Macadamia Free Blueberry Lemon Bars with Almond Flour Crust
Bright, citrusy, and bursting with jammy blueberry swirls, these bars hit that perfect balance between tart and sweet that makes it impossible to stop at just one. The crust comes together with almond flour, coconut oil, and honey — no butter, no refined flour, just a golden, slightly nutty base that holds up beautifully under the silky lemon filling. Arrowroot starch does the thickening work in the filling, giving you that clean, glossy set without any cornstarch or flour muddying the bright lemon flavor. Fresh lemon juice and zest from real lemons make a noticeable difference here, and the blueberries get gently swirled in before baking so every slice has a little burst of fruit in each bite. The whole recipe is built from straightforward pantry and produce staples, so there's no need to scan labels for hidden nut varieties or worry about cross-contact from specialty ingredients. Patience is the one real requirement — letting the bars chill fully in the fridge is what takes them from wobbly to perfectly sliceable, clean-edged squares. These are the kind of bars you bring to a gathering and quietly watch disappear.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!