MSG Free Blueberry Lemon Bars with Almond Flour Crust
Bright, tangy, and dotted with jammy blueberries, these lemon bars are the kind of dessert that disappears fast at any gathering. The crust comes together with almond flour, coconut oil, and a touch of honey — no processed additives, no flavor enhancers, just wholesome ingredients that bake into a golden, slightly nutty base. The filling is a silky lemon curd made from fresh-squeezed juice, real lemon zest, eggs, honey, and arrowroot starch, so every component is clean and straightforward from start to finish. For anyone navigating sensitivity to added glutamates, packaged desserts and mixes can be a minefield of hidden additives — making a batch from scratch like this is genuinely the easiest way to stay worry-free without sacrificing anything on flavor. The blueberries get swirled into the filling before baking, sinking just enough to create gorgeous pockets of fruit in every bite. Chilling the bars fully before slicing is the move — it gives that lemon layer the firm, sliceable texture that makes these look as good as they taste.
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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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