Almond Lemon Blueberry Pie Bars

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Using a fork to grab a bite of our vegan Almond Blueberry Pie Bar recipe

Right about now I’m guessing you have a giant crate of blueberries sitting in your fridge, just waiting to be used. I have solutions!

You could put them in a salad.
You could eat them straight from the bowl.
My vote: Make them into pie bars!

Fresh blueberries ready to be made into a delicious vegan summer dessert

These pie bars are are simple, requiring just 10 ingredients (which are flexible based on preference and dietary needs). And they deliver big tart-sweet flavor. Be stoked.

Blueberries, vegan butter, sugar, salt, almond milk, flour, lemon, and coconut sugar for making vegan Lemon Blueberry Pie Bars

For a closer look at how they’re made, check out the recipe VIDEO below (or right here). While you’re there be sure to subscribe to our YouTube channel to catch our latest videos right as they’re published.

These bars were a special request from my friend Arleigh, who tested nearly all of our 31 Meals recipes and was my gorgeous photo assistant for this Grilled Corn Salsa, these Gluten Free Green Tea Crepes, and this Marriage Saver Mango Smoothie.

What a pal. The least I could do was make her these bars – a dessert she’s long loved and asked me to recreate with a healthier twist.

Squares of vegan Almond Blueberry Pie Bars resting on parchment paper cut outs

I think you guys are going to LOVE these bars. They’re:

Loaded with blueberries
Slightly tart
Crunchy from the almonds
& Seriously delicious

Make these for friends, BBQs, dinner parties, or just to use up all that beautiful summer produce. And if you do, be sure to leave a comment, rate it, and tag a picture #minimalistbaker on Instagram so we can see. Cheers friends!

Grabbing a bite of a Vegan Blueberry Pie Bar for a delicious summer dessert

Almond Lemon Blueberry Pie Bars

Simple, 10-ingredient Blueberry Pie Bars with a cookie crust, slivered-almond coating, and 2-ingredient glaze! The perfect easy summertime dessert.
Author Minimalist Baker
Blueberry Pie Bars on parchment paper and in a pan
4.75 from 32 votes
Prep Time 2 hours 25 minutes
Cook Time 1 hour
Total Time 3 hours 25 minutes
Servings 9 (bars)
Course Dessert
Cuisine Vegan
Freezer Friendly No
Does it keep? 3-4 Days




  • 4 cups fresh blueberries (or other mixed berries, e.g. strawberries, blackberries, raspberries)
  • 1/4 cup coconut sugar (or organic cane or brown sugar)
  • 1/4 cup all-purpose flour*
  • 1 small lemon (zested + juiced // 1 small lemon yields ~2 Tbsp juice or 30 ml)
  • 1 Tbsp vegan butter, cut into small pieces (optional)
  • 1 Tbsp chia seeds (optional)
  • 1/3 cup raw slivered almonds

GLAZE optional


  • Lightly grease an 8×8-inch baking dish (adjust number/size of pan if altering batch size), or line with parchment paper. Alternatively, line with foil, but still add a bit of non-stick spray or vegan butter to ease serving.
  • For the crust, add softened butter and sugar to a mixing bowl and beat until light and fluffy in texture – 1 minute.
  • Add flour and salt with mixer on low and mix until combined – it should be crumbly.
  • Add almond milk and mix once more – it should form a cohesive dough. If not, add a bit (1-2 tsp) more almond milk.
  • Transfer dough to prepared 8×8-inch baking dish and dust the surface with flour. Use your hands to press the dough into the dish until flat and uniform.
  • Chill in the freezer for 15 minutes, then preheat oven to 350 degrees F (176 C).
  • Bake crust for 20-25 minutes, or until golden brown on edges and light golden brown in the center – you want it fairly well done. Let cool, but leave the oven on.
  • In the meantime, prepare filling. Add all filling ingredients except almonds to a small saucepan over medium heat. Vegan butter and chia seeds are optional (to add flavor, richness, and thickness). Cook, stirring/mashing the berries, for about 6-8 minutes or until the filling is bubbly and resembles pourable blueberry jam.
  • Remove from heat and pour over the baked crust. Top with slivered almonds and bake for another 24-28 minutes, or until filling is bubbly along the edges and almonds are slightly golden brown.
  • Let cool completely – about 2-3 hours (or overnight) before serving.
  • Before serving, prepare glaze by adding organic icing sugar to a mixing bowl. Slowly whisk as you add in almond milk 1 Tbsp at a time until a semi-thick, pourable glaze is formed.
  • Once bars are cooled, drizzle with glaze (optional), loosen the edges with a knife and slice into 9 even bars (amount as original recipe is written // adjust if altering batch size). Serve with a spatula. The first bar can be a bit tricky to get out, so be gentle.
  • Leftovers keep covered in the refrigerator for 3-4 days, though best when enjoyed within the first 24 hours.


*To speed softening time, cut butter into 1/4 inch slices.
*I haven’t tested this recipe with anything other than vegan butter, but you could try coconut oil (as I’m sure people will ask). In that case, I recommend using refined coconut oil at a “spoonable” texture rather than liquid. However, I can’t guarantee the outcome using this ingredient.
*I have not tested this recipe with gluten-free flours. But if you try it, let me know how it goes!
*Crust adapted from Ina Garten.
*Recipe inspired by my friend Arleigh. Loosely adapted from Everything Nothing Wonderful.
*Prep time includes chilling and cooling.
*Nutrition information is a rough estimate calculated with almonds and glaze.

Nutrition (1 of 9 servings)

Serving: 1 bars Calories: 315 Carbohydrates: 46.6 g Protein: 3.4 g Fat: 13.3 g Saturated Fat: 4.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 452 mg Fiber: 2.6 g Sugar: 26.6 g
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My Rating:

  1. Jane says

    Glad I pinned this earlier. Coming back to this, this will be great for an upcoming family celebration. Though I will be modifying it out for non-vegans.

  2. Laurie M says

    Fabulous!! Easy to make for a meal with friends. Everyone loved it.
    I exchanged 1/2 flour with almond meal in the crust. Increased lemon juice to 3T to use the rest of the lemon. Just sprinkled a little powdered sugar mixed with freshly grated nutmeg. The almonds on the top gave it such a nice crunch.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Laurie!

  3. Molly scott says

    This was AWESOME! I used a store bought GF crust, bobs red mill GF flour in the blueberries, i added a little extra chia also, and a little bit of garam masala (because i thought it may be interesting). I didn’t have any slivered almonds so i did a topping with rolled oats, a little coconut oil, and some almond flour. It came out great. That blueberry filling was so delicious – we ate while warm and it spread out of course, but had it for breakfast the next morning and stayed together for people who like that. This is going to be a new go to dessert/treat (not too sweet but can add whipped cream or ice cream). Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo sounds so interesting and delicious! Thanks so much for the great review and for sharing your modifications, Molly!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Lia! Thank you for the kind review! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  4. lea b. says

    my husband and i made this with half blueberries half raspberries will use some sort of GF flour next time perhaps almond any suggestions? i love your site i check it all the time for inspo. this was lovely, thanks! i

      • Carina says

        These bars are absolutely amazing! I even reduced the sugar (and skip the glaze) and they’re so delicious and light. I have made these bars multiple times with regular flour and they turn out great, but I tried them with almond flour to make them gluten free. They still taste great, but the crust didn’t really form a cohesive crust. Instead of being able to pick them up, you just have to eat with a fork. Maybe a different gluten flour blend would have worked better? I’ll probably stick with regular flour next time. Regardless, 10/10, Thank you!!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Love it! Thanks so much for the lovely review, Carina, we’re so glad you enjoy this recipe!

  5. Melissa Tierney says

    I made this and it was AMAZING. I used frozen blueberries I picked back in July, and I used coconut oil vs. vegan butter and almond flour vs. all purpose, and coconut milk vs. almond milk because that’s what I had. I did all the optional things and YUUUUMMMMM. I highly recommend.

  6. Sierra says

    Delicious summery treat! I used half blueberry half cherry and almond flour instead of all purpose flour. Totally perfect, been enjoying them straight from the fridge :) will be making them again!

  7. Crystal says

    These pie bars are great! I had a batch of fresh blueberries that were starting to see better days. I used almond flour since that’s all I had on hand, but it held up just fine. I opted for less sugar (2 tbsp of coconut sugar each for the crust and for the filling and it still tasted great! Thank you for this great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Crystal. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  8. Lydi says

    Thanks for the recipe, it was delicious and worked well! I substituted 1/4 cup of flour for 1/4 cup of ground almonds which tied in the flavour of almond topping nicely.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Lydi. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  9. Kristina says

    This dessert is amazing! I already had a big o’ bag of blueberries in my freezer when this recipe was posted on Insta and I immediately gathered the rest of the ingredients to put this together. I used regular cane sugar and gluten free AP flour by Pamela’s for the crust and the same flour and coconut sugar for the filling. I added chia seeds and vegan butter in my filling as well which I think made a difference in texture and taste. I gobbled up two pieces right away! It took a lot of willpower to not eat a third serving! Thanks, Dana!

  10. Brianna Wells says

    First, yum! I followed the recipe as stated and added a touch of cayenne to the glaze. Left it to cool overnight. My crust is delicious and pretty crunchy. Not sure if that’s what I am looking for but I am making a batch of just the crust as I like it so much. Thanks! This was my first attempt at anything with the word pie in it; I feel like a winner! Thank you ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Brianna. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  11. Janet says

    Love this recipe ! Great balance of tart and sweet. When I’m looking for a tasty recipe that will actually turn out like the pics posted , I always turn to your Instagram page. My family thoroughly enjoys all your recipes I’ve made .Thank you.

  12. Rebekah says

    These were quick, easy and delicious! I used frozen blueberries and added a splash of vanilla after removing them from the heat. Will definitely make these again.

  13. Jeaneliz says

    This is a fantastic recipe, thank you very much! Made it vegan with coconut oil and added a tsp of cinnamon to the berries but other than that I followed it exactly and it disappeared in the blink of an eye ?

  14. Haviva says

    I have this in the oven right now looks amazing. Can i freeze some? And if so whats the best way to serve after (just let earm up to room temp..?) Want to bring some to my mom but wont see her right away. Tx u!

      • Haviva says

        Saw my mom & gave her the frozen ones! Said it was just like eating it fresh! I think i need to make more this wk! Tx you, everything you make is out of this world. It takes a lot of pressure off “what should i make for dinner tonight” i just try your latest recipie or flip open your cookbook & choose. You are hands down the BEST. ?

  15. Laura says

    Delicious! These pleased everyone in the group (including those who eat dairy and gluten).

    I substituted Bob’s Red Mill Gluten-Free flour and regular butter. Worked out great.

  16. Giada Lee says

    I made these for a dourth of july BBQ and thet turned out amazing. Thank you so much for the recipe!

    • Ashley S says

      Just made these today and omg! I am an amateur baker and these came out stunning! Making the crust was so simple and the filling is Yum! It was a winner for me! I used miyoko vegan butter and cane sugar and everything was 👌🏾👌🏾👌🏾

  17. Sharon says

    I just made these with (Krusteaz) gluten free flour, unsweetened vanilla almond milk (it’s what I had on hand) and blackberries (we have a massive blackberry bush in our garden), and they turned out delicious. I did increase the sugar a little when making the filling, because the blackberries were a little tart. Next time I’ll add more sliced almonds on top.

  18. Sharon says

    I just made these with (Krusteaz) gluten free flour, and I used unsweetened vanilla almond milk (it’s what I had on hand) and they turned out delicious. Next time I’ll add more sliced almonds on top.

  19. Nicole M says

    I went blueberry picking today and had a ton of fresh blueberries & in so glad I found this recipe! So so yummy! Though I had to use regular butter as I couldn’t find vegan butter in my area, but everything else I followed the recipe to the tee. Came out wonderful!

  20. John @ShopTrimmers says

    I love this video. This dish is so yummy. Absolutely fantastic. I will rate it a 5 star for your enormous efforts, Dana.

  21. Military Schools says

    You make such a delicious food. Your blog is so interesting and very informative. i will let know my friends as well.

  22. RK says

    Hi Dana! Could I use normal unsalted butter for this recipe? Also, for the crust, can I use brown sugar instead? I can’t wait to make it!

  23. Ginger Hindman says

    I made a trial pan to taste before making them for the bookclub women. The trial was delicious! Thank you, I will make them for the bookclub next week.

  24. Best Beard Trimmer 2017 says

    Another fantastic recipe – Looks are SO delicious. We are really Really appreciate your blog post. This is very interesting blog. Thanks for sharing this with us.

  25. Kara says

    I made these with mulberries from my tree (free) instead of spending about $20 on blueberries which is how much it would be where I live >_< it was a bit sweet for me, but still delicious and my whole family loved it so much they went for 2nd and 3rds!

  26. Get It Groomed says

    These look amazing. I’m going to give them ago without the sugar & perhaps less blueberries, trying really low carb & keep everything Paleo at the moment. Any suggestions for a sugar replacement to keep them sweet?



  27. Lisa says

    Another fantastic recipe – it was easy, delicious, enjoyed by the whole family (most of whom are not vegan)!
    I did sub coconut oil for the “vegan butter” and that worked perfectly well.

    • Jeaneliz says

      Can you remember if you used the refined spoonable coconut oil recommended or the one that is liquid at room temperature?


      • Lisa says

        Jeaneliz, I used the regular coconut oil from the supermarket that is liquid or very soft at room temperature (depending on the temperature of your room!).

  28. Phil @ ebeardtrimmer says

    Almond Lemon Blueberry pie is very sweetest pie I love this pie and your video is also very beautiful, i will try these recipe in my kitchen. Thanks for sharing with us

  29. Danielle says

    Hi! Do you think frozen blueberries would work okay? Unfortunately not blueberry season right now but I want to make these for my hubby’s birthday tonight :) Thanks!

  30. Brook says

    Could I use real butter instead of vegan butter? There isn’t vegan butter at the grocery store in my town unfortunely.

  31. MadBiceps says

    Almond + Lemon + Blueberry… Yummy! Looks like a very interesting combination of ingredients. I will definitely try this!

  32. Paige Devereaux says

    I made these almost immediately after they were posted. Luckily I had all of the ingredients except the almonds so instead I used the crumb topping from the Deep Dish Apple Crumble Pie recipe. I also used coconut sugar only. LOVE LOVE LOVE! Can’t wait to make these again!

  33. Nicole says

    This recipe was perfect! Used 1/2 cup of melted coconut oil in place of the the 1 cup butter (it’s currently very hot here and I don’t have vegan butter). Also used frozen blueberries that I had from blueberry picking. Added the optional 1 tbsp of chia seeds to the filling. Omitted the almonds and glaze. We didn’t wait for the dessert to cool. Instead I scooped up this dish into bowls and we ate it as cobbler. Lip smacking good! Now I will look into how to make vegan vanilla ice cream to go alongside and try this with other fruit (possibly peaches). Thank you for this great recipe!

  34. Kirstyn says

    5 stars
    Just made these, they won’t last the rest of the day! Made a few minor tweaks, oh and I used cocount oil- soften, in the filling with great results. Added lemon juice and Chia seeds after the berries cooked down, let it sit while the crust was cooling, and used partially thawed (previously frozen) blueberries. I froze my dough in a disc for 10 min, rolled it out to a square between plastic wrap and parchment paper, like you would with a pie dough, then tranferred to the pan and froze for 5, then baked. I added lemon zest and lemon juice to the powdered sugar for the glaze and I only used 1/2c sugar to 1 Tbs milk/juice. I’ve eaten 1/3 of the 8×8 dish…

  35. Joan says

    Your Almond lemon blueberry pie bars looks delicious. I’m excited to make some. I’m just wondering where to buy vegan butter? Is it available in stores?

  36. Althea says

    Wonderful recipe! I loved it! Just a quick note though- I called my mother-in-law to pick up some of the items from the store for this recipe and the “slivered almonds” she brought back were cut differently than the ones in your beautiful photos. I think perhaps your recipe includes “sliced almonds”. Anyway, everything else was perfect! Thanks for considering.

  37. Linda says

    Oh Dana….. where do I begin? Love how these are PACKED with blueberry goodness. And almonds. And lemon. Love that I can say you and I live in the same city. Now I’m dreaming about an oh-so-lucky synchronicitous moment in time when our paths might cross at a farmer’s market and I can jab my sweetie in the ribs and say, “Look! There’s the Minimalist Baker!” And I’ll let his ignorant reply of, “Who?” just slide because the poor man just isn’t in the know about these things. Keep up your awesomeness; its so appreciated!

  38. Jim @ WiseBeards says

    This sounds so intriguing and delicious. I am fan of BLUEBERRY and must try this soon!!!
    Thank you Dana

  39. sanghamitra chowdhury says

    I love this..I love blue berry and this bar recipe is so easy and with so minimal ingredients.Can I use extra virgin olive oil in place of butter?

  40. Maria says

    These look absolutely stunning!! We tragically don’t get a lot of good blueberries over here, would frozen blueberries work here?
    Thank you for being such an amazing recipe developer your site is literally my favorite!!

  41. Ana | Espresso My Kitchen says

    These look sooo good Dana! I need to go get blueberries now to make these! love the video : )

  42. Abby says

    OMG Dana, that photo of a bowl of blueberries is one of the most GORGEOUS things I have ever seen.

    And pie bars oooooh! Love it. <3

  43. Rosanna says

    I’m going to need resuscitation after watching your recipe!.. OMG!.. This recipe looks so good.. I wonder if I could swap the AP flour for almond flour.. xx

  44. Gluten Free Babe says

    I want to come over and eat one. Blueberries are my favorite fruit. I love your photos – I know I always tell you this! I have been making raw desserts lately – chocolate based – your post makes me want to make a blueberry one next. Thank you so much for the inspiration and awesome recipe!

  45. Eve @ Baking the Day says

    These bars look delish, I love blueberry pie. The video is so helpful too, thanks! One quick question; what brand of vegan butter do you use? x

  46. Cassidy Stockton says

    It’s like you read my mind! I guess we wouldn’t be true Oregonians if we didn’t have a few pints of blueberries kicking around needing to be baked into something delicious. Can’t wait to try this!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You get me. SO lovely meeting you this week! Thanks for all the hospitality and Bob’s goodies! xoxo

  47. Robyn says

    Question, in the filling section you have butter and chia seeds as an optional add in.. Do you add those with the fruit when cooking or with the almonds and sprinkle those on top?

    Thank you! Looks so yummy!

  48. Kathryn - The Scratch Artist says

    Great work on the video Dana. I love this new feature and your and John’s constant push to make minimalist baker better and better.

  49. Kirsti says

    Oh my. I’ve been wanting to make these ever since you put up a photo of them on Instagram! I love blueberries. And this looks so perfect because unlike other bar recipes, this actually has more blueberries than other stuff. These will definitely be made soon. Very soon ;)

  50. Sarah | Well and Full says

    These look so amazing Dana!! What a creative way to use fresh summer produce :) Just a question, could you sub the vegan butter for coconut oil?

  51. Sydney | Modern Granola says

    Wow! These look divine. I’m incredibly impressed with how perfectly they slice too. That’s always a struggle for me- getting that perfect slice! Now I want all the blueberries so I can make this gorgeous thing!
    xx Sydney

  52. Samantha @ThePlantedVegan says

    Wow, these look incredible! Especially since I have a ton of blueberries to use up! Thanks for the recipe!

  53. Abby @ The Frosted Vegan says

    I’ve been gobbling up ALL the blueberries lately, so I really need to save a few cups for these!

  54. Sarah | Broma Bakery says

    I have had a pint of blueberries in my fridge all week. Every. single. day. my sister asks if I’m going to use them and I keep saying “yes, I just don’t know on what yet.” This is FATE.

  55. Kayla says

    YUM!! These look amazingggggg. I can’t do gluten, so I may try to make these and sub coconut and almond flour instead of AP to see if they work. I can’t resist – these scream summer and my mouth is watering at 8:30am!

    • lori says

      Have you tried it yet with subbing the AP flour?? I don’t use that either….almond or coconut, bug I’m not sure the quantity??? Please help if can….Thanks!