Whisk together almond flour, coconut oil, coconut sugar in a bowl until combined and press half the mixture into a greased 8 x 8 pan. Bake for 10 minutes.
Heat up blueberries, lemon juice & lemon zest in a small pan over medium heat on the stovetop until liquid consistency.
Pour over the crust and crumble the remaining flour mixture on top. Bake for another 15-18 min. Allow to cool before slicing into bars.