Paleo Blueberry and Lemon Slice Recipe.

This Paleo Blueberry and Lemon Slice features in our Make It Merry book and we’ve been receiving loads of awesome feedback about it! So, we couldn’t help but share it with you all on the blog! If you LOVE this recipe, then you’ll love all of the other healthy paleo recipes in the book! Sweet treats, full of ingredients that actually nourish your body!

Another reason we’re super excited about this recipe is that Australian Blueberries are now in season (July-April in Australia) which means we can use plump, juicy, fresh berries rather than frozen and thawed! Yay! 

We’d love you try out our Paleo Blueberry and Lemon Slice, take a pic and share it with us using #themerrymakersisters – we’ll share our faves with the whole wide world!

Do you love blueberries too? What’s your favourite recipe? We’ll take note and maybe you’ll see it on the blog some time soon!

Always merrymaking,

Emma + Carla 

paleo blueberry and lemon slice

p.s this recipe features in our Make It Merry cookbook along with 70 other quick, easy and delish recipes to boost your health and happiness!

get your copy today!

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blueberry and lemon slice
Serves 8
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
stuff you need
  1. 2 1⁄2 cups almond meal
  2. 1 cup blueberries (fresh or thawed)
  3. 1⁄2 cup coconut oil melted
  4. 3 eggs whisked
  5. 1 lemon (juice and rind)
  6. 1 tbs. honey
now what
  1. Preheat oven to 180°C (355°F) and line a 20 cm x 20 cm (8 x 8 inch) slice tin with baking paper.
  2. In a large bowl mix add the almond meal, blueberries, coconut oil, eggs and lemon. Mix until well combined.
  3. Transfer the batter in to the prepared tin, smooth it out evenly.
  4. Bake in the oven for 30 minutes, let cool and slice in to squares.
  5. Store the slice in an airtight container.
Merrymaker Tip
  1. Change it up and swap the blueberries for strawberries and lemon to lime.
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Comments 18

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  2. just wondering if you have tried storing the lemon blueberry slice in the freezer ? and if it was successful ? (hoping that might help avoid over-consumption)

  3. Post

    Hi Sally! We have frozen it in lots of 2 to 4 bits to make sure we don’t eat it all at once! Best idea ever! Also great for surprise guests! 🙂

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  5. I can’t wait to make this….yum! Could I use the almond pulp from my homemade almond milk? Trying to work out what I can make with this as I don’t want to waste it 🙂

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  8. Hello! I really want to make these, but we don’t have cup measurements in the UK! Are you able to tell me the almond meal measurement in grams?

  9. Post

    Hey Cath! Oh good question! We thought UK people used cup measurements too?! We’ll have to start doing gram measurements 🙂 1 cup is about 120 g 🙂

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  11. hi ladies! I used a mixture of coconut flour and tapioca flour instead of the almond meal – was delicious, added a little bit extra coconut oil to account for the thirsty coconut flour too

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  13. Definitely doing this one,my husband is a diabetic,& I’m alway’s looking for sweet recipes that is ok for him,thank you.?

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