Healthy Lemon Blueberry Cake Bars

CAKE! It’s one of my most favorite desserts. Especially in this case where the cake is sort of a snacking cake so I feel confident that it’s perfect for breakfast. I mean, as an adult (almost) I should probably stop eating cake at breakfast but we all know that is not happening anytime soon. PLUS these cake bars have blueberries and blueberries are fruit SOOOOOOO it’s totally fine.

When it comes to lemon baked goodies, the majority of the bright sunshiny flavor actually comes from the lemon zest. The citrus taste is much more concentrated in the oils in the skin than in the juice, so don’t skip the zest! For the best taste, select lemons that are purely yellow without any green. Those greenish spots are too bitter!

And now for the best part… The fruity topping! I am trying to cut down on added sugar, so I used fresh fruit for the top of the bars instead of frosting. I’ve used fresh and frozen berries for this recipe, and both work perfectly. I’ve even used the smaller wild blueberries – and they might be my favorite. They’re just a little bit tart, which I loooove. If you aren’t a lemon person, feel free to omit the lemon zest. It’s not an overpowering flavor, but you can definitely taste it – I like the freshness it brings to the cake and I wouldn’t change a thing.

Healthy Lemon Blueberry Cake Bars

These blueberry lemon cake bars are the perfect snacking cake. Sprinkled with a little coconut cream and great for breakfast or dessert! Plus the cake is super moist and crazy easy to make! You’ll want to get into the kitchen and make this cake asap!
Course Breakfast, Dessert
Cuisine American
Keyword bars, blueberry, cake
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 bars


For the cake:

  • 15g almond flour
  • 2 tbsp lemon zest
  • 20g oat flour
  • 100ml egg whites or aquafaba
  • 1/2 tsp guar gum
  • 50g banana
  • 2 tsp lemon zest
  • 100g chickpeas
  • 30g coconut sugar
  • 100ml Greek yogurt (coconut if vegan)
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp vanilla extract

For the topping:

  • 50g blueberries
  • 100ml coconut whipped cream


Lemon Blueberry Cake

  1. Add sugar, baking powder, baking soda, lemon zest, vanilla, banana, chickpeas, and yogurt into the blender. Mix everything until well combined. Then just take the mixture out and place it into a bowl. Add in the oat and almond flour and mix everything well with the spoon.

    Heat the oven up to 170 degrees. Pour the liquid egg whites/aquafaba into the bowl. Whisk them with a mixer until fluffy. Add in the guar gum and mix a little more. Once they are perfectly stiff, take one by one spoon of the egg whites/aquafaba and add them to the bowl with the other mixture. Slowly combine the two mixtures. Place the batter on to the baking paper in a baking sheet and bake the cake for 15 minutes. 

  2. Once the cake is baked, cut it into 6 bars and add the coconut cream on top. After add some blueberries on top and enjoy 🙂


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