Description
These bright, zesty bars combine a tender gluten-free shortbread base with a juicy blueberry topping infused with fresh lemon zest. Perfectly crumbly and inclusive for gluten- and dairy-free diets, they deliver a tangy-sweet balance ideal for picnics or elegant gatherings. No specialized ingredients needed—simply bake and enjoy the enchanting aroma of summer in any season.
Ingredients
1 1/2 cups gluten-free flour (almond flour, oat flour, or pre-made blend)
1/2 cup (1 stick) plant-based butter (solid, not softened)
1/4 cup granulated sugar
1/4 tsp fine sea salt
1/4 cup cornstarch
2 cups fresh blueberries
2 tbsp honey (or maple syrup)
1 tbsp lemon juice
2 tsp fresh lemon zest
2 tbsp arrowroot flour (to thicken filling)
Instructions
Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
In a bowl, mix gluten-free flour, plant-based butter, 1/4 cup sugar, sea salt, and cornstarch until crumbly. Press half the mixture into the pan as the crust.
Beat honey, lemon juice, and batter into the blueberries in a separate bowl. Spread over the crust.
Sprinkle remaining crust mixture evenly over the blueberry layer to form a crumbly top.
Bake for 20-25 minutes, or until golden and bubbly. Cool completely before cutting into 12 bars.
Notes
Ensure all ingredients are certified gluten-free. Use fresh, not frozen, blueberries for optimal texture.
Let crust cool for 10 minutes before adding filling to prevent slumping.
Store in an airtight container in the refrigerator for up to 5 days for best quality.
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 16g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg