Blueberry Crumble Bars
A scrumptious dessert crumble filled with blueberries is a great after dinner taste.
3/4 cup Carnation Light & Creamy Coconut Flavoured Evaporated Milk
2 tsps finely grated lemon rind
2/3 cup frozen blueberries
Sifted icing sugar, to decorate
50g cold unsalted butter, chopped
1/2 cup shredded coconut
1/4 cup brown sugar
1 tsp ground cinnamon
Ingredients
340g packet golden butter cake mix3/4 cup Carnation Light & Creamy Coconut Flavoured Evaporated Milk
2 tsps finely grated lemon rind
2/3 cup frozen blueberries
Sifted icing sugar, to decorate
Whipped cream, to serve
Coconut crumble
1/3 cup plain flour50g cold unsalted butter, chopped
1/2 cup shredded coconut
1/4 cup brown sugar
1 tsp ground cinnamon
Method
1| Grease an 8-hole mini loaf pan (¾-cup capacity).
2| To make coconut crumble, place flour in a medium bowl. Using your fingertips, rub in the butter until mixture resembles coarse breadcrumbs. Stir in shredded coconut, sugar and ground cinnamon.
3| Prepare golden butter cake mix according to packet directions using coconut-flavoured evaporated milk in place of milk and adding rind. Divide mixture among prepared pan holes – about ½ cup in each. Top evenly with frozen blueberries and sprinkle over crumble topping.
4| Cook in a moderate oven (180C) for about 20 minutes, or until bars are cooked and crumble topping is golden brown. Stand in pan for 5 minutes before turning out on a wire rack to cool.
5| Dust bars with icing sugar. Serve with cream.- Source:
- that's life! TEST KITCHEN
- Author:
- Stylist:
- Cass Stokes
- Photographer:
- Andre Martin
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