Gluten-Free Lemon Blueberry Bars

5 from 2 votes

Introducing my gluten-free Blueberry Lemon Bars, packed with vibrant flavors in every bite! A sweet and tart blueberry lemon filling atop a buttery, gluten-free shortbread crust. Easily adaptable to be dairy-free, they're a perfect treat for any occasion.

Prep Time5

Cook Time45

Total Time50

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: Lemon Blueberry Cheescake Bars

Method: Oven

Servings: bars

Equipment

Ingredients

Crust

1 3/4 cup gluten-free 1:1 baking flour I use Bob’s Red Mill
2 4 oz sticks butter, melted or vegan butter for dairy-free
3/4 cup powdered sugar* can sub powdered monk fruit or Swerve for sugar free
pinch of salt

Filling

16 oz cream cheese, room temperature or sub dairy-free
3/4 cup granulated sugar* can sub granulated monk fruit for sugar free
3 tbsp lemon juice
2 large eggs
1 teaspoon vanilla extract
1 tbsp lemon zest
1 cup blueberries
1 1/2 tbsp gluten-free 1:1 baking flour I use Bob’s Red Mill

Instructions

Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
For the crust: In a mixing bowl, combine gluten-free flour, powdered sugar, and a pinch of salt. Add melted butter and mix until a dough forms. Press the dough evenly into the bottom of the prepared pan. Bake the crust in the preheated oven for 20 minutes, or until lightly golden brown. Remove from the oven and set aside to cool slightly.
For the filling: In a separate mixing bowl, beat 16 ounces of softened cream cheese until smooth. granulated sugar, eggs, lemon juice, vanilla extract and the zest of one lemon. Mix until well combined.
Assemble: Add half the blueberries to the crust evenly and pour the cream cheese mixture over the baked crust and spread it out evenly. Add the additional fresh blueberries evenly over the top of the filling.
Return to oven: Place the pan back in the oven and bake for 25-30 minutes, or until the edges are set and the center is just slightly jiggly. If you are using a 9x9 pan, you will need to increase cook time to 35-40 minutes.
Cool: Remove the pan from the oven and allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours or until chilled and set.
Chill & Slice: Once chilled, use the parchment paper overhang to lift the bars out of the pan and onto a cutting board. Slice into squares and serve. Optionally, garnish with additional lemon zest or a sprinkle of powdered sugar before serving.

Notes

Storage: Store in an airtight container in the refrigerator for 5-7 days or freeze for you to 3 months.
Make This Recipe Dairy-Free: Simply opt for vegan butter and dairy-free cream cheese, such as Kite Hill.
Even Crust: Press the shortbread crust evenly into the pan to ensure a consistent base for your bars.
Cooling Time: Allow your cheesecake bars to cool completely before slicing. This helps them set and ensures clean, neat slices.
Thicker Bars: I like thinner bars so I opt for a 9×13 baking pan. However, it you want a thicker bar, use a 9 x 9 x 2.25-sized pan.
Adjusting Baking Time: If you use a larger pan, the bars will be thinner and may require less baking time. Conversely, if you use a smaller pan, the bars will be thicker and may need additional baking time. Keep an eye on them and use a toothpick or cake tester to check for doneness.
Crust-to-Filling Ratio: A larger pan will result in a thinner crust-to-filling ratio, while a smaller pan will give you a thicker crust layer. Adjust according to your preference.

Nutrition