Xanthan Gum Free Blueberry Lemon Bars with Almond Flour Crust

Bright, citrusy, and bursting with jammy blueberries, 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 gums, no starches, no fillers — and bakes into a golden, slightly crumbly base that holds up beautifully under the silky lemon filling. Arrowroot starch does all the thickening work in the filling, so the custard sets cleanly without any of the additives that show up in so many conventional bar recipes. Skipping xanthan gum is often the trickiest part of gluten-free baking, but here the eggs and arrowroot create a smooth, sliceable layer that firms up perfectly after a good chill in the fridge. The blueberries get swirled in just before baking, sinking slightly into the lemon custard and creating gorgeous pockets of berry flavor throughout. The parchment sling makes lifting and slicing a breeze, and wiping the knife between cuts gives you those clean, bakery-worthy edges. These are the kind of bars you bring to a gathering and quietly watch disappear.

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