These sweet, tart and nutty bars with a touch of coconut will whisk away the wintertime blues. The shortbread-like crust holds up to the juicy berries for a perfect crunch. You can use fresh or frozen blueberries (thaw them first).

Photo by Andrew Barton

Blueberry Bars

Courtesy of the former Highland Blueberry Farm, Perryville, MO
Originally published in the April 2009 of Missouri Life.

1 cup flour, sifted
1⁄2 cup butter, room temperature
2 tablespoons powdered sugar
2 eggs
1 cup sugar
1⁄4 cup flour
1 teaspoon vanilla
1 teaspoon lemon juice
1⁄2 cup shredded coconut
1 cup fresh or frozen blueberries
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
3⁄4 cup nuts, chopped

Heat oven to 350 degrees. Mix together 1 cup flour, butter, and powdered sugar until smooth. Spread evenly on the bottom of an 8×8-inch pan. Bake for 15 to 20 minutes. Slightly beat the eggs, then stir in the remaining ingredients, except the nuts. Spread over top of the baked cookie base, and top with the chopped nuts of your choice. Bake for about 25 minutes. Cool. Cut into 3×1-inch bars.

Serves 20