Marla's Montana Cowgirl Weekend
Blackberry Lemon Cake Bars – Gluten Free

Blackberry Lemon Cake Bars – Gluten Free


Blackberry Lemon Cake Bars - Gluten Free |

I’ve been experimenting a whole lot with baking here in Telluride. I’m trying to come up with amazing cakes, bars & treats that maintain the integrity of using whole food ingredients.

It has been a really fun journey & challenging at 10,000 feet. These Blackberry Lemon Cake Bars are exactly what I was looking for – sweet, gluten free and they have berries (my favorite!)

Blackberry Lemon Cake Bars - Gluten Free |

I try to sneak berries into everything….you have seen lots of blueberries here lately.

Blackberry Lemon Cake Bars - Gluten Free |

Now blackberries are the rock stars!

Frozen or fresh ones are great in this recipe. Whatever you have on hand.

Blackberry Lemon Cake Bars - Gluten Free |

These cake bars are the perfect way to welcome spring. Serve them for Mother’s Day & Easter brunches.

Blackberry Lemon Cake Bars - Gluten Free |

Coffee LOVE!

Make sure to enjoy with coffee & cream too!

Blackberry Lemon Cake Bars - Gluten Free |

Blackberry Lemon Cake Bars - Gluten Free |

Blackberry Lemon Bars – Gluten Free

Rating: 51

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 16 cake bars

Blackberry Lemon Bars – Gluten Free


  • 2 cups Cup4Cup Gluten Free Flour Blend, or any baking flour same measurement
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup Organic Whole Cane Sugar
  • 2 large Eggs
  • 1 cup frozen Blackberries, cut in half
  • 1 teaspoon natural Lemon Extract
  • 1/2 teaspoon Vanilla Extract
  • Cooking Spray


  • Spray or line an 8X8 baking dish with parchment paper. Pre heat oven to 350 degree F with the rack in the middle.
  • In a bowl add the dry ingredients & whisk them together.
  • Add butter & sugar to a stand mixer bowl and mix on low until well combined. Add eggs & extracts, mix on medium speed. Add flour mixture, mix on low until well combined. Gently fold in blackberries with a spatula.
  • Transfer batter to the baking pan. Bake 25-30 minutes, or until a skewer comes out virtually crumb free.

Cake Bars Recipe Links

40 Responses to Blackberry Lemon Cake Bars – Gluten Free

  1. My daughter is on the FODMAP diet, which (FYI) works for many with IBS (eliminates certain sugars that many can’t digest), and includes a GF component. Blackberries are the only berry not allowed, but I’m sure this will be good with blueberries. I ‘m not gluten sensitive, but the rest of the diet has also been very helpful to me in relieving challenging chronic digestive issues remaining from radiation treatment for colon cancer (10/ 2007).

  2. Marla
    I’ve got black raspberries in the freezer, from our summer picking. They would be terrific in this–and I like how it makes an 8×8 pan. That’s just enough, but not too much, for our family.

    • Kirsten, the raspberries will be wonderful this recipe! I’ve never met a berry I didn’t LOVE. I’m with you on the 8×8 pan….any more & I might be in trouble 😉

    • Yes you must pick some of this flour up. I was completely surprised by the color these berries turned out too. Had no idea sooooo purple & I LOVE!!

  3. These look delicious! I can’t believe they’re GF – the texture looks perfect. I spent a summer in Telluride once when I was a teenager, and completely fell in love with the cute town and beautiful countryside. :)

    • How cool that you have visited my sweet town of Telluride!! So memorable huh? Had it on my mind for over a decade until we finally made the move. So glad we did! This flour sure keeps the texture of traditional baked goods, makes things very easy.

  4. Love desserts with blackberries, especially with lemon flavor. Can’t believe these are gluten free – pinned! Marla, I am a contributor to your Sweet Dreams board, and I’d like to join your other, relatively new board, My Favorite Recipes. If you look at my pinning history on Sweet Dreams, you can see that I pin from a variety of sources (not just my own recipes). My pinterest username is – I’d love to join your second shared board!

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