Soft bite-sized cake bars topped with a smear of lemon curd, then packed with blueberries and peaches, and finished with a crumb topping.
Clearly I was in a fruit bar mood when I chose this recipe. No not the kind that serves drinks where singles mingle. I'm talking food here. Dessert or breakfast bars. I think I chose my Secret Recipe Club recipe the same day I signed up a recipe for #SundaySupper, when I chose to make Apple Pie Bars. Which is all to try to explain why I haven't made any bars in about 2 years, and now I've posted two on back-to-back days.
But they're very different from each other. Yesterday's was more of a traditional fruit bar with 3 distinct layers - bottom crust, fruit filling, and crumble topping. Today's little Blueberry Lemon Bars are more like a sponge cake covered with berries and then finished with a crumb topping. But both can be eaten while walking out the door in the morning. And both are addictive.
And if you like lemon bars, and I think most everyone does, these lemon coconut shortbread squares are absolutely delicious.
Blueberry-Lemon Bars (with Coconut)
- 6 tablespoon room-temperature butter
- ½ cup coconut sugar
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- Preheat the oven to 350˚F. Grease an 8-inch square baking pan with some butter, and line the bottom with parchment paper, leaving an overhang on two sides. Butter the parchment paper.
- In a medium bowl, whisk ¾ cup of the flour with the baking powder and salt. Using a standing mixer, beat the butter and coconut oil together until fluffy with the paddle attachment, about 3 - 5 minutes. Add the sugars and the vanilla extract, and continue to beat until completely incorporated into the butter.
- Add one egg at a time, beating well after each addition. Fold in the dry ingredients all at once using a spatula. Work the batter only until the flour in completely mixed into the batter.
- Spread the batter evenly in the prepared pan and lightly top with the lemon curd. Sprinkle with the blueberries and peach slivers. Finish with the Crumb Topping (recipe below).
- Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool in pan for 15 minutes and pull out using the paper overhang. Cool completely and cut into squares.
- Melt the butter in the microwave oven, using a small microwave-safe bowl, Whisk in the coconut sugar, flour, and salt until large moist crumbs form.