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Gluten Free Blueberry Crumble Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 35 reviews
  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten Free
  • Diet: Gluten Free, Vegetarian

Description

These gluten free blueberry crumble bars combine a buttery lemon shortbread base with a juicy, jammy blueberry filling, creating a delightful dessert that’s both gluten free and egg free. Perfect for using fresh or frozen blueberries, they offer a melt-in-the-mouth texture with a vibrant burst of lemon and berry flavors.

Ingredients

Units Scale

Gluten free lemon shortbread:

  • 125 g (1/2 cup + 2 tbsp) caster/superfine or granulated sugar
  • zest of 1 lemon (Ideally, use organic unwaxed lemons.)
  • 140 g (1 1/4 sticks) unsalted butter, softened
  • 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
  • 300 g (2 1/2 cups) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn’t have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.)
  • 3/4 tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
  • 1/2 tsp salt

Blueberry filling:

  • 75 g (1/4 cup + 2 tbsp) caster/superfine or granulated sugar
  • zest of 1 lemon (Ideally, use organic unwaxed lemons.)
  • 600 g (about 4 1/2 cups) fresh or frozen blueberries (If using frozen blueberries, use them straight from frozen, don’t thaw them.)
  • 10 g (1 1/2 tbsp) cornstarch (US)/cornflour (UK)
  • 15 g (1 tbsp) lemon juice, freshly squeezed
  • 1 tsp vanilla bean paste (or 2 tsp vanilla extract)

Instructions

  1. Gluten free lemon shortbread: Adjust the oven rack to the lower middle position, pre-heat the oven to 375ºF (190ºC) and line a 9-inch (23cm) square baking pan with parchment/baking paper.
    Tip: When lining the baking pan, I recommend leaving some parchment/baking paper overhang, as that will help with removing the crumble bars from the pan later on.
  2. Add sugar and lemon zest: Add the sugar and lemon zest to a large bowl, and use your fingertips to rub the zest into the sugar.
    Tip: This helps to release more essential oils from the zest, and it will make your crumble bars even more fragrant.
  3. Mix butter and vanilla: Add the softened butter and vanilla, and mix well with a wooden spoon or rubber spatula until combined.
    Tip: Don’t cream or aerate the mixture, as that can make the shortbread too delicate and crumbly (note the absence of any raising agents for the same reason).
  4. Combine dry ingredients: In a separate bowl, whisk together the gluten free flour blend, xanthan gum and salt.
  5. Mix dry and wet ingredients: Add the dry ingredients to the butter-sugar mixture and mix well until it starts clumping together. Then, give it a knead until you get a fairly crumbly cookie dough. Set aside until needed.
    Tip: Because it’s gluten free, you don’t need to worry about over-working the shortbread dough!
  6. Prepare blueberry filling: Add the sugar and lemon zest to a large bowl, and use your fingertips to rub the zest into the sugar.
    Tip: This helps to release more essential oils from the zest, and it will make your blueberry filling even more fragrant.
  7. Add remaining filling ingredients: Add the (fresh or frozen) blueberries to the lemon sugar along with the cornstarch, lemon juice and vanilla, and toss everything together until evenly combined.
    Tip: Especially if you’re using frozen blueberries, it’s best to prepare the filling *just before* you assemble the crumble bars. You don’t want the filling to stand around at room temperature for too long – otherwise, the blueberries will start to thaw and release their juices, which can make the bottom shortbread crust a bit soggy, something you definitely want to avoid!
  8. Assemble bars: Press about ⅔ of the shortbread cookie dough (about 390g) into the lined baking pan. Smooth it out into an even layer, this is easiest done with a small offset spatula.
  9. Add blueberry layer: Arrange the blueberry filling on top of the shortbread base in an even layer.
  10. Add remaining crumble: Crumble over the remaining ⅓ of the shortbread cookie dough, making sure that you get a fairly even coverage but allow some of the blueberry filling to peek through.
  11. Bake: Bake at 375ºF (190ºC) for about 50-55 minutes (for fresh blueberries) or 60-65 minutes (for frozen blueberries), or until the crumble is light golden brown and you can see the juices in the filling visibly bubbling through the crumble topping (not just around the edges but also in the centre).
  12. Cool: Allow the bars to cool completely to room temperature before you remove them from the baking pan (with the help of the overhanging parchment/baking paper) and slice them into individual portions.
  13. Optional chilling: For extra neat slices, I recommend chilling the crumble bars in the fridge for at least 30 minutes before you cut into them.
    Tip: You can also serve these warm with a scoop of ice cream on top – just note that they’re much more delicate when they’re warm, so they’re more likely to crumble when you cut them.
  14. Storage: The gluten free blueberry crumble bars keep well in a closed container in a cool, dry place or in the fridge for about 3-4 days. Note that the crust and crumble will soften slightly with time.

Notes

  • When lining the baking pan, leaving parchment paper overhang helps to remove bars easily.
  • Rubbing lemon zest into sugar releases more essential oils for fragrance.
  • Don’t cream or aerate the shortbread mixture to avoid a delicate, crumbly texture.
  • No need to worry about over-working gluten free shortbread dough.
  • Prepare blueberry filling just before assembly when using frozen blueberries to prevent soggy crust.
  • Chill bars for at least 30 minutes for cleaner slices.
  • Serve warm with ice cream but bars will be more delicate.
  • Bars keep well for 3-4 days in a closed container; crust softens over time.

Find it online: https://yumrecipesfood.com/gluten-free-blueberry-crumble-bars-recipe/