These Vegan Lemon Blueberry Bars prove that there is no better combination than berries and citrus. Sweet, tangy lemon-blueberry filling poured over a buttery crust and topped with crispy crumbles and lemon glaze. Perfection in every bite.
The lemon-blueberry combination is a love story - a tale old as time and a favorite here at Censored Baker! If you like it as much as we do be sure to check out our vegan lemon blueberry muffins and our vegan lemon blueberry scones.
These bars are little slices of sweet and tart heaven. Baked until crispy on top and drizzled in lemon glaze, you'll have a difficult time stopping yourself from eating more!
This recipe is made with simple ingredients and straightforward methods just like our other brownies and bars.
Vegan lemon blueberry bar ingredients:
This recipe has several elements but the majority of the ingredients needed are pantry staples so you shouldn't have too difficult a time acquiring everything. Your grocery list is explained below:
- all-purpose flour: Forms the structure of the crust and crumble topping, providing stability and a base to hold the filling.
- powdered sugar: Adds sweetness and creates a tender, melt-in-your-mouth texture for the crust.
- vegan butter: Binds the ingredients together, adds richness, and helps create a crisp yet tender crust.
- salt: Balances the sweetness and enhances the flavors in the crust.
- lemon zest and juice: Infuses the crust and berry filling with a bright, citrusy flavor that enhances the overall lemon theme.
- frozen blueberries: The star ingredient, providing natural sweetness, vibrant color, and a juicy, fruity center for the bars.
- granulated sugar: Sweetens the crumble topping as well as the filling and balances the tartness of the lemon and blueberries.
- cornstarch: Thickens the blueberry filling, ensuring it sets properly and doesn’t become too runny.
- baking powder: Adds a touch of lightness to the crumble, preventing it from becoming too dense.
Why you'll love these bars:
- Perfect Balance of Flavors: The tangy lemon pairs beautifully with the sweet, juicy blueberries for a refreshing and vibrant treat.
- Three Delicious Layers: A buttery, melt-in-your-mouth crust, a fruity filling, and a crumbly, golden topping make every bite irresistible.
- Simple to Make: Despite their impressive appearance, these bars are easy to prepare with straightforward ingredients and steps.
- Vegan and Dairy-Free: Made without eggs or dairy, they’re perfect for those with dietary preferences or restrictions without compromising on taste or texture.
How to make vegan lemon blueberry bars (with pictures!):
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by preparing the crust. Work all of the crust ingredients together using a pastry cutter in a large mixing bowl until mixture is crumbly. Press crust into an 8 inch square baking pan lined with parchment paper.
Toss all of the filling ingredients together in a large mixing bowl until well combined. Pour the blueberry filling evenly over the top of the crust.
Whisk together the dry crumble topping ingredients. Add in the vegan butter and the lemon zest. Work with a pastry cutter until mixture is fine and crumbly. Sprinkle evenly over the top of the berries.
Place pan on center rack of oven that has been preheated to 375 degrees F (190 C) for 45-55 minutes or until lightly golden. Drizzle with glaze if desired.
Tips and tricks:
- Don't Skip Chilling: After pressing the crust into the pan, chill it in the fridge for 10–15 minutes. This helps prevent shrinking and ensures a firm, buttery base.
- Use Fresh or Frozen Blueberries: Both work well, but if using frozen, do not thaw them beforehand to avoid excess moisture.
- Zest Before Juicing Lemons: Always zest the lemons before juicing them to make the process easier and ensure you have enough zest for the recipe.
- Reuse your Bowls: After making the crust, dust out the bowl and use it to prepare the filling. Do the same after making the filling before getting to work on the crumble topping. This will save you in clean up time.
- Evenly Distribute the Filling: Spread the blueberry filling evenly over the crust to ensure every bite has a perfect balance of flavors.
- Bake Until Golden: Keep an eye on the crumble topping and bake until it’s lightly golden for the perfect texture and flavor.
- Let the Bars Cool Completely: Allow the bars to cool fully in the pan before slicing to ensure clean cuts and proper setting of the layers.
Why do lemon and blueberry go so well together?
Lemon and blueberry complement each other beautifully because of their contrasting yet harmonious flavor profiles. Here’s why they pair so well:
- Bright and Tangy vs. Sweet and Juicy: Lemon offers a bright, tangy, and slightly tart flavor that wakes up the palate while blueberries add natural sweetness with a mild tartness and juicy texture.
- Acid Enhances Sweetness: Lemon’s acidity enhances the natural sweetness of blueberries, making their flavor pop without requiring excess sugar.
- Contrasting Aromatics: Lemon has a zesty, citrusy aroma, while blueberries have a warm, fruity, and slightly floral scent. Together, they create a multi-dimensional flavor experience.
- Color Contrast: The vibrant yellow of lemons and deep blue or purple hues of blueberries make dishes visually appealing, which can enhance the perception of flavor.
- Shared Seasonality: Both lemons and blueberries are often associated with spring and summer, making them feel like a natural pairing in seasonal recipes.
In summary, lemon’s tangy brightness enhances the natural sweetness and flavor of blueberries, creating a dynamic and irresistible combination that is both refreshing and satisfying.
Frequently asked questions:
Yes, you can use fresh blueberries! Fresh berries may result in a slightly firmer filling, as frozen blueberries release more juice when cooked. If using fresh, there’s no need to adjust the recipe.
Coconut oil can be used as a substitute for vegan butter in the crust and crumble. Use solid (not melted) coconut oil for the best texture. Keep in mind that it may add a subtle coconut flavor to the bars.
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure your other ingredients, like cornstarch, are certified gluten-free.
If you like a slightly softer bar, follow the recipe as is. If you'd like a crispier crust, bake the bottom crust without the filling for 10 minutes before adding in the filling and continuing with the recipe.
Yes! Simply omit the lemon juice and zest and follow the recipe as written.
This could happen if there isn’t enough cornstarch to thicken the filling or if the bars didn’t bake long enough. Make sure to cook the bars until the filling sets, and adjust the amount of cornstarch slightly if needed.
How to get the perfect crumble texture:
By following these tips, your crumble will be perfectly crisp, buttery, and full of amazing texture every time:
- Use Cold Vegan Butter: Cold vegan butter is key to achieving a crisp and crumbly topping. If the butter is too soft, the crumble can become dense instead of light and textured.
- Cut the Butter Into the Dry Ingredients: Use a pastry cutter, fork, or your fingers to mix the butter into the flour and sugar. Stop when the mixture resembles coarse crumbs or small pebbles. Over-mixing can lead to a pasty texture.
- Keep the Ingredients Cool: If your kitchen is warm, chill the bowl of crumble mixture in the refrigerator for 10–15 minutes before sprinkling it over the filling. This ensures the butter stays solid and creates a flaky texture when baked.
- Balance the Ratios: Follow the recipe’s measurements carefully. Too much butter can make the crumble greasy, while too much flour can make it dry and powdery.
- Test for Clumps: Squeeze a bit of the crumble mixture in your hand. It should hold together loosely but easily break apart. This indicates the right consistency.
- Apply the Crumble Evenly: Sprinkle the crumble topping evenly over the filling, ensuring some larger clumps for texture and visual appeal. Avoid pressing it down, as this can make it compact.
- Bake Until Golden: Watch the crumble as it bakes. It should turn lightly golden brown. Over-baking can dry it out, while under-baking can leave it soft and doughy.
How to store vegan lemon blueberry bars:
These Vegan Lemon Blueberry Bars will keep in an airtight container at room temperature for 2-3 days. Bars can also be frozen for up to 1 month.
Don't glaze the bars until you are ready to serve. This will help them keep longer!
If you make this recipe, please share it with @censoredbaker on Instagram!
PrintVegan Lemon Blueberry Bars
Sweet, gooey blueberry filling sandwiched between a lemon-infused crust and a buttery crumble topping. 100% vegan!
- Prep Time: 20 minutes
- Bake Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 2-inch Bars 1x
- Category: Brownies and Bars
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Crust
1 ¼ cups all purpose flour
½ cup powdered sugar
½ cup vegan butter
¼ teaspoon salt
1 tablespoon lemon zest
For the Filling
3 cups frozen blueberries
¼ cup granulated sugar
1 tablespoon cornstarch
2 tablespoons lemon juice
1 tablespoon lemon zest
For the Crumble Topping
1 cup all purpose flour
⅓ cup granulated sugar
¼ teaspoon baking powder
pinch of salt
1 teaspoon lemon zest
⅓ cup vegan butter
Lemon Glaze (optional)
¾ cup powdered sugar
2 tablespoons lemon juice
Instructions
- Crust: Preheat oven to 375 degrees F (190 C) and line an 8 inch square pan with parchment paper. Set aside. To make the crust, add all purpose flour, powdered sugar, vegan butter, salt and lemon zest to a large bowl. Work with a pastry cutter until the mixture is wet and crumbly. Press crust into the bottom of prepared pan tightly. Place in the refrigerator to chill while preparing the filling.
- Filling: Add all of the filling ingredients to a bowl. Fold together until combined. Remove pan from the fridge and pour berry mixture evenly over the top. Return pan to fridge while you prepare the topping.
- Topping: To make the topping, add all purpose flour, sugar, baking powder, salt and lemon zest to a large bowl. Whisk together. Cut in vegan butter using your pastry cutter and work ingredients together until mixture is fine and crumbly. This will take a few minutes.
- Bake and Glaze: Remove pan from fridge and sprinkle all of the crumble topping evenly over the berries. It may seem like a lot but this is correct! Place pan on center rack of preheated oven and bake for 45-55 minutes or until the top is lightly golden. Remove from the oven and allow bars to cool completely before cutting and serving. If making the glaze, whisk together powdered sugar and lemon juice in a small bowl. Drizzle over cooled bars right before serving.
Notes
*Prepared bars will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.
*The bottom crust can be made in a food processor if you prefer. Add in all of the crust ingredients and pulse until well-incorporated. We like this method because the crust pulls into a ball of dough that is easier to press into the bottom of the pan.
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