Blueberry Bars
Buttery almond shortbread with jammy blueberries and a nutty oat crumble. These bars sweet, slightly tangy and delicious, the perfect morning or afternoon tea!
- Prep Time: 15 mins
- Cook Time: 65 mins
- Total Time: 1 hour 20 minutes
- Yield: 12 Bars 1x
- Category: Bars
- Method: Intermediate
- Cuisine: American
Ingredients
Scale
Shortbread Base
- 150g Almond meal (1 1/2 cup)
- 380g Plain flour (3 cups)
- 60g White sugar (1/4 cup 2 tsp)
- 300g Unsalted butter, chilled, cubed (1 1/3 cup)
- 50g Iced water (3 tbsp 1 tsp)
Blueberry Filling
- 300g Blueberries, frozen or fresh (10.05oz)
- 1 tbsp CornstarchÂ
- 20 g Icing / powdered sugar (3 tbsp)
Crumble Topping
- 50g Rolled oats (1/2 cup 1 tbsp)
- 50g Plain flour (1/3 cup 1 tbsp)
- 50g White sugar (1/4 cup)
- 50g Unsalted butter, chilled and cubed (3 tbsp 1 tsp)
Instructions
Shortbread base
- Preheat the oven to 190C / 375F
- Line a 8 x 8 inch / 20 x 20cm cake tin with baking paper
- Combine the almond meal, flour, sugar and butter in a mixing bowl
- Rub the butter into the flour until it forms a sand-like texture
- Add the iced water and knead until a dough forms
- Press the dough into the bottom of the lined baking tinÂ
- Prick the base with a fork and par-bake for 15 minutes
Blueberry Filling
- Combine the blueberries, cornstarch and icing sugar together in a bowl, toss to combine
- Set aside and make the crumble
Crumble Topping
- Combine the rolled oats, plain flour, white sugar and unsalted butter together in a medium sized bowl
- Rub the butter into the dry ingredients until a crumble-like mixture forms
Assembly
- Once the shortbread base has par-baked spread the blueberries over the base and top with the prepared crumble
- Bake for 45 minutes, or until the base has fully baked and the top is golden brown
- Cool completely and cut into 12 bars
Find it online: https://zhangcatherine.com/blueberry-bars/