Coconut Blueberry Bars

Products Used
0
59
68
By Jessica Kraft
Prep Time:
10m
Bake/Cook Time:
35m - 40m
Yield:
16 bars

A shortbread-like crust is topped with a gooey blueberry coconut filling and a deliciously sweet crumble topping.

Una corteza de mantequilla con una tope de relleno pegajoso de coco y arándanos y un delicioso tope de migas.

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Ingredients

    • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

    Directions

    1. Preheat oven to 375°F. Line a 9x13-inch pan with parchment paper and set aside.
    2. In a large bowl, stir blueberries, sugar, corn starch and coconut flakes together.  Mix well and set aside.
    3. In a separate large bowl, whisk both sugars, baking powder, flour and salt together. Cut in butter with a pastry cutter or your fingers until fine crumbs form. Mix in egg until fully incorporated. Mixture will be crumbly. Divide in half and press one half down into prepared pan in an even layer for crust.
    4. Dump blueberry mixture on top of crust and distribute evenly.
    5. Take remaining crust/topping mixture and stir in remaining two tablespoons of coconut flakes. Sprinkle on top of blueberry filling.
    6. Bake for 35-40 minutes or until top is slightly browned. Allow to cool in pan completely for at least 1-2 hours.
    Imperial Sugar Insight

    TIP: Before cutting, place bars in freezer for 10 minutes for cleaner slices.

    Recipe developed for Imperial Sugar by Jessica Kraft @sprinklesomesugar.

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    Barras de Coco y Arándanos

    Products Used
    0
    59
    68
    Por Jessica Kraft
    Tiempo de preparación:
    10m
    Tiempo de cocción / cocción:
    35m - 40m
    Rendimiento:
    16 barras

    Una corteza de mantequilla con una tope de relleno pegajoso de coco y arándanos y un delicioso tope de migas.

    Clasificación:
    Califíquelo usted mismo
    Blogger
    Member
    Products Used

    Ingredientes

    • *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

    Direcciones

    1. Precaliente el horno a 375 F. Forre una bandeja de 9 x 13 pulgadas con papel parafinado y coloque a un lado.
    2. En un envase grande, revuelva los arándanos, azúcar, maicena and hojuelas de coco, todo junto. Mezcle bien y ponga a un lado.
    3. En un envase separado grande, bata con una espumadora, las dos azúcares, polvo de hornear, harina y sal. corte la mantequilla con un cortador de repostería o con sus dedos hasta que finas migajas se formen. Agregue el huevo y mezcle hasta que esté totalmente incorporado. La mezcla será como desmoronadiza. Divida por mitad y presione una de las mitades en la bandeja previamente preparada formando una capa uniforme que será la corteza.
    4. Vierta la mezcla de arándanos sobre la corteza y distribuya de manera uniforme.
    5. Tome el resto de la corteza/mezcla de tope y agregue el restante de las cucharadas de hojuelas de coco. Espolvoree sobre el relleno de arándanos.
    6. Hornee de 35 a 40 minutos o hasta que el tope este un tanto dorado. Deje enfriar en la bandeja completamente por lo menos por 1 a 2 horas.
    Imperial Sugar Insight

    TIP: Before cutting, place bars in freezer for 10 minutes for cleaner slices.

    Recipe developed for Imperial Sugar by Jessica Kraft @sprinklesomesugar.

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