- 1 ½ cups plain flour
- 2 tsp baking powder
- 1 ½ cups desiccated coconut
- ½ cup brown sugar
- 185g butter, melted
- 1 tsp vanilla extract
- 1 egg, beaten
- 2 cups fresh blueberries
- ½ cup hazelnuts, chopped
Preheat your oven to 170°C fan-forced.
Combine flour, baking powder, coconut and sugar into a large bowl.
Add in melted butter, vanilla and egg and mix well until the mixture is wet and holds together.
Spread half of the mixture into the bottom of the 24cm Beacon Square Baking Dish lined with baking paper. Using your hands to press it down.
Layer blueberries on top then crumble the remaining mixture over the top along with the hazelnuts. Gently press it all down.
Bake for 35-40 minutes until deep golden brown.
Allow to cool before removing from dish. Slice up and enjoy!
Recipe & Photography: @frommylittlekitchen