Whisk the sugar, flour and baking powder together.
Add beaten eggs to the flour mixture and whisk
Add lemon juice to the flour/egg mixture and whisk again making sure the lemon juice doesn't sit on the eggs.
Add coconut flakes if desired
Pour lemon filling mix on top of cooked crust.Bake for 20-25 minutes at 350° or until filling is firm and not jiggly.
Cool for about 30 minutes.
Melt chocolate chips in a glass mixing bowl in the microwave for 20-30 second intervals. Stir in between each intereval.
Once all chips are melted and silky smooth. Use a rubber spatula to scoop the melted chocolate into a ziplock freezer bag. With your fingers move the chocolate into one corner.
Snip that corner and start drizzling the white chocolate over the cooled blueberry lemon bars.
Sprinkle with powdered sugar if desired.
Place in the fridge for about 2 hours. Cut into serving sizes with a warm slightly wet knife.
Serve with whip cream if desired...Enjoy!