I made these bars one afternoon when I had too many blueberries in the fridge and a serious craving for something lemony and fresh. My youngest had just asked for lemonade, and it hit me—what if I baked that flavor into a dessert?

They turned out so bright, tangy, and soft with the juiciest pops of blueberries in every bite. Now I make them on repeat all summer long. They're just the right mix of sweet and zingy, and way easier than you'd think.

Blueberry Lemonade Bars Recipe

Ingredients:

For the crust:

• 1 cup almond flour

• 1/4 cup coconut flour

• 1/4 cup maple syrup or honey

• 1/4 cup melted coconut oil

• Pinch of salt

For the filling:

• 2 large eggs

• 1/2 cup freshly squeezed lemon juice

• Zest of 1 lemon

• 1/3 cup maple syrup or honey

• 2 tablespoons coconut flour

• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8x8” pan with parchment paper.

2. In a bowl, mix all crust ingredients until crumbly. Press into pan and bake for 10–12 minutes, until golden.

3. While crust bakes, whisk together eggs, lemon juice, zest, maple syrup, and coconut flour until smooth.

4. Gently fold in the blueberries.

5. Pour filling over the crust and bake for 18–22 minutes, until the center is set.

6. Cool completely, then refrigerate at least 1 hour before slicing into bars.

7. Optional: dust with powdered coconut sugar or serve with a dollop of yogurt!

Sarah’s Tips:

• Frozen blueberries? No problem! Just toss them in a teaspoon of coconut flour before adding.

• Make it zippier: Add a splash of vanilla or a pinch of turmeric for color and depth.

• Storage: Keep leftovers in the fridge for up to 5 days — if they last that long.

Nutrition (Per Bar – based on 9 servings):

Calories: 180
Protein: 4g
Carbs: 16g
Sugar: 10g
Fat: 11g
Fiber: 3g