Wheat Free Blueberry Lemon Bars with Almond Flour Crust
Bright, tangy, and dotted with jammy blueberries, these lemon bars deliver everything you love about the classic dessert without a single grain of wheat in sight. The crust comes together from almond flour, coconut oil, and a touch of honey — it bakes up golden and slightly crisp, with a nutty richness that honestly outshines any traditional shortbread base. Arrowroot starch steps in to thicken the silky lemon filling, giving it that clean, sliceable set without relying on any conventional flour or thickeners that could be a problem. Fresh lemon juice and zest keep the flavor bold and bright, while the blueberries swirl into the filling as it bakes, creating gorgeous purple ribbons throughout. The hardest part is waiting for the bars to chill before cutting — but that patience pays off in clean, picture-perfect slices with a glossy, jewel-toned top. 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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