Delicious layers of blueberry and coconut cake on a shortbread cookie base. Easy to make and perfect for snacks or dessert.

Blueberry Coconut Bars! Now let me tell you, these are not any old bars! I wanted to make something that would give a super 'wow' texture and flavor sensation and so I came up with this combination.

Blueberries are so versatile, and I often buy them when they're in season, at their sweetest and juiciest. I freeze in batches so, over the Winter months, I have a ready supply of blueberries. It's easy to freeze blueberries. You can take a look at our easy guide here if you want to have a go. 

The base is a shortbread cookie base, then there's a layer of tart lemon curd, followed by a wonderful moist coconut pound cake with juicy blueberries scattered throughout.

All the ingredient combinations above I have used from our very own Lovefoodies recipe collection so you know they'll be delicious! 

So the textures, well, you get a lovely crispy crunchy shortbread cookie, then a nice soft, moist coconut cake, with a burst of juicy blueberry in every single bite.

This is an easy recipe, I break it down into two stages for you so it's easy to follow. You make the base then you make the cake filling to go on top. 

I used an 8-inch square baking pan. If you use a larger pan, be sure to increase the ingredients otherwise you won't get the thickness of the base and cake. If you would like to double the recipe, that is possible, using a 9 x 13-inch pan.

Prep Time

20-30 minutes

Cook Time

35 - 40 minutes

Yield

Makes 12 using an 8-inch square pan

Ingredients

For crust

1/2 cup or 110 g unsalted butter, cold.
1/3 cup or 65 g regular sugar
1 1/4 cups or 160 g all-purpose/plain flour
1/4 teaspoon salt
1 heaping tablespoon Lemon Curd. (you can also use blueberry jam)

For the cake

1/2 cup or 110 g softened butter
1/3 cup or 85 ml coconut milk
3/4 cup or 150g regular sugar
1 egg (lightly beaten)
3/4 cup or 110 g Plain / All purpose flour (sieved)
1 teaspoons baking powder
1/4 teaspoon salt
3 Tablespoons desiccated/shredded coconut
1 cup or 150 g frozen blueberries (keep in the freezer until last minute)

Instructions

1. Preheat the oven to 350 F / 180 C / gas 4 and line an 8-inch square pan with parchment paper, making the sides bigger so you can use the edges to lift it out later.

How To Make The crust

2. Place all the ingredients for the base EXCEPT the Lemon Curd in a mixer and mix until fine breadcrumbs.

You can also do this using your fingertips and rubbing in the mixture until breadcrumbs.

3. Add the crust mixture to the pan and press down, make it firm and then place in the oven for 20 minutes.

4. Meanwhile, place the lemon curd in a small bowl and microwave for 10 - 15 seconds to loosen it.

When the crust is done, remove from the oven and using a brush, evenly spread the lemon curd all over the base.

Set aside and make the cake batter.

How To Make The filling

5. In a separate bowl, sift the flour, baking powder, and salt.

6. Cream the butter and sugar until a pale light color.

Slowly add the beaten egg, coconut milk, and desiccated coconut. If the mixture starts to split, add a couple of tablespoons of the flour.

Combine everything, then using a spoon, lightly fold in the flour mixture.

7. Transfer the batter to the pan and evenly distribute.

Take the blueberries from the freezer and sprinkle all over the surface.

They will sink a little during baking, so you don't need to push them into the cake batter.

8. Place in the oven for between 30 - 35 minutes.

Be sure to test after 30 minutes if the batter has cooked through by placing a skewer in the CENTRE of the cake and seeing if it comes out clean.

All ovens vary and so cook times are never set in stone.

9. When done, remove from the oven and leave in the pan until cool to touch, then lift out by holding the sides of the parchment and place on a board ready to slice.

10. Sprinkle with powdered sugar and serve as they are or with a blob of whipped cream! Delicious!

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