Preheat oven to 325 degrees. Place parchment down in an 8”x8” square pan and lightly oil.
Combine Whey to Go, 1-to-1 baking mix, fava flour, sugar, baking powder, soda, salt, xanthan gum; mix well for 1 min.
Add to this the water, oil, vanilla, and applesauce and mix for 2 minutes. Fold in the dry blueberries. Pour this batter into the pan and set aside.
Combine crumb-topping ingredients and mix well until fully combined. Add to the top of the cake batter.
Bake for about 40 min, or until done. Cool at room temperature.
In a separate bowl combine lemon glaze ingredients and mix well. Once the coffee cake is completely cool, drizzle lemon glaze on top.
Refrigerate bars for 30 minutes before cutting. Store in the fridge wrapped for up to 5 days.