Cinnamon Free Blueberry Lemon Bars with Almond Flour Crust
Bright, tangy, and bursting with fresh blueberries, these bars are the kind of dessert that disappears fast at any gathering. The crust comes together with almond flour, coconut oil, and honey — no wheat, no warm spices, just a buttery-tasting base that bakes up golden and holds its shape beautifully. The filling is a silky lemon curd-style layer made with fresh lemon juice, lemon zest, eggs, honey, and arrowroot starch, so every bite is clean and citrus-forward without any hidden spice blends to worry about. Scattered blueberries swirl into the filling as it bakes, adding little pockets of jammy sweetness that balance the tartness perfectly. For anyone navigating spice sensitivities, packaged lemon bars and citrus desserts can be a gamble since warming spices often sneak into the crust or filling — here, every ingredient is straightforward and easy to verify. The bars need a good chill in the fridge before slicing, but that patience pays off with clean edges and a firm, creamy texture that makes them feel genuinely bakery-worthy.
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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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