Fresh Blueberry Coconut Squares Recipe
These blueberry squares are good at room temperature or chilled, and they keep several days in an airtight container. Another time, you may want to substitute raspberries or peaches (or a combination of both) for the blueberries.
1 cup cold butter
2/3 cup sugar
2 1/2 cups flour
1/4 teaspoon salt
1/4 cup orange marmalade, or apricot jam
1 cup softened butter
3/4 cup sugar
2/3 cup unsweetened coconut milk
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsweetened coconut, (desiccated coconut)
3 cups fresh blueberries, rinsed and drained
- Preheat oven to 350°.
- Spray a 9" x 11" baking dish with non-stick spray.
- Crust: Measure the butter, sugar, flour, and salt in a large mixing bowl; until the mixture resembles coarse crumbs.
- Press evenly into the prepared baking dish.
- Bake 20 minutes; remove from the oven and spread the marmalade over the crust.
- Topping: Cream the softened butter and sugar until light.
- Gradually beat in the coconut milk and continue beating until light and fluffy; beat in the eggs.
- Measure the flour, baking powder and salt into a fine strainer set over the coconut milk mixture; shake through and mix well.
- Stir in the coconut.
- Spread the batter over the crust; sprinkle with the blueberries.
- Bake 30-40 minutes or until the center is set.
- Remove from the oven and let cool thoroughly before cutting into 32 squares.
Amount Per Serving
Calories 235 Calories from Fat 125
Percent Total Calories From: Fat 53% Protein 4% Carb. 43%
Nutrient Amount per Square
Total Fat 14 g
Saturated Fat 9 g
Cholesterol 44 mg
Sodium 200 mg
Total Carbohydrate 25 g
Dietary Fiber 0 g
Sugars 9 g
Protein 2 g
Vitamin A 9% Vitamin C 3% Calcium 0% Iron 3%
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