Walnut Free Blueberry Lemon Bars with Almond Flour Crust
Bright, citrusy, and bursting with juicy blueberries, these bars hit that perfect balance between tart and sweet that makes it nearly impossible to stop at one. The crust comes together with almond flour, coconut oil, and honey — no wheat, no walnuts, no mystery fillers — and bakes up into a golden, slightly crisp base that holds the silky lemon filling beautifully. Arrowroot starch does the thickening work in the filling, giving you that clean, glossy set without any graininess or heaviness. Fresh lemon juice and zest bring serious brightness, while the blueberries swirl into the top layer and add little pockets of jammy flavor throughout. The whole thing is naturally sweetened with honey, so the flavor feels wholesome rather than cloying. Chilling the bars before slicing is the one step you really cannot rush — it's what takes them from wobbly to perfectly sliceable, with clean edges and a luscious, custardy center. These are the kind of bars you bring to a gathering and watch disappear before you've even set down the plate.
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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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