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Blueberry Coconut Crumble Bars

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.

Blueberry Coconut Crumble Bars close up photo of cookie bars on a blue plate

Blueberry Coconut Crumble Bars

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.

Blueberries Picked on Signal Hill

Blueberries Picked on Signal Hill in St. John’s

Recipe inspiration.

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.

Desiccated coconut in white ceramic bowl.

Dried (dessicated) fine or medium cut coconut is used in this recipe.

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.

Blueberry Coconut Crumble Bars stacked on a blue serving plate

Blueberry & coconut are a winning combination.

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.

stock photo of frozen blueberries in a white bowl.

Frozen blueberries are also perfectly fine to use in this recipe and more economical too.

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!

Newfoundland Christmas Cookie Recipes photo collage for Pinterest

Newfoundland Christmas Cookie Recipes

Like this Blueberry Coconut Crumble Bars recipe?

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Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

Blueberry Coconut Crumble Bars photo with title text for Pinterest

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Blueberry Coconut Crumble Bars close up photo of cookie bars on a blue plate
Yield: 24 cookie bars

Blueberry Coconut Crumble Bars

Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes

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.

Ingredients

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

Instructions

To prepare the filling

  1. 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.
  2. 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

  1. Lightly grease a 9x9 inch baking pan and line with parchment paper. Preheat oven to 350 degrees F.
  2. In a food processor mix together the flour, sugar and baking powder.
  3. Pulse in the cold butter and vanilla until crumbly.
  4. 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.
  5. When completely crumbly, mix in the dried coconut by hand.
  6. Press half of the crumb mixture into the bottom of the prepared pan, then spread on the blueberry filling.
  7. Press the remaining crumb mixture together in your hands and break off small pieces, scattering them evenly over the filling layer.
  8. Bake for 50 minutes or until light golden brown on top.

Nutrition Information

Yield

24

Serving Size

24 cookie bars

Amount Per Serving Calories 177Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 2gCholesterol 20mgSodium 97mgCarbohydrates 24gFiber 1gSugar 14gProtein 1g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Carol Hawley

Monday 15th of February 2021

could i use blueberry pie filling for this recipe? i have a can of the filling i want to use up

Emily Corcoran

Monday 25th of May 2020

Are the nutrients facts for one cookie or for 24 cookies because it size its for 24 cookies (which would be wonderful) but it seems to good to be true that the facts given are for all 24 cookies.

Kelli Foote

Monday 23rd of March 2020

Made these today, delicious! Thank you for the recipe!

Carol

Saturday 14th of March 2020

Love it, love it, and love it, one of the easiest, tastiest dessert🤗🤗🤗

Donna

Sunday 23rd of February 2020

Blueberry coconut bars are excellent & easy to make. Love this recipe and will be making again .made the moose farts they were a big hit. I really enjoy your recipes and look forward to many mor to come..

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