I think blueberry season is my favorite. I love blueberries. I remember enjoying them as a little girl in an ice cold cup of milk with some sugar sprinkled in. I would eat all those yummy berries first and then drink all that delicious sugary, blueberry milk. I’d eat them in my cereal, in blueberry pancakes, in blueberry muffins hot from the oven drenched in butter, blueberry cakes, blueberry pies and the all time yummiest, blueberry snack bars. So when blueberry season rolls around you can bet the first thing I make for my family will be those bars. They have a shortbread cookie base that is topped with coconut and blueberries (of course) making them ooey and gooey and oh so delicious.
Blueberry Snack Bars
Preheat oven to 350 degrees
- 1 cup of all purpose flour
- 1 stick of unsalted butter, room temp.
- 1/4 cup of confectioners sugar
Cream together the butter and confectioners sugar until smooth then add the flour and mix until crumbly. Spread over the bottom of an 8x8x2″ square pan. Bake for 25 mins.
- 2 eggs
- 1 cup sugar
- 1/4 cup flour
- 1/2 tsp. baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 teaspoon vanilla
- 1 Tablespoon of lemon juice
- 1/2 cup coconut
- 1 cup of fresh blueberries
Mix together eggs and sugar. Add dry ingredients and mix together. Add lemon juice and coconut. Fold in blueberries. Spread over the top of the baked cookie base. Bake for 30 mins. Cool. Cut into bars. Refrigerate.
All nice and crumbly
Pat into pan. I use my hands dusted with flour. Bake in oven for 25 mins. While that bakes make up the topping.
Fold in those blueberries. Easy does it!
Baked shortbread cookie crust. I swear I could eat just that! Top with the blueberry coconut mixture and pop it back into the oven for another 30 mins. or so.
Pure Yumminess! You can always tell when something is good by my recipe card. See all those stains? Yep. I make this a lot!!!
I have to warn you. Make a double batch 🙂