Description
A gluten-free dessert combining zesty lemon and juicy blueberries in a shortbread base with a crumble topping. These bars offer a balance of sweet, tangy, and tender textures, perfect for summer or cozy kitchen moments.
Ingredients
1 1/2 cups gluten-free flour blend
1/2 cup granulated sugar
1/4 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 cup fresh blueberries
1/4 cup honey
1 tbsp cornstarch
Zest and juice of 3 lemons
1/2 cup brown sugar
1/4 cup gluten-free flour blend
1/2 cup (1 stick) unsalted butter, chilled and cubed
Instructions
Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
In a bowl, whisk gluten-free flour, granulated sugar, and salt. Cut in butter until crumbly. Press mixture into the prepared dish. Bake for 20 minutes or until golden.
Meanwhile, toss blueberries with cornstarch and 1 tbsp lemon juice. In a saucepan, heat honey with remaining lemon zest and juice until slightly bubbly (5-7 minutes). Avoid overcooking.
Spread blueberry mixture over warm crust. Return to oven for 15 minutes. Let cool.
For crumble topping, combine brown sugar, gluten-free flour, and chilled butter. Sprinkle over bars. Bake 10-12 minutes until golden. Cool completely before cutting.
Notes
Use fresh, peak-season blueberries for best flavor.
Substitute vegan butter for dairy-free option.
Bars can be stored in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 380
- Sugar: 38g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg