Cashew Free Blueberry Lemon Bars with Almond Flour Crust
Bright lemon curd meets jammy blueberries in a dessert bar that tastes like summer in every bite. The filling gets its silky, sliceable texture from arrowroot starch and eggs rather than any dairy or nut-based thickeners, so what you end up with is clean, vibrant flavor that lets the citrus and berries genuinely shine. The crust is built entirely from almond flour pressed together with coconut oil and honey — no cashews, no mystery blends, just a buttery-tasting base that holds up beautifully under that glossy lemon layer. For anyone navigating tree nut sensitivities around cashews specifically, this recipe is a relief because every ingredient is straightforward and easy to verify at the store. The swirling step — dragging a toothpick through the scattered blueberries — is a small move that creates a stunning marbled top with almost zero effort. Chilling the bars fully before slicing is the one step you really cannot rush, but the payoff is clean, bakery-worthy edges and a filling that holds its shape on the plate. These are the kind of bars you bring to a gathering and watch disappear before you've even set down the tray.
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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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