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A blueberry cobbler with a spoon in it

Island Blueberry Bars

Adapted from Marybeth Krynicki
These recipe for Island Blueberry Bars can be served hot or cold. 
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Course Dessert
Servings 6 people

Ingredients
  

Serves 6

For the bottom crust

  • 1½ cups white flour
  • ¾ cup shredded coconut
  • ½ cup light brown sugar
  • 1 teaspoon salt
  • ½ cup unsalted butter, softened
  • 2 teaspoons coconut flavoring (Substitute 1 teaspoon of almond extract in a pinch.)

For the Filling

  • 4 cups fresh blueberries
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon peel, optional
  • 4 tablespoons cornstarch
  • ½ cup white sugar

For the topping

  • ½ cup flour
  • ½ cup oatmeal, instant is fine
  • ½ cup coconut flakes
  • ½ cup light brown sugar
  • ½ cup sugar
  • ½ cup chopped pecans
  • 6 tablespoons cold butter, cut into small pieces

Instructions
 

  • Preheat the oven to 350°.
  • Mix all dry ingredients and coconut flavoring for the bottom together. Add the butter until it forms a ball. Press into the bottom of a 9- by 13-inch pan.
  • With a big spoon, in a medium bowl, gently and thoroughly mix all ingredients together being careful not to break the berries. Spoon on top of crust.
  • Mix all the ingredients together except the butter. Cut butter into mixture until it resembles a crumble. Evenly sprinkle on top of berries.
  • Bake for 40 to 45 minutes until top is golden brown.

Notes

This recipe originally appeared in the Spring 2024 issue.