Blueberry And Lemon Shortbread Crumble Bars Recipes

BLUEBERRY-LEMON CRUMB BARS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
• Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.
• Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
• Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
• Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.

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 LEMON CRUMB BARS

Steps:

• Heat oven to 400°.
• Grease 13 x 9-inch baking pan.
• Combine flour, granulated sugar, lemon peel and salt in food processor and pulse.
• With machine on, add butter through feed tube.
• Whisk egg with vanilla in bowl; with machine on, add through feed tube until combined.
• (Mixture will be crumbly) Press evenly into prepared pan.
• Bake 12 to 15 minutes until golden.
• (Crust will crack but that's okay) Cool.
• For the crumb topping: Stir butter and brown sugar in medium bowl until smooth.
• Stir in flour.
• Sprinkle blueberries over baked crust.
• Combine sugar and nutmeg in cup and sprinkle over berries.
• Crumble on topping.
• Bake 20 to 25 minutes, until browned.
• Cool.
• Sprinkle with powdered sugar.
• Cut into bars.