Nightshade Free Blueberry Lemon Bars with Almond Flour Crust
Bright, citrusy, and bursting with jammy blueberries, these bars are the kind of dessert that disappears fast at any gathering. The crust comes together with almond flour, coconut oil, and honey — no grains, no tomatoes, no peppers, no hidden problem ingredients — just a buttery, golden base that holds up beautifully under the silky lemon filling. Arrowroot starch stands in for cornstarch to set the custard layer, which means the filling slices cleanly and has that satisfying, glossy texture you want in a proper lemon bar. Fresh lemon juice and zest do all the heavy lifting on flavor, so every bite is tart, floral, and genuinely bright rather than artificially sweet. The blueberries get swirled in just before baking and partially sink into the filling, creating little pockets of berry flavor throughout. Chilling the bars before slicing is the one step you really cannot skip — it's what takes them from good to bakery-worthy. Whether you're navigating a nightshade-free lifestyle or just love a dessert made from real, recognizable ingredients, these bars are an easy win.
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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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