Yeast Free Blueberry Lemon Bars with Almond Flour Crust
Bright, tangy, and bursting with fresh blueberries, these lemon bars deliver serious bakery-level flavor without a single grain of conventional flour or a trace of yeast. The crust comes together from almond flour, coconut oil, honey, and a pinch of sea salt — pressed into the pan and baked until golden, it's nutty and tender in a way that puts standard shortbread to shame. The silky lemon filling relies on arrowroot starch rather than flour to set up beautifully, so there's no need to reach for any leavening agents that could cause problems. Fresh lemon juice and zest give the custard a sharp, sunny brightness, while the blueberries swirl in during baking and turn jammy and gorgeous. Everything is sweetened with honey, keeping the ingredient list clean and straightforward. The hardest part is honestly just waiting for them to chill in the fridge before slicing — but that patience pays off with clean, picture-perfect bars that hold their shape beautifully.
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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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