Celery 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 wheat, no mystery fillers, just a buttery-tasting base that bakes up golden and firm. A silky lemon filling made with fresh juice, zest, eggs, and arrowroot starch sets into something luxuriously smooth without any of the thickeners that can sometimes sneak unwanted ingredients into a recipe. Scattering fresh blueberries across the top and giving them a gentle swirl before baking creates gorgeous pockets of fruit flavor throughout every slice. The whole thing is naturally free from the kind of produce that causes concern for anyone avoiding certain vegetables, since every ingredient here is straightforward and easy to verify. Chilling the bars fully before slicing is the real secret — it transforms that slight wobble into clean, picture-perfect squares with defined layers. These are the bars you bring to a potluck when you want people to ask for the recipe before they've even finished their first piece.
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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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