Best 5 Blueberry Shortbread Bars Recipes

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BLUEBERRY SHORTBREAD BARS



Blueberry Shortbread Bars image

You can use any summer fruit in these bars, as long as you don't use too much and it's not too wet. I hope you give this a try soon. Enjoy!

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 9

½ cup cold unsalted butter, cut into small cubes
1 ½ cups sifted all-purpose flour
½ cup white sugar
½ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon Chinese five-spice powder
1 egg yolk
½ teaspoon ice water, or more if needed
¾ cup fresh blueberries

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.

Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.7 g, Cholesterol 37.4 mg, Fat 8.2 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5 g, Sodium 162.6 mg, Sugar 9.3 g

BLUEBERRY CHEESECAKE BARS (SHORTBREAD CRUST)



Blueberry Cheesecake Bars (Shortbread Crust) image

I can't remember where I got this, but it rocks. One happy accident which I didn't do this time, is to mix the pie filling or preserves into the cheesecake batter. Makes it more stable for transport and handling.

Provided by Tugar357

Categories     For Large Groups

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 9

3/4 cup unsalted butter
2 cups all-purpose flour
1/2 cup brown sugar, packed
1/2 teaspoon salt
16 ounces cream cheese, softened
2 large eggs
3/4 cup sugar
1 teaspoon vanilla
3/4 cup blueberry preserves

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).

Nutrition Facts : Calories 229.4, Fat 12.7, SaturatedFat 7.4, Cholesterol 51.6, Sodium 120.7, Carbohydrate 26.4, Fiber 0.4, Sugar 16.2, Protein 2.8

BLUEBERRY AND LEMON SHORTBREAD CRUMBLE BARS



Blueberry and Lemon Shortbread Crumble Bars image

Crisp lemon shortbread, topped with tart blueberry jam and an oaty crumble, then baked up to perfection! So many textures and flavours in one bite, these are bound to become an instant favourite!

Provided by anniesnomsblog

Categories     Bar Cookie

Time 50m

Yield 9 serving(s)

Number Of Ingredients 11

1/2 cup unsalted butter, at room temp
1 3/4 cups plain flour
2 tablespoons cornflour
3 tablespoons icing sugar
1 lemon, zest of
1 pinch salt
3/4 cup blueberry jam, warmed in the microwave for 10-15 seconds
1/4 cup unsalted butter, at room temp
1/2 cup plain flour
2 tablespoons light brown sugar
1/3 cup oats, not quick cook

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.

Nutrition Facts : Calories 394.6, Fat 16.1, SaturatedFat 9.8, Cholesterol 40.7, Sodium 29.7, Carbohydrate 58.3, Fiber 1.9, Sugar 23.8, Protein 4.6

BLUEBERRY PIE BARS



Blueberry Pie Bars image

At first glance, these bars may look like every other fruit crumble bar you've had, but they have a secret. Between the jammy fruit and buttery shortbread is a bonus layer of sweetened cream cheese you never knew you needed until now. Wild blueberries are less watery than conventional blueberries and have a more concentrated blueberry flavor that works beautifully in this recipe. They are available frozen and need not be thawed before using, but you can use whichever variety you find. These bars will be delicious no matter what.

Provided by Samantha Seneviratne

Categories     cookies and bars, dessert

Time 1h10m

Yield 16 servings

Number Of Ingredients 18

10 2/3 ounces/300 grams shortbread cookies (2 5.3-ounce packages)
3 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/2 teaspoon kosher salt
4 tablespoons/60 grams unsalted butter (1/2 stick), melted
8 ounces/225 grams cream cheese, at room temperature
1/4 cup/50 grams plus 1/3 cup/65 grams granulated sugar
1 large egg
3 cups/12 ounces/340 grams wild blueberries, fresh or frozen, but not thawed
1 tablespoon cornstarch
Pinch of kosher salt
5 1/3 ounces/150 grams shortbread cookies (1 5.3-ounce package)
1 tablespoon all-purpose flour
1/4 teaspoon kosher salt
1/2 teaspoon baking powder
1 tablespoon granulated sugar
2 tablespoons unsalted butter, at room temperature
1 large egg yolk

Steps:

  • Heat oven to 350 degrees. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, combine shortbread cookies, sugar, flour and salt and pulse until you have fine crumbs. Add butter and pulse until crumbs are evenly moistened. Transfer mixture into the prepared pan and press down into an even layer. Bake until fragrant and a shade darker, 15 to 20 minutes.
  • Meanwhile, prepare filling: In a medium bowl, add cream cheese, 1/4 cup of sugar and 1 egg and mix until smooth. In a separate medium bowl, add blueberries, remaining 1/3 cup sugar, cornstarch and salt, and toss to combine.
  • Prepare topping: In a food processor, combine shortbread, flour, salt, baking powder and sugar and pulse to combine. Add butter and egg yolk, and pulse until the mixture is evenly moistened.
  • Remove crust from oven and top it evenly with cream cheese mixture and then blueberry mixture. Sprinkle topping over blueberry layer, squeezing to make some larger clumps. Bake until filling is set and no longer jiggly, 35 to 40 minutes. Transfer to a rack to cool completely then chill in the refrigerator for at least 1 hour.
  • To serve, use a sharp knife to release edges. Using parchment overhang, lift and transfer to a cutting board and cut into 16 squares.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 17 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 198 milligrams, Sugar 17 grams, TransFat 0 grams

BLACKBERRY SHORTBREAD BARS



Blackberry Shortbread Bars image

This is a recipe I got from TV but I've changed it to my liking. You can do the same by choosing any flavor preserves you'd like. Do not let the prep time throw you off; you must freeze the dough before baking.

Provided by Allison S.F.

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Time 3h50m

Yield 18

Number Of Ingredients 9

2 cups unsalted butter, softened
4 egg yolks
4 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
1 teaspoon ground cardamom
⅓ teaspoon salt
1 cup blackberry jam, at room temperature
¼ cup confectioners' sugar

Steps:

  • Beat butter in a bowl with an electric mixer until light and fluffy. Add egg yolks to butter one at a time, blending well after each addition.
  • Mix flour, white sugar, baking powder, cardamom, and salt together in a bowl. Stir flour mixture into butter mixture until just combined. Divide dough in half and wrap each tightly in plastic wrap. Freeze for at least 3 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Grate 1 ball of frozen dough evenly into the bottom of a 9x13-inch baking pan. Spread blackberry jam over grated dough, leaving 1/2-inch space around the edges. Grate the second ball of frozen dough over the jam.
  • Bake in the preheated oven until golden brown, 30 to 40 minutes. After shortbread cools, sprinkle with confectioners' sugar and cut into bars.

Nutrition Facts : Calories 434.3 calories, Carbohydrate 57.8 g, Cholesterol 99.7 mg, Fat 21.7 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 13.4 g, Sodium 102.4 mg, Sugar 35.4 g

Tips:

  • Use cold butter: Cold butter is essential for creating a flaky shortbread crust. If the butter is too warm, it will spread too much and the crust will be tough.
  • Work the dough quickly: Overworking the dough will make it tough. Work it just enough to bring it together, then form it into a ball and refrigerate it for at least 30 minutes before rolling it out.
  • Use a sharp knife to cut the bars: A sharp knife will give you clean, even cuts. If you use a dull knife, the bars will be jagged and uneven.
  • Bake the bars until they are golden brown: The bars are done baking when they are golden brown around the edges and the center is set. If you underbake the bars, they will be too soft. If you overbake them, they will be too dry.
  • Let the bars cool completely before cutting them: The bars will be very fragile when they are hot. Let them cool completely on a wire rack before cutting them into squares.

Conclusion:

Blueberry shortbread bars are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual get-together to a special holiday party. With their buttery, flaky crust and sweet, tangy blueberry filling, these bars are sure to be a hit with everyone who tries them.

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