Wild Blueberry Lemon Coconut Breakfast Cake Bars are sugar, gluten, oil, and dairy-free. Enjoy for breakfast, a snack, or dessert too!
I don’t know about you all, but I’ve never met anyone that said they didn’t like blueberries. And this gal absolutely loves them!
Blueberries make for such a sweet, healthy, and nourishing snack or addition to any meal of choice.
I’ve always loved baking with them and especially love the way they work in breakfast recipes, such as oatmeal, smoothies, or these delicious Wild Blueberry Lemon Coconut Breakfast Cake Bars I’m sharing with you today.
And while I’ve been a fan of blueberries my entire life, it wasn’t until I discovered Wild Blueberries that I really fell in love.
Did you know that Wild Blueberries and regular, cultivated blueberries are extremely different?
Most all of my recipes featuring blueberries on this blog use Wild Blueberries because they truly are the best.
So, why are Wild Blueberries so magical?
Check this out…
Taste: Wild blueberries have a much more intense flavor than normal, larger cultivated blueberries. Whether organic or not, all Wild Blueberries ALWAYS taste better because they are smaller and the taste is more concentrated, despite the fact that they have less sugar.
Growth: Wild Blueberry plants grow wild and are genetically diverse with thousands of interlocking plants spreading naturally across fields called barrens. It’s this diversity that gives Wild Blueberries their complex and delicious flavor, which is an extraordinary mix of tart and sweet! 🙂
Antioxidant Content: We all know blueberries are a great source of antioxidants, but did you know that Wild Blueberries have twice (2x) the antioxidant capacity of larger cultivated blueberries? You get more bang for your buck plus a better taste too! A growing body of research also shows that the potential health benefits of Wild Blueberries include enhanced gut health, diabetes prevention, cancer prevention, and enhanced brain health.
More Nutritional Differences: One serving of Wild Blueberries (which is about a cup) has 8 times the amount of manganese, (an important trace mineral for metabolism), 72 percent more fiber, and 32 percent less sugar than cultivated blueberries!
Wild blueberries are also frozen right at harvest, and these potent little berries have more nutrition than those that sit fresh on the shelves for weeks at a time at the store. In fact, I never buy fresh blueberries because the frozen wild blueberries are always so much better.
Wild Blueberries also come from a very special place that makes them especially safe for growing all year round. They are called “Wild” because they truly are. They are not planted and occur naturally in barrens in the fields of Maine and Eastern Canada.
Wild Blueberries have been around for 10,000 years!!!
You can find Wild Blueberries in your local supermarket in the frozen food section where other frozen fruit products are sold. My favorite brands are Wyman’s Wild Blueberries of Maine and Dole Wild Blueberries, but any brand that says “Wild Blueberries” are authentic Wild Blueberries. Whole Foods 365 brand is also great!
Don’t sweat about them not being organic, either. Although regular blueberries should be bought organic, wild blueberries don’t have to be.
Since they are wild and not cultivated, wild blueberries do not contain any pesticides because they grow naturally and are harvested without them as a regular practice—wahoo!
Alright, now that you know all the reasons to use Wild Blueberries in your next recipe of choice, I’m sharing one of my latest favorite Wild Blueberry recipes with you!
I’ve made this recipe twice already, and I can promise you, it’s worth whipping out a few ingredients and doing a little baking. You won’t regret it!
These Wild Blueberry Lemon Coconut Breakfast Cake Bars would make a delicious, light, and filling recipe for your next holiday brunch, or even can be served with some coconut whipped cream or no added sugar vanilla coconut ice cream for dessert. Or, go with some plain coconut yogurt as a healthy topping and add a little peanut butter on top.
Or, just enjoy these cake bars plain! They’re light, really thick and moist, and can be kept in the fridge all week, or you can even freeze them for longer storage if you prefer.
- 1 cup of coconut flour
- 1/2 cup of unsweetened shredded coconut (I used a finely shredded, reduced fat variety)
- 1/2 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
- 1/2 cup cold water
- 1 cup of unsweetened applesauce
- 1 cup of frozen Wild Blueberries
- 1/4 cup of extra frozen Wild Blueberries for topping
- 2 tbsp. more of unsweetened, shredded coconut
- First, 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.
- Now add the juice from the lemons (or bottled lemon juice), the unsweetened almond milk, water, and the applesauce.
- Stir by hand with a large spoon or fork, and make sure everything is all mixed together. You can also use a mixer for this step, but I just used a large fork.
- Now fold and stir in the 1 cup of frozen Wild Blueberries just enough to mix well. Set the bowl aside.
- Grab a square or rectangular baking pan and spray it with non-stick spray or coat lightly with coconut oil. You can use an 8x8" 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.
- Spoon the batter into the prepared pan and smooth the top down to be sure it's completely even on all edges.
- 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.
- 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.