Blueberry Coconut Bars

Name: Blueberry Coconut Bars
Cook time: 1 h
Total time: 1 h
Yield: 30
Ingredients: 7-10 Tbsp some + 200 g soft butter; 200 g + 40 g sugar; 2 Eggs (Gr. M); 250 g Flour; 1 coated Tsp Baking Powder; 7-10 Tbsp Juice of 2 limes; 1 glass (720 ml) Blueberries; 30 g Cornstarch; 125 g Coconut flake; 200 g double cream

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 30

7-10 Tbsp some + 200 g soft butter
200 g + 40 g sugar
2 Eggs (Gr. M)
250 g Flour
1 coated Tsp Baking Powder
7-10 Tbsp Juice of 2 limes
1 glass (720 ml) Blueberries
30 g Cornstarch
125 g Coconut flake
200 g double cream

Directions

1
Preheat the oven (electric cooker: 175 °C/recirculating air: 150 °C/gas: see manufacturer). Grease a square springform pan (24 x 24 cm; alternatively round, 26 cm Ø). For the dough, whisk 200 g butter and 200 g sugar until creamy.
2
Stir in the eggs one by one. Mix flour and baking powder. Stir into the egg-sugar mixture. Smooth the dough in the tin. Pre-bake in a hot oven for about 20 minutes.
3
For the compote, boil up lime juice and blueberries with juice. Mix starch with 2 tablespoons of water until smooth, stir into the berries. Simmer for about 2 minutes.
4
For the icing, mix the grated coconut, 40 g sugar and double cream. Take the springform pan out of the oven and spread the berry compote on the bottom. Add the coconut icing loosely.
5
Bake at the same temperature for about 15 minutes. Remove from the oven and leave to cool in the mould. Remove the cake from the edge of the tin with a knife. In about 35