Can I use fresh blueberries instead of frozen?

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.

What can I use instead of vegan butter?

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.

Can I make these bars gluten-free?

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.

How do I prevent a soggy crust?

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.

Can I make this recipe without lemons?

Yes! Simply omit the lemon juice and zest and follow the recipe as written.

Why is my filling too runny?

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.

Vegan Lemon Blueberry Bars

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Sweet, gooey blueberry filling sandwiched between a lemon-infused crust and a buttery crumble topping. 100% vegan!

Author: Lyndsey Hiltner
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

Scale

For the Crust

1 1/4 cups all purpose flour

1/2 cup powdered sugar

1/2 cup vegan butter

1/4 teaspoon salt

1 tablespoon lemon zest

For the Filling

3 cups frozen blueberries

1/4 cup granulated sugar

1 tablespoon cornstarch

2 tablespoons lemon juice

1 tablespoon lemon zest

For the Crumble Topping

1 cup all purpose flour

1/3 cup granulated sugar

1/4 teaspoon baking powder

pinch of salt

1 teaspoon lemon zest

1/3 cup vegan butter

Lemon Glaze (optional)

3/4 cup powdered sugar

2 tablespoons lemon juice

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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.

Equipment

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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.

Find it online: https://censoredbaker.com/vegan-lemon-blueberry-bars/