Spice Free Blueberry Lemon Bars with Almond Flour Crust
Bright, tangy, and bursting with fresh 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 honey — no grains, no mystery additives, and absolutely nothing that could sneak in unwanted heat or irritation. That matters more than it sounds, because so many packaged desserts and even homemade bar recipes lean on spiced extracts or flavored shortenings that can cause real problems for sensitive eaters. Here, every single ingredient is clean and straightforward, so you know exactly what you're getting in every bite. The filling is a silky, honey-sweetened lemon curd thickened with arrowroot starch, which sets up beautifully in the oven and slices into neat, glossy squares once fully chilled. Swirling fresh blueberries into the top before baking gives you little pockets of jammy fruit that balance the citrus perfectly. These bars are genuinely impressive enough to bring to a party and simple enough to make on a quiet weekend afternoon.
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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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