Skip to Content

Blueberry-Coconut Squares

blueberry coconut squares

Blueberry coconut squares are bursting with blueberries! Blueberries– fresh or frozen–are a stellar ingredient to use year-round. Good for you, bright in color and ideal for recipes from breakfast to dessert and all day in between, blueberries have been called little blue dynamos for a reason!

I’ve been baking with frozen blueberries lately and have enjoyed a blueberry-lemon bundt cake as well as blueberry and brie puffs. Today I’m sharing blueberry coconut squares in response to a call for entries in the U.S. Highbush Blueberry Council’s recipe contest. Their contest has four flavor categories: coconut, banana, balsamic, and rosemary. Do you have a favorite combination?

Blueberry-Coconut Squares

Yield: 16

Blueberry Coconut Squares

blueberry coconut squares

A layered bar recipe filled with blueberry and topped with coconut

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • Ingredients
  • 1 1/2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1 stick of butter (8 TB), cut into cubes
  • 1 Tablespoon coconut oil
  • 1 egg
  • 2 cups sweetened shredded coconut
  • 3 cups frozen blueberries (not thawed)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Place the flour, sugar, butter, coconut oil, and egg into the bowl of a stand mixer. Mix on low until ingredients are just combined. Now add the shredded coconut to the bowl and mix on medium until the dough is consistently mixed.
  3. Divide the dough in half. Press half of the dough into an 8 x 8 inch (ungreased). Pour the three cups of blueberries over the dough. Pinch small clumps of the remaining dough and drop over the blueberries, covering most all of the pan. Press gently without breaking up the crumbles.
  4. Bake for 40-45 minutes at 350 degrees. Let cool for at least 30 minutes to allow the blueberry filling to set then cut into 16 squares.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 181Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 81mgCarbohydrates: 21gFiber: 2gSugar: 10gProtein: 2g

This data is provided by Nutritionix and is an estimate only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Looking for more berry recipes? Try these!

Basic Bagels with Blueberries

Puff Pastry Berry Tarts

Spice muffins with persimmons
Previous
Spiced Muffins with Persimmons
mini toffee banana bread
Next
Mini Toffee Banana Bread

Faun

Wednesday 26th of March 2014

in midst of snow blizzard in Nova Scotia today, decided to bake a little to cheer the soul. These are absolutely delicious. Thank you for the recipe! Ps: Had no coconut oil so subbed shortening. ;)

Holly F

Wednesday 26th of March 2014

You've brought a smile to my face today-- thanks for leaving a note and thanks for letting me know you enjoyed this recipe! I hope you find your way out of the snow blizzard and into spring sometime in the near future. Have a great day!

Hari Chandana

Tuesday 3rd of December 2013

Looks so delicious and tempting.. well presented :)

Kiersten @ Oh My Veggies

Saturday 30th of November 2013

I love frozen blueberries--perfect for smoothies and muffins! And Blueberry-Coconut Squares too. :) Good luck with the contest!

Barb | Creative Culinary

Friday 29th of November 2013

I had hoped to enter this contest. I must have been drinking. :)

These sound divine; love the idea of blueberries and coconut together; good luck!

Holly @ abakershouse.com

Friday 29th of November 2013

Thanks, Barb. There is still time! Whip up one of your stellar cocktails today!