Paleo Lemon Blueberry Bar
The Fresh Lemon Blueberry Bar
Now, this is a story all about how my cake got flipped-turned upside down. And I’d like to take a minute just sit right here. I’ll tell you how a cake turned into the best lemon blueberry bar. (Just read that to the tune of The Fresh Prince of Bel-Air. Granted that last sentence is a tongue twister but that’s just the way it is.)
Sometimes failure leads into a different direction than you had intended. I had planned to make a lemon and blueberries cake. But it turned into a disaster. My batter was too light, so when I added the blueberries it all sank to the bottom. Splitting the cake in half and refusing to come out of the cake tin once done. It still tasted delicious, we ate it like a pudding. But not a recipe I could share with you.
It’s not easy to mess up this recipe, but if you do just tell people that’s what you were going for.
Make Failure Work For You
Because I failed so miserably I got inspired. The bottom section of the cake turned into more like a custard and the top was dried out like a crust. Once I flipped the cake over it all made sense. That was my aha moment. And instead of thinking how to improve the cake I let that go and made space for something new. I would try to achieve the result I got by accident, intentionally.
And now we are here. Super fresh lemon blueberry bar. The filling is more like a lemon custard with burst of blueberries. It’s actually quite simple to make and even the boyfriend who is not big on lemon desserts liked it. Just give it a go. On the off chance that it doesn’t turn out exactly as pictured simply tell people that’s exactly the way it’s supposed to be. Life hack!
Paleo Lemon Blueberry Bar
- 1 cup almond flour
- ½ cup tapioca flour
- ¼ cup coconut flour
- 1 tsp vanilla extract
- ¼ cup honey
- 1/3 cup coconut oil melted
- 2 tsp lemon zest
- ½ cup lemon juice
- 2 tbsp lemon zest
- 1/3 cup honey
- 3 large eggs plus 1 yolk
- 1 tbsp tapioca
- ½ tsp coconut flour
- 1 cup blueberries
- Preheat the oven to 175°C.
- Prep your baking tin with some coconut oil and parchment paper. Make sure the parchment paper comes up the sides as it will help you remove it from the tin once it has set. I used a rectangular pan of 30 by 20 cm but a square 20 by 20 cm will also work.
- Mix the dry and wet ingredients for the crust separately. Then bring together and mix into a dough.
- With your hands press the dough down into your prepped tin to cover the bottom and 1.5 cm up the sides. The coconut oil makes it very easy to work with and push around.
- Poke some holes in the bottom with a fork and place in the oven for 10 minutes.
- While the crust is in the oven prep the filling by whisking all ingredients except the blueberry together.
- Remove the crust from the oven and lower it to 160°C.
- Pour the filling on the hot crust immediately after taking it out of the oven and distribute the blueberries over the top.
- Place back in the oven for 15-20 minutes until the center has set.
- Remove from oven and allow to cool down completely. And cool in the fridge for at least 2 hours before slicing into bars. Enjoy!