Blueberry Lemon Bars

Keto blueberry lemon bars are easy to make, low-carb, dairy-free, gluten-free, grain-free and sugar-free! This recipe takes classic lemon bars and makes it low-carb friendly and adds in delicious fresh blueberries! Baked in just 35 minutes!

Jump to:

• Why You'll Love This Recipe
• Ingredients & Substitutions
• How to Make This Recipe
• Expert Tips
• FAQs
• Related Recipes
• Blueberry Lemon Bars

Fresh berry season is always one of my favorites of the year! If you like to bake with blueberry or other berries too, you'll also want to make these strawberry yogurt muffins, homemade blackberry cobbler, and almond flour scones! 

Lemon bars are one of my favorite classic desserts and lemon blueberry is one of the best ever flavor combos!  Apparently Gail Simmons made a similar recipe on the Talk so you know it must be good. It basically just shouts spring and fresh!

If you love easy summer desserts you're also going to want to try this peach cobbler using cake mix!

Why You'll Love This Recipe

• Great for dietary restrictions. These blueberry lemon bars are keto, low carb, dairy free, gluten free, grain free and sugar free. They can be made vegan and are a healthy summer dessert that anyone can enjoy.
• Perfect addition to your summer picnic. Add in some healthy air fried chicken, a delicious pasta salad and some lemonade and you have one easy party or bbq.
• Simple, quick & easy! Blueberry lemon bars are easy to make and can be prepped and baked in just 35 minutes!

Ingredients & Substitutions

Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.

• Almond flour & coconut flour: use fine almond flour, not almond meal. The combination of almond flour and coconut flour will give the crust a nice shortbread texture. You could also use graham cracker crust by swapping out almond and coconut flour for crushed up graham crackers.
• Sweetener: I highly recommend Monk Fruit sweetener like Lakanto for this recipe over baking stevia. If you want the lemon blueberry bars to be less sugar but not necessarily keto, you can use Truvia Cane Sugar Blend which is one of my favorites to bake with.
• Coconut oil: may use butter as a substitute.
• Eggs: To make vegan; use a flax egg, egg replacer or applesauce.
• Lemon juice & zest: You can use traditional Lisbon or Eureka lemons or the less tart Meyer lemon which will give a less tart flavor.

How to Make This Recipe

This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cook time and temperatures.

1. Preheat oven to 350F. Line an 8X8 baking dish with parchment paper. Mix together crust ingredients until they make a fine crumble. Press into baking dish and use a measuring cup to flatten and smooth top. Bake shortbread crust for 15 minutes.
2. While crust is baking, prepare lemon blueberry filling. Mix together filling ingredients (less blueberries and sweetener). Stir ingredients in order listed until no lumps are left.
3. Once crust is finished, remove from oven and pour lemon filling directly on top. Add blueberries by gently placing them into the filling. I squished about half of the blueberries to create more blueberries throughout the filling.
4. Bake for an additional 20 minutes or until crust has small cracks in it. Cool and then store in refrigerator. Cut into blueberry lemon bars or squares and serve chilled.

Expert Tips

• Chill the blueberry lemon bars prior to cutting and serving.
• Top with confectioners sugar (I use this one from Lakanto) prior to serving.
• If you want to make more of a crumble or dutch crumble, reserve ⅓ of the shortbread crust to crumble on top of the lemon blueberry filling prior to baking.
• Storage: Store bars in an airtight container in the refrigerator for up to 5 days.

Paleo & Keto Baking Substitution Tips

To make a baking recipe keto or paleo, here are a few ingredient swaps.  Some swaps are more simple than others but here is what I used for this blueberry lemon bars recipe:

• substitute almond flour and coconut flour for all purpose flour.
• swap refined white sugar for monk fruit sweetener.
• vegetable oil for coconut oil.
• powdered sugar topping for Lakanto confectioners sugar.

FAQs

Related Recipes

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