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Gluten-Free Lemon Blueberry Layer Bars

Close-up of a single serving of Gluten-Free Lemon Blueberry Layer Bars with a crumb topping.
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Make these layered bars featuring a simple gluten-free crust, a bright lemon filling, and sweet blueberries. This recipe yields a firm, sliceable dessert.

Ingredients

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  • 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1/2 cup rolled oats (certified gluten-free)
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into pieces
  • 1 large egg
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup granulated sugar
  • 2 tablespoons gluten-free all-purpose flour blend
  • 1/4 teaspoon baking powder
  • 2 large eggs
  • 1/4 cup milk (dairy or non-dairy)
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Prepare the crust: In a medium bowl, whisk together the 1 1/2 cups flour, oats, 1/2 cup sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Press two-thirds of the crumb mixture evenly into the bottom of the prepared pan to form the crust. Reserve the remaining one-third for the topping.
  4. Bake the crust for 12 minutes, or until lightly golden. Remove from the oven.
  5. Prepare the lemon filling: In a small bowl, whisk together the lemon juice, lemon zest, 1/2 cup sugar, 2 tablespoons flour, baking powder, 2 eggs, and milk until smooth.
  6. Pour the lemon filling evenly over the warm crust. Sprinkle the reserved one-third of the crumb mixture over the top of the filling.
  7. Gently scatter the blueberries over the crumb topping.
  8. Bake for 30 to 35 minutes, or until the edges are set and the center is mostly firm. The filling will set more as it cools.
  9. Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
  10. Once cool, slice into squares.

Notes

  • Use a gluten-free flour blend that already contains xanthan gum for the best texture in the crust.
  • If using frozen blueberries, do not thaw them before adding them to the batter.
  • Chill the bars for at least 2 hours before slicing for clean cuts.

Nutrition

Find it online: https://tasteportfolio.com/gluten-free-lemon-blueberry-layer-bars/