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Gluten-Free Lemon Blueberry Layer Bars

Two stacked squares of Gluten-Free Lemon Blueberry Layer Bars showing the crust, lemon layer, and blueberry topping.
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Bake these three-layer dessert bars featuring a gluten-free crust, a tart lemon filling, and a sweet blueberry topping.

Ingredients

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  • 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 1 large egg yolk
  • 1/4 cup fresh lemon juice
  • 1/2 cup granulated sugar
  • 2 tablespoons gluten-free all-purpose flour blend
  • 2 large eggs
  • 1 teaspoon lemon zest
  • 1/4 teaspoon vanilla extract
  • 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 1 1/2 cups gluten-free flour, 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 about two-thirds of the crumb mixture evenly into the bottom of the prepared pan to form the crust. Reserve the remaining one-third of the crumbs for the topping.
  4. Bake the crust for 12 minutes until lightly set. Remove from the oven.
  5. Prepare the Lemon Filling: In a separate bowl, whisk together the lemon juice, 1/2 cup sugar, 2 tablespoons gluten-free flour, 2 eggs, lemon zest, and vanilla extract until smooth.
  6. Pour the lemon filling evenly over the partially baked crust.
  7. Gently scatter the blueberries over the lemon filling. If using frozen blueberries, do not thaw them first.
  8. Sprinkle the reserved one-third of the crumb mixture evenly over the blueberries.
  9. Bake for 30 to 35 minutes, or until the edges are set and the center is mostly firm. The filling may still jiggle slightly in the very center.
  10. Let the bars cool completely in the pan on a wire rack for at least 2 hours before lifting them out using the parchment overhang.
  11. Chill the bars for 30 minutes before cutting into squares.

Notes

  • For best results when using frozen blueberries, toss them lightly with 1 teaspoon of gluten-free flour before scattering them over the filling; this helps prevent them from sinking.
  • Allow the bars to cool fully before cutting; this ensures clean slices.
  • You can substitute almond flour for the small amount of flour needed in the lemon filling for a slightly richer texture.

Nutrition

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