Wild Blueberry Lemon Coconut Breakfast Cake Bars

SHARE > Yum | Print IconPRINT

Recipe by Heather McClees Williams of The Soulful Spoon 

Makes 9 servings

Wild Blueberry Lemon Coconut Breakfast Cake Bars Picture


1 cup of coconut flour
1/2 cup of unsweetened shredded coconut (I used a finely shredded, reduced fat variety)
1/3 cup ground flax meal (ground flax seed)
1 cup of rolled oats (quick or regular rolled will work)
1/2 cup of oat bran
1/2 tsp. baking powder (not baking soda)
1 tsp. apple pie spice
1/4 tsp. pure vanilla powder or 1 tsp. alcohol-free vanilla extract
juice from 5 lemons or 1/4 cup pure lemon juice from the bottled (no added sugar variety)
1 cup of unsweetened vanilla almond milk
1 cup of unsweetened applesauce
1 cup of frozen Wild Blueberries
3 whole eggs (medium-large size)**

1/4 cup of extra frozen Wild Blueberries
2 tbsp. more of unsweetened, shredded coconut


  1. Preheat your oven to 350 degrees, Fahrenheit.
    Next, grab a large bowl and add the coconut flour, coconut, flax, oats, oat bran, baking powder, apple pie spice, and the vanilla powder or vanilla extract. Stir to sift and incorporate well.
  2. Now add the juice from the lemons (or bottled lemon juice), the unsweetened almond milk, water, and the applesauce.
  3. Next, crack open 3 whole eggs. Stir by hand with a large spoon or fork, and make sure everything is all mixed together and that the eggs are fully incorporated. You can also use a mixer for this step, but I just used a large fork.
  4. Now fold and stir in the 1 cup of frozen Wild Blueberries just enough to mix well. Set the bowl aside.
  5. Grab a square or rectangular baking pan and spray it with non-stick spray or coat lightly with coconut oil. You can use an 8×8″ inch baking dish, or a 4″x9″ dish like I did. Other similar size pans should also work fine, so long as the batter is distributed evenly.
  6. Spoon the batter into the prepared pan and smooth the top down to be sure it’s completely even on all edges.
  7. Add the extra 1/4 cup of frozen Wild Blueberries and the 2 tbsp. unsweetened, shredded coconut on top of the prepared batter in the pan, and press into the prepared batter with the back of a large spoon.  You can go ahead and slice/score the bars now before baking like I did, or you can score them after baking. I chose to score mine into 9 equally sized bars, but you can make yours smaller if you like too.
  8. Bake in the oven at 350 degrees for 40 minutes and remove once done. You may need to slice/score them again after baking.  Cool the bars for 30 minutes on the counter and serve, or refrigerate for up to 4 days. You can also remove these and freeze them in baggies for longer storage.

Wild Blue is Good for You!