Vegan Almond Lemon and Blueberry Pie Bars

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 45mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    467

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

recipe updated 18 Nov. 2025

Ingredients

  • Vegan butter icon
    Vegan butter
    120 g
  • 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
  • Light brown sugar icon
    Light brown sugar
    50 g
  • Cornflour icon
    Cornflour
    2 ½ tablespoons
  • Vegan butter icon
    Vegan butter
    1 tablespoon
  • Chia seeds icon
    Chia seeds
    1 tablespoon
  • Lemon icon
    Lemon
    1
  • Blueberries icon
    Blueberries
    500 g
  • Icing sugar icon
    Icing sugar
    250 g
  • Water icon
    Water
    2 tablespoons
  • Flaked almonds icon
    Flaked almonds
    40 g

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Kenwood Chef
  • kCook icon Small bowl
  • kCook icon Square pan - 8"

Step preview

  1. Making the pastry:
  2. Grease a tin and line with parchment paper
  3. Fit the K-Beater
  4. Add the ingredients into the appliance bowl, fit the splashguard
  5. Mix until light and fluffy - 2 minutes, speed 1
  6. Then add almond milk gradually while the machine is running
  7. Mix until the mixture comes together - 1 minute, speed Min
  8. Transfer the pastry to a lightly floured work surface
  9. Roll out the pastry
  10. Line the tin with the pastry until covered and prick the base with a fork
  11. Chill in the fridge - 30 minutes
  12. Preheat the oven - 170ºC
  13. Bake the pastry until golden brown - 20 minutes, 170ºC
  14. Remove from the oven and let cool
  15. Increase the oven temperature - 180ºC
  16. Making the blueberry filling:
  17. Add the ingredients into a saucepan
  18. Heat until then butter has melted - 2 minutes, medium-high heat
  19. Then add blueberries
  20. Cook, stirring occasionally and mashing some blueberries with a wooden spoon, until the mixture thickens - 10 minutes
  21. Carefully pour the blueberry mixture into the tin
  22. Top with flaked almonds
  23. Bake until set - 25 minutes, 180°C
  24. Remove from the oven and let cool
  25. Chill in the fridge - 1 hour
  26. Add the ingredients into a bowl
  27. Mix until well combined, adding 0.5 tsp of water at the time, if the consistency is too thick
  28. Remove the tin from the fridge
  29. Drizzle the icing over the pie and then set aside until set
  30. Slice into 8 bars
  31. Serve
Open in app

With the Kenwood World app and a connected kCook Multi, you can create this dish in your own kitchen with ease.

Find out more Open in app