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Gluten-Free Lemon Blueberry Bars Recipe

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4.2 from 57 reviews

Delight in these Gluten-Free Lemon Blueberry Bars, featuring a tender gluten-free crust topped with a smooth, tangy lemon-cream cheese filling and fresh blueberries. Perfectly balanced with sweet and tart flavors, these bars are an ideal treat for a refreshing dessert or snack that’s both gluten-free and easy to make.

  • Total Time: 2 hours 60 minutes (including chilling time)
  • Yield: 12 servings

Ingredients

Crust

  • 1 3/4 cups gluten-free 1:1 baking flour (e.g., Bob’s Red Mill)
  • 2 sticks (4 oz) butter, melted (or vegan butter for dairy-free)
  • 3/4 cup powdered sugar (can substitute powdered monk fruit or Swerve for sugar-free)
  • Pinch of salt

Filling

  • 16 oz cream cheese, room temperature (or dairy-free substitute)
  • 3/4 cup granulated sugar (can substitute granulated monk fruit for sugar-free)
  • 3 tbsp lemon juice
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1 1/2 tbsp gluten-free 1:1 baking flour (same as used for crust)

Topping

  • 1 cup fresh blueberries (divided)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
  2. Prepare Crust: In a mixing bowl, combine the gluten-free flour, powdered sugar, and a pinch of salt. Add the melted butter and mix well until a dough forms. Press the dough evenly into the bottom of the prepared pan. Bake the crust for 20 minutes or until lightly golden. Remove from the oven and let cool slightly.
  3. Make Filling: In a separate bowl, beat the softened cream cheese until smooth. Add granulated sugar, eggs, lemon juice, vanilla extract, lemon zest, and gluten-free flour. Mix thoroughly until well combined and creamy.
  4. Assemble Bars: Evenly sprinkle half the blueberries over the baked crust. Pour the cream cheese filling on top and spread evenly. Add the remaining blueberries over the surface of the filling.
  5. Bake Bars: Return the pan to the oven and bake for 25-30 minutes, until the edges are set and the center is slightly jiggly. For a 9×9 inch pan, increase baking time to 35-40 minutes.
  6. Cool and Chill: Remove the pan from the oven and cool completely at room temperature. Then refrigerate for at least 2 hours to allow bars to set and chill fully.
  7. Slice and Serve: Using the parchment paper overhang, lift the bars out of the pan and place on a cutting board. Slice into squares and serve. Optionally garnish with extra lemon zest or a dusting of powdered sugar.

Notes

  • For a dairy-free version, use vegan butter and dairy-free cream cheese alternatives.
  • You can substitute powdered and granulated sugar with powdered monk fruit or granulated monk fruit for a sugar-free variation.
  • Ensure cream cheese is at room temperature before mixing to achieve a smooth filling.
  • Use fresh blueberries for best texture and flavor.
  • Allowing bars to chill fully in the refrigerator helps them to set properly and makes slicing easier.
  • Adjust baking time if using different pan sizes: a smaller pan requires longer baking.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/gluten-free-lemon-blueberry-bars-recipe/