Whisk flour, coconut and sugar in a bowl to break up any lumps.
Whisk yoghurt, eggs, oil, vanilla and lemon together in a separate bowl and then fold into the dry ingredients until just combined, taking care not to over-mix.
Spread mixture into a lightly greased and baking paper lined 28cm x 18cm slice tin. Press apples and blueberries into the top of the slice. Bake at 180°C for 30-35 minutes until golden and cooked through.
Cool for 5 minutes in pan before transferring to a wire rack to cool completely.
Slice into 12 bars for serving and store in an airtight container until required.