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!


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



  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!