Gluten-Free Lemon Blueberry Bars
Delicious, sun-kissed lemon blueberry bars that are gluten-free and dairy-free. Perfect for any occasion with minimal cleanup!
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
Store any leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Thaw in the fridge overnight.