Vegan Lemon Blueberry Bars
Buttery, crumbly lemon blueberry bars drizzled in tangy lemon glaze. 100% vegan.
- Prep Time: 15 minutes
- Bake Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 2-inch Bars 1x
- Category: Brownies and Bars
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Crust
1 1/4 c all purpose flour
1/2 c powdered sugar
1/2 c vegan butter
1/4 tsp sea salt
1 tbsp lemon zest
For the Filling
3 c frozen blueberries
1/4 c sugar
1 tbsp cornstarch
2 tbsp lemon juice
1 tbsp lemon zest
For the Crumble Topping
1 c all purpose flour
1/3 c sugar
1/4 tsp baking powder
pinch sea salt
1 tsp lemon zest
1/3 c vegan butter
Lemon Glaze (optional)
3/4 c powdered sugar
2 tbsp lemon juice
Instructions
- Make the Crust: Preheat oven to 375 degrees F (190 C) and line an 8 or 9 inch square pan with parchment paper. Set aside. To make the crust, add all purpose flour, powdered sugar, vegan butter, sea salt and lemon zest to a large bowl. Work with a pastry cutter until the mixture is wet and slightly crumbly. Press crust into the bottom of prepared pan tightly. Set in the refrigerator while making the filling.
- Filling: To prepare the filling, add frozen blueberries, sugar, cornstarch, lemon juice and lemon zest to a bowl. Fold ingredients together until you no longer see any dry ingredients. Remove pan from fridge and pour berry mixture evenly over the top. Return pan to fridge while you prepare the topping.
- Prepare Topping: To make the topping, add all purpose flour, sugar, baking powder, sea 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 40-45 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. I like this method because the crust comes into a ball of dough when made this way and is easier to press into the bottom of the pan.
Find it online: https://censoredbaker.com/vegan-lemon-blueberry-bars/
