Gluten-Free Dairy-Free Lemon Blueberry Bars
These lemon blueberry bars are bright, buttery, and bursting with fresh fruit flavor — all while being gluten-free and dairy-free. A cozy, refreshing treat perfect for any season.
Equipment
- 8x8-inch Baking Pan
- Mixing Bowls
- Electric Mixer or Whisk
- Spatula
- Parchment Paper
Ingredients
Shortbread Crust & Crumble
- 0.75 cup vegan butter or regular, softened
- 0.5 cup cane sugar or coconut sugar
- 1.5 cups gluten-free all-purpose flour
- 1 tsp vanilla extract
- 1 tsp lemon zest freshly grated
- 0.25 tsp salt
Blueberry Filling
- 2 cups blueberries fresh or frozen
- 2 tbsp cornstarch
- 2 tbsp lemon juice fresh
- 2 tbsp cane sugar or adjust to taste
Lemon Glaze
- 0.5 cup powdered sugar
- 1 tbsp lemon juice adjust as needed for consistency
Instructions
- Grease and line an 8×8-inch baking pan with parchment in a crisscross pattern for easy lifting.
- In a bowl, beat together sugar and lemon zest. Add butter and vanilla; cream until fluffy. Mix in flour and salt until crumbly dough forms.
- Press two-thirds of dough firmly into the pan as an even crust.
- In another bowl, toss blueberries with cornstarch, sugar, and lemon juice. Mix until coated and glossy.
- Spread blueberry mixture over crust. Crumble remaining dough evenly on top.
- Bake at 350°F (175°C) for 35–38 minutes, or until golden and bubbling at the edges.
- Cool completely in the pan before slicing.
- Mix powdered sugar with lemon juice to form glaze. Drizzle over cooled bars. Slice and serve.
Notes
Chilling before cutting makes clean slices. Use fresh lemon zest and juice for brightest flavor.