1. Preheat oven to 350ºF.
2. Combine the coconut flour, shredded coconut, cinnamon, baking soda, cream of tartar, and salt in a large bowl.
3. In a separate bowl, beat the honey, applesauce, eggs, coconut oil, and almond milk by hand with a whisk. Add in the flour mixture, and fold in the blueberries.
4. Brush an 8-by-8-inch baking dish with coconut oil. Pour the batter into the dish and tap lightly on the counter to settle.
5. Bake for 30 to 35 minutes until the top is dry and the edges are golden brown. Cool completely before cutting into 12 squares and serving.
6. Store any leftovers in an airtight container for up to 3 days.

Source: Calorie Count [2]