Healthy Blueberry Lemon Bars (Gluten-Free & Low-Carb)

Fresh berries mean summer! These healthy blueberry lemon bars are the perfect combination of flavors.

If you like to bake with blueberries or other berries, make this blueberry protein muffin recipe, strawberry yogurt muffins, homemade blackberry cobbler, or almond flour scones! 

Why You'll Love These Healthy Blueberry Lemon Bars

• No refined sugar! Keto, low-carb, diabetic-friendly, and sugar-free.
• Great for dietary restrictions. These blueberry lemon bars are dairy-free and gluten-free. They can be made vegan and are a healthy summer dessert that anyone can enjoy.
• Fresh lemon flavor: Just like our Meyer lemon bars, these healthy blueberry lemon bars are bursting with fresh lemon and blueberry flavor.
• Delicious crust: The buttery shortbread crust is the perfect complement to the tangy lemon and fresh blueberry flavor.
• Perfect for summer. Add in some healthy air-fried chicken, a delicious pasta salad, and some iced tea lemonade, and you have an easy menu for a summer 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 a graham cracker crust by swapping out almond and coconut flour for crushed graham crackers.
• Sweetener: I highly recommend Monk Fruit sweetener like Lakanto for this recipe over baking stevia. If you want the healthy blueberry lemon bars to be less sugary but not necessarily keto, you can use Truvia Cane Sugar Blend, which is one of my favorites to bake with. Maple syrup or even brown sugar works.
• Fresh blueberries: I recommend fresh blueberries. If using frozen blueberries, defrost them before mixing them into the filling.
• Coconut oil: You may use butter as a substitute.
• Eggs: To make vegan, use a flax egg, egg replacer, or applesauce.
• Lemon juice & fresh lemon zest: You can use traditional Lisbon or Eureka lemons or the less tart Meyer lemon, which will give a less tart flavor.
• Vanilla extract: Gives a warm flavor to help balance the tartness of the lemon.
• Salt: Salt helps to balance out the sweet and tangy flavors.

How to Make These Healthy Lemon Blueberry Squares

Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.

1. Make the shortbread crust. Preheat oven to 350°F. Line an 8-inch pan with parchment paper. Using a wooden spoon or whisk, mix the crust ingredients until a crumbly dough forms. Press into a baking dish and use a measuring cup to flatten and smooth the top. Bake the shortbread crust for 15 minutes.
2. Prepare the blueberry lemon filling. While the crust is baking, prepare the lemon blueberry filling. In a medium bowl, mix the filling ingredients: half of the blueberries, eggs, vanilla, lemon juice, monk fruit sweetener, lemon juice and zest, and finally the coconut flour. Stir ingredients in order listed until no lumps are left.
3. Top the crust with the filling. Once the crust is finished, remove it from the oven and pour the lemon filling mixture directly on top. Add the remaining blueberries by gently placing them into the filling. I squished about half of the blueberries to create more blueberries throughout the filling.
4. Finish baking. Bake for an additional 20 minutes or until the crust has small cracks in it and the top is slightly golden brown. Remove the pan from the oven to a wire rack. Cool them to room temperature and then store in the refrigerator. Cut into blueberry lemon bars or squares and serve chilled.

Recipe Variations

• Dutch crumble topping: Reserve ⅓ of the shortbread crust to crumble on top of the lemon blueberry filling before baking to make blueberry lemon crumb bars.
• Try different fresh berries. Raspberries or strawberries are a great substitute for blueberries.

Make Ahead

Healthy blueberry lemon bars may be made ahead and stored in the refrigerator up to 5 days in advance.

Storing Leftover

Store leftover lemon blueberry bars in an airtight container or wrapped tightly in plastic wrap for up to 5 days in the refrigerator.

Freezing

To freeze for longer storage, allow the bars to cool completely. Cut them into squares and store them in a freezer-safe container for up to 2-3 months.

Expert Tips

• Allow the bars to chill. Chill the blueberry lemon bars before cutting and serving.
• Tips for easier cutting. Remove the dessert bars to a cutting board for easier cutting and serving.
• Add a sweet topping. Top with confectioners' sugar before serving.

Recipe FAQs