The most deliciously fresh gluten-free lemon blueberry bars bursting with sweet berries paired with buttery shortbread. A juicy blueberry layer sits in between an easy shortbread crust and crumble. The perfect treat to share for summer! Bonus: The recipe can be gluten-free, dairy-free, vegan, or regular.

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Lemon blueberry bars made with a buttery pale yelloe shortbread base with purply blue blueberry filling and a shortbread crumble on top.

The Best Gluten-Free Lemon Blueberry Bars

Lemon and blueberry is one of the best summer flavor combinations, and these easy gluten-free lemon blueberry bars are everything summer and everything flavorful. Easy to make with only 9 ingredients, you will make these fabulous bars all year long. Here’s why you’ll love them:

Amazing Texture – Crisp shortbread crust and crumble and smooth blueberry filling.

Real Flavor – Made with 100% real lemon and blueberry. Nothing fake here.

Easy To Make – Only 9 simple ingredients and 10 minutes of prep time. A total win!

Dietary/Lifestyle Friendly – Whether you’re vegan, gluten-free, nut-free, egg-free, dairy-free, or “regular,” this recipe can be easily adjusted to suit your specific lifestyle and dietary needs.

Gluten-Free Lemon Blueberry Bars: Ingredients & Substitutions

As always, this recipe is written as gluten-free and dairy-free. That said, I test each recipe with regular ingredients and make notes of alternatives or swaps so that everyone can enjoy it.

Here are a few key ingredients for these dairy-free and gluten-free lemon blueberry bars, but make sure you scroll to the bottom recipe card for the complete ingredient list.

Butter – Becel plant-based bricks are my personal favorite for baking, but any brick-style dairy-free, vegan, lactose-free, or regular butter will work.

Sugar – This recipe uses granulated sugar, but it can be swapped with organic cane sugar, coconut sugar, or monkfruit.

Flour – I made these bars with Cloud9’s gluten-free all-purpose flour blend. If you are not gluten-free, use regular all-purpose flour.

Cornstarch – Required to make the blueberry layer thick. It can be replaced with arrowroot powder.

Blueberries – Fresh or frozen will work.

Lemon – We’ll be using both the zest and juice. You could use bottled lemon juice and dried lemon zest, but the flavor won’t be as true.

Dairy-Free Lemon Blueberry Bars Step-By-Step Instructions

You will need a stand or electric mixer, a mixing bowl, a spatula, and an 8×8-inch baking pan. Let’s get started!

Prepare an 8×8-inch baking pan with non-stick baking spray and two pieces of parchment paper, crisscrossed.
Beat together the sugar and lemon zest.
Add in the butter and vanilla and beat again on high until light and fluffy.
Measure in the flour and salt and mix until a crumbly dough forms.
Place ⅔ of the shortbread dough into the prepared pan and press down evenly.
Combine the blueberries, sugar, lemon juice, and cornstarch in a bowl and gently toss them together.
Spread the blueberry mixture on top of the shortbread crust.
Top with the remaining shortbread crumbles.
Bake for approximately 60 minutes or until the top is lightly golden. Allow to cool completely in the pan.
Combine the powdered sugar and lemon juice and drizzle on the cooled lemon blueberry bars. Enjoy!

Pro Tip: Want a perfectly sliced blueberry lemon bar? Don’t drag the knife blade, and clean it after each cut.

Lemon Blueberry Bars Recipe Tips & Tricks

Cool Time – Allow these lemon blueberry bars to cool fully in the pan. If removed too soon, they will not hold shape. If you need them to cool faster, place the pan in the fridge to speed up the process.

Removal – It is key to prepare the baking pan for easy removal. First, give the pan a generous spray with non-sticking baking spray or grease it well with butter/shortening. Next, line the pan with two pieces of parchment paper in a crisscross fashion. Third, run a butter knife around the exposed corners of the bars to release any caramelized sugar bits.

Slicing – Do not attempt to cut these bars while still warm. They need to be 100% cooled for them to hold their shape. With a sharp knife, make each cut in one single motion. Clean the knife between each slice. Helpful hint: You can chill the bars briefly in the freezer for 5 minutes to make slicing even easier and cleaner.

Frequently Asked Questions

Can I Make These “Regular” (ie. not gluten-free, dairy-free, etc?)

Yes! Swap the vegan/dairy-free & gluten-free ingredients with their regular counterparts. See the above section titled Ingredients & Substitutions for more detail.

Am I Able to Double the Recipe?

This easy recipe doubles like a dream in a 9×13-inch pan. It can also be halved in an 8×4-inch loaf pan.

Can I Freeze Gluten-Free Lemon Blueberry Bars?

A dream to freeze; these dairy-free gluten-free bars are good frozen for up to 3 months. You can either wrap them individually after slicing in plastic wrap or as a whole.

Can I Use a Different Berry?

Absolutely. Swap the blueberries with raspberries, cherries, strawberries, or any other type of berry. You can also use a different extract, like almond or coconut.

Full of fresh blueberry yum, this incredible gluten-free lemon blueberry bar recipe is a total spring/summer dream.

With an adaptable ingredient list, you can tailor the recipe to suit vegan, gluten-free, egg-free, dairy-free, or just plain regular dietary/lifestyle needs to create amazing blueberry lemon bars that everyone will enjoy.

I would love to know if you make this spectacular gluten-free lemon blueberry bar recipe. If you do, tag me on social media @cakedbykatie and leave this recipe a 5-star rating and review below. I can’t wait to see it!

Other Fresh Berry Recipes

Who doesn’t love a fresh fruity/berry treat?! Here are a few of my favorite recipes to try.