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Blueberry, Coconut and Lemon Bars

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Blueberry, coconut and lemon bars are soft, buttery treats filled with juicy blueberries, bright citrus, and sweet shredded coconut. They are an easy, fruity dessert perfect for spring and summer gatherings.

Ingredients

  • All-purpose flour
  • Unsalted butter, softened
  • Granulated sugar
  • Large eggs
  • Fresh blueberries
  • Sweetened or unsweetened shredded coconut
  • Fresh lemon juice
  • Lemon zest
  • Vanilla extract
  • Baking powder
  • Salt
  • Powdered sugar, optional for serving

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking pan with parchment paper, leaving enough overhang on the sides to lift out the cooled bars.
  2. Beat the softened butter and granulated sugar in a mixing bowl until light and creamy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the fresh lemon juice, lemon zest, and vanilla extract.
  5. In a separate bowl, combine the all-purpose flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients and stir just until combined, taking care not to overmix.
  7. Gently fold in the shredded coconut and blueberries without crushing the berries.
  8. Spread the batter evenly in the prepared pan. Sprinkle additional shredded coconut over the top if desired.
  9. Bake for 30–35 minutes, until the top and edges are lightly golden and a toothpick inserted near the center comes out clean or with a few moist crumbs.
  10. Cool completely in the pan for about 1 hour. Lift the bars out using the parchment paper, slice into 12–16 bars, and dust with powdered sugar if desired.

Notes

  • Frozen blueberries can be used directly from the freezer without thawing.
  • Lightly toss the blueberries with a small amount of flour before folding them into the batter to help prevent them from sinking.
  • Raspberries, blackberries, or mixed berries can be substituted for the blueberries.
  • Toast some of the shredded coconut before adding it for a stronger coconut flavor, or add a little coconut extract.
  • For additional lemon flavor, increase the lemon zest or drizzle the cooled bars with a glaze made from powdered sugar and lemon juice.
  • White chocolate chips can be added for a sweeter, richer variation.
  • Store in an airtight container at room temperature for 1–2 days or refrigerate for up to 5 days.
  • Freeze individually wrapped bars in a freezer-safe container for up to 2–3 months.

Nutrition

Find it online: https://thefamilycooking.com/blueberry-coconut-and-lemon-bars/