Blueberry coconut square

You can serve this square warm.Dollop with yoghurt for dessert.

Ingredients

125 g	Butter, softened
¼ cup	Caster sugar
1	Egg
1 tsp	Vanilla extract, or paste
1 ½ cups	Plain flour
1 tsp	Baking powder
¼ cup	Milk
½ cup	Blueberry preserve (Main)
2 punnets	Blueberries, (125g each) (Main)

Topping

100 g	Butter, softened
¼ cup	Caster sugar
2	Eggs
1 tsp	Grated lemon zest
2 cups	Desiccated coconut
½ cup	Plain flour
¼ cup	Icing sugar, for dusting, optional

Directions

1. Heat the oven to 180C. Grease and line a 30cm x 20cm slice tin with baking paper.
2. Beat the butter and caster sugar together until light and fluffy. Add the egg and beat to combine along with the vanilla extract or paste. Sift in the flour and baking powder and stir in with the milk. Press using floured hands into the prepared tin. This is a thin base so spreadas evenly as you can. Spread blueberry preserveoverthe baseand sprinkle over the blueberries.
3. Make the topping, beat the butter and sugar together until light and fluffy,Addthe eggs and beat to combine then stir in the lemon zest.Sift in halfthe flour and all the coconut and stir, then stir in remaining flour. This prevents the flour forming lumps.Dollopevenlyover the blueberries.The topping will spread a little during baking.
4. Place in the oven and bake for 30 minutes.If you can smell the square browning too quickly then cover with a sheet of baking paper for thelast few minutes of baking.Remove from the oven and cool for about 10 minutes before removing from the tin.Cut into squares for serving.