Blueberry Crumb Bars

4.55 from 113 ratings

These Gluten Free Blueberry Crumb Bars are bursting with fresh blueberries and have a delicious crumb topping. They make a deliciously light summertime dessert or a fun afternoon snack.

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: 12

By: Sharon Lachendro

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Ingredients

1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon fine sea salt
3 cups gluten-free all-purpose flour with xanthan gum included SEE NOTES
1 cup cold butter cubed
1 egg beaten
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup granulated sugar
4 teaspoons cornstarch

Instructions

Pre-heat oven to 375 degrees and grease or spray a 9x13 baking dish with non-stick spray.
In a large bowl, combine 1 C sugar, baking powder, salt and flour. Using a pastry cutter or fork, cut in the butter until the butter is pea-sized or smaller.
Mix in the beaten egg and use a spoon or your hands to bring the dough together until. Transfer half of the dough to the prepared baking dish and press in to form an even layer of crust.
In a medium bowl, combine blueberries, lemon zest, lemon juice, 1/2 cup sugar and cornstarch. Mix well to combine and spread on top of the dough pressed into the pan. Crumble the remaining dough over the blueberry mixture to form a crumb topping.
Bake at 375 degrees for 45- 50 minute. Cool before slicing.

Notes

Add 1 1/2 teaspoons xanthan gum if your blend doesn't contain it.
I've use King Arthur Measure for Measure Gluten Free Baking Flour, Bob's Red Mill 1:1 Gluten Free Flour, and Cup 4 Cup in this recipe with great results.