Gluten Free Lemon Blueberry Bars
Bright, fruity, and buttery — these Gluten Free Lemon Blueberry Bars are a nostalgic summer dessert made allergy-friendly. With a tender shortbread base and a jammy blueberry filling, they’re easy, versatile, and perfect for sharing.
Equipment
- 8x8-inch Baking Pan
- Mixing Bowls
- Citrus zester
- Hand Mixer or Stand Mixer
- Spatula
- Parchment Paper
Ingredients
For the Bars
- 3/4 cup granulated sugar rubbed with lemon zest
- 2 tbsp lemon zest from fresh lemons
- 1 cup butter plant-based or regular, softened
- 1 tsp vanilla extract
- 2 1/3 cups gluten-free flour blend with xanthan gum
- 1/2 tsp fine sea salt
For the Filling
- 3 cups blueberries fresh or frozen
- 2 tbsp lemon juice freshly squeezed
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
For the Lemon Glaze
- 1/4 cup powdered sugar sifted
- 1/2 tbsp lemon juice freshly squeezed
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving an overhang for easy lifting.
- In a bowl, rub lemon zest into the sugar with your fingers until fragrant and fully infused.
- Add butter and vanilla to the sugar mixture. Beat until light and fluffy, about 2–3 minutes.
- Mix in the flour and salt until a crumbly dough forms. Do not overmix.
- Press 2/3 of the dough into the pan evenly to form the crust. Set aside remaining dough for topping.
- In a separate bowl, toss blueberries with lemon juice, sugar, and cornstarch until evenly coated.
- Spread the blueberry filling over the crust. Crumble remaining dough over the top.
- Bake for 55–60 minutes until the top is golden and the filling is bubbling slightly. Let cool completely in the pan.
- Whisk together powdered sugar and lemon juice until smooth. Drizzle glaze over cooled bars. Slice and serve.
Notes
Customize with raspberries or mixed berries. To make vegan: use plant-based butter. To make nut-free: use a flour blend with no almond flour.