Like blueberry pie but in bar form.  These can be made any time of year as the recipe uses frozen blueberries.  My husband really appreciated this delicious dessert.

The crust on the bottom is like a shortbread crust.  The filling is a sweet blueberry filling with a lemony accent.  The crumble on top is perfectly yummy.  I love the squares topped with my Creme Fraiche, but a dollop of  low-carb vanilla ice cream would be good, too.  

I have another recipe along these lines, but this recipe is better - I perfected it! 

The base and the topping are made from the same mix; some is reserved for the crumble topping. I give 2 bake mix alternatives and one alternative without using a bake mix.

Of course, you could use fresh blueberries in the summertime, no problem.

No need to use cornstarch to thicken the sauce, as I use very little liquid in the sauce.

More recipes using blueberries:

Blueberry Cheesecake Bars

Special Blueberry Coffeecake

Creamy Blueberry Cheesecake

Glazed Blueberry Cheese Pie

Blueberry Fruit Pizza Pie

Blueberry Maple Cream Cheese Pancakes



11/2 cups Gluten-Free Bake Mix 2, OR (375 mL)

  Keto Bake Mix, OR almond flour plus 3 tbsp oat fiber

1 cup almond flour (250 mL)

1/4 cup powdered erythritol (60 mL)

1/4 tsp baking soda (1 mL)

1/2 cup butter, melted (125 mL)

Liquid sweetener to equal 3/4 cup sugar (175 mL)

1 tsp vanilla extract (5 mL)

1/4 tsp almond extract, optional (1 mL)

1 tbsp melted butter (15 mL)

Blueberry Filling:

21/2 cups frozen blueberries (625 mL)

2 tbsp water (30 mL)

1 tbsp fresh lemon juice (15 mL)

Liquid sweetener to equal 1/3 cup sugar (75 mL)



Preheat the oven to 350°F (180°C).


Crust:  In medium bowl, combine Gluten-Free Bake Mix2, page___, OR Keto Bake Mix, OR almond flour and oat fiber combo, almond flour, almonds, powdered erythritol and baking soda.  In small bowl, combine butter, liquid sweetener, vanilla extract and almond extract, if using. Add to dry ingredients and stir until a nice crumble forms. Stir the extra 1 tbsp melted butter into 13/4 cups (425 mL) crumble and press into greased 8-inch (10 cm) square glass baking dish. Place the dish with crust in the freezer temporarily. Place the rest of the crumble in the refrigerator while preparing the blueberry filling.


Blueberry Filling:  In saucepan, place frozen blueberries.  Add water and lemon juice.  Bring to the boil and simmer until most of the liquid has evaporated.  Stir in liquid sweetener. Pour over frozen crust and sprinkle with remaining crumble.  Bake 20 to 25 minutes or until crumble is turning golden brown or bake 15 minutes and place under broiler until nicely browned; watch carefully.


Yield:  25 servings

1 serving

101.0 calories

2.2 g protein

8.6 g fat

1.0 g fiber

3.3 g net carbs

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