Pecan 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 wheat, no pecans, no questionable fillers — and bakes up golden and slightly crisp before the silky lemon filling goes on top. Arrowroot starch gives the filling its clean, glossy set without muddying the fresh lemon flavor, and the blueberries sink and swirl into the custard as it bakes for a look that's genuinely stunning. For anyone navigating tree nut concerns, it's worth noting that almond flour is the only nut-based ingredient here, so the recipe stays completely clear of pecans at every step. The filling is whisked together in one bowl and poured straight over the warm crust, which keeps the process simple and the cleanup minimal. Chilling the bars before slicing is the one step you really don't want to skip — it's what gives you those clean, bakery-style edges. These are the kind of bars you bring to a gathering and watch disappear before you've even set down the tray.
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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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