Blueberry, coconut & lemon squares


These lovely squares will go wonderfully with a comforting cup of tea whilst you put your feet up and take a break. The blueberries did what they were supposed to and formed a luscious tart layer which is gently balanced by the light malty taste of the brown sugar. The coconut adds a carribean accent and the lemon is so very refreshing. My 2 year old son was so excited about these cake squares that he asked me to show him the whole tray. I think he was planning how many he was going to get lol! So cheeky!


200g butter room temp
200g self raising flour
200g blueberries
100g soft light brown sugar
80g granulated white sugar
50g dessicated coconut unsweetened
3 large eggs
Zest of 1 lemon
3 tbsp milk
1 tsp lemon/vanilla extract
Icing sugar for dusting


1. Preheat oven to 190ΒΊc/170ΒΊc fan/gas mark 5. Line and grease a 23-35 rectangular baking tray. Cream the butter and both types of sugar until pale and fluffy, slowly add eggs to the mix one at a time and stir well

2. Add the milk, zest and extract and mix. Slowly fold in the flour and coconut, combine well and then throw in half of the blueberries and gently fold in

3. Pour in the mixture and spread into the baking pan and top off with the remainder of the blueberries



Bake for 35-45 minutes until golden brown and a skewer comes out clean when tested in the middle of the tray bake


4. Once done, let it cool down in the pan and slice into squares


Dust liberally with icing sugar and now they are ready to be indulged



30 thoughts on “Blueberry, coconut & lemon squares

  1. Dimple, You amaze me with all these vegetarian dishes, one after another.
    Has anyone told you the side effect of being a foodie blogger?
    We cook/bake, we eat and we see our waistline grow. πŸ˜‰
    I’ll have two pieces please. πŸ˜€

  2. Pingback: Our Sunday stroll in the park | Shivaay Delights

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