
  12. Let sit for at least 20 minutes before cutting and removing from pan.

*Feel free to use fresh though they may take slightly longer to cook.

**Feel free to substitute with almond meal.

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Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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27 Comments

  1. These look delicious! I love the idea of using hazelnut meal. May try your “how to make homemade nut flours” for this one.

  2. These look amazing Davida! I’m totally trying these out with the huge Costco sized bag of frozen blueberries I have in my freezer at the moment. Can you use almond meal as well?

  3. Since I happen to be a bit of a berry junkie (open vein, inject berries here) all of these look amazing to me.

    I’m actually getting super excited to go berry picking and see what my own strawberries in the backyard are doing. I planted them last year, so I’m hoping they’re fruitful this year. Get it, fruitful. Oh brother. They can’t all be winners.

  4. Yay! So fun to join in on the berry madness this month. I wish we could have a party with all these desserts front and center. The hubs is on his way to BJs later and I’m kinda hoping they have the giant container of blueberries on sale again so I have an excuse make these!

  5. These bars are OUT OF CONTROL. The sweet blueberries, the crumbly topping…my taste buds basically just exploded at the thought! Pinning!

    1. For some reason I read that as “taste birds” and I chuckled out loud. Imagine if we all had little birdies taste testing for us lol

  6. Gah, these bars look amazing. I want to reach through my screen and grab one.

    And, I full support your decision to use frozen berries. They work great for baked recipes of this nature.