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Gluten-Free Lemon Blueberry Bars

Gluten-Free Lemon Blueberry Bars

Gluten-Free Lemon Blueberry Bars are a delightful and easy-to-make treat that brings together bright citrus flavors with sweet berries in a tender, crumbly base. This recipe is your go-to for a crowd-pleasing dessert that’s both satisfying and naturally gluten-free, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Gluten-Free Lemon Blueberry Bars Base
  • 1.5 cups gluten-free all-purpose flour blend ensure it contains xanthan gum
  • 0.5 cup almond flour
  • 1 cup powdered sugar
  • 0.5 teaspoon salt
  • 1 cup unsalted butter softened (2 sticks)
  • 1 tablespoon lemon zest from about 2 medium lemons
  • 0.25 cup fresh lemon juice
  • 2 large eggs at room temperature
  • 1.5 cups blueberries fresh or frozen (if frozen, do not thaw)
Gluten-Free Lemon Blueberry Bars Lemon Glaze (Optional)
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice

Equipment

  • 8x8 inch baking pan
  • - Parchment Paper
  • Medium Bowl
  • Large Bowl
  • Electric mixer
  • Wire rack
  • Small Bowl

Method
 

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting of the bars.
  2. In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, powdered sugar, and salt. This ensures all dry components are evenly distributed.
    1.5 cups gluten-free all-purpose flour blend, 0.5 cup almond flour, 1 cup powdered sugar, 0.5 teaspoon salt
  3. In a large bowl, cream the softened butter until light and fluffy using an electric mixer. This process incorporates air, leading to a tender crust.
    1 cup unsalted butter
  4. Gradually add the lemon zest, lemon juice, and eggs to the creamed butter, mixing until just combined after each addition. Be careful not to overmix at this stage.
    1 tablespoon lemon zest, 0.25 cup fresh lemon juice, 2 large eggs, 1 cup unsalted butter
  5. With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients until a thick dough forms. Scrape down the sides of the bowl as needed.
    1.5 cups gluten-free all-purpose flour blend, 0.5 cup almond flour, 1 cup powdered sugar, 0.5 teaspoon salt, 1 cup unsalted butter, 1 tablespoon lemon zest, 0.25 cup fresh lemon juice, 2 large eggs
  6. Press about two-thirds of the dough evenly into the bottom of the prepared baking pan. This will form the base of your bars.
  7. Scatter the blueberries evenly over the pressed dough layer. If using frozen blueberries, give them a gentle toss in a tablespoon of your gluten-free flour blend before scattering to help prevent them from bleeding too much.
    1.5 cups blueberries, 1.5 cups gluten-free all-purpose flour blend
  8. Crumble the remaining one-third of the dough over the top of the blueberries. You can use your fingers to break it into small pieces.
  9. Bake for 35-45 minutes, or until the edges are golden brown and the topping is set and lightly golden.
  10. Let the bars cool completely in the pan on a wire rack. This is crucial for them to set properly.
  11. While the bars cool, whisk together the powdered sugar and lemon juice in a small bowl until smooth and pourable. Adjust consistency with more lemon juice or powdered sugar as needed.
    1 cup powdered sugar, 2-3 tablespoons fresh lemon juice
  12. Once the bars are completely cool, drizzle the lemon glaze over the top. Allow the glaze to set slightly before cutting into squares or bars.
    1 cup powdered sugar, 2-3 tablespoons fresh lemon juice

Notes

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze unglazed bars wrapped tightly for up to 2-3 months.
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