Hey there, baking enthusiasts! If you’re like me, dessert means a little slice of happiness, a moment where life’s worries melt away with each sweet bite. Today, I’m excited to share a recipe that combines two of my favorite flavors: zesty lemon and juicy blueberries. These Gluten-Free Lemon Blueberry Bars are not only dairy-free but also perfect for anyone seeking a delightful treat without the gluten. So grab your mixing bowls, and let’s dive into this delicious journey together!
Why This Recipe Works
Why should you make this scrumptious recipe? First of all, these bars are a delightful balance of tart and sweet. The bright notes of lemon complement the natural sweetness of the blueberries, creating a refreshing taste that’s just perfect for any occasion. Whether you’re hosting a friend over for coffee, looking for a fun dessert for a picnic, or craving a late-night snack, these bars fit the bill.
Not only do they tantalize your taste buds, but they also cater to those with dietary restrictions. The gluten-free aspect makes them friendly for anyone avoiding gluten, while the dairy-free option means that you won’t miss out even if you’re lactose intolerant. Plus, who doesn’t love an easy dessert that can brighten up someone’s day?
The ingredients are simple, and the process is straightforward, making this recipe accessible for both novice and seasoned bakers. Trust me, once you try these bars, they will quickly become a go-to treat in your baking repertoire.
How to Prepare Gluten-Free Lemon Blueberry Bars
Are you ready to whip up these lemon blueberry beauties? Follow this step-by-step guide for a seamless baking experience!
Ingredients
Here’s what you’ll need to make these incredible bars:
- ¾ cup (150g) granulated sugar
- 2 tablespoons lemon zest
- 1 cup (227g) salted butter, at 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
- 3 cups (444g) blueberries
- 2 tablespoons (30ml) lemon juice
- ¼ cup (50g) granulated sugar (for the blueberry filling)
- 1 tablespoon (8g) cornstarch
- ¼ cup (30g) powdered sugar (for the glaze)
- ½ tablespoon lemon juice (for the glaze)
Directions
- Preheat your oven to 350ºF (175ºC). Prepare an 8×8 inch baking pan with non-stick baking spray, and place two pieces of parchment paper in a crisscross pattern.
- In a mixing bowl (either a stand mixer or with an electric mixer), beat together the granulated sugar and lemon zest on high speed for 1 minute.
- Add the butter and vanilla extract, and beat on high for 2-3 minutes until the mixture is light and fluffy.
- Gradually incorporate the gluten-free flour and salt, mixing on low until a crumbly dough forms.
- Take ⅔ of the dough and press it evenly into the prepared pan. Set the remaining dough aside.
- In a separate bowl, gently toss the blueberries, ¼ cup of granulated sugar, lemon juice, and cornstarch until combined.
- Spread the blueberry mixture on top of the shortbread base, ensuring to leave any excess liquid in the bowl.
- Crumble the remaining dough over the blueberries and bake for approximately 60 minutes, or until the top is lightly golden.
- Once baked, remove from the oven and allow to cool completely in the pan.
- In a small mixing bowl, whisk together the powdered sugar and lemon juice until smooth, then drizzle this glaze over the cooled bars before slicing into squares.
- Enjoy your delicious lemon blueberry bars!
Best Ways to Serve Gluten-Free Lemon Blueberry Bars
There are countless ways to savor these lemon blueberry bars! Here are a few suggestions that can elevate your treat:
- With Whipped Topping: Add a dollop of coconut or dairy-free whipped cream on top for a creamy contrast against the tartness of the bars.
- Along with Fresh Fruit: Serve these bars with a side of fresh berries for an extra fruity punch.
- With Coffee or Tea: Enjoy them with your favorite cup of coffee or tea for a delightful afternoon break.
- Chilled: These bars taste amazing chilled from the fridge, making them a refreshing treat on hot days.
Make it a point to experiment with your serving style and see what you enjoy most!
Keeping Your Lemon Blueberry Bars Fresh
Wondering how to store your leftover bars? Here are some tips to keep your lemon blueberry bars fresh:
- In the Refrigerator: Store leftover lemon blueberry bars in an airtight container in the refrigerator for up to 5 days. This keeps them cool and maintains their deliciousness.
- In the Freezer: For longer storage, you can freeze these bars for up to 3 months. Make sure they are well-wrapped, or use a freezer-safe container to prevent freezer burn.
When ready to enjoy, simply thaw at room temperature or pop them in the microwave for a few seconds to warm them up.
Expert Tips for Perfect Lemon Blueberry Bars
Every good recipe has secrets for success, and here are some expert tips to ensure your lemon blueberry bars turn out perfect every time:
- Let Your Ingredients Reach Room Temperature: For the best texture, ensure your butter is at room temperature before mixing. This allows for a smoother, creamier dough.
- Be Gentle with the Blueberries: When mixing the blueberry filling, be gentle to prevent them from breaking apart and turning mushy.
- Monitor the Baking Time: Since oven temperatures vary, keep an eye on the baking time during the last 10 minutes to avoid overbaking.
- Chill Before Cutting: Allow your bars to cool completely before slicing them. This ensures cleaner edges and holds the bars’ structure.
Delicious Variations of Gluten-Free Lemon Blueberry Bars
Feeling adventurous? Here are a few variations you can try to mix things up:
- Add Herbs: Fresh basil or mint can add an unexpected twist. Just chop finely and mix in for a refreshing herbaceous note.
- Different Berries: Swap the blueberries out for raspberries, strawberries, or a mix of berries for a different flavor profile.
- Nutty Twist: Add nuts like chopped almonds or walnuts to the crumble topping for a crunchy texture that complements the soft base.
Feel free to get creative! Baking is all about experimenting and finding what you love!
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just ensure that you do not thaw the blueberries before adding them to the mixture, which can make them mushy.
Can I substitute the sugar in this recipe?
Yes! You can use a sugar substitute like coconut sugar or a sugar alternative that measures like sugar for a lower-calorie option.
What if I don’t have gluten-free flour?
If you don’t have gluten-free flour on hand, you can use regular all-purpose flour if gluten is not a concern for you.
And there you have it! Your guide to crafting perfect Gluten-Free Lemon Blueberry Bars, filled with love and flavor. I can’t wait for you to try these delightful treats! Happy baking!
Print
Gluten-Free Lemon Blueberry Bars
- Total Time: 75 minutes
- Yield: 16 servings 1x
- Diet: Gluten-Free, Dairy-Free
Description
Delightful bars blending zesty lemon and juicy blueberries, perfect for gluten-free and dairy-free diets.
Ingredients
- ¾ cup (150g) granulated sugar
- 2 tablespoons lemon zest
- 1 cup (227g) salted butter, at 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
- 3 cups (444g) blueberries
- 2 tablespoons (30ml) lemon juice
- ¼ cup (50g) granulated sugar (for the blueberry filling)
- 1 tablespoon (8g) cornstarch
- ¼ cup (30g) powdered sugar (for the glaze)
- ½ tablespoon lemon juice (for the glaze)
Instructions
- Preheat your oven to 350ºF (175ºC). Prepare an 8×8 inch baking pan with non-stick baking spray, and place two pieces of parchment paper in a crisscross pattern.
- In a mixing bowl, beat together the granulated sugar and lemon zest on high speed for 1 minute.
- Add the butter and vanilla extract, and beat on high for 2-3 minutes until the mixture is light and fluffy.
- Gradually incorporate the gluten-free flour and salt, mixing on low until a crumbly dough forms.
- Take ⅔ of the dough and press it evenly into the prepared pan. Set the remaining dough aside.
- In a separate bowl, gently toss the blueberries, ¼ cup of granulated sugar, lemon juice, and cornstarch until combined.
- Spread the blueberry mixture on top of the shortbread base, ensuring to leave any excess liquid in the bowl.
- Crumble the remaining dough over the blueberries and bake for approximately 60 minutes, or until the top is lightly golden.
- Once baked, remove from the oven and allow to cool completely in the pan.
- In a small mixing bowl, whisk together the powdered sugar and lemon juice until smooth, then drizzle this glaze over the cooled bars before slicing into squares.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 10g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg