Gluten Free Blueberry Pie Bars Recipe


For the crust and crumble topping:

  • 1 1/2 cups gluten-free all-purpose flour blend (make sure it includes xanthan gum)
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

For the blueberry filling:

  • 4 cups fresh or frozen blueberries
  • 1/2 cup granulated sugar
  • 3 tablespoons gluten-free all-purpose flour blend
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon ground cinnamon


  • Preheat oven and prepare pan: Preheat oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars.
  • Make the crust/crumble: In a large bowl, whisk together gluten-free flour blend, sugars, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  • Add egg yolk and vanilla: Whisk together the egg yolk and vanilla extract. Add to the dry ingredients and mix until a crumbly dough forms.
  • Divide the dough: Take roughly 2/3 of the dough and press it into the bottom of the prepared pan in an even layer. Reserve the remaining 1/3 for the crumble topping.
  • Make the blueberry filling: In a medium saucepan, combine blueberries, sugar, flour, lemon juice, lemon zest, and cinnamon. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries begin to burst (about 5-8 minutes).
  • Assemble the bars: Pour the hot blueberry filling over the crust base, spreading it evenly. Crumble the reserved dough over the filling.
  • Bake: Bake for 30-35 minutes or until the topping is golden brown and the filling is bubbling.
  • Cool and serve: Let cool completely in the pan on a wire rack before cutting into bars. Enjoy at room temperature or slightly warmed, with a scoop of vanilla ice cream if desired.


  • Use fresh or frozen blueberries: Both work well; no need to thaw frozen blueberries.
  • Adjust sweetness: Taste your blueberries and increase or reduce sugar in the filling accordingly.
  • Optional: Egg wash: For a shiny finish, before baking, brush the crumble topping lightly with a beaten egg wash (one egg with a tablespoon of water whisked together).
  • Storage: Store leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for a week.


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *