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

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

4.8 from 21 reviews

These Gluten-Free Lemon Blueberry Bars are a delightful dairy-free treat combining a buttery shortbread crust with a vibrant blueberry filling and a tangy lemon glaze. Perfect for gluten-sensitive and dairy-free diets, these bars offer a refreshing balance of sweet and tart flavors in every bite.

Ingredients

Scale

Lemon Blueberry Bars

  • 3/4 cup (150g) granulated sugar
  • 2 tablespoons lemon zest
  • 1 cup (227g) salted butter, room temperature (regular or plant-based)
  • 1 teaspoon vanilla extract
  • 2 1/3 cup (280g) gluten-free 1:1 baking flour blend
  • 1/2 teaspoon fine sea salt

Filling

  • 3 cups (444g) blueberries
  • 2 tablespoons (30ml) lemon juice
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (8g) cornstarch

Lemon Glaze

  • 1/4 cup (30g) powdered sugar
  • 1/2 tablespoon lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350ºF (175ºC). Prepare an 8×8-inch baking pan by spraying with non-stick baking spray and lining it with two pieces of parchment paper arranged crisscrossed for easy removal.
  2. Mix Sugar and Lemon Zest: In a stand mixer or large mixing bowl, beat the granulated sugar and lemon zest on high speed for 1 minute to release the citrus oils and incorporate flavor.
  3. Add Butter and Vanilla: Add the room temperature salted butter and vanilla extract to the bowl. Beat on high speed for 2-3 minutes until the mixture is light, creamy, and fluffy.
  4. Incorporate Dry Ingredients: Add the gluten-free flour blend and fine sea salt. Mix on low speed until a crumbly dough forms, ensuring the ingredients are just combined.
  5. Form the Base: Press about two-thirds of the dough evenly into the prepared baking pan to form the shortbread base. Set aside the remaining dough for topping.
  6. Prepare Blueberry Filling: In a small bowl, gently toss together the blueberries, granulated sugar, lemon juice, and cornstarch until the berries are coated and the mixture is evenly combined.
  7. Assemble Bars: Spoon the blueberry filling evenly over the shortbread base in the pan, leaving any excess liquid in the bowl to prevent sogginess. Then crumble the remaining dough evenly over the blueberry layer.
  8. Bake: Bake in the preheated oven for approximately 60 minutes or until the crumble on top is lightly golden and the filling is bubbly.
  9. Cool: Remove the pan from the oven and allow the bars to cool completely within the pan to set properly.
  10. Make Lemon Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
  11. Glaze and Slice: Drizzle the lemon glaze over the cooled bars. Using the parchment paper edges, lift the bars out of the pan and cut into squares. Serve and enjoy!
  12. Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months for best freshness.

Notes

  • Use a gluten-free 1:1 baking flour blend that contains xanthan gum for best texture.
  • Room temperature butter ensures better mixing and crumbly dough consistency.
  • Do not add excess blueberry liquid on top of the crust to prevent sogginess.
  • For a dairy-free version, use plant-based butter alternatives.
  • Bars can be enjoyed chilled or at room temperature and make a great make-ahead dessert.

Nutrition

Keywords: gluten-free lemon blueberry bars, dairy-free dessert, gluten-free baking, lemon blueberry dessert, gluten-free bars

Find it online: https://frommamamaya.com/gluten-free-lemon-blueberry-bars-dairy-free-recipe/