Preheat oven to 350˚F. Line an 8×8 baking pan with parchment paper. Set aside.
Sift the almond flour, coconut flour, baking powder, cinnamon, and salt together in a bowl.
Beat 1/4 cup coconut oil, coconut sugar, lemon zest, and eggs with an electric mixer or stand mixer in a large bowl until smooth. Next, gently pour in the almond milk (start with 3 ounces) and mix/beat again until fluffy.
Add the almond/coconut flour mixture to the wet ingredients and stir again. *Note – When using coconut flour, the batter will be thicker. If it’s too thick, add 1-2 more ounces of milk and mix again.
Finally, fold in the blueberries and spread batter into prepared pan.
Mix coconut sugar, 1/3 cup Empower Bars, cinnamon, and coconut oil in a bowl and crumble with hands. Spread this on top of batter, then lightly press topping into batter using fingertips. Bake in preheated oven until golden on the edges and a toothpick inserted in the middle comes out clean, about 35 minutes. For best results, cover with foil the last 5-10 minutes to prevent burning. Let cool or place in fridge to chill before slicing.
To make the drizzle, whisk together the yogurt and honey/maple syrup in a small bowl. Add as much sweetener as you feel is necessary - it really depends on how tangy you want it!
Drizzle over top of buckle or spoon onto individual slices.