Name: Blueberry Recipes: Gluten-Free Lemon Blueberry Bars by Elena
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 ½ cups almond flour; ½ cup coconut flour; ½ teaspoon baking powder; ¼ teaspoon salt; ½ cup coconut oil, melted; ½ cup maple syrup or honey; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 2 large eggs; 1 teaspoon vanilla extract; 1 ½ cups fresh blueberries; 1 tablespoon cornstarch

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You know those desserts that just make you smile before you even take a bite? These gluten-free lemon blueberry bars do exactly that. They’re bright, sweet, and have just enough tartness to wake up your taste buds. I remember the first time I made these—my kitchen smelled like sunshine and summer had somehow snuck into the oven. I was convinced I’d burn them, but when they came out golden and perfect, I did a little happy dance (no shame in that). These bars bring together the tang of lemon and the juiciness of blueberries in a way that’s both cozy and refreshing. They’ve got that bakery-style crumble on top that makes you feel like you’ve done something fancy, but trust me—you haven’t broken a sweat. If you’ve ever searched for a blueberry lemon cake recipe or scrolled through endless lemon blueberry dessert recipes, this one’s your new favorite. It’s soft, sweet, and has the kind of flavor that makes people ask for seconds (and the recipe). If you love blueberry cake recipes or have been dreaming of a blueberry lemonade recipe that you can actually eat, these bars are it. They’re part blueberry cake recipe, part blueberry desserts recipes—all happiness, no dairy.

1) Key Takeaways
2) Easy Gluten-Free Lemon Blueberry Bars Recipe
3) Ingredients for Gluten-Free Lemon Blueberry Bars
4) How to Make Gluten-Free Lemon Blueberry Bars
5) Tips for Making Gluten-Free Lemon Blueberry Bars
6) Making Gluten-Free Lemon Blueberry Bars Ahead of Time
7) Storing Leftover Gluten-Free Lemon Blueberry Bars
8) Try these Desserts next!
9) Gluten-Free Lemon Blueberry Bars
10) Nutrition

1) Key Takeaways

These bars mix lemon’s tang and blueberry’s sweetness for a perfect bite.
The recipe is gluten-free and dairy-free without sacrificing flavor.
It takes under an hour from start to finish.
Perfect for summer gatherings or just a quiet weekend treat.

2) Easy Gluten-Free Lemon Blueberry Bars Recipe

There’s something about these gluten-free lemon blueberry bars that makes a kitchen feel like sunshine. I swear, every time I bake them, my entire house smells like the best summer morning. The sweet blueberry filling, paired with the soft lemon crumb, is what dessert dreams are made of. The best part? No dairy, no gluten, no stress. Just a simple, feel-good bake that tastes as cheerful as it looks.

I love recipes that don’t demand perfection. These bars are forgiving, flexible, and full of personality—kind of like the rest of us. Whether you’re baking for a weekend picnic or sneaking a late-night bite with your tea, this one’s got you covered. If you’re into Blueberry Recipes, you’ll see why this one’s a keeper after the first crumbly bite.

There’s a reason this treat has become a staple on Elena Cooks (https://www.elenacooks.com): it’s simple, refreshing, and unapologetically cozy. Every square holds a little piece of joy.

3) Ingredients for Gluten-Free Lemon Blueberry Bars

Almond Flour: This gives the bars a tender crumb and nutty flavor. It keeps things light yet satisfying.

Coconut Flour: A little goes a long way here—it balances moisture and texture without overpowering the lemon.

Baking Powder: The quiet hero that adds just enough lift to keep the bars from feeling dense.

Salt: A small pinch sharpens every other flavor and makes the sweetness pop.

Coconut Oil: I melt it down and mix it in; it brings richness without dairy and keeps the bars soft.

Maple Syrup or Honey: Either works. I usually go for maple—it pairs beautifully with lemon.

Lemon Zest and Juice: The zest brings the aroma, the juice brings the zing. Together they make the flavor come alive.

Eggs: They hold everything together and give the bars their structure.

Vanilla Extract: Just enough to round out the citrusy notes.

Fresh Blueberries: Sweet, juicy, and the star of the show. They burst with color and flavor as they bake.

Cornstarch: A quick toss helps the berries stay suspended in the batter and keeps things from getting soggy.

4) How to Make Gluten-Free Lemon Blueberry Bars

Step 1. Preheat the oven to 350°F. Line an 8×8-inch pan with parchment paper so the bars lift out cleanly later. Trust me, it’s worth the extra minute.

Step 2. In one bowl, whisk the almond flour, coconut flour, baking powder, and salt. Keep it simple—no fancy tools needed.

Step 3. In another bowl, mix melted coconut oil, maple syrup, lemon zest, juice, eggs, and vanilla until smooth. It should smell like fresh lemonade.

Step 4. Combine both bowls, stirring until you get a thick batter. Don’t overmix; these bars like a light touch.

Step 5. Toss the blueberries in cornstarch, then fold them in gently. You want them evenly spread without squishing them.

Step 6. Spread the batter into your pan, smooth it out, and bake for 25–30 minutes. You’ll know it’s ready when the top turns golden and a toothpick comes out clean.

Step 7. Let the bars cool completely before slicing. Waiting is the hardest part—but the reward is worth it.

5) Tips for Making Gluten-Free Lemon Blueberry Bars

I’ve learned a few tricks after making these countless times. If you’re using frozen blueberries, keep them frozen. They’ll hold their shape and prevent the batter from turning purple. That said, there’s no shame in purple batter—it still tastes amazing.

Another little trick: add an extra teaspoon of lemon zest if you’re after that bold citrus kick. I love how it balances the sweetness. And if you want to impress guests, drizzle a simple glaze made from powdered sugar and lemon juice once the bars have cooled. It adds a pretty sheen and just a hint of extra flavor.

Whether you’re trying this as part of your favorite blueberry lemon cake recipe or experimenting with new lemon blueberry dessert recipes, these bars bring both simplicity and comfort. The combination of lemon and blueberry feels like sunshine on a plate.

6) Making Gluten-Free Lemon Blueberry Bars Ahead of Time

Sometimes I bake these the night before I need them. They actually taste better the next day once the flavors settle down and get cozy. The texture stays soft but firm, which makes them perfect for cutting and serving later.

If you’re planning ahead, bake the bars completely and let them cool. Store them covered at room temperature if you’ll serve them within a day, or refrigerate for longer storage. When I’m hosting brunch, I’ll pop them in the fridge overnight and slice them fresh in the morning. Works every time.

This is one of those Blueberry Recipes that makes meal prep feel indulgent. You can bake, store, and serve without losing flavor or freshness. Easy on the mind, easy on the schedule.

7) Storing Leftover Gluten-Free Lemon Blueberry Bars

These bars stay delicious for several days, which makes them perfect for snacking through the week. I store them in an airtight container in the fridge—they hold up beautifully. You can even freeze them for a quick sweet fix later.

If you’re freezing, separate layers with parchment paper so they don’t stick together. Thaw them on the counter for an hour or warm slightly before eating. The texture stays soft and the flavor holds steady.

Whether you’re exploring blueberry cake recipes or collecting blueberry desserts recipes for your next party, this one’s a winner that keeps its charm even after a few days.

8) Try these Desserts next!

9) Gluten-Free Lemon Blueberry Bars