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gluten-free lemon blueberry bars - featured image

Gluten-Free Lemon Blueberry Bars: Easy Almond Flour Recipe

  • Author: Olivia
  • Total Time: 55-60 minutes
  • Yield: 16 servings 1x

Description

Tender almond flour shortbread bars topped with a tangy lemon and sweet blueberry custard filling. This gluten-free dessert is easy to make, budget-friendly, and tastes like summer.

Ingredients

Scale
  • 1 ½ cups blanched almond flour
  • ½ cup unsalted butter, softened
  • ¼ cup powdered sugar
  • 1 tablespoon cornstarch
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • ½ cup fresh lemon juice
  • 2 tablespoons fresh lemon zest
  • 2 tablespoons all-purpose flour (or 1:1 gluten-free flour blend)
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the long sides, and lightly grease.
  2. In a medium bowl, combine almond flour, powdered sugar, cornstarch, and salt. Mix with a fork.
  3. Add softened butter and mix until the mixture resembles wet sand and holds together when pinched.
  4. Press the crust mixture firmly and evenly into the bottom of the prepared pan.
  5. Bake the crust for 15 minutes until lightly golden. Remove from oven.
  6. While the crust bakes, whisk granulated sugar and eggs in a large bowl for 2 minutes until light and frothy.
  7. Add melted butter, lemon juice, lemon zest, vanilla, and all-purpose flour to the egg mixture. Whisk until smooth.
  8. Pour the filling over the hot pre-baked crust. Gently shake the pan to level.
  9. Sprinkle blueberries evenly over the top.
  10. Bake for 25-30 minutes until edges are golden and the center has a slight jiggle.
  11. Cool completely in the pan on a wire rack for at least 1 hour, then refrigerate for 1-2 hours until set.
  12. Lift bars out using parchment sling and cut into squares. Dust with powdered sugar if desired.

Notes

Pre-baking the crust prevents it from becoming gummy. Use room temperature eggs for better emulsification. Zest lemons before juicing. Do not thaw frozen blueberries before adding to prevent bleeding. Bars must cool completely before cutting to ensure they set properly. Store in an airtight container in the fridge for up to 5 days. Do not freeze.

  • Prep Time: 15 minutes
  • Cook Time: 40-45 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 180
  • Sugar: 10
  • Fat: 13
  • Saturated Fat: 5
  • Carbohydrates: 14
  • Fiber: 2
  • Protein: 4

Keywords: gluten-free, lemon blueberry bars, almond flour, gluten-free dessert, easy baking, summer dessert, nut-free alternative

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Find it online: https://tableanddinner.com/gluten-free-lemon-blueberry-bars-easy-almond-flour-recipe/