How great are they?
I love baking with blueberries. I love how they expand and burst, leaving a gush of sweet, sweet blue in our mouths to enjoy.
I baked them into bars; soft cakey bars. A dough folded with sweetened flaked coconut. ‘Cause I’m an island girl, and that’s how we island folk roll sometimes. A lightly coconut flavored drizzle. These bars are soft… Oh, so soft…
The combination of blueberries and coconut is like, POW!
You should make this.
And the burst and bite of it all.
For the macerated blueberries
- 2 pints Blueberries
- 4 tablepoons Granulated sugar
For the bars
- 1 cup Unsalted butter at room temperature
- 2 cups Granulated sugar
- 1 teaspoon Salt
- 4 Large eggs
- 1 teaspoon Vanilla bean paste
- 1 tablespoon Sweetened cream of coconut I used Coco Lopez*
- 3 cups All-purpose flour scooped then leveled
- 1 cup Sweetened coconut flakes
For the glaze
- 1 cup Confectioners’ sugar
- 1 teaspoon Vanilla extract
- 1 1/2 teaspoons Sweetened cream of coconut I used Coco Lopez*
- 2-3 tablespoons Whole milk
Macerate the blueberries:
- Rinse the blueberries and place them in a large bowl. Sprinkle sugar over the berries. Mix briefly with a spatula and set aside uncovered for about an hour or so.
Bake the batter:
- Preheat the oven to 350 degrees Fahrenheit. Lightly spray a 9x13 dish and line with parchment leaving a slight overhang. Set aside.
- In a bowl of an electric mixer fitted with a paddle attachment over medium/high speed – Cream the butter, sugar, and salt until light and fluffy. This should take about 2-3 minutes or so.
- Add eggs one at a time, mixing well after each addition. Stop and scrape the mixer to incorporate. Make sure you scrape the bottom of the mixer. Reduce the speed to low. Add the vanilla bean paste and sweetened cream of coconut*. Mix briefly to combine.
- Add the flour in two parts, mixing until just combined. Stop and remove bowl from mixer. Fold in the sweetened coconut flakes. Fold the batter a couple of times to incorporate any dry bits that remain on the bottom of the bowl, but do not over mix. A couple folds is all you need. You will end up with a nice stiff batter. It’s cool.
- Measure about 3 1/2 cups of batter and drop into prepared pan. Smooth and even out as best you can with a small offset spatula. It doesn’t have to be perfect.
- Drop spoonfuls of macerated blueberries onto the batter and spread them as even as you can. Drizzle evenly any blueberry syrup that has accumulated at the bottom of the bowl.
- With a cookie scoop, drop random spoonfuls of remaining batter over the macerated blueberries. No need to smooth it out. This situation will melt and come together.
- Place pan in the oven and bake for 30 - 35 minutes until the top is a golden brown and the blueberries are bubbling a bit. Remove dish (or pan) from the oven and allow it to cool completely before removing from the dish and glazing.
Make the glaze:
- In a small bowl, combine the confectioners' sugar, vanilla extract, and cream of coconut. Add the milk 1 tablespoon at a time and mix with either a small whisk or a fork until you get the desired consistency.
- Lifting the parchment overhang, remove bars from the dish. Cut the bars into squares and drizzle glaze over the bars. Top with blueberries if desired. You know, to make this situation look purty and whatnot.
- *If you’re not a fan of Coco Lopez you can also use coconut extract.