Lemons and blueberries are a dynamic duo that make for a delicious flavor combination. When you add in coconut, you get a perfect summer treat bursting with flavor and beauty. These easy-to-make bars feature a crisp shortbread cookie crust layered with tart lemon curd and moist coconut pound cake, topped with juicy blueberries and toasted coconut. The lemon adds a nice citrus tone to the sweet blueberries, while the coconut adds a lovely texture and flavor contrast.
Ingredients
Shortbread Cookie Crust
½ cup unsalted butter, cold
⅓ cup granulated sugar
½ tsp pure vanilla extract
1¼ cups all-purpose flour
¼ tsp salt
¼ cup lemon curd
Coconut Pound Cake
¾ cup all-purpose flour, sifted
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg, lightly beaten
⅛ cup fresh lemon juice
⅓ cup full-fat coconut milk
1⅔ cups frozen blueberries (keep in the freezer until the last minute)
⅔ cup sweetened shredded coconut
Confectioners’ sugar, for dusting
Directions
Shortbread Cookie Crust
Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, vanilla, flour, and salt and mix until the mixture resembles fine breadcrumbs. (You can also use your fingertips and rub the mixture together.)
Add the crust mixture to the prepared pan and press firmly, making sure the layer of crust is nice and even.
Bake for about 20 minutes, or until the edges are very lightly browned.
While the crust is baking, place the lemon curd in a small bowl and microwave for 15-30 seconds to loosen. When the crust is done, remove the pan from the oven and use a pastry brush to evenly spread the lemon curd all over the base. Set aside.
Coconut Pound Cake
In a medium bowl, sift together the flour, baking powder, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until pale in color. Slowly add the beaten egg, lemon juice, and coconut milk and mix until incorporated. (If the mixture starts to split, add a couple of tablespoons of the flour mixture.)
Using a spoon, gently fold in the flour mixture by hand.
Evenly distribute the batter on top of the lemon curd in the pan and gently spread using an offset spatula, being careful not to mix the lemon curd into the cake batter. Take the blueberries from the freezer and evenly sprinkle all over the surface. (They will sink a little during baking, so you don't need to push them into the cake batter.) Evenly sprinkle the coconut on top of the blueberries.
Bake for 50-60 minutes, or until golden brown and set and a toothpick inserted into the center comes out clean. When done, remove the pan from the oven and allow the bars to cool in the pan.
Once cooled, lift the bars out of the pan by holding the sides of the parchment paper and place on a cutting board to cut into bars. Dust with confectioners’ sugar and serve.
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