Blueberry Almond Streusel Bars whip up in 45 minutes for a beautiful paleo brunch or dessert.
I’m not normally one to celebrate things like National Chocolate Cake Day, National Pickle Day, or National Hug Your Cat Day (well, really, I *try* to hug my cat every day, and I say try because normally she lets me know in no uncertain terms that she just isn’t the touchy/feely type…but anyway).
It just so happens that today is National Blueberry Pie Day and while I know these streusel bars aren’t technically a pie, they are close enough and I’ll take it! It just so happened that I had this beauty of a recipe sitting in my queue waiting to be shared and I figured why not post it on a timely day?
I’ve been tweaking this recipe since last summer and it’s finally at the point where I’d call it darn near perfect. Subtly nutty golden crust, gorgeous blueberry pie filling, and crumbly streusel topping, complete with glaze.
Yup, you should get into the kitchen and make this recipe ASAP no matter what day it is! It has become my go-to for lazy weekend mornings when I want a paleo pastry-type breakfast.
- Blueberry Pie Filling (yields 1 cup):
- 2 cups (10 oz/284 g) frozen blueberries
- 2 tablespoons honey
- 1/4 teaspoon apple cider vinegar
- 1 pinch sea salt
- 1 tablespoon arrowroot starch + 1 tablespoon cold water
- 1/2 teaspoon pure vanilla extract
- Top/Bottom Crust:
- 1 1/2 cups (6 oz/170 g) almond meal
- 2 tablespoons honey
- 1 1/2 tablespoons clarified butter (ghee), melted
- 1 tablespoon coconut oil, melted
- 1/4 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 1/4 cup whole, raw almonds (top only)
- 1 tablespoon coconut butter, warmed slightly (measure first before warming)
- 1 tablespoon canned full-fat coconut milk, stirred before measuring
- 1/2 teaspoon honey
- 1/8 teaspoon apple cider vinegar
- 1/8 teaspoon vanilla bean paste
- 1 small pinch sea salt
- Preheat the oven to 350F; line an 8 1/2 by 4 1/2-inch loaf pan with parchment paper so it hangs over all 4 sides.
- For the filling, add the blueberries, honey, vinegar, and salt to a medium saucepan over medium-high heat; cover and bring to a boil, then turn heat down slightly and boil 5 minutes. Mash the berries a bit, then stir in the arrowroot slurry and cook 30 seconds, stirring constantly. Stir in the vanilla and remove from heat. Set aside.
- For the top/bottom crust, pulse together all ingredients except the almonds in a food processor. Firmly press 2/3 of this into the prepared dish and bake until starting to turn golden along the outside, about 15 minutes. Once par-baked, poke a few holes in the bottom. Pulse the almonds into the remaining 1/3 of the crust mixture until they’re coarsely chopped.
- Spread the berry filling on top of the par-baked crust, and sprinkle on the remaining crust mixture. Bake until golden, about 20 minutes. Cool to room temperature, then refrigerate 2 hours.
- Stir together all ingredients for the glaze and drizzle it over the cooled bars; refrigerate briefly (about 10 minutes) to set the glaze.
- Serve, and store any leftovers covered in the fridge for up to 3 days.