Blueberry Bars

Buttery almond shortbread with blueberry jam and oat crumble

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Buttery almond shortbread with jammy blueberries and a nutty oat crumble. These bars sweet, slightly tangy and delicious, the perfect morning or afternoon tea!


Units 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 Cornstarch
  • 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)


Shortbread base

  1. Preheat the oven to 190C / 375F
  2. Line a 8 x 8 inch / 20 x 20cm cake tin with baking paper
  3. Combine the almond meal, flour, sugar and butter in a mixing bowl
  4. Rub the butter into the flour until it forms a sand-like texture
  5. Add the iced water and knead until a dough forms
  6. Press the dough into the bottom of the lined baking tin 
  7. Prick the base with a fork and par-bake for 15 minutes

Blueberry Filling

  1. Combine the blueberries, cornstarch and icing sugar together in a bowl, toss to combine
  2. Set aside and make the crumble

Crumble Topping

  1. Combine the rolled oats, plain flour, white sugar and unsalted butter together in a medium sized bowl
  2. Rub the butter into the dry ingredients until a crumble-like mixture forms


  1. Once the shortbread base has par-baked spread the blueberries over the base and top with the prepared crumble
  2. Bake for 45 minutes, or until the base has fully baked and the top is golden brown
  3. Cool completely and cut into 12 bars
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