These blueberry shortbread bars are a delicious paleo treat, and the perfect way to use up big, juicy, blueberries in the summer!
This post is sponsored by the US Highbush Blueberry Council. All opinions are my own and as always, I appreciate your support!
When I think of blueberries, I’m taken back to hot summer days spent in between bushes twice the size of my 9-year-old self and my parents packing up the van with essentials for a day spent at our favorite blueberry farm in Michigan.
No matter how hot it was, we picked and ate blueberries right off the branches all day long, enough to make sure we would have our freezer stocked all winter long. My mom also uses the summer bounty to make pierogi (Polish dumplings typically filled with sauerkraut or cheese and potato) that are truly one of a kind and such a hit at Christmas time. When I start to see the first big juicy and fresh blueberries appear of the season, I’m taken back to these fun family moments and immediately put more blueberries than I know what to do with in my grocery cart!
Plopped into pumpkin pancakes (trust me, it’s awesome!), on top of my yogurt, or simply by the handful, you can’t go wrong no matter which way you add more fresh (or frozen!) blueberries to your diet. These blueberry shortbread bars included!
Did you know these little blue gems of nutrition are a good source of the antioxidant vitamin C and fiber?! No matter fresh or frozen, one serving (a handful or a cup) is 80 calories and contains vitamin C, fiber, manganese and vitamin K.
In my opinion they are one of the most versatile fruits out there and I love getting creative with them in the kitchen in seasonal recipes. I recently threw together this summer fruit pizza combination of figs and blueberries on a flatbread with a drizzle of balsamic on top, which was absolutely delicious! Another way I like using blueberries is by putting them into a kale smoothie. It may sound like an odd combination but trust me when I say the blueberries perfectly mask the taste of kale and the best part is you’re getting more vitamin C per sip!
Chances are there’s a blueberry recipe from your childhood whether that’s your grandmother’s warm blueberry cobbler, or a blueberry pie that’s always at your family parties. For me, that’s my mother’s blueberry cake which is a recipe adopted from one that her mother used to make for her. This year I created my very own rendition of her cake in this recipe for gluten-free blueberry shortbread bars. Not only are they simple to make, but the fresh, juicy blueberries complement the cookie crust in a way that will keep you coming back for more!
Plus, it’s a treat that you can feel good about knowing you’re getting extra nutrition from the little blue dynamos! Blueberries get their blue color from anthocyanins, which are part of a group of phytonutrients called polyphenols, and these bars are sure to stand out if you bring them to a late summer get together! They are only sweetened with maple syrup and the natural sweetness of the blueberries and made with almond flour and coconut oil. Make sure you get your hands on a package (or two) of blueberries while they are in season to bake them up like this of enjoy by the handful!
If you like these bars, I know you will love this recipe for gluten free pumpkin chickpea blondies and this recipe for blueberry lemon oatmeal cups!
Blueberry Shortbread Bars
Ingredients
- 2 cups blanched almond flour
- 2 tbsp. coconut flour
- 1/3 cup coconut oil
- ¼ cup maple syrup
- 1 tsp. vanilla extract
- couple pinches of sea salt
- 1 1/4 cup blueberries
Instructions
- Preheat oven to 350 degrees F.
- Mix together the almond flour, coconut flour, coconut oil, maple syrup, vanilla, and sea salt in a large bowl.
- Put about ⅔ of the crumble into a square baking pan lined with parchment paper and press it into the corners to make an even layer.
- Bake for about 12 minutes until the edges begin to get golden brown.
- Add the blueberries to a saucepan on low heat. Use a spoon to break some apart. Gently heat, leaving some berries still in tact.
- Spread blueberries on top of the baked bottom layer.
- Crumble the remaining crumble on top of the blueberries
- Bake for another 14 minutes until the top crumbles are golden brown.
- Allow the bars to come to room temperature before cutting into small squares! Enjoy!
XOXO
MAGGIE
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