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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 57 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 16 Squares 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Gluten-Free Lemon Blueberry Bars are a delightful dairy-free treat combining a zesty lemon shortbread base with juicy blueberries, topped with a tangy lemon glaze. Perfect for a refreshing dessert or snack that’s both flavorful and gluten friendly.

Ingredients

Units 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
  • 2 1/3 cup (280g) gluten-free flour 1:1 baking 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: Preheat the oven to 350ºF and prepare an 8×8-inch baking pan with non-stick baking spray and two pieces of parchment paper crisscrossed.
  2. Mix Sugar and Lemon Zest: In the bowl of a stand mixer or a large mixing bowl with an electric mixer, beat the sugar and lemon zest on high speed for 1 minute.
  3. Add Butter and Vanilla: Add the butter and vanilla and beat together on high for 2-3 minutes or until light and fluffy.
  4. Add Dry Ingredients: Add in the flour and salt and mix on low until a crumbly dough forms.
  5. Form Base: Place ⅔ of the dough into the prepared pan and press down evenly. Set aside.
  6. Prepare Filling: In a small mixing bowl, combine the blueberries, sugar, lemon juice, and cornstarch and gently toss together.
  7. Assemble Bars: Spoon the blueberry mixture on top of the shortbread base and spread evenly, making sure to leave any excess liquid in the bowl.
  8. Add Topping and Bake: Crumble the remaining dough over the blueberries and bake for approximately 60 minutes or until lightly golden on top.
  9. Cool: Remove from the oven and allow to cool fully in the pan.
  10. Prepare Glaze and Serve: In a small mixing bowl, add the powdered sugar and lemon juice and mix until combined and smooth. Top the cooled lemon blueberry bars with a drizzle of lemon glaze and slice into squares. Enjoy!
  11. Storage: Store leftover lemon blueberry bars in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Notes

  • Use plant-based butter for a dairy-free option.
  • Ensure bars are fully cooled before adding glaze for best results.
  • Store leftovers in an airtight container either refrigerated or frozen for extended freshness.

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