Description
Gluten-Free Blueberry Lemon Bars
Sunshine in a square—bright, zesty, and bursting with berries!
Ingredients
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1½ cups gluten-free all-purpose flour (Judee’s or 1:1 blend with xanthan gum)
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2 large eggs, room temperature
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½ cup dairy-free milk or creamer (oat, almond, or regular milk)
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¼ cup fresh lemon juice (about 2 lemons)
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1½ tsp baking powder
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¼ tsp salt
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1½ cups blueberries (fresh or frozen)
Optional Toppings:
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Powdered sugar (gluten-free)
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Lemon glaze: ½ cup powdered sugar + 1–2 tbsp fresh lemon juice
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Vanilla coconut ice cream
Instructions
Step 1 – Preheat & Prep:
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Preheat oven to 350°F (175°C).
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Line an 8×8-inch pan with parchment paper or lightly grease it. Leave overhanging edges for easy lifting.
Step 2 – Mix Wet Ingredients:
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In a medium bowl, whisk eggs, lemon juice, and dairy-free milk until smooth and slightly frothy.
Step 3 – Add Dry Ingredients:
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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:
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Gently fold in blueberries, keeping them intact. Toss frozen berries in a little flour first to prevent sinking if desired.
Step 5 – Bake:
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Pour batter into the prepared pan, spread evenly.
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Bake 25 minutes, or until edges are lightly golden and a toothpick comes out with a few moist crumbs.
Step 6 – Cool Completely:
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Let bars cool in the pan on a wire rack. Cooling is crucial for clean slicing.
Step 7 – Serve:
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Lift bars using the parchment sling, slice into 9 squares (or 12 for smaller bars).
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Optional: dust with powdered sugar, drizzle lemon glaze, or serve with ice cream.
Notes
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Triple Berry: Swap blueberries for a mix of raspberries, blackberries, and blueberries.
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Lemon Lavender: Add 1 tsp dried culinary lavender to the dry ingredients.
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White Chocolate: Fold in ½ cup dairy-free white chocolate chips.
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Poppy Seed Crunch: Add 2 tbsp poppy seeds for texture.
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Extra Zest: Add zest of 1 lemon for more citrus punch.