Gluten-Free Lemon Blueberry Bars (Dairy-Free)

There’s a moment when you pull a pan of lemon blueberry bars from the oven and the whole kitchen takes a bright, sunny breath—the sharp citrus aroma lifts the warmth of butter (or a plant-based alternative), while tiny berries pop and release sweet, tangy perfume. The shortbread-like crust gives way to a tender, jammy blueberry layer, and the lemon glaze finishes each bite with a silkily tart kiss. These bars are all about contrast: crisp edges, soft center, delicate lemon brightness against the deep berry sweetness.

Bake these bars for a weekend brunch that feels special without being fussy, pack them into lunches for a cheerful midday treat, bring them to a summer picnic or potluck, or tuck them into a festive cookie tray where gluten-free and dairy-free eaters can indulge without compromise. They’re quick enough for an afternoon bake yet elegant enough for guests—comfort food with a bright personality.

At a Glance

Prep Time: 20 minutes (plus zesting)
Cook Time: 60 minutes
Total Time: ~1 hour 20 minutes (including cooling)
Servings: 16 bars (8×8 pan, cut into 16 squares)
Difficulty Level: Easy–Moderate (basic baking skills recommended)

Nutrition Highlights
Estimated nutrition per serving (1 of 16):

Calories: ~240 kcal
Protein: ~2 g
Carbohydrates: ~32 g
- Sugars: ~16.5 g
- Dietary fiber: ~1.1 g
Fat: ~12 g
Sodium: variable depending on salted butter / GF blend (estimate ~75 mg)

Notes on accuracy and sources:

These values are estimated using standard nutrition conversions (4 kcal/g for carbs/protein, 9 kcal/g for fat) and typical values for common ingredients (butter, granulated sugar, all-purpose-style gluten-free 1:1 flour blends, fresh blueberries). For ingredient-level data, USDA FoodData Central is used as the primary reference; general nutrition conversions align with guidance from reputable health sources like the Mayo Clinic and CDC. Exact values will vary by brand (especially gluten-free flour blends and plant-based butters) and portion size—use a nutrition calculator with your specific ingredients for precise numbers.

Why You’ll Love It

Fresh, bright flavor: The lemon zest and juice cut through the sweetness, making each bite lively and balanced.
Comforting textures: Shortbread-like base, jammy blueberry middle, and a crumbled topping create irresistible contrast.
Inclusive baking: Gluten-free and easily made dairy-free, these bars let guests with dietary needs enjoy the same delightful dessert.
Versatile: Perfect for breakfasts with coffee, a picnic dessert, or a plated sweet for holiday gatherings.
Quick mood lifter: The aroma alone will lift spirits—ideal when you want something cheerful and homemade without fuss.

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

Ingredients

¾ cup (150g) granulated sugar
2 tablespoons lemon zest
1 cup (227g) salted butter, room temperature *regular or plant-based
1 teaspoon vanilla
2 ⅓ cup (280g) gluten-free flour 1:1 baking blend
½ teaspoon fine sea salt
3 cups (444g) blueberries
2 tablespoons (30ml) lemon juice
¼ cup (50g) granulated sugar
1 tablespoon (8g) cornstarch
¼ cup (30g) powdered sugar
½ tablespoon lemon juice

Optional ingredients and substitutions

Use vegan butter or firm coconut oil in place of salted butter to keep bars dairy-free.
Swap cornstarch for 1 tablespoon tapioca starch (great for gluten-free thickening).
For a lower-sugar version, reduce the sugar in the blueberry filling to 2 tablespoons and use a powdered sugar substitute like powdered erythritol for the glaze.
Add 1 teaspoon poppy seeds to the crust for a poppy-lemon version.
Use frozen blueberries (do not thaw) if fresh are unavailable—see tips below.

Directions

Preheat the oven to 350°F (175°C). Spray an 8×8-inch baking pan with non-stick spray and line it with two parchment paper strips crisscrossed so you can lift the bars out easily after cooling.
In the bowl of a stand mixer or a large mixing bowl with an electric mixer, combine ¾ cup (150g) granulated sugar and 2 tablespoons lemon zest. Beat on high speed for 1 minute—this helps infuse the sugar with lemon oils.
Add 1 cup (227g) salted butter (regular or plant-based) and 1 teaspoon vanilla. Beat on high for 2–3 minutes until the mixture is light and fluffy. Scrape the bowl as needed.
Add 2 ⅓ cups (280g) gluten-free 1:1 baking blend and ½ teaspoon fine sea salt. Mix on low speed until a crumbly dough forms. Avoid overmixing; stop once the flour is incorporated.
Reserve about ⅓ of the dough (crumbs) for the topping. Press the remaining ⅔ of the dough evenly into the prepared pan to form the shortbread base. Use a flat-bottomed measuring cup or your fingers to get an even layer.
In a small mixing bowl, combine 3 cups (444g) blueberries, 2 tablespoons (30ml) lemon juice, ¼ cup (50g) granulated sugar, and 1 tablespoon (8g) cornstarch. Gently toss to coat the berries; be careful not to crush them.
Spoon the blueberry mixture on top of the shortbread base and spread it out evenly, leaving any excess liquid in the bowl (this prevents sogginess).
Crumble the reserved dough evenly over the blueberry layer.
Bake for approximately 60 minutes, or until the topping is lightly golden and the blueberry juices are bubbling at the edges. If the top is browning too fast, tent loosely with foil for the last 10–15 minutes.
Remove from the oven and allow to cool completely in the pan—this can take an hour or more. Cooling fully helps the filling set so you can slice clean squares.
In a small mixing bowl, whisk ¼ cup (30g) powdered sugar with ½ tablespoon lemon juice until smooth. Drizzle the glaze over the cooled bars.
Slice into 16 squares and enjoy.

Practical tips

Avoid overworking the dough; that keeps the base tender rather than tough.
If using frozen blueberries, add them frozen directly to the filling (do not thaw) to reduce excess liquid; you may need to bake 5–10 minutes longer.
Check doneness by looking for bubbling filling and a golden top. A toothpick into the shortbread edge should come out mostly clean (the jammy center will not be completely dry).
Cool fully in the pan—warm bars will be too soft to slice cleanly.

Best Pairings

Serve plain with a cup of freshly brewed coffee or bright herbal tea (earl grey or chamomile).
For brunch, pair with Greek yogurt (or dairy-free coconut yogurt) and fresh mint.
A scoop of dairy-free vanilla ice cream turns these into a dessert that’s both cool and indulgent.
For a more decadent bite, spread a thin smear of dairy-free cream cheese on the bar before adding the glaze.
Arrange squares on a platter garnished with extra lemon zest and a few whole blueberries for a pretty presentation.

Keeping it Fresh

Room temperature: Up to 24 hours in an airtight container—best if covered to avoid drying out, but berries make them perishable.
Refrigerator: Store in an airtight container for up to 5 days. Bring to room temperature or briefly warm before serving for the best texture.
Freezer: Freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag or airtight container for up to 3 months. Thaw overnight in the refrigerator or warm gently in a low oven.

Chef’s Advice

Use a good-quality gluten-free 1:1 blend that contains xanthan gum or another binder for structure; otherwise add 1/2 teaspoon xanthan gum if your blend lacks it.
Salted butter in the recipe is convenient; if you use unsalted butter or a low-salt plant-based spread, add a pinch more sea salt to the dough.
Zesting lemons before juicing is more efficient and ensures you capture the aromatic oils; use a microplane for the best fine zest.
Press the base evenly and firmly—any thin spots can bake faster and become overly crisp compared to the rest.
If you prefer a firmer bar center, reduce the blueberry filling to 2 ½ cups and cook the filling 2–3 minutes on the stovetop first to concentrate juices (cool before layering).

Creative Twists

Vegan & nut-forward: Use vegan butter and stir in ½ cup finely chopped almonds into the crust for a nutty texture.
Lemon-poppy seed: Add 1–2 teaspoons poppy seeds to the dough for small crunchy pops and visual interest.
White chocolate swap: Fold ½ cup dairy-free white chocolate chips into the filling or sprinkle on top before baking.
Streusel top: Double the reserved crumble and mix in ¼ cup rolled oats and 2 tablespoons brown sugar for a heartier streusel.
Coconut-lime version: Replace lemon zest/juice with lime, swap ¼ cup shredded unsweetened coconut into the crust, and finish with a coconut-lime glaze.

All Your Questions Answered
Q: Can I use frozen blueberries?
A: Yes—add them frozen (do not thaw) to limit extra moisture. You may need to bake 5–10 minutes longer.

Q: What if my gluten-free flour blend is different?
A: Use a 1:1 baking blend with xanthan gum. If yours lacks it, add ½ teaspoon xanthan gum for structure.

Q: How do I make this fully vegan?
A: Use vegan butter (firm stick-style) in equal weight and ensure your powdered sugar is bone-char-free if that’s a concern.

Q: How can I prevent a soggy bottom?
A: Don’t overfill with blueberry liquid—leave excess juice in the bowl. Press the crust firmly and bake until bubbly and golden.

Q: Can I reduce sugar?
A: Yes—reduce the blueberry filling sugar to 2 tablespoons and consider a powdered sugar substitute for the glaze. Texture will be slightly less jammy.

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Conclusion

These gluten-free, dairy-free lemon blueberry bars are proof that inclusivity in baking needn’t mean compromising flavor or texture—bright lemon, juicy berries, and a buttery shortbread base make a crowd-pleasing treat for many occasions. If you want another take on this concept or alternate proportions and photos for inspiration, check out this version from Gluten-Free Lemon Blueberry Bars (Dairy-Free) – Caked by Katie and a lovely riff here: Gluten Free Blueberry Lemon Bars. – The Pretty Bee.

If you try these bars, please come back and tell me how they turned out—photos, tweaks, and questions are always welcome. Share with friends, adapt boldly, and enjoy a bright bite of summer any time of year.