The Sweetest Summer Delight Awaits!
Imagine sinking your teeth into a lush, sun-kissed lemon blueberry bar that bursts with flavor and makes your taste buds dance with joy. 🍋💙 These Gluten-Free Lemon Blueberry Bars (that’s right, they’re also dairy-free) are the perfect treat for any occasion, and they come together effortlessly in just one pan. Simple, vibrant, and oh-so-delicious, these bars might just become your new go-to dessert!
Why Make This Recipe
First off, who doesn’t love minimal cleanup? You’re looking at a delightful dessert that requires just one mixing bowl and a baking pan—cue the applause! 🙌 Not to mention, these bars are family-friendly, making them perfect for all ages. Toss them in lunchboxes, serve them at parties, or devour them all yourself (no judgment here). And just think about that zesty lemon aroma wafting through your kitchen; it’s enough to make anyone smile!
Ingredients
You don’t need fancy stuff — just these basics! Here’s what you’ll need:
- ¾ cup (150g) granulated sugar
- 2 tablespoons lemon zest
- 1 cup (227g) salted butter, room temperature (regular or plant-based)
- 1 teaspoon vanilla
- 2 ⅓ cups (280g) gluten-free flour 1:1 baking blend
- ½ teaspoon fine sea salt
- 3 cups (444g) blueberries
- 2 tablespoons (30ml) lemon juice
- ¼ cup (50g) granulated sugar
- 1 tablespoon (8g) cornstarch
- ¼ cup (30g) powdered sugar
- ½ tablespoon lemon juice
Directions
Let’s transform those ingredients into something magical! Follow these steps for heavenly lemon blueberry bars:
- Preheat the oven to 350ºF. Prepare an 8×8-inch baking pan with non-stick baking spray and crisscross two pieces of parchment paper to create a stylish liner.
- In a stand mixer, or using your trusty electric mixer, beat the sugar and lemon zest on high speed for 1 minute.
- Add in the butter and vanilla, then beat together on high for 2-3 minutes until light and fluffy.
- Gradually mix in the flour and salt on low speed until a crumbly dough forms.
- Take ⅔ of the dough and press it evenly into the prepared pan. Set the rest aside.
- In a small bowl, combine the blueberries, sugar, lemon juice, and cornstarch, tossing gently to combine.
- Spoon the blueberry mixture onto the shortbread base, spreading it out evenly and leaving excess liquid behind.
- Crumble the remaining dough over the blueberries and bake for about 60 minutes, or until lightly golden on top.
- Remove from the oven and let cool fully in the pan.
- For a lemony drizzle, mix powdered sugar and lemon juice in a small bowl until smooth, then top the cooled bars with it. Slice into squares and enjoy!
- Store any leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
How to Make Gluten-Free Lemon Blueberry Bars (Dairy-Free) (Overview)
Creating these bars is as easy as pie—well, easier than pie, honestly! Start by mixing your sweet goodness and buttery magic together. Then, you’ll assemble your shortbread base, pamper those blueberries with their sugar and lemon bath, and finally, top it all off with that crumbly dough. Pro tip: Don’t go overboard with the liquid from the blueberries, or you might end up with soup instead of bars. Keep it simple, keep it fun!
How to Serve Gluten-Free Lemon Blueberry Bars (Dairy-Free)
These bars shine on their own, but you can make them even more special! Serve them with a dollop of coconut whipped cream for an extra creamy experience, or pair them with a scoop of your favorite lemon sorbet for an indulgent treat. Their vibrant color and fruity aroma will brighten up any dessert table, perfect for summer gatherings or cozy evenings.
How to Store Gluten-Free Lemon Blueberry Bars (Dairy-Free)
Want to keep those luscious bars around a bit longer? Simply pop them in an airtight container and store them in the fridge for up to 5 days. If you’ve got leftovers (or you just made a massive batch), they freeze beautifully for up to 3 months. Just thaw them in the fridge overnight, and you’re back in business!
Tips to Make Gluten-Free Lemon Blueberry Bars (Dairy-Free)
- Zest the lemon! It releases those delightful citrus oils that amplify flavor—trust me, it makes a world of difference.
- If you’re low on blueberries, feel free to toss in some other berries like raspberries or blackberries. It’s a fruity party!
- To keep the bars from becoming too dense, don’t pack the dough too tightly when pressing it into the pan. You want a nice, fluffy texture!
- Want more zing? Add a bit of lemon extract alongside the zest for a more intense lemon flavor.
Variation Ideas
Feeling adventurous? Switch it up by adding shredded coconut or chopped nuts for extra texture. Want it to be vegan? Simply substitute the butter with coconut oil or a plant-based alternative, and you’re good to go!
FAQs
Q: Can I make these ahead of time?
A: Absolutely! They keep well in the fridge for several days, so make them ahead for your next gathering.
Q: Can I freeze these bars?
A: Yes! Slice before freezing to make it easier to grab a piece whenever you get that lemon blueberry craving!
Q: What can I substitute for gluten-free flour?
A: You can try using a DIY blend, but a 1:1 gluten-free flour mix works best for the right texture.
📌 Pin this recipe for your next cozy dinner night!
Gluten-Free Lemon Blueberry Bars
Ingredients
Main Ingredients
- ¾ cup ¾ cup (150g) granulated sugar
- 2 tablespoons 2 tablespoons lemon zest Use fresh lemon for best flavor
- 1 cup 1 cup (227g) salted butter, room temperature Can use regular or plant-based butter
- 1 teaspoon 1 teaspoon vanilla
- 2 ⅓ cups 2 ⅓ cups (280g) gluten-free flour 1:1 baking blend
- ½ teaspoon ½ teaspoon fine sea salt
- 3 cups 3 cups (444g) blueberries Fresh or frozen blueberries can be used
- 2 tablespoons 2 tablespoons (30ml) lemon juice Fresh lemon juice preferred
- ¼ cup ¼ cup (50g) granulated sugar
- 1 tablespoon 1 tablespoon (8g) cornstarch
- ¼ cup ¼ cup (30g) powdered sugar For the drizzle
- ½ tablespoon ½ tablespoon lemon juice For the drizzle
Instructions
Preparation
- Preheat the oven to 350ºF. Prepare an 8×8-inch baking pan with non-stick baking spray and crisscross two pieces of parchment paper to create a stylish liner.
- In a stand mixer, or using your trusty electric mixer, beat the sugar and lemon zest on high speed for 1 minute.
- Add in the butter and vanilla, then beat together on high for 2-3 minutes until light and fluffy.
- Gradually mix in the flour and salt on low speed until a crumbly dough forms.
- Take ⅔ of the dough and press it evenly into the prepared pan. Set the rest aside.
Filling
- In a small bowl, combine the blueberries, sugar, lemon juice, and cornstarch, tossing gently to combine.
- Spoon the blueberry mixture onto the shortbread base, spreading it out evenly and leaving excess liquid behind.
Baking
- Crumble the remaining dough over the blueberries and bake for about 60 minutes, or until lightly golden on top.
- Remove from the oven and let cool fully in the pan.
Drizzle
- For a lemony drizzle, mix powdered sugar and lemon juice in a small bowl until smooth, then top the cooled bars with it.
- Slice into squares and enjoy!
Notes
Printable Recipe Card
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