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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 29 reviews

These Gluten-Free Lemon Blueberry Bars are a delightful, dairy-free treat perfect for anyone craving a tangy and sweet dessert. With a buttery, crumbly shortbread base, a luscious blueberry lemon filling, and a light lemon glaze on top, these bars are bursting with fresh citrus flavor and juicy berries. Ideal for gluten-sensitive or dairy-free diets, they offer a perfect balance of tart and sweet 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 cups (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 your oven to 350ºF (175ºC). Grease an 8×8-inch baking pan with non-stick baking spray, then line it with two pieces of parchment paper arranged crisscrossed for easy removal.
  2. Mix Sugar and Lemon Zest: In a stand mixer bowl or large mixing bowl with an electric mixer, beat the granulated sugar and lemon zest together on high speed for 1 minute until aromatic and combined.
  3. Add Butter and Vanilla: Add softened salted butter (or plant-based alternative) and vanilla extract to the sugar mixture. Beat on high for 2-3 minutes until light, fluffy, and well combined.
  4. Incorporate Flour and Salt: Gradually add the gluten-free flour blend and fine sea salt while mixing on low speed. Continue mixing until a crumbly dough forms.
  5. Form the Shortbread Base: Press two-thirds of the dough evenly into the prepared pan using your fingers or a spatula. Set the remaining dough aside for topping later.
  6. Prepare the Blueberry Filling: In a small bowl, combine the blueberries, granulated sugar, lemon juice, and cornstarch. Gently toss to coat the berries without crushing them, ensuring the mixture is evenly mixed.
  7. Assemble the Bars: Spoon the blueberry mixture over the shortbread base, spreading evenly but leaving any excess liquid in the bowl. Then, crumble the reserved dough over the blueberry layer for a streusel-like topping.
  8. Bake: Bake the bars in the preheated oven for about 60 minutes, or until the topping is lightly golden and set.
  9. Cool Completely: Remove the pan from the oven and allow the bars to cool fully in the pan at room temperature. This helps the filling set properly.
  10. Make Lemon Glaze: In a small bowl, whisk powdered sugar and lemon juice together until smooth and pourable.
  11. Glaze and Serve: Drizzle the lemon glaze over the cooled bars. Use the parchment paper to lift the bars from the pan and slice into squares. Enjoy immediately or store as desired.
  12. Storage: Keep leftover bars in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Notes

  • You can substitute plant-based butter to keep the recipe dairy-free and vegan.
  • Ensure your gluten-free flour blend contains xanthan gum or a similar binder for the best texture.
  • Do not squeeze excess liquid from the blueberry mixture to keep the filling juicy.
  • For a more intense lemon flavor, add an extra teaspoon of lemon zest to the dough or glaze.
  • The bars can be frozen whole or cut into squares; thaw before serving.

Nutrition

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

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