BLUEBERRY JAM BARS

Blueberry Jam Bars image

Not only do these blueberry jam bars make a delectable dessert (especially with a scoop of vanilla bean ice cream), but they make a satisfying breakfast as well. The star of this recipe is the no-fuss quick jam method, which yields beautiful homemade jam in minutes! Adding lemon cuts through the sweetness of the berries and adds a remarkable zing to the jam. Plus, the cinnamon-brown sugar crumble topping lends a warmth that makes these bars the ultimate comfort treat.

Provided by Vallery Lomas

Time 2h

Yield 16 servings

Number Of Ingredients 17

Ingredients

2 cups fresh blueberries (12 ounces)
1/4 cup granulated sugar (49.5 grams)
1/2 lemon, zested
1 lemon, juiced
2 1/2 teaspoons cornstarch
Pinch kosher salt
Cooking spray, for greasing
2 sticks unsalted butter, at room temperature (226 grams)
1/2 cup granulated sugar (100 grams)
1/2 cup packed light brown sugar (106 grams)
1 teaspoon pure vanilla extract
2 cups all-purpose flour (240 grams)
1 1/2 cups old-fashioned rolled oats (133 grams)
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup chopped pecans (57 grams)

Steps:

For the quick blueberry jam: Stir together the blueberries, sugar, lemon zest and juice in a medium saucepan over medium heat and cook until the berries release some liquid and soften, 1 to 2 minutes. Mash the mixture with a potato masher until the berries break down, decrease to medium-low heat and cook until the sugar dissolves, 3 to 5 minutes. Sprinkle the cornstarch over top, stir and cook until the jam thickens enough to coat the back of a spoon nicely, about 1 minute. Remove from the heat and allow to cool completely, 30 minutes.
For the crumble: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with cooking spray and line with parchment paper.
Cream the butter, granulated sugar and brown sugar in a stand mixer fitted with the paddle attachment until light and fluffy, 2 to 3 minutes. Add the vanilla and mix gently until combined.
Add the flour, 1 cup oats, salt, baking powder and cinnamon and mix on low speed until just combined, scraping down the sides of the bowl as needed. Transfer 1/2 cup of the mixture to a medium bowl and set aside. Press the remaining mixture evenly into the bottom of the prepared baking dish.
Stir the remaining 1/2 cup oats and chopped pecans into the reserved mixture in the medium bowl. Refrigerate the mixture until the jam is cooled completely.
Spread the cooled jam evenly over the crust and sprinkle the crumble on top. Bake until golden brown and set, 30 to 35 minutes. Transfer the baking dish to a wire rack and allow to cool completely, about 1 hour. Slice and serve.