Gluten-Free Lemon Blueberry Bars (Dairy-Free)

Welcome

Bright, tangy, and studded with juicy blueberries, these Gluten-Free Lemon Blueberry Bars (Dairy-Free) are a year-round favorite that feel both light and indulgent. I’ve made these many times for picnics and weeknight dessert swaps — they stay reliably tender and have a bright lemon punch that keeps people coming back for a second piece.

Why Make This Recipe

• Big lemon flavor balanced by sweet blueberries delivers a refreshing, crowd-pleasing taste.
• Dairy-free and gluten-free by design, so they work for common dietary needs without compromising texture.
• Easy to slice and transport, perfect for potlucks, lunches, or a simple after-dinner treat.
• They store and freeze well, so you can bake once and enjoy snacks for days.
• Personal note: I love this recipe because the shortbread-like crust gives a buttery mouthfeel even without dairy — little adjustments to flour and fat make a huge difference.

Recipe Overview

• Prep time: 20 minutes (plus 15 minutes chilling)
• Cook time: 30–35 minutes
• Total time: ~1 hour (includes cooling)
• Servings: 9 bars (8×8-inch pan)
• Difficulty: Easy–Medium
• Method: Blind-bake a gluten-free shortbread crust, pour a lemon custard filling folded with fresh or thawed blueberries, then bake until set and cool thoroughly before slicing.

My Experience Making This Recipe

Testing focused on texture: finding the right gluten-free flour blend and fat ratio to mimic classic lemon bars. I adjusted baking times and a brief crust chill to prevent the filling from bleeding into a soggy base and found chilling the crust for 15 minutes before blind-baking makes a big difference.

How to Make Gluten-Free Lemon Blueberry Bars (Dairy-Free)

You’ll make a gluten-free shortbread crust (about 1 1/2 cups GF blend, 1/3 cup sugar, 1/2 teaspoon salt, 1/2 cup cold dairy-free butter substitute cut into cubes) pressed into an 8×8-inch pan and blind-baked at 350°F (175°C) for 12–15 minutes. For the filling, whisk eggs (or a flax/egg substitute), 3/4 cup sugar, 1/3 cup freshly squeezed lemon juice, 2 tablespoons lemon zest, and 2 tablespoons cornstarch until smooth, then fold in 1 cup blueberries. Pour over the hot crust and bake another 18–22 minutes at 350°F until the center is just set. Cool completely to room temperature, then chill 1–2 hours before slicing for clean bars.

Expert Tips for Success

• Use a cup-for-cup gluten-free flour blend that contains xanthan gum (or add 1/4 teaspoon xanthan gum) to keep the crust cohesive.
• Keep the dairy-free butter very cold and use a pastry cutter or food processor for a flaky shortbread texture.
• Blind-bake the crust and cool slightly so the filling doesn’t make it soggy; pressing crust firmly into the corners helps maintain structure.
• Use fresh lemon juice and zest for the best bright flavor; bottled lemon juice lacks the aromatic oils.
• If using frozen blueberries, toss them in 1 teaspoon cornstarch to prevent color bleeding and distribute them evenly in the filling.

How to Serve Gluten-Free Lemon Blueberry Bars (Dairy-Free)

• Serve chilled or at cool room temperature with a dusting of powdered sugar or a thin lemon glaze.
• Pair with a simple cup of tea, or for brunch, plate alongside yogurt or a dairy-free whipped topping.
• For a rustic dessert board, cut into squares and arrange with fresh lemon slices and extra berries for color.
• Try serving with a slice of lemon sweet gluten-free bread (lemon sweet gluten-free bread) for an extra lemony pairing.

Storage and Reheating Guide

Store bars in an airtight container in the refrigerator for 4–5 days; place parchment between layers to prevent sticking. Freeze wrapped tightly in plastic and then foil or in a freezer-safe container for up to 3 months; thaw in the refrigerator overnight. To serve from chilled, bring to room temperature for 20–30 minutes or warm briefly in a 300°F (150°C) oven for 5–7 minutes to refresh texture.

Recipe Variations

• Blueberry crumble bars: top with a coarse oat-based streusel (use certified gluten-free oats) and bake slightly longer for crunch.
• Vegan option: replace eggs with a silken tofu or chickpea flour custard (approx. 1/2 cup blended silken tofu per egg) and use a vegan egg replacer; bake until set.
• Nutty crust: replace 1/3 cup of the flour with finely ground almonds for extra flavor and a firmer base.
• Mixed-berry lemon bars: substitute strawberries or raspberries (tossed in cornstarch) for some or all blueberries.

Nutritional Highlights

• These bars deliver fresh fruit (blueberries) and vitamin C from lemon, making them a lighter dessert option.
• They’re dairy-free and gluten-free, accommodating those allergies when made with certified GF ingredients.
• Allergen note: recipe may include eggs and tree nuts if you choose the almond variation — substitute as needed. Serve portions of about one bar (1/9th) to keep servings moderate.

Troubleshooting Common Issues

• Soggy crust: make sure to blind-bake the crust for 12–15 minutes and chill it briefly before filling to prevent a wet bottom.
• Filling cracks or over-set: avoid overbaking; the center should slightly jiggle at 18–22 minutes and will finish setting while cooling.
• Blueberries sinking or bleeding: toss berries with 1 teaspoon cornstarch (frozen) or fold in gently at the end to keep them suspended.

Frequently Asked Questions

Q: Can I use frozen blueberries?
A: Yes — use frozen blueberries straight from the freezer and toss with 1 teaspoon cornstarch to absorb excess liquid. Do not thaw completely or they’ll bleed color into the filling.

Q: Can I make these completely vegan and dairy-free?
A: Yes. Replace dairy-free butter with a solid coconut oil or vegan butter, and swap each egg with 1/4 cup aquafaba or 1/4 cup blended silken tofu (test one method to see which texture you prefer). Baking time may change slightly; look for a gently set center.

Q: What gluten-free flour works best?
A: A cup-for-cup GF flour blend that contains both rice and starches plus xanthan gum works best. If your blend lacks xanthan gum, add 1/4 teaspoon per cup to improve structure.

Q: How do I get clean slices?
A: Chill the bars thoroughly (1–2 hours) before slicing. Use a sharp knife warmed under hot water, wipe dry between cuts, and slice with a sawing motion for clean edges.

Conclusion

For more inspiration and alternative approaches to lemon-blueberry desserts, check these resources: Gluten-Free Lemon Blueberry Bars (Dairy-Free) – Caked by Katie, Gluten Free Blueberry Lemon Bars. – The Pretty Bee, Gluten Free Blueberry Crumble Bars – The Loopy Whisk, Gluten-Free Lemon Blueberry Cheesecake Bars – Healthy Little Peach, and Gluten Free Lemon Blueberry Bars (Vegan) • Heal Me Delicious.

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