Lupin Free Blueberry Lemon Bars with Almond Flour Crust
Bright citrus and juicy blueberries come together in a dessert bar that feels genuinely special — tangy, floral, and just sweet enough to keep you reaching for another square. The crust is built from almond flour pressed together with coconut oil and honey, baking up golden and slightly crisp before the silky lemon filling goes on top. Arrowroot starch does the thickening work in the filling, giving you that clean, glossy set without any grain-based additives that could sneak lupin into the mix. Fresh lemon juice and zest keep the flavor sharp and vibrant, while the scattered blueberries swirl into the custard as it bakes, creating pockets of jammy fruit in every bite. Lupin flour has been quietly showing up in more gluten-free and grain-free baking blends lately, so making these from scratch with clearly labeled pantry staples is genuinely the safest route. The bars need a good chill in the fridge before slicing, but that patience pays off — you get clean, firm edges and a filling that holds its shape beautifully on the board.
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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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