Lemon Blueberry Bars
These lemon blueberry bars are naturally gluten-free with a buttery crust, juicy berries, and tangy glaze—perfect for any occasion!
Last Tuesday, I found myself staring at a pint of blueberries that were this close to turning into science experiments in my fridge. You know that moment, right? When you need to use something up fast, but you’re not in the mood for another smoothie? That’s when these lemon blueberry bars came to the rescue.
Here’s what I love about this recipe: it’s foolproof enough for beginners, naturally works as a nut and dairy free dessert (if you use plant-based butter), and tastes like you spent way more time on it than you actually did.
Table of Contents
Ingredients
Lemon Blueberry Bars:
- 3/4 cup (150g) granulated sugar
- 2 tablespoons lemon zest
- 1 cup (227g) salted butter, room temperature *regular or plant-based
- 1 teaspoon vanilla
- 2 1/3 cup (280g) gluten-free flour 1:1 baking blend
- 1/2 teaspoon fine sea salt
Filling:
- 3 cups (444g) blueberries
- 2 tablespoons (30ml) lemon juice
- 1/4 cup (50g) granulated sugar
- 1 tablespoon (8g) cornstarch
Lemon Glaze:
- 1/4 cup (30g) powdered sugar
- 1/2 tablespoon lemon juice
Instructions
- Preheat the oven to 350ºF and prepare an 8×8-inch baking pan with non-stick baking spray and two pieces of parchment paper crisscrossed.
- In the bowl of a stand mixer or a large mixing bowl with an electric mixer, beat the sugar and lemon zest on high speed for 1 minute.
- Add the butter and vanilla and beat together on high for 2-3 minutes or until light and fluffy.
- Add in the flour and salt and mix on low until a crumbly dough forms.
- Place ⅔ of the dough into the prepared pan and press down evenly. Set aside.
- In a small mixing bowl, combine the blueberries, sugar, lemon juice, and cornstarch and gently toss together.
- Spoon the blueberry mixture on top of the shortbread base and spread evenly, making sure to leave any excess liquid in the bowl.
- Crumble the remaining dough over the blueberries and bake for approximately 60 minutes or until lightly golden on top.
- Remove from the oven and allow to cool fully in the pan.
- In a small mixing bowl, add the powdered sugar and lemon juice and mix until combined and smooth.
- Top the cooled lemon blueberry bars with a drizzle of lemon glaze and slice into squares. Enjoy!
- Store leftover lemon blueberry bars in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Substitutions That Actually Work
Got dietary restrictions? These lemon blueberry bars are incredibly flexible, which makes them perfect soy free dairy free desserts when you use the right swaps.
For dairy-free: Grab your favorite plant-based butter—I’ve tested this with both Earth Balance and Miyoko’s, and both work beautifully. Just make sure it’s at room temperature so it creams properly with the sugar and lemon zest.
For refined sugar-free: Coconut sugar works in place of granulated sugar in both the base and filling. Your bars will turn out slightly darker and have a hint of caramel flavor, but honestly? That’s delicious.
Flour swaps: Stick with a 1:1 gluten-free baking blend that contains xanthan gum for best results. I’ve had readers successfully use Bob’s Red Mill, King Arthur, and Trader Joe’s blends. Avoid single-flour substitutes like almond or coconut flour—they won’t give you that perfect crumbly texture.
Blueberry alternatives: Fresh or frozen both work great for these egg and gluten free desserts. If using frozen, don’t thaw them first or you’ll end up with too much liquid. Raspberries or blackberries make tasty swaps too!
Troubleshooting Tips
Bars falling apart when sliced? Make absolutely sure they’re completely cooled before cutting. I know it’s tempting to dig in while they’re warm, but patience pays off here. Pop them in the fridge for 30 minutes if you’re in a hurry.
Soggy bottom crust? This usually happens when there’s excess liquid from the berries. Remember step 7 where you leave the extra juice in the bowl? That’s your insurance policy against sogginess. Also, don’t skimp on pressing that bottom layer firmly into the pan.
Dough too crumbly to work with? Your butter might’ve been too cold. Room temperature means it should leave a slight indent when you press it. If your dough won’t come together, add a teaspoon of water at a time until it holds.
Top browning too fast? Tent some foil loosely over the pan around the 40-minute mark. These lemon blueberry bars need that full hour to set properly, so reducing baking time isn’t the solution.
Storage and Meal Prep Magic
Here’s something I figured out after making these about a dozen times: they actually taste better the next day. Something about the flavors melding overnight makes them even more irresistible.
Store your lemon blueberry bars in an airtight container in the fridge for up to 5 days. Layer parchment paper between them if you’re stacking to prevent sticking. They’re fantastic eaten cold straight from the fridge—the texture becomes almost cheesecake-like.
For longer storage, these freeze beautifully for up to 3 months. Wrap individual bars in plastic wrap, then place them all in a freezer-safe bag or container. Thaw in the fridge overnight or at room temperature for about an hour.
Meal prep tip: Make the dough up to 2 days ahead and keep it wrapped tightly in the fridge. When you’re ready to bake, let it sit at room temperature for 10 minutes to make it easier to crumble. This makes these nut and dairy free desserts even more convenient for busy weeks!
Serving Suggestions
These bars are perfect solo, but here’s how I love serving them for different occasions.
For brunch: Plate them alongside fresh berries and a dollop of coconut whipped cream. They pair wonderfully with coffee or herbal tea, and they’re fancy enough for guests without being fussy.
Kid-friendly packaging: Cut them into smaller squares and pack in lunchboxes. My kids call them “breakfast cookies” and honestly, with fruit and minimal sugar, I don’t argue. They’re certainly better than most packaged snacks!
Dessert upgrade: Warm a bar for 15 seconds in the microwave and top with dairy-free vanilla ice cream. The contrast between the warm bar and cold ice cream is absolutely dreamy.
Potluck winner: These lemon blueberry bars travel beautifully and feed a crowd. Cut them into 16 squares from one batch, and watch them vanish. They’re naturally gluten-free, which means they’re safe for friends with celiac disease without requiring separate labeling.
Try serving them with my dairy-free chocolate chip cookies for a dessert platter everyone will love!
Variations to Try
Once you’ve mastered the basic recipe, these variations keep things interesting.
Lemon raspberry bars: Swap blueberries for raspberries and reduce the sugar in the filling to 2 tablespoons since raspberries are more tart. Add a tiny pinch of almond extract to the glaze for something special.
Orange cranberry version: Replace lemon zest with orange zest and use dried cranberries (chopped) mixed with fresh blueberries. Perfect for holiday gatherings and works wonderfully as soy free dairy free desserts.
Lavender lemon bars: Add 1 teaspoon of culinary lavender to the dough along with the lemon zest. This creates an elegant, floral variation that’s gorgeous for bridal showers or spring celebrations.
Streusel-topped: Mix 2 tablespoons of brown sugar with the reserved crumble topping for a sweeter, crunchier finish. Kids especially love this version!
Berry medley: Use a mix of blueberries, raspberries, and blackberries for a more complex flavor. Just keep the total measurement at 3 cups.
These bars work as egg and gluten free desserts naturally, so they’re inclusive for various dietary needs without extra modifications.
Lemon Blueberry Bars FAQs
Can I make these bars ahead of time?
Absolutely! In fact, I recommend it. These lemon blueberry bars taste even better after sitting overnight in the fridge. The flavors meld together beautifully, and the texture sets perfectly. Make them up to 3 days ahead for parties or meal prep.
Do I need to use salted or unsalted butter?
The recipe calls for salted butter, which adds just the right amount of savory contrast to the sweet filling. If you only have unsalted, add an extra 1/4 teaspoon of salt to the dough. For nut and dairy free desserts, use salted plant-based butter.
Why is my filling runny?
Make sure you’re leaving excess liquid in the bowl when transferring the berry mixture to the pan. Also, the cornstarch needs to be evenly distributed—toss gently but thoroughly. The bars need to cool completely for the filling to set properly too.
Can I use a different size pan?
An 8×8-inch pan is ideal for thicker bars. You can use a 9×9-inch pan, but your bars will be thinner and may need 5-10 minutes less baking time. Watch for that golden top as your indicator.
Are these bars safe for celiac disease?
Yes, when made with certified gluten-free flour and other certified gluten-free ingredients. According to the Mayo Clinic’s guidance on gluten-free diets, always check labels to ensure your ingredients haven’t been cross-contaminated during manufacturing.
How do I know when they’re done baking?
Look for a light golden color on top and slightly firm edges. The center might still seem a bit soft, but it will firm up as it cools. These lemon blueberry bars need the full hour in most ovens, so don’t rush it!
Final Thoughts
These lemon blueberry bars have become my go-to recipe when I need something that looks impressive but doesn’t require fancy techniques or hard-to-find ingredients. They work beautifully for potlucks, weeknight desserts, or those moments when you just need something sweet and satisfying.
The combination of buttery shortbread, juicy berries, and bright lemon creates layers of flavor that somehow feel both comforting and refreshing. Plus, knowing they’re naturally gluten-free means one less thing to worry about when friends come over.
If you’re looking for more simple gluten-free recipes, check out my easy gluten-free bread or this easy ground beef enchilada skillet for dinner inspiration.
Happy baking, friend! I hope these bars bring as much joy to your kitchen as they do to mine.
Lemon Blueberry Bars
Equipment
- 8×8-inch baking pan
- Stand mixer or electric mixer
- Mixing bowls
- Parchment paper
Ingredients
Lemon Blueberry Bars
- ¾ cup granulated sugar 150g
- 2 tablespoons lemon zest
- 1 cup salted butter, room temperature 227g, regular or plant-based
- 1 teaspoon vanilla
- 2 ⅓ cup gluten-free flour 1:1 baking blend 280g
- ½ teaspoon fine sea salt
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 the oven to 350ºF and prepare an 8×8-inch baking pan with non-stick baking spray and two pieces of parchment paper crisscrossed.
- In the bowl of a stand mixer or a large mixing bowl with an electric mixer, beat the sugar and lemon zest on high speed for 1 minute.
- Add the butter and vanilla and beat together on high for 2-3 minutes or until light and fluffy.
- Add in the flour and salt and mix on low until a crumbly dough forms.
- Place ⅔ of the dough into the prepared pan and press down evenly. Set aside.
- In a small mixing bowl, combine the blueberries, sugar, lemon juice, and cornstarch and gently toss together.
- Spoon the blueberry mixture on top of the shortbread base and spread evenly, making sure to leave any excess liquid in the bowl.
- Crumble the remaining dough over the blueberries and bake for approximately 60 minutes or until lightly golden on top.
- Remove from the oven and allow to cool fully in the pan.
- In a small mixing bowl, add the powdered sugar and lemon juice and mix until combined and smooth.
- Top the cooled lemon blueberry bars with a drizzle of lemon glaze and slice into squares. Enjoy!
- Store leftover lemon blueberry bars in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
