Ginger Free Blueberry Lemon Bars with Almond Flour Crust
Bright, tangy, and bursting with fresh blueberries, these lemon bars are the kind of dessert that disappears fast at any gathering. The crust is built from almond flour, coconut oil, and honey — no wheat, no ginger, just a buttery-golden base that holds up beautifully under the silky lemon filling. Lemon juice and zest do all the heavy lifting for flavor here, so there's zero need for warming spices that can sneak into store-bought versions of similar treats. Arrowroot starch gives the filling that perfectly sliceable, custard-like set without muddying the clean citrus taste. Scattering fresh blueberries over the top before baking creates gorgeous purple swirls and little pockets of jammy fruit in every bite. Chilling the bars fully before slicing is the one step worth being patient about — it's what gives you those clean, bakery-worthy edges. Whether you're baking for someone with a spice sensitivity or just craving something bright and fresh, these bars are a genuinely crowd-pleasing answer.
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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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