Gluten-Free Lemon Blueberry Bars
These Gluten-Free Lemon Blueberry Bars feature a buttery shortbread crust, juicy blueberry filling, and sweet lemon glaze—perfect for spring gatherings!
You know what makes a perfect spring dessert? Something bright, fruity, and so easy that you can whip it up while the kids are doing homework. These Gluten-Free Lemon Blueberry Bars check every single box.
I’ll never forget the first time I made these for Easter brunch. My sister, who’s usually skeptical of anything gluten-free, grabbed three squares before I could even put them on the serving platter. That’s when I knew this recipe was a keeper.
The combination of tangy lemon, sweet blueberries, and that crumbly shortbread base creates something magical. Whether you’re new to gluten-free baking or you’ve been at it for years, these Gluten-Free Lemon Blueberry Squares will become your go-to dessert for potlucks, picnics, and those moments when you just need something sweet.
Table of Contents
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Granulated sugar | ¾ cup (150g) | For the base |
| Lemon zest | 2 tablespoons | Fresh is best |
| Salted butter | 1 cup (227g) | Room temperature |
| Vanilla extract | 1 teaspoon | Pure extract recommended |
| Gluten-free flour 1:1 blend | 2 ⅓ cups (280g) | See substitution tips below |
| Fine sea salt | ½ teaspoon | |
| Fresh blueberries | 3 cups (444g) | Can use frozen |
| Lemon juice | 2 tablespoons (30ml) | For filling |
| Granulated sugar | ¼ cup (50g) | For blueberry filling |
| Cornstarch | 1 tablespoon (8g) | Thickens the filling |
| Powdered sugar | ¼ cup (30g) | For glaze |
| Lemon juice | ½ tablespoon | For glaze |
Instructions
Preheat your oven to 350ºF (175ºC) and grab an 8×8 inch baking pan. Spray it generously with non-stick baking spray, then line it with two pieces of parchment paper laid in a crisscross pattern—this makes lifting the bars out so much easier later.
In your mixing bowl, combine the granulated sugar and lemon zest, then beat on high speed for about 1 minute. This step releases all those gorgeous lemon oils into the sugar, creating an incredible citrus flavor that’ll make your kitchen smell amazing.
Add the room-temperature butter and vanilla extract to the bowl. Beat everything on high for 2-3 minutes until the mixture turns light, fluffy, and pale yellow—it should almost double in volume.
Gradually add the gluten-free flour and salt, mixing on low speed just until a crumbly dough forms. Don’t overmix here; you want it to look like coarse sand that holds together when you squeeze it.
Measure out about ⅔ of the dough and press it firmly into your prepared pan, creating an even layer across the bottom. Set the remaining dough aside in the mixing bowl—you’ll use it for the crumbly topping.
In a separate bowl, gently toss together the blueberries, ¼ cup of granulated sugar, 2 tablespoons of lemon juice, and cornstarch. Be gentle so the berries don’t burst, but make sure everything’s evenly coated.
Spoon the blueberry mixture over your shortbread base, spreading it evenly but leaving any excess liquid behind in the bowl. Too much liquid can make your bars soggy, and nobody wants that.
Take that reserved dough and crumble it over the blueberries with your fingers, creating a rustic, chunky topping. Bake for approximately 60 minutes, or until the top turns lightly golden and you can smell that irresistible lemon-berry aroma throughout your house.
Remove the pan from the oven and let it cool completely—and I mean completely—in the pan. Well… I know it’s tempting to cut into them while they’re warm, but trust me, they need that cooling time to set properly.
Once cooled, whisk together the powdered sugar and remaining lemon juice in a small bowl until you have a smooth, pourable glaze. Drizzle it artistically (or messily, no judgment here) over the bars, then slice them into squares.
Substitutions
If you’re working with a different gluten-free flour blend, make sure it contains xanthan gum or add ½ teaspoon to the recipe. Not all blends are created equal, and according to trusted gluten-free baking resources, those with xanthan gum provide the best structure for bars and cookies.
Plant-based butter works beautifully in these Lemon Blueberry Dessert Bars (Gluten-Free) if you’re dairy-free. Just make sure it’s a stick-style butter substitute, not a spread, and that it’s at room temperature for proper creaming.
Frozen blueberries are totally fine—just don’t thaw them first. Toss them frozen with the sugar and cornstarch, and add an extra 5 minutes to your baking time.
For a lower-sugar version, you can reduce the sugar in the filling to 2 tablespoons. The bars will be slightly less sweet but still delicious, especially if your blueberries are particularly ripe.
Troubleshooting
If your bars turn out too crumbly and fall apart when you cut them, your dough might have been too dry. Next time, add an extra tablespoon of butter to the base or make sure you’re measuring your flour correctly—spooning it into the measuring cup rather than scooping directly from the bag.
Soggy bars usually mean there was too much liquid from the blueberries. Always leave that excess juice in the bowl, and if you’re using frozen berries, make absolutely sure they go in frozen, not thawed.
If the top browns too quickly, tent a piece of foil loosely over the pan for the last 15-20 minutes of baking. Every oven runs differently, and these Gluten-Free Lemon Blueberry Bars need that full hour to cook the center properly.
Storage and Meal Prep
Store these bars in an airtight container in the refrigerator for up to 5 days. They actually taste even better on day two after the flavors have had time to meld together, so they’re perfect for making ahead for parties or weekend brunches.
For longer storage, freeze the bars (without the glaze) in a freezer-safe container with parchment paper between layers for up to 3 months. Thaw overnight in the refrigerator, then add the glaze just before serving.
Serving Suggestions
These Gluten-Free Lemon Blueberry Squares are incredible on their own, but a dollop of fresh whipped cream or a scoop of vanilla ice cream takes them to the next level. Man, oh man, they’re perfect for Mother’s Day brunch or spring picnics.
Pair them with a cup of hot tea or cold lemonade for an afternoon treat. They’re also wonderful alongside gluten-free biscuits and fresh fruit for a complete brunch spread.
Variations
For raspberry lemon bars, simply swap the blueberries for fresh or frozen raspberries. The tartness of raspberries creates a beautiful contrast with the sweet shortbread base, and the ruby-red color is stunning.
Make these completely dairy-free by using your favorite plant-based butter and ensuring your gluten-free flour blend doesn’t contain any milk derivatives. Most don’t, but it’s always worth checking the label.
Add a streusel topping by mixing ¼ cup of almond flour with 2 tablespoons of brown sugar and 1 tablespoon of melted butter, then sprinkling it over the crumbled dough before baking. This adds a delightful nutty crunch that’s absolutely addictive.
For a kid-friendly version with less tang, reduce the lemon zest to 1 tablespoon and skip the glaze. Kids often prefer these slightly sweeter, and you can always offer the glaze on the side for adults who want that extra citrus kick.
Gluten-Free Lemon Blueberry Bars FAQs
Can I use a different size pan for these bars?
Yes, but you’ll need to adjust the baking time. A 9×13 inch pan will make thinner bars that bake in about 40-45 minutes, while a smaller pan will need extra time. Watch for that golden top and set filling as your guide.
How do I know when the bars are done baking?
The top should be lightly golden, and the blueberry filling should be bubbling around the edges but set in the center. If you gently shake the pan, the center shouldn’t jiggle like liquid—it should move as one piece.
What’s the best gluten-free flour for these Lemon Blueberry Dessert Bars?
Any quality 1:1 gluten-free baking blend works well. I’ve had great success with Bob’s Red Mill, King Arthur, and Cup4Cup, all of which contain xanthan gum for proper binding.
Why do my bars stick to the pan?
Always use both non-stick spray and parchment paper for easy removal. The crisscross parchment method creates “handles” you can use to lift the entire slab out before cutting, which prevents sticking and gives you cleaner edges.
Can I make these ahead for a party?
Absolutely! Make them up to two days in advance, store them in the refrigerator, and add the glaze a few hours before serving. They’re one of those magical desserts that actually improve with a little rest time.
These Gluten-Free Lemon Blueberry Bars prove that gluten-free desserts can be just as delicious—if not more so—than their traditional counterparts. The buttery shortbread, juicy berries, and bright lemon glaze create something as light and fluffy as a cloud, with a flavor that’ll have everyone asking for the recipe.
Whether you’re packing them for a picnic, serving them at a spring celebration, or just treating yourself on a Tuesday afternoon, these bars deliver pure sunshine on a plate. And if you’re looking for more crowd-pleasing gluten-free desserts, don’t miss the easy mini cheesecakes or the comforting pecan pie baked oatmeal that’s perfect for busy mornings.
Gluten-Free Lemon Blueberry Bars
Equipment
- 8×8-inch baking pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Whisk
Ingredients
Shortbread Base
- ¾ cup granulated sugar 150g
- 2 tablespoons lemon zest fresh is best
- 1 cup salted butter 227g, at room temperature, regular or plant-based
- 1 teaspoon vanilla extract
- 2 ⅓ cups gluten-free flour 1:1 baking blend 280g
- ½ teaspoon fine sea salt
Blueberry Filling
- 3 cups blueberries 444g, fresh or frozen
- 2 tablespoons lemon juice 30ml
- ¼ cup granulated sugar 50g
- 1 tablespoon cornstarch 8g
Lemon Glaze
- ¼ cup powdered sugar 30g
- ½ tablespoon lemon juice
Instructions
- Preheat your oven to 350ºF (175ºC) and grab an 8×8 inch baking pan. Spray it generously with non-stick baking spray, then line it with two pieces of parchment paper laid in a crisscross pattern—this makes lifting the bars out so much easier later.
- In your mixing bowl, combine the granulated sugar and lemon zest, then beat on high speed for about 1 minute. This step releases all those gorgeous lemon oils into the sugar, creating an incredible citrus flavor that’ll make your kitchen smell amazing.
- Add the room-temperature butter and vanilla extract to the bowl. Beat everything on high for 2-3 minutes until the mixture turns light, fluffy, and pale yellow—it should almost double in volume.
- Gradually add the gluten-free flour and salt, mixing on low speed just until a crumbly dough forms. Don’t overmix here; you want it to look like coarse sand that holds together when you squeeze it.
- Measure out about ⅔ of the dough and press it firmly into your prepared pan, creating an even layer across the bottom. Set the remaining dough aside in the mixing bowl—you’ll use it for the crumbly topping.
- In a separate bowl, gently toss together the blueberries, ¼ cup of granulated sugar, 2 tablespoons of lemon juice, and cornstarch. Be gentle so the berries don’t burst, but make sure everything’s evenly coated.
- Spoon the blueberry mixture over your shortbread base, spreading it evenly but leaving any excess liquid behind in the bowl. Too much liquid can make your bars soggy, and nobody wants that.
- Take that reserved dough and crumble it over the blueberries with your fingers, creating a rustic, chunky topping. Bake for approximately 60 minutes, or until the top turns lightly golden and you can smell that irresistible lemon-berry aroma throughout your house.
- Remove the pan from the oven and let it cool completely—and I mean completely—in the pan. The bars need that cooling time to set properly.
- Once cooled, whisk together the powdered sugar and remaining lemon juice in a small bowl until you have a smooth, pourable glaze. Drizzle it over the bars, then slice them into squares.
