Seeds Free Blueberry Lemon Bars with Almond Flour Crust
Bright, tangy, and bursting with fresh blueberries, these lemon bars hit that perfect balance between sunshine-tart and honey-sweet. The crust comes together with almond flour, coconut oil, and a touch of honey — no grains, no seeds, just a buttery-golden base that holds up beautifully under the silky lemon filling. Arrowroot starch does the thickening work here, keeping the custard layer smooth and sliceable without any seed-derived thickeners that can sneak into conventional recipes. The blueberries get swirled right into the filling before baking, so every bar has little pockets of jammy fruit woven through the lemon curd. Chilling the bars fully before slicing is the move — it transforms that slight wobble into clean, glossy squares that look like they came from a bakery case. These are the kind of dessert bars you bring to a gathering and watch disappear before you've even set down the platter.
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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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