Best Blueberry Shortbread Bars Recipes

BLUEBERRY SHORTBREAD BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place butter cubes in the freezer for 15 minutes.
• Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in Chinese five-spice powder.
• Cut in frozen butter using a pastry cutter until the butter pieces are about the size of peas. Mix in egg yolk and continue cutting in until thoroughly combined. Drizzle in ice water and stir to combine. The dough should just come together when pinched between your fingers.
• Pour about 3/4 of the crumb mixture into an ungreased 9x9-inch baking dish. Press the mixture down firmly using the back of a spoon. Spread blueberries in one layer and sprinkle with remaining crumbly dough.
• Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving.

BLUEBERRY AND LEMON SHORTBREAD CRUMBLE BARS

Steps:

• Preheat the oven to 180C/350F and grease and line an 8x8 inch square pan.
• Place the butter, flours, icing sugar, lemon zest and salt into a large bowl or the bowl of your stand mixer.
• Mix on med-high for 2-3 minutes until you have a crumbly mix, with no large lumps of butter. This dough will not come together like a normal dough, that's fine!
• Tip the shortbread into your greased pan. Spread and level with a spatula/the back of a wooden spoon.
• In a separate, medium sized bowl, place the 1/2 stick of butter, flour, sugar and oats.
• Mix together with your fingers, until the mix resemble bread crumbs. Some larger lumps are fine. Leave to one side.
• Place the blueberry jam into a small heatproof bowl and heat for 10-15 seconds. This just makes it easier to spread.
• Pour over the shortbread and spread until level. Leave a small 1/2 inch gap around the edges.
• Sprinkle the jam layer with the crumble mix, it's fine if there are a few gaps.
• Place in the oven for 35-40 mins until the top is lightly browned, the jam is bubbling and an inserted skewer into the middle comes out piping hot.
• Leave to cool completely in the pan.
• Once cooled, slice into 9-12 bars. Bars will keep in an airtight container, at room temperature for 3 days.

BLUEBERRY CHEESECAKE BARS (SHORTBREAD CRUST)

Steps:

• Preheat oven to 350°. Cut butter into 1/2 inch cubes. In a food processor, add cubed butter, flour, brown sugar, and salt.
• Process until mixture forms small lumps.
• Sprinkle into a greased 13 x 9 x 2 inch baking pan, pressing down with spatula to form crust.
• Bake in the middle of oven until golden brown, about 20 minutes.
• In a bowl whisk cream cheese until smooth then add eggs, white sugar and vanilla.
• Evenly spread preserves over hot shortbread for traditional look then cover with cheesecake mixture. For a more stable bar, mix preserves into batter.
• Bake for 20 minutes. Cool completely, then refrigerate at least 3 hours ( good luck with that step).

BLUEBERRY SHORTBREAD BARS

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Cream butter, add powdered sugar and flour. Mix well.
• 3. Spread half of mixture in a greased 9 x 13 pan. Bake for 15 minutes. Remove pan from oven.
• 4. Let crust cool for five minutes, then spread the pie filling over the top of the baked crust. Sprinkle it with the other half of the crust mixture and gently press down with a spatula.
• 5. Bake the cookie bars for 30-35 minutes or until top is lightly golden.
• 6. Remove pan to a wire rack and cool thoroughly. Then cut into brownie-sized bars. Optional: Sprinkle the bars with a little extra powdered sugar.

BLUEBERRY RHUBARB SHORTBREAD BARS

Steps:

• Step 1:
• Pre-heat oven to 325. Grease a 9-inch square baking dish with non-stick cooking spray and set aside. Step 2:
• Sift flour into a medium bowl and set aside. In the bowl of an electric mixer, beat butter powdered sugar and 1/2 cup granulated sugar on high speed until light and fluffy; mix in vanilla until will combined. Stir in flour just until combined. Step 3:
• Press half of the dough into prepared dish and bake for about 15 minutes or until edges are golden brown; shape remaining dough into a disk and wrap tightly with seran wrap; chill in refrigerator for 30 minutes. Step 4:
• When bottom layer is done baking, set aside to cool and prepare filling. Combine rhubarb, water, 1/3 cup granulated sugar and cornstarch in a heavy duty saucepan over medium heat; stir occasionally and let mixture cook until fruit has formed a thick jam-like consistency (5-10 minutes). Remove from heat and fold in blueberries. Step 5:
• Pour fruit filling over crust. Remove remainder of dough from refrigerator and use all of it by dropping large crumbs over fruit layer so that the layer is completely covered. Place back into oven and bake for about 30 minutes or until edges are very lightly golden
• brown. Step 6:
• Remove from oven and allow to cool before cutting into bars and serving. Store at room temperature up to two days.