With a plethora of blueberries practically spilling out of my fridge I needed to put some fresh blueberries to good use. I spotted a recipe on Pinterest for Meyer Lemon Bars with a Coconut Crust from Kelley at Mountain Mama Cooks. I was immediately intrigued. I had a lot of leftover coconut from my Coconut Crusted Chicken. The crunch of the coconut added a fun dimension to the chicken. I knew it would be a unique addition to Kelley’s crust recipe.
I made just a few changes to Kelley’s recipe. I switched out the all purpose flour for a gluten free flour blend, added a little xanthan gum and some blueberries. The results were phenomenal.
It smelled so heavenly while baking that I snuck a piece while it was cooling. I couldn’t resist. Obviously, it tastes event better after it has cooled and been topped with some powdered sugar.
Kudos to Kelley for a great recipe!
Adapted from Mountain Mama Cooks