Breastfeeding Friendly Blueberry Lemon Bars with Almond Flour Crust
Bright, citrusy, and dotted with juicy blueberries, these bars hit that sweet spot between a satisfying treat and something you can feel genuinely good about eating while nursing. The almond flour crust brings healthy fats and a subtle nuttiness, while honey keeps things naturally sweetened from crust to filling — no refined sugar anywhere in the recipe. Fresh lemon juice and zest give the filling a vibrant, tangy lift, and the blueberries swirl in to add antioxidants and a gorgeous pop of color in every slice. Arrowroot starch sets the filling cleanly without any cornstarch or additives, so the ingredient list stays short and recognizable. The whole thing comes together in one pan, which is a genuine blessing when you're running on interrupted sleep and limited counter time. They slice beautifully after a good chill in the fridge, making them easy to grab one-handed straight from the pan — exactly the kind of snack a breastfeeding parent actually needs.
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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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