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Home » Desserts » Gluten Free Blueberry Lemon Bars.

Gluten Free Blueberry Lemon Bars.

Jul 21, 2011 · Modified: Jun 6, 2023 by Kelly Roenicke · 8 Comments

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recipe for gluten free blueberry lemon bars

Gluten free blueberry lemon bars are a great dessert to make with fresh summer blueberries.

gluten free lemon blueberry bars

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
  • Substitutions
  • Step by Step Instructions
  • Storage
  • More Berry Dessert Recipes
  • Recipe
gluten free blueberry lemon bars

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

  1. Rinse and drain the blueberries.
blueberries in strainer
  1. 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.
butter crumb topping
  1. Make the filling: Whisk the eggs, then add the sour cream, lemon juice, flour, sugar, and berries.
blueberry lemon bar filling
  1. 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.
lemon bars before baking

Storage

Store these bars in an airtight container in the refrigerator. They should stay fresh for up to 5 days.

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    Perfectly Fluffy Vegan Strawberry Shortcake.
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Disclosure: This post contains affiliate links.

Recipe

gluten free lemon blueberry bars

Gluten Free Blueberry Lemon Bars.

Kelly Roenicke
A delicious and rich recipe for gluten free blueberry lemon bars.
3 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Dessert
Cuisine gluten free
Servings 16
Calories 428 kcal

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
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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

Store leftover bars in the refrigerator. They should stay fresh for up to 5 days.

Nutrition

Calories: 428kcalCarbohydrates: 63gProtein: 4gFat: 19gSaturated Fat: 11gCholesterol: 69mgSodium: 203mgPotassium: 65mgFiber: 3gSugar: 42gVitamin A: 615IUVitamin C: 6.1mgCalcium: 42mgIron: 1.2mg
Keyword buttery
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!

This recipe for gluten free blueberry lemon bars is a favorite that I adapted from Summer Harms.

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Filed Under: Desserts, food, Gluten Free, Nut Free, Recipes, Sweets Tagged With: Dairy Free, Fish Free, Garlic Free, Gluten Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Caroline Hall

    July 02, 2023 at 8:40 pm

    1 star
    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.

    Reply
    • Kelly Roenicke

      September 12, 2023 at 7:22 pm

      I’m so sorry that this didn’t work for you! Which gluten free flour did you use?

      Reply
  2. Darryl

    October 12, 2018 at 1:16 pm

    5 stars
    This is insanely good, try it with vanilla ice cream :-)

    Reply
  3. Lindsay @ Delighted Momma

    July 21, 2011 at 10:49 pm

    Ohhh my goodness yeayyyy for this recipe!! These look so crumbly and good!!

    Reply
  4. sarah

    July 21, 2011 at 1:34 pm

    well, this will definitely be my next recipe to make! they looks so amazing & i know my family would love them! :) thanks for sharing!

    Reply
  5. Linda Z

    July 21, 2011 at 11:55 am

    Wow… that looks amazing!! :)

    Reply
  6. megan lane

    July 21, 2011 at 10:59 am

    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!!

    Reply
  7. Mal

    July 21, 2011 at 10:50 am

    These look so good!

    http://chicgeekery.blogspot.com/

    Reply

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Hi! I’m Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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