Hazelnut Free Blueberry Lemon Bars with Almond Flour Crust
Bright, citrusy, and bursting with jammy blueberry swirls, these lemon bars are the kind of treat that disappears fast at any gathering. The crust comes together with almond flour, coconut oil, and honey — no wheat, no hazelnuts, no hidden nut blends that can sneak into store-bought versions and cause real concern for anyone managing a tree nut allergy. Almond flour gives the base a tender, slightly crumbly texture that holds up beautifully under the silky lemon filling without any grains or gluten required. The filling itself is sweetened with honey and thickened with arrowroot starch, so it sets into that classic, glossy bar texture you're after — clean slices and all. Fresh lemon juice and zest do the heavy lifting on flavor, and the blueberries get swirled in just before baking so they bloom into gorgeous purple ribbons throughout. Chilling the bars fully before slicing is the one step you don't want to rush — it's what takes them from good to genuinely impressive. Whether you're baking for a crowd or just treating yourself, these bars are a bright, reliable dessert that checks every box.
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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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