Carrageenan Free Blueberry Lemon Bars with Almond Flour Crust
Bright, citrusy, and studded with jammy blueberries, these bars hit that perfect balance between tart and sweet that makes it genuinely hard to stop at one. The crust comes together with almond flour, coconut oil, and honey — no grain, no gluten, and nothing that would raise a flag for anyone avoiding common thickeners and stabilizers found in processed desserts. That matters more than you might think, because carrageenan quietly shows up in a surprising number of store-bought lemon curd products, flavored yogurts, and even some packaged baked goods that seem totally innocent. Here, arrowroot starch does the thickening work cleanly, giving the lemon filling that silky, sliceable texture without any of the additives. Fresh lemon juice and zest from real lemons keep the flavor sharp and vibrant, while the blueberries swirl into the filling as it bakes, creating gorgeous purple ribbons throughout. The bars need a good chill in the fridge before slicing, which is honestly the hardest part — but the payoff is clean, neat squares with a golden crust that holds together beautifully. Whether you're baking for a crowd or just treating yourself, this is the kind of from-scratch dessert that makes you wonder why you ever reached for the packaged version.
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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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