Beef Free Blueberry Lemon Bars with Almond Flour Crust
Bright, tangy, and bursting with jammy blueberry swirls, 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 grains, no dairy, just a buttery-tasting base that bakes up golden and firm. Fresh lemon juice and zest give the filling a punchy citrus kick, while arrowroot starch does the thickening work for a silky, clean-set layer that slices beautifully. Scattering blueberries across the top and giving them a gentle swirl before baking creates gorgeous purple ribbons running through the bright yellow filling. Every single ingredient here is naturally free of any animal-based proteins beyond eggs, so there's nothing to swap or second-guess. The hardest part is honestly waiting through the refrigerator chill time before cutting in — but that patience pays off in clean, picture-perfect bars with a satisfying snap from the crust.
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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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