Paleo Blueberry Lemon Bars with Almond Flour Crust
Bright, tangy, and bursting with fresh blueberries, these lemon bars prove that grain-free baking can be every bit as satisfying as the classic version. The crust comes together with almond flour, coconut oil, and a touch of honey — no refined grains, no butter, just a nutty, golden base that holds up beautifully under the silky lemon filling. Arrowroot starch steps in as the thickener, giving the filling that clean, set texture without any cornstarch or flour in sight. Every ingredient is straightforward and recognizable, which is exactly the kind of reassurance you want when you're baking for people who are mindful about what goes into their food. The blueberries get swirled into the filling before baking, so each bar has little pockets of jammy fruit woven through the bright citrus layer. Patience is the only real trick here — letting the bars chill fully in the fridge is what takes them from good to genuinely impressive, with clean slices and a firm, creamy bite. These are the kind of bars you bring to a gathering and watch disappear before you get a chance to explain what's in them.
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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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