Fruity blueberry cream cheese coupled with coconut flour makes these cream cheese cake bars super moist and delicious.
Preheat oven to 350 degrees.
In a bowl, blend together the cream cheese and sugar.
Add in the eggs one at a time. Follow with the vanilla and continue mixing.
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.
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.
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.
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.
Pour batter into a sprayed parchment lined 8x8 or 9x9 square pan and bake for 40 minutes.
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.
After the 30 minutes, frost with the cream cheese frosting and spread over with the blueberry glaze. Cut into nine squares. Keep refrigerated.
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.
Frost the chilled cake with the frosting.
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.
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.