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Gluten-Free Lemon Blueberry Bars Recipe

Gluten-Free Lemon Blueberry Bars Recipe
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★★★★★

4.8 from 20 reviews

Delightful Gluten-Free Lemon Blueberry Bars featuring a buttery shortbread crust, fresh blueberries, and a tangy lemon glaze. Perfectly balanced with citrus zest and sweetness, these bars are a refreshing treat suitable for gluten intolerant and gluten-sensitive individuals.

Ingredients

Scale

For the Shortbread Crust:

  • ¾ cup (150g) granulated sugar
  • 2 tablespoons lemon zest
  • 1 cup (227g) salted butter, room temperature (regular or plant-based)
  • 1 teaspoon vanilla extract
  • 2 ⅓ cups (280g) gluten-free flour 1:1 baking blend
  • ½ teaspoon fine sea salt

For the Blueberry Filling:

  • 3 cups (444g) fresh blueberries
  • 2 tablespoons (30ml) lemon juice
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon (8g) cornstarch

For the Lemon Glaze:

  • ¼ cup (30g) powdered sugar
  • ½ tablespoon lemon juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Spray an 8×8-inch baking pan with non-stick baking spray and line it with two pieces of parchment paper placed crisscrossed for easy removal.
  2. Mix Sugar and Lemon Zest: In a stand mixer bowl or a large mixing bowl using an electric mixer, beat the granulated sugar and lemon zest on high speed for 1 minute to release the citrus oils and infuse the sugar.
  3. Add Butter and Vanilla: Incorporate the room temperature butter and vanilla extract into the sugar mixture. Beat on high speed for 2 to 3 minutes until the mixture turns light and fluffy, indicating air incorporation.
  4. Add Flour and Salt: Lower the mixer speed to low and add the gluten-free flour blend along with the fine sea salt. Mix until a crumbly dough forms, ensuring everything is well combined but do not overmix.
  5. Form the Base: Take two-thirds of the dough and press it evenly into the prepared baking pan, forming the shortbread crust. Set aside the remaining dough for the topping.
  6. Prepare Blueberry Filling: In a small bowl, combine the fresh blueberries, granulated sugar, lemon juice, and cornstarch. Gently toss until the blueberries are coated evenly with the mixture.
  7. Assemble Bars: Spoon the blueberry filling evenly over the shortbread crust, taking care to leave any excess liquid behind so the base doesn’t get soggy.
  8. Add Crumble Topping: Crumble the reserved dough over the blueberry filling evenly to create the topping layer.
  9. Bake: Place the pan in the preheated oven and bake for approximately 60 minutes or until the topping is lightly golden and the filling is bubbling around the edges.
  10. Cool Completely: Remove the bars from the oven and allow them to cool completely in the pan to fully set the filling and crust, about 1 to 2 hours.
  11. Prepare Lemon Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth and drizzle-able.
  12. Glaze and Serve: Drizzle the lemon glaze over the cooled bars, slice into squares, and serve. Enjoy the zesty, fruity treat!
  13. Storage: Store any leftovers in an airtight container refrigerated for up to 5 days or freeze for up to 3 months. Thaw before serving for best texture.

Notes

  • Ensure the butter is at room temperature for easy mixing and fluffy texture.
  • Use fresh blueberries for best flavor and texture; frozen berries may release too much moisture.
  • Press the dough evenly and firmly to form a sturdy base that holds up to the juicy filling.
  • Monitor baking time closely; ovens vary and overbaking can dry out the bars.
  • For a vegan version, use plant-based butter and ensure your gluten-free flour blend contains no animal products.
  • The glaze is optional but adds a nice tangy sweetness to complement the berries.
  • Use parchment paper to lift bars easily from the pan after baking.

Nutrition

Keywords: gluten-free lemon blueberry bars, lemon bars, blueberry dessert, gluten free dessert, lemon blueberry shortbread bars, gluten free baking, summer berry bars

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