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 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 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 PIE BARS

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.

BLACKBERRY SHORTBREAD BARS

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.