Vegan Almond Lemon and Blueberry Pie Bars

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 45mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    467
based on 4 ratings

This recipe makes a great summer dessert served with vegan ice cream or as an afternoon treat with a cup of tea.

recipe updated 27 Oct. 2025

Ingredients

  • Vegan butter icon
    Vegan butter
    120 g
  • Vegan butter icon
    Vegan butter
    1 tablespoon
  • Lemon icon
    Lemon
    1
  • Caster sugar icon
    Caster sugar
    40 g
  • Plain flour icon
    Plain flour
    250 g
  • Salt icon
    Salt
    1 pinch
  • Unsweetened almond milk icon
    Unsweetened almond milk
    2 tablespoons
  • Cornflour icon
    Cornflour
    2 ½ tablespoons
  • Chia seeds icon
    Chia seeds
    1 tablespoon
  • Light brown sugar icon
    Light brown sugar
    50 g
  • Blueberries icon
    Blueberries
    500 g
  • Flaked almonds icon
    Flaked almonds
    40 g
  • Icing sugar icon
    Icing sugar
    250 g
  • Water icon
    Water
    2 tablespoons

Tools

  • kCook icon Oven
  • kCook icon Chef Patissier XL
  • kCook icon Square pan - 8"
  • kCook icon Kenwood bowl - chef patissier xl
  • kCook icon Lightly floured surface
  • kCook icon Saucepan - medium
  • kCook icon Small bowl

Step preview

  1. Grease a clean square pan then set aside
  2. Attach K Beater
  3. Add caster sugar, plain flour, vegan butter and salt to the Kenwood Bowl
  4. Mix - approx 2 min, Speed 1
  5. Add unsweetened almond milk to the Kenwood Bowl while machine is running
  6. Mix - approx 1 min, Speed Min
  7. Transfer pastry to lightly floured surface
  8. Roll out
  9. Transfer pastry to square pan
  10. Line until covered
  11. Chill in fridge - 30 min
  12. Pre-heat oven - 170°C
  13. Remove the pan from the fridge
  14. Bake until golden brown and continue - 20 min, 170°C
  15. Add cornflour, vegan butter, chia seeds, lemon and light brown sugar to a clean saucepan
  16. Heat until melted - approx 2 min, medium-high heat
  17. Add blueberries to the saucepan
  18. Heat until thickened while stirring occasionally - approx 10 min, medium-high heat
  19. Remove the pastry from oven and let cool
  20. Increase the oven temperature - 180°C
  21. Pour content of saucepan into square pan carefully
  22. Add flaked almonds to the square pan
  23. Bake - 25 min, 180°C
  24. Remove from oven and let cool
  25. Chill in fridge - 1 hr
  26. Add icing sugar and water to a clean small bowl
  27. Mix with teaspoon until well combined
  28. Remove the pan from the fridge
  29. Drizzle square pan with icing
  30. Set aside until set
  31. Slice
  32. Serve
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