If you have a soft spot for fresh, fruity desserts that feel like a sunny day on a plate, you are going to fall head over heels for these Gluten-Free Lemon Blueberry Bars (Dairy-Free). Bursting with vibrant lemon zest and juicy blueberries nestled in a tender, crumbly gluten-free shortbread base, these bars are a delightful blend of tangy and sweet. Plus, they’re completely dairy-free, making them perfect if you’re looking to avoid dairy without sacrificing flavor or texture. Whether you’re serving them at a casual brunch, packing them for a picnic, or just snacking at home, these bars will quickly become your new go-to treat.

Gluten-Free Lemon Blueberry Bars (Dairy-Free) Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are wonderfully straightforward, each playing a vital role in bringing out the perfect balance of flavors and textures in the bars. From the zingy lemon zest to the luscious blueberries and the gluten-free flour that keeps everything perfectly crumbly, each element contributes something special.

Granulated sugar: Adds sweetness and helps create the tender shortbread texture that forms the base.
Lemon zest: Packs intense citrus flavor that brightens every bite with freshness.
Salted butter (or plant-based alternative): Provides richness and binds the dough while keeping it dairy-free when using plant-based options.
Vanilla extract: Enhances the overall flavor with subtle warmth and depth.
Gluten-free flour 1:1 baking blend: The essential gluten-free base that ensures the bars hold together perfectly without any gritty mouthfeel.
Fine sea salt: Balances the sweetness and elevates the other flavors.
Fresh blueberries: Juicy bursts of natural sweetness and color that make these bars truly special.
Lemon juice: Adds tang and acidity, perfectly complementing the sweetness of the berries and sugar.
Cornstarch: Thickens the blueberry filling to keep it neat and luscious instead of runny.
Powdered sugar: Used for the light lemon glaze to finish off the bars with a sweet, tangy drizzle.

How to Make Gluten-Free Lemon Blueberry Bars (Dairy-Free)

Step 1: Prepare Your Pan and Preheat

Start by preheating your oven to 350ºF. Prepare an 8×8-inch baking pan by spraying it with non-stick baking spray, then line it with two crisscrossed pieces of parchment paper. This simple setup will make lifting out your bars at the end a breeze, preventing sticking and ensuring clean edges.

Step 2: Make the Shortbread Dough

Using a stand mixer or an electric hand mixer, beat the sugar and lemon zest on high speed for about 1 minute. This step releases all those essential oils from the zest, infusing the sugar with bright lemon flavor. Add the room-temperature butter (or plant-based alternative) and vanilla, then beat for 2 to 3 minutes until the mixture is airy and light. Finally, add the gluten-free flour blend and salt, mixing on low speed until you get a crumbly dough. The texture should hold together gently when pressed.

Step 3: Form the Base

Take about two-thirds of the dough and press it evenly into your prepared pan. This will become the sturdy yet delicate shortbread base that supports those luscious blueberry layers. Set the remaining dough aside for the crumble topping.

Step 4: Prepare the Blueberry Filling

In a small bowl, gently combine the blueberries, lemon juice, sugar, and cornstarch. Toss just enough to coat the berries without bruising them. The cornstarch is key here because it thickens the juices during baking, ensuring the filling sets perfectly without being runny.

Step 5: Assemble the Bars

Spoon the blueberry filling evenly over the pressed shortbread base, spreading gently to avoid breaking the berries. Leave any excess liquid in the bowl to prevent sogginess. Crumble the reserved dough over the top of the berry layer, creating a rustic, crumbly topping. Your bars are almost ready for the oven!

Step 6: Bake to Perfection

Bake for about 60 minutes or until the crumble topping turns a beautiful light golden brown. You’ll know your bars are done when the edges pull slightly away from the pan and the blueberry filling is bubbling lightly beneath the crumble. Remove from the oven and allow to cool completely to let the filling set.

Step 7: Add the Final Touch

Mix powdered sugar and lemon juice in a small bowl until smooth to create a simple lemon glaze. Drizzle this over your cooled bars to add a glossy, tangy-fresh finish that’s as beautiful as it is delicious. Slice into squares, serve, and prepare to be wowed.

How to Serve Gluten-Free Lemon Blueberry Bars (Dairy-Free)

Garnishes

A freshly picked blueberry or a small sprig of mint on each bar adds an elegant touch and a pop of natural color. A light dusting of additional powdered sugar can also make these bars look even more inviting, perfect for special occasions or afternoon tea.

Side Dishes

Pair these bars with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream for an indulgent treat. A cup of herbal tea or freshly brewed coffee also complements their bright, fruity notes beautifully.

Creative Ways to Present

Try serving the bars on a wooden board with a scattering of lemon slices and blueberries for a rustic, farm-to-table vibe. You can also cut them into bite-sized squares and arrange them on a tiered dessert stand for an eye-catching party platter that guests will adore.

Make Ahead and Storage

Storing Leftovers

Leftover Gluten-Free Lemon Blueberry Bars (Dairy-Free) stay fresh for up to 5 days when stored in an airtight container in the refrigerator. Keeping them chilled helps preserve the texture and flavor, making them a perfect make-ahead treat you can enjoy throughout the week.

Freezing

To freeze, wrap bars tightly in plastic wrap and then place them in a freezer-safe container or bag. They freeze exceptionally well and will keep for up to 3 months. When you’re ready for a treat, just thaw them overnight in the fridge for the best texture.

Reheating

If you prefer your bars warm, pop them in a preheated oven at 325ºF for about 10 minutes or until just warmed through. Avoid microwaving if possible, as the texture can become soggy. Enjoy the comforting aroma as they gently reheat—pure bliss!

FAQs

Can I use frozen blueberries for these bars?

Absolutely! Just be sure to thaw and drain them well before mixing with the other filling ingredients to avoid excess moisture, which can make the crust soggy.

Is the gluten-free flour blend interchangeable?

It’s best to use a 1:1 gluten-free baking blend that includes xanthan gum for structure. Other flours may affect texture or cause the bars to crumble excessively.

Can I substitute another fruit for the blueberries?

Yes! Raspberries, blackberries, or even chopped strawberries can work beautifully. Just keep in mind that some fruits release more juice, so you might want to adjust the cornstarch accordingly.

How do I make these bars vegan?

Simply use a plant-based butter alternative that’s suitable for baking and ensure your sugar is vegan-friendly. The recipe already avoids dairy, so this is an easy swap.

Will these bars be too tart from all the lemon?

Not at all! The lemon zest and juice brighten the flavor without overwhelming the sweetness. The balance of tart and sweet is precisely what makes these bars so refreshing and addictive.

Final Thoughts

These Gluten-Free Lemon Blueberry Bars (Dairy-Free) have quickly become one of my absolute favorites to make and share. There’s something so joyful about the way the bright lemon and sweet blueberries come together in a tender, crumbly bar that’s both comforting and refreshing. Whether you’re gluten-free, dairy-free, or just someone who loves delicious desserts that feel homemade, this recipe is absolutely worth trying. I can’t wait for you to taste these bars, share them with your loved ones, and make them a new tradition in your kitchen!