Blueberry coconut squares are bursting with blueberries! Blueberries– fresh or frozen–are a stellar ingredient to use year-round. Good for you, bright in color and ideal for recipes from breakfast to dessert and all day in between, blueberries have been called little blue dynamos for a reason!
I’ve been baking with frozen blueberries lately and have enjoyed a blueberry-lemon bundt cake as well as blueberry and brie puffs. Today I’m sharing blueberry coconut squares in response to a call for entries in the U.S. Highbush Blueberry Council’s recipe contest. Their contest has four flavor categories: coconut, banana, balsamic, and rosemary. Do you have a favorite combination?
Blueberry-Coconut Squares
Blueberry Coconut Squares
A layered bar recipe filled with blueberry and topped with coconut
Ingredients
- Ingredients
- 1 1/2 cups all purpose flour
- 1/4 cup granulated sugar
- 1 stick of butter (8 TB), cut into cubes
- 1 Tablespoon coconut oil
- 1 egg
- 2 cups sweetened shredded coconut
- 3 cups frozen blueberries (not thawed)
Instructions
- Preheat oven to 350 degrees F.
- Place the flour, sugar, butter, coconut oil, and egg into the bowl of a stand mixer. Mix on low until ingredients are just combined. Now add the shredded coconut to the bowl and mix on medium until the dough is consistently mixed.
- Divide the dough in half. Press half of the dough into an 8 x 8 inch (ungreased). Pour the three cups of blueberries over the dough. Pinch small clumps of the remaining dough and drop over the blueberries, covering most all of the pan. Press gently without breaking up the crumbles.
- Bake for 40-45 minutes at 350 degrees. Let cool for at least 30 minutes to allow the blueberry filling to set then cut into 16 squares.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 181Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 81mgCarbohydrates: 21gFiber: 2gSugar: 10gProtein: 2g
This data is provided by Nutritionix and is an estimate only.
Looking for more berry recipes? Try these!
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.
Faun
Wednesday 26th of March 2014
in midst of snow blizzard in Nova Scotia today, decided to bake a little to cheer the soul. These are absolutely delicious. Thank you for the recipe! Ps: Had no coconut oil so subbed shortening. ;)
Holly F
Wednesday 26th of March 2014
You've brought a smile to my face today-- thanks for leaving a note and thanks for letting me know you enjoyed this recipe! I hope you find your way out of the snow blizzard and into spring sometime in the near future. Have a great day!
Hari Chandana
Tuesday 3rd of December 2013
Looks so delicious and tempting.. well presented :)
Kiersten @ Oh My Veggies
Saturday 30th of November 2013
I love frozen blueberries--perfect for smoothies and muffins! And Blueberry-Coconut Squares too. :) Good luck with the contest!
Barb | Creative Culinary
Friday 29th of November 2013
I had hoped to enter this contest. I must have been drinking. :)
These sound divine; love the idea of blueberries and coconut together; good luck!
Holly @ abakershouse.com
Friday 29th of November 2013
Thanks, Barb. There is still time! Whip up one of your stellar cocktails today!