Blueberry Coconut Crumble Bars. A blueberry version of a tried and true recipe that first appeared as a lemon crumble bar. The buttery coconut crumble is surprisingly delicious with blueberry too.
A successful Coconut Shortbread Cookie recipe that was a big hit on my Christmas baking list this past year, inspired this cookie bar recipe.
Crumble cookie bars of all types have always been popular in our family . However, I’d never seen a blueberry version that incorporated coconut.
So, I thought, what better occasion to try it than the chance to add it to a new cookbook.
The inspiration for the base idea for these cookie bars came form a recipe that we have been making in our family for quite a few decades. Lemon Coconut Crumble Bars, are a bit of an institution in our family.
A christmas baking season never goes by without someone in the family making these. That’s unsurprising since, aside fr0m their amazing flavour, they also freeze quite well, as will this new blueberry version.
Lemon and Blueberry have appeared in numerous recipes on this website. Our Lemon Blueberry Swirl Cheesecake has been a particularly popular example.
From there I figured lemon and blueberry might be quite interchangeable in a lot of recipes since they go so well together. Thus, this new recipe came to be.
They were such a success that Spouse quickly whisked them away to the freezer only an hour after we first cut them. We both
found them irresistible.
NOTE: This recipe first appeared in my second cookbook, Rock Recipes 2 under the title “Coconut Shortbread Blueberry Crumble Bars”. The title has been simplified here purely for the purpose of making it easier to find in search results.
You might also like to try some of our very popular recipes in our Best Newfoundland Christmas Cookies Collection. They are definitely worth making at any time of year!
Like this Blueberry Coconut Crumble Bars recipe?
Be sure to browse the photo index of over 200 cookie and cookie bar recipes is in our expansive Cookies Category.
Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly meals and desserts too!
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Blueberry Crumble Bars. A blueberry version of a tried and true recipe that first appeared as a lemon crumble bar. The buttery coconut crumble is surprisingly delicious with blueberry too.
For the Blueberry Filling
- 3 cups fresh or frozen blueberries
- 2/3 cup sugar
- 1 rounded tbsp corn starch
- 1 ounce cold water
For the Coconut Shortbread Crumble
- 1 cup cold butter cut in cubes
- 1 1/2 tsp vanilla extract
- 2 cups flour
- 2/3 cup sugar
- 1 1/4 tsp baking powder
- 2/3 cup dried medium cut coconut
To prepare the filling
- In a small saucepan simmer the blueberries and sugar slowly for about 20 minutes. You want to cook off some of the liquid in the filling and intensify the flavour of the berries.
- Dissolve the corn starch in the water and add to the simmering berries, stirring constantly. Cook for one minute longer. Remove from heat and let cool completely to room temperature. I often make the filling in advance and store it, covered, in the fridge overnight.
To prepare the Coconut Shortbread Crumble
- Lightly grease a 9x9 inch baking pan and line with parchment paper. Preheat oven to 350 degrees F.
- In a food processor mix together the flour, sugar and baking powder.
- Pulse in the cold butter and vanilla until crumbly.
- If you don't have a food processor you can simply rub the butter through the dry ingredients with your hands, this is a pretty simple, fail-safe recipe.
- When completely crumbly, mix in the dried coconut by hand.
- Press half of the crumb mixture into the bottom of the prepared pan, then spread on the blueberry filling.
- Press the remaining crumb mixture together in your hands and break off small pieces, scattering them evenly over the filling layer.
- Bake for 50 minutes or until light golden brown on top.
Serving Size24 cookie bars
Amount Per Serving Calories 177Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 2gCholesterol 20mgSodium 97mgCarbohydrates 24gFiber 1gSugar 14gProtein 1g