Life isn’t perfect and sometimes it’ll throw lemons at you; but however imperefect life is, these bars make up for it and you can turn those lemons into this great coffee cake I’ve created for you.
Blueberry and lemon is my all time favorite combo and I was on a quest to make a great GF bar ( which turned out more like a coffee cake, but I’m not complaining) that I could enjoy with my morning drink. After a couple tries and tweaking of the recipe, I finally got it all together. I created a lemon cake spread with blueberry jam and topped with a crumple. It holds together so well and it has a soft texture to bite into. Sounds good, right? Well, let me tell you how this is even better: it’s not only gluten free, it’s also vegan. I know a couple of vegans and some people who are allergic to eggs, so I was inspired to create a recipe that all could enjoy. So, let me present to you this scrumptious and healthy treat that you can now devour!
Bake time: 55 minutes
Prep time: 25 minutes
Ingredients for cake:
- 1 1/2 cups of coconut Flour
- 1 3/4 cups of water
- 1/2 cup of sugar
- 1/2 cup of coconut oil (melted)
- 1/3 cup of lemon juice
- 1 tbsp of xanthan gum
- 2 tsp of double acting baking powder
- 2 tbsp of lemon zest
- 1 cup of blueberry jam
- 1/2 cup of sugar
- 1/3 cup of coconut flour
- 1/4 cup of coconut oil
- 1/4 cup of water
- 1 tbsp of lemon juice
Preheat oven to 350
Grease an 8″ by 10″ pan and set aside. Combine the dry ingredients for the cake in a large bowl and mix thoroughly. Add the water, melted coconut oil, and lemon juice to the dry ingredients slowly. Make sure to combine each ingredient well.
Note: the dough for the cake will be a bit crumbly. It’s normal for GF doughs to act like such.
Once you have the wet and the dry ingredients combined, add the lemon zest and combine well. Add the dough to your greased pan. Use your fingers to press down the dough and form it to the pan.
In order to ensure that the cake will bake all the way through, use a fork to poke holes into it. Then, spread the blueberry jam over top.
Once you have the jam spread on top you can place it in the oven to bake for 30 minutes.
I hold off the crumble topping till later because I found that it burned too quickly.
While the cake is baking, you can make the crumble topping. Combine the sugar and coconut flour into a bowl and use a fork to gently mix the unmelted coconut oil in. Then add your water and lemon juice a little bit at a time. You can use your fingers or a fork to mix, but make sure not to over mix because you need it to stay crumbly.
Add the crumble topping to the cake once the 30 minute timer goes off and place it back in the oven for 25 minutes or until the top is golden brown.
To store the bars, I simply put a cover over the pan and left them on the counter. They stayed fresh for over a week!
There you have it folks! Though I personally enjoy these bars with a cup of coffee in the morning, you can eat them whenever. They’re yours to enjoy after all.
I’ve made these bars a few times and I can’t get enough of them. They may just be my best friend now. I love how easy they are!
I hope you enjoy this recipe as much as I do!
~ xoxo Juliana Marie