Paleo Lemon Blueberry Bars

Perfect for breakfast or an afternoon snack, these lemon blueberry bars are full of bright lemon and bursting with sweet blueberries. They’re also grain-free, paleo, and dairy-free!

Do you ever go blueberry picking in the summer and end up with more blueberries than you can possibly eat? Every August my mom and grandmother take a trip to Maine to pick wild blueberries. And every year they bring home enough wild blueberries to fill half the freezer until the next year. Those fresh, sweet and tangy Maine blueberries just can’t be beat! Luckily for me, they share and I always have a never ending supply. 

So what to make with all those blueberries? 

To me, there’s just no other option than lemon blueberry bread! It’s the perfect combination of tangy and sweet summer flavors and it’s perfect for breakfast or dessert. 

These Paleo lemon blueberry bars are bursting with wild blueberries and zesty lemon. They’re easy to make, low in sugar and the perfect treat for anytime! 

Ingredients for blueberry lemon bars

Made with fresh, simple ingredients like white sweet potato, blueberries, and lemon these delicious blueberry lemon bars are full of good for you ingredients. Here’s everything you’ll need to make them: 

White sweet potato-Choose the Japanese yam or hannah variety with the white flesh. These are starchier and less sweet than the orange variety. 

Lemons-Both lemon juice and zest for a bright lemon flavor! Be sure to wash your lemons thoroughly before zesting, or choose organic lemons. 

Fresh blueberries-Tossing the blueberries in 1 Tbs of arrowroot flour prevents the bread from turning blue, and the berries from sinking to the bottom of the batter. 

Coconut flour and arrowroot starch-These two flours keep this recipe grain-free and nut-free. Since coconut flour is very absorbent, I don’t recommend substituting any other flours. 

Eggs – You’ll need two room temperature eggs for this recipe. 

Coconut oil- Adds fat and moisture to help bind the ingredients. I haven’t tried it, but avocado oil would probably work as well. 

Honey– adds a little sweetness without being over the top. 

Vanilla- adds subtle sweetness.

Baking soda and salt- Necessary to help baked goods rise! 

How to make Lemon blueberry bars

Step 1. First cook the sweet potato by chopping into 1” cubes and placing it in a medium saucepan with enough water to cover. Bring to a boil and cook for 10-12 minutes or until the sweet potato is tender when pierced with a fork. Drain the potatoes and set aside to cool. 

Step 2. Next add the eggs, cooled sweet potato, lemon juice, honey, coconut oil and vanilla to a food processor. Blend for 20-30 seconds until combined.

Step 3. Add the coconut and arrowroot flour, baking soda, salt and lemon zest and pulse for 30 seconds until everything is well mixed and a batter is formed. 

Step 4. In a small bowl, toss the blueberries in 1 Tbs of arrowroot flour. 

Step 5. Fold in the blueberries. Then pour the batter into an 8”x8” square baking pan and bake at 375° degrees for 20-25 minutes until golden on top and a knife comes out clean. Enjoy! 

Storing these lemon blueberry bars

Your paleo lemon blueberry bars are best stored in an airtight container in the refrigerator for 3-5 days.

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Paleo Lemon Blueberry Bars

  • Author: Molly Leavitt

Description

Perfect for breakfast or an afternoon snack, these lemon blueberry bars are full of bright lemon and bursting with sweet blueberries. They’re also grain-free, paleo, and dairy-free!


Ingredients

2 cups cubed and steamed white sweet potato

2 large room temperature eggs

1 cup fresh or frozen wild blueberries

¼ c arrowroot flour + 1 Tbs, divided

¼ c coconut flour

3 Tbs coconut oil

2 Tbs lemon juice

2 Tbs lemon zest

1 tsp vanilla extract

½ tsp baking soda

¼ tsp salt

 


Instructions

  1. Preheat the oven to 375° F and grease an 8”x8” square baking pan.  
  2. Cook the sweet potato by placing it in a medium saucepan with enough water to cover. Bring to a boil and cook for 10-12 minutes or until the sweet potato is tender when pierced with a fork. Drain the potatoes and set aside to cool. 
  3. Add the eggs, cooled sweet potato, lemon juice, honey, coconut oil and vanilla to a food processor. Blend for 20-30 seconds until combined.
  4. Add the coconut and arrowroot flour, baking soda, salt and lemon zest and pulse for 30 seconds until everything is well mixed and a batter is formed. 
  5. In a small bowl, toss the blueberries in 1 Tbs of arrowroot flour. 
  6. Fold in the blueberries, then pour the batter into an 8×8 inch baking pan. Bake at 375° degrees for 20-25 minutes until golden on top and a knife comes out clean. Enjoy! 

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