Gluten free blueberry lemon bars are a great dessert to make with fresh summer blueberries.
Who’s loving blueberries right now? Anyone else besides me?
These gluten free blueberry lemon bars are a really good recipe to make when you don’t mind turning the oven on…so probably not this week. :) I love the flavor of the blueberries with the lemon – yum!
The buttery, lemony shortbread crust on these is so delicious! These are a real treat – perfect for a party or church potluck. I really love the way the lemon zest and juice gives these bars a nice bright flavor.
I think you’ll love these bars. They are rich, buttery, and lemony, and perfect for enjoying with a cup of coffee or tea. This is a wonderful dessert for summertime.
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Ingredient Notes
- Gluten Free Flour Blend – I used Namaste Perfect Flour Blend and it worked very well for these bars. You could probably use a different brand if that’s your preference.
- Blueberries – I used fresh blueberries for this recipe. If you only have frozen blueberries available, I think they would work as well.
- Butter – This recipe uses real butter, but if you are dairy free, go ahead and use vegan buttery spread.
Substitutions
- If you wanted to make these gluten free blueberry lemon bars without dairy, you could easily use vegan buttery spread instead of butter, and non-dairy yogurt or sour cream in place of the dairy sour cream.
- You could also use all-purpose flour in an equal amount if you are not on a gluten free diet.
- If you would prefer a different berry, feel free to try it! I think these would work well with either raspberries or blackberries.
Step by Step Instructions
- Rinse and drain the blueberries.
- Mix the lemon sugar, gluten free flour, and butter together. Press half of this mixture into a 9×13 pan and bake at 350 degrees F for 12-15 minutes.
- Make the filling: Whisk the eggs, then add the sour cream, lemon juice, flour, sugar, and berries.
- Pour the filling on top of the pre-baked crust, then top with the remaining crust mixture. Bake at 350 degrees F for 45-55 minutes.
Storage
Store these bars in an airtight container in the refrigerator. They should stay fresh for up to 5 days.
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Recipe
Gluten Free Blueberry Lemon Bars.
Ingredients
For the crust and topping:
- 3 cups gluten free flour blend
- 1 ½ cups granulated sugar
- ¼ teaspoon sea salt
- 1 ½ cups cold butter cubed
- 2 Tablespoons lemon zest
For the berry filling:
- 2 large eggs
- 1 ½ cups sugar
- ⅔ cup light sour cream
- 4 Tablespoons lemon juice
- ½ cup gluten free flour blend
- 4 cups blueberries rinsed and drained
Instructions
- Preheat oven to 350 degrees F. Grease a 9×13 pan and line with parchment paper.
- Zest two lemons. Pour 1 ½ cups of sugar into a bowl and work the lemon zest into the sugar with the back of a spoon.
- Combine lemon sugar, gluten free flour, salt and butter and mix on medium speed until forms large crumbs.
- Set aside 1 ½ cups of the crust mixture to use as the topping. Place the rest of the mixture into the bottom of the pan and press flat.
- Bake crust for 12 to 15 minutes, or until golden brown – this may take longer with your gluten free flour blend. Let crust cool while you prepare the filling.
- For filling: whisk the eggs in a large bowl. Add sugar, sour cream, lemon juice, flour, and salt. Add berries and pour the mixture evenly over the crust.
- Sprinkle reserved topping over filling.
- Bake at 350 degrees F for 45 to 55 minutes, or until topping is lightly browned.
Notes
Nutrition
This recipe for gluten free blueberry lemon bars is a favorite that I adapted from Summer Harms.
Caroline Hall
I have tried this recipe twice and both time it has been an absolute bust. If you bake the bottom crust until it is “golden brown” or even slightly golden it takes at least 45 minutes and ends up being way too hard after the full bars are done. The top crust takes at least 1 hour and 45 minutes to reach a lightly golden brown. The crust does not “crumble” and I’ve ended up rolling it into somewhat of a piece together pie top with lots of slits. I think the main issue is that there’s just way way too much butter.
Kelly Roenicke
I’m so sorry that this didn’t work for you! Which gluten free flour did you use?
Darryl
This is insanely good, try it with vanilla ice cream :-)
Lindsay @ Delighted Momma
Ohhh my goodness yeayyyy for this recipe!! These look so crumbly and good!!
sarah
well, this will definitely be my next recipe to make! they looks so amazing & i know my family would love them! :) thanks for sharing!
Linda Z
Wow… that looks amazing!! :)
megan lane
YUMM!! i had the same idea about baking with my blueberries from the farmers market & incorporating lemon.. i made lemon blueberry yogurt cake & it was so moist & delicious. but i am thinking i may have to try these out this weekend!!
Mal
These look so good!
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