Blueberry Lemon Bars {Gluten Free + Grain Free + Easy Paleo Modification}

Lemon lovers need to try these Healthy Blueberry Lemon Bars! They come with an easy almond flour crust and are topped with homemade lemon curd with little sweet bursts of blueberries in every bite! 

overhead shot of a plate of stacked Blueberry Lemon Bars dusted with icing sugar

Healthy Blueberry Lemon Bars, you guys! Oh, yes I made you another lemon dessert recipe because clearly, the hundred others on this little website of mine were not enough!

What can I say, lemon treats make my heart go boom, boom.

I’m still recovering from these soft lemon cookies and of course, I needed some more lemon curd in my life. Which seems particularly suiting since I’m currently in the UK, in Scotland (story here!).

But who am I kidding, I don’t need to be there to crave lemon curd. Lemon Love is a 365 days per year, anywhere in the world situation. Anyhow!

side view of a stack of healthy blueberry lemon bars on a small white plate with a lemon in the background

Almond flour crust +homemade organic lemon curd + fresh blueberries = best lemon bars ever!

Now that I’ve tried making my own healthier lemon curd, there’s no way I’m going back to the store-bought kind. It’s way too sweet for my taste and making your own is easy!

You can control the amount of sugar you put in and, most importantly, lick the pan thoroughly. I suspect at least one fourth of my organic lemon curd gets “lost” in the production. That’s the perks of making homemade lemon curd ????

The other thing I love about this blueberry lemon bars recipe is the crust.

Not only is it healthier than most crust you’ve likely come across (it’s free from refined sugars, grain free and made with wholesome ingredients) but it’s got this sweet nutty flavor and this great texture that compliments the curd really well ????

The blueberries add a nice fruity twist to these healthy lemon bars. I love how they pop in your mouth when you bite into them and reveal their sweet juice which goes so well with the lemon curd.

Lemon + blueberry is a classic combo and you can easily understand why with these yummy Blueberry Lemon Bars!

Enjoy girlfriend!

overhead shot of a plate of healthy blueberry lemon bars dusted with icing sugar on a striped dishtowel

If you tried these Healthy Blueberry Lemon Bars, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!

Healthy Blueberry Lemon Bars with Almond Meal Crust stacked on a white plate
5 from 1 vote

Blueberry Lemon Bars {Gluten Free + Grain Free + Easy Paleo Modification}

Lemon lovers need to try these Healthy Blueberry Lemon Bars! They come with an easy almond flour crust and are topped with homemade organic lemon curd with little sweet bursts of blueberries in every bite! 

Course Dessert
Cuisine American
Keyword almond flour crust, blueberry and lemon, blueberry desserts, gluten-free baking, Grain-free baking, healthy desserts, homemade lemon curd, lemon bars
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 3 hours 5 minutes
Servings 14 bars
Calories 280 kcal


  • 1 cup blueberries fresh


  • 1 1/2 cups almond meal
  • 1/2 cup + 2 tablespoons tapioca or arrowroot starch
  • 2 tablespoon coconut sugar or brown sugar
  • 1/2 teaspoon sea salt
  • 1/4 cup + 3 tablespoons coconut oil melted
  • 1 tablespoon maple syrup

Lemon Curd:

  • 6 lemons zested
  • 1 cup lemon juice
  • 2/3 cup sugar you can also use honey to make it paleo
  • 6 large eggs
  • 12 tablespoons unsalted butter cut into cubes


  1. Preheat oven to 350F / 175C degrees.

For the crust:

  1. In a large mixing bowl, whisk together almond meal, starch, coconut sugar, and sea salt. Stir in coconut oil and maple syrup. Stir to combine well. Chill dough for 15 minutes.

  2. In a greased pie dish or baking dish (I used a 13x9 baking dish), use your hands to press dough mixture in one even layer. Bake for 20 minutes until center is dry to the touch and edges are browned. Set aside.

For the lemon curd:

  1. Before juicing the lemons, zest 3 of them and add to a mixing bowl and set a sieve on top. Set aside.

  2. In a large saucepan, whisk together lemon juice, sugar, and eggs. Simmer over low heat, adding cubed butter, and stir often as butter melts. Continue cooking over low heat, stirring often, for about 5-6 minutes or until mixture thickens and coats the back of a spoon.

  3.  Remove immediately from heat, then pour over a sieve, using a silicone spatula to press mixture through. Then stir together curd together and set aside.

  4. Lower heat to 325F degrees. Add lemon curd to baking dish, then arrange blueberries on top and press them delicately into the lemon curd. 

  5. Bake bars for 10 minutes or until lemon curd is just set and still has movement when you shake the pan slightly. Let cool completely, then chill for 2 hours before cutting and serving.

Nutrition Facts
Blueberry Lemon Bars {Gluten Free + Grain Free + Easy Paleo Modification}
Amount Per Serving (1 bar)
Calories 280 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 10g63%
Cholesterol 95mg32%
Sodium 115mg5%
Potassium 54mg2%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 12g13%
Protein 5g10%
Vitamin A 400IU8%
Vitamin C 10.1mg12%
Calcium 45mg5%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Products used for this recipe:

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posted in
Clean Eating Desserts Gluten free Paleo Primal Recipes Refined Sugar Free Spring Recipes Summer Recipes Under 300 cal Vegetarian
  1. Hi
    Your Blueberry Lemon Bars look delicious. It makes me drool
    I will try to make it

    Thanks for sharing your ideas and recipes

  2. Blueberry and lemon are my favourite combination when it comes to sweets – these look great and the photography is top notch!

  3. your recipe doesn’t include the blueberries?
    what type of blueberries did you use – frozen or fresh? and at which point would you incorporate these? thanks

  4. Is it possible to substitute frozen blueberries in this recipe? If yes, would you saw them first or put them in Frozen

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