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.
This recipe for gluten free blueberry lemon bars is a favorite that I adapted from Summer Harms.
Gluten Free Blueberry Lemon Bars.
A delicious and rich recipe for gluten free blueberry lemon bars.
For the crust and topping:
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
Preheat oven to 350 degrees. 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 for 45 to 55 minutes, or until topping is lightly browned.
I really love the way the lemon zest and juice gives these bars a nice bright flavor!
I think you’ll love these gluten free blueberry lemon bars. They’re:
- a great way to enjoy fresh summer fruit
- perfect with a cup of hot tea or coffee
- rich, buttery, and lemony