Blueberry Cream Cheese and Coconut Cake Bars with Blueberry Glazed Cream Cheese Frosting

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Tis the season for fruits such as strawberries, blueberries, peaches and other in season succulent fruits. With both the Strawberry and Blueberry Festival drawing near here in soon to be and once again “sunny” Florida especially with its flip flop weather as of late, there are plenty of fruit-filled recipes in store ahead like this Blueberry Cream Cheese and Coconut Cake Bars with Blueberry Glazed Cream Cheese Frosting.

This is a fruity and delightful blueberry recipe you can make no matter where you are stationed in the world, as blueberries are typically seasonal fruits year round, at least to my knowledge.

In this recipe, I used coconut flour with cream cheese, hence part of the name. Though there are multiple steps involved, such as making the filling, the cream cheese frosting as well as a blueberry glaze, I believe it will be worth the wait as well as the effort.

These blueberry cream cheese and coconut cake bars are super moist as their texture and consistency is a combination of both that of a cream cheese cake and a flour baked cake.

For this reason, I recommend keeping the bars refrigerated once baked like you would a typical cheesecake. Also, because coconut flour is rather fine in texture, the baking time is slightly increased to allow the bars to firm up. However, refrigeration will also do the trick at insuring the bars bind and stay together. Enjoy! 😊

VIDEO: BLUEBERRY CREAM CHEESE COCONUT CAKE BARS


BLUEBERRY CREAM CHEESE COCONUT CAKE BARS

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Blueberry Cream Cheese Coconut Cake Bars, Blueberry Glazed Cream Cheese Frosting

Fruity blueberry cream cheese coupled with coconut flour makes these cream cheese cake bars super moist and delicious.

Course Dessert
Cuisine American
Keyword blueberry cheesecake, blueberry cream cheese coconut cake bars, cake bars, cheescake
Prep Time 45 minutes
Cook Time 40 minutes
Chilling time before frosting 30 minutes
Total Time 1 hour 55 minutes
Servings 9

Ingredients

For the cream cheese cake bars

  • 8 oz Cream Cheese softened
  • 1-1/4 cup Allulose or other granulated
  • 2 large Eggs
  • 1 tsp Vanilla Extract
  • 1-1/2 tbsp Lemon Juice
  • 3 tbsp Heavy Cream
  • 3/4 cup Coconut Flour
  • Pinch Salt
  • 1 cup Fresh Blueberries divided for various uses (set aside a few berries for garnishing)

For the cream cheese frosting

  • 4 oz Cream Cheese softened
  • 1/4 cup Swerve Powdered Sugar or other
  • 2 tbsp Butter, unsalted softened
  • Splash Vanilla Extract
  • 1 tbsp Heavy Cream

For blueberry glaze

  • 1 to 2 tbsp Blueberries reserved from earlier
  • 1 tbsp Juice from half a Lemon

Instructions

  1. Preheat oven to 350 degrees.

For the cream cheese and coconut cake

  1. In a bowl, blend together the cream cheese and sugar.

  2. Add in the eggs one at a time. Follow with the vanilla and continue mixing.

  3. In a small saucepan on stovetop, melt one tablespoon of butter. Then add about 3/4 cup of the berries and 1-1/2 tablespoons of granulated Allulose (or regular sugar if preferred) to the pan.

  4. Continue cooking on medium low until the juice of the berries thickens and becomes glaze-like. Remove from heat and allow to cool for 15 to 20 minutes.

  5. Meanwhile, place the dry ingredients in a bowl, then add it to the sugar and egg mixture and continue mixing until a smooth batter forms.

  6. Add and fold in most of the cooked and cooled berries into the batter, setting aside about two tablespoons to use to make the blueberry glaze.

  7. Pour batter into a sprayed parchment lined 8×8 or 9×9 square pan and bake for 40 minutes.

  8. Allow the cream cheese cake bars to cool completely, then refrigerate for 30 minutes before frosting with the cream cheese, glazing, or cutting into squares.

  9. After the 30 minutes, frost with the cream cheese frosting and spread over with the blueberry glaze. Cut into nine squares. Keep refrigerated.

For the cream cheese frosting

  1. In a mixing bowl, combine 4 ounces of cream cheese, butter, 1-1/2 tablespoons of powdered sugar, and a splash of vanilla. Blend until thick and creamy.

  2. Frost the chilled cake with the frosting.

For the blueberry glaze

  1. In a small blender or food processor, pulse the reserved cooked blueberries, 1-1/2 tablespoons of granulated sugar and the juice of half a lemon.

  2. Strain the blueberries, separating the juice or glaze from the skins. Spread the glaze over the cream cheese frosting. Top with the reserved, sugar coated berries and refrigerate until ready to serve.

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