Feastical

Sunshine in a Square: My Gluten-Free Blueberry Lemon Bars

Hey friends, Beau here from Feastical! Let’s talk about one of life’s simple, perfect pleasures: a dessert that’s both vibrantly cheerful and incredibly easy to whip up. If your soul, like mine, craves a little burst of sunshine even on the cloudiest of days, you are absolutely going to fall in love with these Gluten-Free Blueberry Lemon Bars.

Picture this: a soft, moist, cake-like bar that’s studded with juicy, bursting blueberries and packed with a bright, zesty lemon flavor that dances on your tongue. They’re naturally gluten-free, thanks to a fantastic flour blend I’ve been loving, and completely dairy-free to boot. The best part? This is a one-bowl, one-pan situation. We’re talking ten minutes of prep, a quick bake, and you’ve got a tray of wholesome happiness ready to go. These bars are the ultimate crowd-pleaser—perfect for a quick snack with your afternoon coffee, a star at your weekend brunch spread, or a light, satisfying dessert that doesn’t leave you feeling weighed down. So, grab your favorite mixing bowl and let’s bake up a little bit of joy together.

The Lemon Bar Legacy

My love affair with lemon bars didn’t start in some fancy culinary school; it started in my grandma’s kitchen, which always smelled like citrus and sugar. She wasn’t a gluten-free pioneer by any means—her version was a classic, buttery shortbread crust with a tangy lemon curd topping, and it was legendary. She’d always let me squeeze the lemons, warning me not to get the juice in any paper cuts (a constant hazard for a curious kid in the kitchen).

When I started Feastical and began exploring gluten-free baking, her lemon bars were one of the first recipes I wanted to recreate, but in my own way. I wanted something simpler, a one-layer wonder that captured that same spirit of sunny comfort. The first time I added a handful of blueberries to the batter, it was a total “aha!” moment. The sweet berries mellowed the sharp lemon perfectly, creating this gorgeous purple swirl throughout the bake. It felt like I was honoring her tradition while also making something uniquely mine—a recipe that’s become a new favorite for my own friends and family. It’s a reminder that the best recipes aren’t just about ingredients; they’re about the stories and the people we share them with.

Gathering Your Sunshine Ingredients

One of the things I adore about this recipe is the short, sweet ingredient list. Every component plays a key role, and I’ve got some easy swaps and chef insights to make it work perfectly for you.

• 1 ½ cups Judee’s All Purpose Gluten Free Bread Flour Mix: This is my secret weapon here! Not all gluten-free flours are created equal, and Judee’s blend is specifically designed for breads and cakes, giving us a light, moist crumb that doesn’t taste gritty or chalky. Chef’s Insight: If you can’t find this specific brand, a good quality 1:1 gluten-free baking flour with xanthan gum already in it will work well. I don’t recommend using almond or coconut flour alone for this, as they behave very differently.
• 2 large eggs: Our trusty binders! They give the bars structure and a lovely, tender texture. Make sure they’re at room temperature to help them incorporate smoothly into the batter.
• ½ cup dairy-free creamer or milk: This adds moisture and richness. I love using an oat or almond milk creamer for a little extra indulgence, but any plain, unsweetened dairy-free milk works great. Substitution Tip: Regular dairy milk or even buttermilk would be fantastic if you’re not avoiding dairy!
• ¼ cup fresh lemon juice: This is non-negotiable for that authentic, bright flavor. Please, please use fresh lemons! The bottled stuff just can’t compare. You’ll need about 2 large lemons. Pro Hack: Roll your lemons on the counter firmly with your palm before juicing—you’ll get way more juice out of them!
• 1 ½ teaspoons baking powder: Our leavening agent. This is what gives the bars their lovely, soft lift. Make sure yours is fresh for the best rise.
• ¼ teaspoon salt: The flavor enhancer. It balances the sweetness and makes the lemon flavor pop. Don’t skip it!
• 1 ½ cups fresh or frozen blueberries: The sweet, juicy jewels of the recipe! Frozen berries work perfectly here—no need to thaw them, just toss them in straight from the freezer to prevent them from bleeding too much into the batter.

Baking Your Bars: A Step-by-Step Dance

Alright, team, let’s get mixing! This process is so simple it feels like magic. Follow these steps, and you’ll be a gluten-free bar hero in no time.

Step 1: Preheat and Prep. Fire up your oven to 350°F (175°C). This is the perfect temperature for a gentle, even bake that cooks the center without burning the edges. Now, grab an 8×8-inch baking pan. Lightly grease it with a little oil or butter, or my personal favorite—line it with a strip of parchment paper with overhanging edges. This creates a “sling” that lets you lift the entire baked square out of the pan for super clean, easy slicing later. Trust me, it’s a game-changer!

Step 2: The Wet Mix. Grab a medium-sized bowl—this is the only one we’re dirtying! Crack in your two room-temperature eggs. Add in the fresh lemon juice and your dairy-free milk of choice. Now, take your whisk and go to town! Whisk it all together until it’s completely smooth and slightly frothy. You’re not just mixing; you’re incorporating a little air, which is the first step to a light texture.

Step 3: Bringing It All Together. Time for the dry team to join the party. Add your gluten-free flour, baking powder, and salt right into the bowl with the wet ingredients. Put the whisk away and grab a spatula or a wooden spoon. We’re going to gently fold the dry ingredients into the wet. The key word here is JUST combined. A few streaks of flour are okay! Overmixing is the enemy of tender gluten-free baked goods, as it can make them gummy. Stop as soon as you no longer see dry flour patches.

Step 4: The Blueberry Fold. Now for the star of the show: your blueberries! Scatter them over the top of the batter. Using that same gentle folding motion, incorporate them evenly throughout. If you’re using frozen berries, work relatively quickly to avoid the cold temperature solidifying the batter. The goal is to distribute them without smashing them to bits—we want whole, juicy berries in every bite.

Step 5: Into the Pan and Oven. Pour your beautiful, purple-speckled batter into your prepared pan. Use your spatula to spread it into an even layer, nudging it into the corners. Slide it into the middle rack of your preheated oven and set your timer for 25 minutes.

Step 6: The Toothpick Test. At the 25-minute mark, take a peek. The edges should be pulling away from the pan slightly, and the top should be a lovely light golden brown. The real test is the toothpick: poke it into the center of the pan. If it comes out clean or with a few moist crumbs (but not wet batter), you’re done! If it’s still wet, give it another 3-5 minutes. All ovens vary, so trust your instincts.

Step 7: The Crucial Cool Down. This might be the hardest step: patience! You must let the bars cool completely in the pan on a wire rack. I know it’s tempting to dive right in, but if you try to cut them while they’re warm, they’ll be crumbly and messy. Letting them cool allows the structure to set, giving you those perfect, clean slices.

How to Serve Up These Sunny Bars

Once your bars are completely cool, it’s time for the fun part: serving! Lift the entire block out of the pan using your parchment paper sling. Place it on a cutting board and slice it into 9 even squares (or 12 for smaller portions).

They are absolutely delicious all on their own, a perfect handheld treat. But if you want to dress them up for a special occasion, here are a few of my favorite ways:

• A Dusting of Magic: A light shower of powdered sugar (use a gluten-free brand) right before serving makes them look like they came from a fancy bakery. It adds a subtle extra sweetness that pairs beautifully with the tart lemon.
• Lemon Glaze Drizzle: Whisk together about ½ cup of powdered sugar with 1-2 tablespoons of fresh lemon juice until smooth. Drizzle this over the cooled bars for an extra punch of citrus and a pretty finish.
• À La Mode, Please: For the ultimate dessert, serve a slightly warm bar with a scoop of vanilla coconut milk ice cream. The contrast of warm and cold, tart and sweet, is absolutely divine.
• Brunch Star: Arrange them on a pretty platter alongside fresh fruit and a pot of coffee for the most impressive (and easy!) brunch addition.

Make It Your Own: Delicious Variations

The beauty of this base recipe is its versatility. Feel free to get creative and play with flavors! Here are a few twists I love:

• Triple Berry Bliss: Swap out the blueberries for a mix of raspberries, blackberries, and blueberries. The combination of tart and sweet berries is incredible.
• Lemon Lavender Dream: Add 1 teaspoon of culinary-grade dried lavender buds to the dry ingredients for a sophisticated, floral twist that pairs wonderfully with lemon.
• White Chocolate Chip Craze: Fold in ½ cup of dairy-free white chocolate chips along with the blueberries for pockets of creamy sweetness.
• Poppy Seed Crunch: Stir 2 tablespoons of poppy seeds into the batter for a classic lemon-poppy seed flavor and a delightful little crunch in every bite.
• Extra Zest: For an intense lemon flavor, add the zest of one lemon to the wet ingredients. The zest is where all the powerful citrus oils live!

Beau’s Chef Notes & Kitchen Stories

This recipe has been through a few iterations in my kitchen. The first time I made it, I was so excited I forgot the baking powder. Let’s just say we ended up with lemon blueberry hockey pucks—edible, but definitely not blog-worthy! It was a good reminder that even the simplest recipes need our attention. Another time, my nephew “helped” me by adding what he thought was a cup of blueberries but was actually closer to three cups. The bars were practically purple and took forever to bake through, but they were ridiculously moist and berry-filled. It’s now his special requested version. Don’t be afraid to make mistakes or experiment—that’s often where the best kitchen memories (and recipes!) are born.

Your Questions, Answered!

Q: My bars are gummy in the middle. What happened?
A: The most common culprit here is overmixing the batter. Once you add the flour, mix just until combined. Overmixing can overwork the starches in the GF flour, leading to a gummy texture. Also, ensure your baking powder is fresh!

Q: Can I make these vegan?
A: I haven’t tested it fully, but a good bet would be to try using a “flax egg” substitute (1 tbsp ground flaxseed mixed with 3 tbsp water per egg, let sit for 5 mins). The texture might be slightly denser but should still work!

Q: My berries all sank to the bottom! How do I prevent that?
A: This is a common baking quandary. Tossing your blueberries in a light dusting of the gluten-free flour mix before folding them into the batter can help suspend them throughout the bake.

Q: How should I store these bars?
A: Keep them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. They also freeze beautifully for up to 3 months! Just thaw at room temperature.

Gluten-Free Blueberry Lemon Bars

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• Author: BeauCollier

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Description

Gluten-Free Blueberry Lemon Bars

Sunshine in a square—bright, zesty, and bursting with berries!

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Ingredients

Scale 1x2x3x

• 1½ cups gluten-free all-purpose flour (Judee’s or 1:1 blend with xanthan gum)

• 2 large eggs, room temperature

• ½ cup dairy-free milk or creamer (oat, almond, or regular milk)

• ¼ cup fresh lemon juice (about 2 lemons)

• 1½ tsp baking powder

• ¼ tsp salt

• 1½ cups blueberries (fresh or frozen)

Optional Toppings:

• Powdered sugar (gluten-free)

• Lemon glaze: ½ cup powdered sugar + 1–2 tbsp fresh lemon juice

• Vanilla coconut ice cream

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Instructions

Step 1 – Preheat & Prep:

• Preheat oven to 350°F (175°C).

• Line an 8×8-inch pan with parchment paper or lightly grease it. Leave overhanging edges for easy lifting.

Step 2 – Mix Wet Ingredients:

• In a medium bowl, whisk eggs, lemon juice, and dairy-free milk until smooth and slightly frothy.

Step 3 – Add Dry Ingredients:

• Add gluten-free flour, baking powder, and salt. Fold gently with a spatula until just combined—stop as soon as no dry streaks remain.

Step 4 – Fold in Blueberries:

• Gently fold in blueberries, keeping them intact. Toss frozen berries in a little flour first to prevent sinking if desired.

Step 5 – Bake:

• Pour batter into the prepared pan, spread evenly.

• Bake 25 minutes, or until edges are lightly golden and a toothpick comes out with a few moist crumbs.

Step 6 – Cool Completely:

• Let bars cool in the pan on a wire rack. Cooling is crucial for clean slicing.

Step 7 – Serve:

• Lift bars using the parchment sling, slice into 9 squares (or 12 for smaller bars).

• Optional: dust with powdered sugar, drizzle lemon glaze, or serve with ice cream.

Notes

• Triple Berry: Swap blueberries for a mix of raspberries, blackberries, and blueberries.

• Lemon Lavender: Add 1 tsp dried culinary lavender to the dry ingredients.

• White Chocolate: Fold in ½ cup dairy-free white chocolate chips.

• Poppy Seed Crunch: Add 2 tbsp poppy seeds for texture.

• Extra Zest: Add zest of 1 lemon for more citrus punch.

Nutritional Information (Approximate)

While we’re all about feel-good food here at Feastical, I know it’s helpful to have a general idea of what’s in your treats. This info is per bar (based on 9 bars per batch) and is an estimate calculated using generic ingredients. Your specific brands may cause variations.

• Calories: 140 kcal
• Protein: 3g
• Fat: 2.5g
• Carbohydrates: 26g
• Sugar: 9g
• Fiber: 2g

These bars are a source of energy from complex carbs, with a little protein and fiber to help keep you satisfied. The blueberries add a dose of antioxidants and vitamin C, making them a treat you can genuinely feel good about enjoying!

Final Thoughts

Well, there you have it, my friends—my go-to recipe for bringing a little sunshine into any day. These Gluten-Free Blueberry Lemon Bars are proof that eating well doesn’t mean sacrificing flavor or fun. They’re simple, soulful, and incredibly satisfying. I hope this recipe finds a place in your kitchen and becomes a new tradition for you, just like my grandma’s bars were for me.

If you make them (and I really hope you do!), tag me @feastical on social media so I can see your beautiful creations! Nothing makes me happier than seeing you guys enjoy the recipes I share. Now, go preheat that oven and get baking! Until next time, keep your kitchen messy and your heart full.