2 Cups all-purpose flour or coconut flour
2 Cups ground almond
3/4 Cup brown sugar
1 Cup brown sugar or (½ cup organic honey and ½ coconut sugar)
1 Cup butter
3 Cups fresh blueberries
1 Teaspoon lemon zest
2 Teaspoon lemon juice
1 Teaspoon vanilla
¼ Cup slice almonds (optional)


  1. Heat the oven to 350F. Line an 11X7″ baking pan with parchment paper and set aside.
  2. In a food processor add the flour (coconut flour), ground almond, butter and sugar (coconut sugar or honey) and lemon zest and pulse until it resembles coarse crumbs.
  3. Reserve 1/2 packed cup of the almond mixture for the top.
  4. The remaining almond mixture press it evenly on the bottom of the prepared pan. Bake in a preheated oven for 30 minutes.
  5. In a pan on the stove top add the blueberries, sugar (organic honey and coconut sugar), lemon juice and vanilla. Cook for 30 mins stirring occasionally or until the water completely dissolved.

6. Take the pan out, without turning off the oven, top with the blueberries and crumble the reserved almond mixture and sliced almonds.
7. Return the pan to the oven and bake for another 40 minutes or until golden brown.
8. Cool completely in the pan before cutting into bars.