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paleo blueberry shortbread bars

Blueberry Shortbread Bars

Maggie Michalczyk, RDN
Enjoy the taste of delicious summer blueberries with these easy to make paleo blueberry shortbread bars!
Prep Time 10 mins
Cook Time 28 mins
Servings 12 squares


  • 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


  • 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!