Lemon Blueberry Snack Cake

Another amazing recipe by @livingleanwitherin 🤩

Lemon Blueberry Snack Cake

Yield: 8 servings

Serving Size: 1 square

Prep Time: 5 min

Cook Time: 28 min


  • 6 eggs
  • ÂĽ cup nondairy milk
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • 1 teaspoon vanilla or lemon extract
  • ÂĽ cup Swerve Confectioners Sweetener
  • 3 tablespoons coconut flour
  • 1½ teaspoons baking powder
  • Pinch sea salt
  • 1 Heka Good Foods Blueberry Muffins Bar, crumbled 
  • 1/3 cup fresh blueberries (optional)

Optional Drizzle:

  • 1½ tablespoons coconut butter
  • 1 tablespoon lemon juice
  • 1 tablespoon nondairy milk
  • 1 tablespoon Swerve Confectioners


  1. Heat oven to 350°F. Coat an 8-by-4-inch loaf pan with cooking spray.
  2. Add the eggs through salt to a blender and blend on medium-low for 10 seconds. Add in the sweetener through salt and pulse several times to combine. Batter will be thin.
  3. Pour into loaf pan and bake for 10 minutes. Quickly remove from oven and drop in Blueberry Heka Bar pieces and blueberries, if using. (This is done so they do not sink to the bottom).
  4. Bake for another 18 or so minutes, or until cake is set. Let sit for 5 minutes. If using drizzle, poke several holes on the top of the cake with a fork.
  5. Microwave the coconut butter, lemon juice and milk until warm and soft enough to stir until smooth (about 25 seconds). Stir in sweetener. Drizzle over cake. Cut into 8 squares.