Barley Free Blueberry Lemon Bars with Almond Flour Crust
Bright, tangy, and bursting with fresh blueberries, these lemon bars are the kind of dessert that disappears fast at any gathering. The crust comes together with almond flour, coconut oil, and a touch of honey — no grain-based flours anywhere in the recipe, which makes it a natural fit for anyone avoiding barley and similar ingredients. Arrowroot starch steps in as the thickener for the silky lemon filling, doing its job beautifully without any of the grain-derived starches that can sneak into conventional bar recipes. The blueberries get swirled into the citrusy custard before baking, so every slice has gorgeous purple ribbons running through that golden filling. A proper chill in the fridge is what takes these from good to genuinely impressive — the filling sets up firm and sliceable with clean, bakery-worthy edges. Sweet, tart, and a little jammy all at once, these bars prove that skipping certain ingredients doesn't mean skipping any of the flavor.
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Learn more →Ingredients
9 servings
For the crust
- 2 cups almond flour
- 3 tbsp coconut oil, melted
- 2 tbsp honey
- ¼ tsp fine sea salt
For the filling
- 4 large eggs
- ½ cup honey
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- 3 tbsp arrowroot starch
- ¼ tsp fine sea salt
- ¾ cup fresh blueberries
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
- 2
In a medium bowl, stir together the almond flour, melted coconut oil, 2 tbsp honey, and 1/4 tsp salt until the mixture resembles damp, clumping sand. Press it firmly and evenly into the bottom of the prepared pan — use the flat bottom of a measuring cup to compact it into a uniform layer.
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