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Coconut Blueberry Bars
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Coconut Blueberry Bars
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A shortbread-like crust is topped with a gooey blueberry coconut filling and a deliciously sweet crumble topping.

Prep time
Bake/Cook time
0:35 to 0:40
16 bars
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Coconut Blueberry Bars
Extra Fine Granulated Sugar
Light Brown Sugar
Prep time :
Bake/Cook time :
0:35 to 0:40
Yield :
16 bars


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 375°F. Line a 9x13-inch pan with parchment paper and set aside.
  2. In a large bowl, stir blueberries, sugar, corn starch and coconut flakes together.  Mix well and set aside.
  3. In a separate large bowl, whisk both sugars, baking powder, flour and salt together. Cut in butter with a pastry cutter or your fingers until fine crumbs form. Mix in egg until fully incorporated. Mixture will be crumbly. Divide in half and press one half down into prepared pan in an even layer for crust.
  4. Dump blueberry mixture on top of crust and distribute evenly.
  5. Take remaining crust/topping mixture and stir in remaining two tablespoons of coconut flakes. Sprinkle on top of blueberry filling.
  6. Bake for 35-40 minutes or until top is slightly browned. Allow to cool in pan completely for at least 1-2 hours.


TIP: Before cutting, place bars in freezer for 10 minutes for cleaner slices.

Recipe developed for Imperial Sugar by Jessica Kraft @sprinklesomesugar.

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