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Lemon Blueberry Thyme Crumble Bars

I love adding herbs to classic sweet treats to change them up. The brightness of the thyme pairs perfectly with the sweetness of the blueberries and crumble. And the lemon adds the perfect amount of tartness. You can eat these anytime of the day, for breakfast, a midday snack, or even heated up with ice cream for dessert! These bars are gluten free and can easily be made dairy free. ⠀


  • 2 cups GF flour divided

  • 1/4 cup cane sugar + 1 tbsp for the filling

  • 1/4 cup brown sugar

  • 1 tbsp fresh thyme

  • 1/4 tsp salt

  • 1 1/2 sticks butter divided (can use DF buttery spread)

  • 1 egg

  • 1 tsp vanilla extract

  • 2 cups blueberries

  • Zest of 1 lemon

  • Juice of 1/2 lemon

  • 1 tbsp cornstarch

  • 1/3 cup blueberry jam or preserves

  • 1/4 cup GF rolled oats

  • 1/4 cup brown sugar


  1. Preheat oven to 375 degrees. Line an 8x8 pan with parchment paper.

  2. To make the crust, whisk together 1 1/2 cups of the GF flour, 1/4 cup sugar, 1/4 tsp salt, and 1 tbsp fresh thyme leaves.

  3. Chop up 1 stick of the cold butter into small chunks and add into the dough. Mend the butter into the dough with a pastry cutter or your hands until the butter is the size of peas. Mix in 1 whisked egg and 1 tsp vanilla. Press in the bottom of the pan until there is an even layer of crust.

  4. To make the blueberry filling, mix the blueberries, lemon zest, lemon juice, remaining 1 tbsp of sugar, and 1 tbsp cornstarch in a bowl. Spoon the filling over the crust.

  5. Use a knife to swirl the jam or preserves into the blueberry filling.

  6. For the crumble topping, whisk together the remaining 1/2 cup GF flour, 1/4 cup GF oats, 1/4 cup brown sugar. Once mixed, add the remaining 1/2 cup cold butter chunks and mend with a pastry cutter or your hands until the butter is the size of peas, similar to the base layer. Sprinkle the topping over the blueberry filling.

  7. Bake for 40-45 minutes or until the top turns golden brown.

  8. Let cool, cut, and ENJOY!

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