Get ready to experience a burst of sunshine in every single bite! These Blueberry Lemon Bars with Coconut are the perfect combination of tangy, sweet, and tropical flavors that will transport you to a beachside paradise. Imagine a buttery, crumbly crust topped with a vibrant lemon-blueberry filling and a sprinkle of coconut that will make your dessert dreams come true. Whether you're looking to impress guests or treat yourself to something extraordinary, these bars are about to become your new summer obsession!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 bars
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/2 cup granulated sugar
- 1/4 cup lemon juice
- 2 large eggs
- 1 cup fresh blueberries
- 1/2 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium mixing bowl, combine the softened butter, powdered sugar, and 1/2 cup of all-purpose flour. Mix until a crumbly dough forms.
- Press the dough evenly into the bottom of the prepared baking pan, creating a uniform crust. Use the back of a spoon or your fingers to ensure an even layer.
- Bake the crust for 15-18 minutes until the edges are lightly golden brown. Remove from the oven and let cool slightly.
- In a separate bowl, whisk together granulated sugar, remaining flour, eggs, and lemon juice until smooth and well combined.
- Gently fold fresh blueberries into the lemon mixture, being careful not to crush the berries.
- Pour the lemon-blueberry mixture over the pre-baked crust, spreading it evenly. Sprinkle shredded coconut on top.
- Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and the edges are lightly golden.
- Remove from the oven and let cool completely at room temperature. Refrigerate for at least 1 hour to allow the bars to firm up.
- Using the parchment paper overhang, lift the bars out of the pan and cut into 12 even squares.
- Dust with additional powdered sugar if desired, and serve chilled. Store in an airtight container in the refrigerator for up to 4 days.
Tips
- Use fresh, plump blueberries for the best flavor and texture. If using frozen berries, do not thaw them first to prevent color bleeding.
- Room temperature ingredients are key! Ensure your butter, eggs, and lemon juice are at room temperature for smoother mixing.
- Be gentle when folding blueberries into the lemon mixture to prevent them from breaking and turning the filling purple.
- Use parchment paper overhang for easy removal and clean cutting of your bars.
- Allow the bars to cool completely and chill for at least an hour to get clean, perfect slices.
- For an extra touch of elegance, use a microplane to zest some lemon into the filling for an intense citrus flavor.
- Store in an airtight container in the refrigerator to maintain freshness and texture.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 45mg
