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Lemon Blueberry Coconut Cake Bars

These lemon and blueberry gluten-free cake bars are sweet, juicy and the perfect treat on a hot summer day! They are incredible easy to make and absolutely delicious!
Course Baking
Cuisine Baking
Keyword coconut flour, lemon blueberry cake bars
Prep Time 10 minutes
Cook Time 30 minutes
Servings 16 bars
Author Winnie Kison

Ingredients

  • 3 eggs
  • 1/3 cup coconut oil melted
  • 3 tbsp lemon juice
  • 1 cup oat flour
  • 3/4 cup almond flour
  • 2 tbsp tapioca flour
  • 1/3 cup coconut sugar
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/3 cup shredded coconut
  • 1 cup blueberries

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tbsp melted butter
  • 2 tbsp lemon juice

Instructions

  • Preheat oven to 350F. Prepare a 8 x 8 baking pan with parchment paper.
  • In a large mixing bowl, whisk together eggs, coconut oil and fresh lemon juice.
  • Add in oat flour, almond flour, tapioca flour, coconut sugar, baking powder, sea salt and coconut flakes.
  • Bake for 30 minutes or until a toothpick inserted in center comes out clean. Allow to cool for 15 minutes before pouring lemon glaze on top and cutting into 9 bars! Top with extra shredded coconut!