Dessert - Blueberry bars with shortbread crust recipes

Author: Theodore Werth

Buttery Blueberry Crumble Bars A sweet and creamy lemon cheesecake filling bursting with blueberries sits atop a lemon shortbread crust with lemon shortbread crumbles on top. These blueberry pie bars have a rich, buttery shortbread crust and fresh blueberry filling.

Blueberry Crumb Bars
Blueberry Crumb Bars
Blueberry Lemon Pie Bars
Blueberry Pie Bars
Do you have to thaw frozen blueberries before baking?
Does Blueberry Crumble need to be refrigerated?
How do you store Blueberry Pie Bars?
How do you store crumble bars?

Blueberry Crumb Bars

Don't feel like fussing with pie but still want a blueberry treat? These crumb bars with their jammy sweet berry filling should do the job nicely!
Provided by: Cindy Rahe
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 13

Ingredients:

For the crust:
2 1/2 cups (312 grams) all-purpose flour
1 cup (198 grams) sugar
2 teaspoons lemon zest
1/2 teaspoon kosher salt
1 cup (227 grams) cold unsalted butter, cubed
1 large egg yolk
For the blueberry filling
3 cups fresh or frozen blueberries
3 tablespoon granulated sugar
1 1/2 teaspoons cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest

How to cook:

Preheat the oven and prep the pan: : Preheat oven to 375°F. Butter and line an 9x9 inch pan with parchment paper leaving an overhang on two sides.
Make the dough: : In a food processor, pulse the flour, sugar, lemon zest, and salt together a few times to combine. Add the butter and pulse until you get a fine, sandy texture—all of the butter should be incorporated. Add the egg yolk and pulse until it’s combined, 10 to 15 times. The crumbs should hold together when squeezed in the palm of your hand. If they do not, sprinkle a tablespoon of water over top and pulse a few more times. If you don’t have a food processor, you can cut the butter into the flour with a pastry blender or a fork. It will take longer, but work just fine.
Refrigerate the crumb topping: : Scoop out about 1/3 of the crumb mixture and press it into a bowl, which helps to make larger clumps of crumbs for the topping. Cover and refrigerate for at least 15 minutes or until needed for the topping.
Press the bottom crust into the pan: : Firmly press the remaining 2/3 of the crumbs into the bottom of the prepared pan to create the base for the bars. I like to use a measuring cup to press the crumbs into the pan and really compact the crust.
Make the blueberry filling and top with crumbs: : In a mixing bowl, toss the blueberries with the sugar, cornstarch, lemon juice, and zest together to coat. Spread the berries over the crust. Remove the remaining crumb mixture from the fridge and crumble. Crumble it with your fingers and sprinkled over the blueberry filling.
Bake the crumb bars: : Bake for 1 hour and 5 minutes, or until the blueberries are bubbling and the crumb topping is golden. Remove the bars from the oven and transfer to a cooling rack. Cool completely in the pan, at least 2 hours, before lifting from the pan using the parchment and cutting into squares. Once cooled and sliced, the bars can be transferred to an airtight container and kept at room temperature for about a week.

Notes: Blueberry Crumb Bars, These Blueberry Crumb Bars are made with a real blueberry filling (no canned pie filling here!) and a buttery crust and crumbly topping!

Tags:

blueberry bars with shortbread crust

Blueberry Crumb Bars

Buttery Blueberry Crumble Bars
Provided by: Sam Merritt
Total time: 210 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 16

Ingredients:

5 cups blueberries (divided (840g))
½ cup sugar ((100g))
2 Tablespoons cornstarch
⅛ teaspoon salt
1 Tablespoon lemon juice
½ teaspoon vanilla extract
1 Tablespoon butter
3 ¼ cups all-purpose flour ((405g))
¾ cup sugar ((150g))
¼ cup light brown sugar, tightly packed ((50g))
½ teaspoon baking powder
1 teaspoon cornstarch
½ teaspoon salt
1 cup cold unsalted butter, cut into small cubes ((227g))
1 large egg yolk
½ teaspoon vanilla extract

Nutrition:

How to cook:

Preheat oven to 350F (175C) and lightly grease a 9x13 glass baking dish. Set aside.
In small saucepan, combine 3 cups blueberries (505g), sugar, cornstarch, salt, and lemon juice over medium-low heat.
Stir frequently until the blueberries release their juices, and the mixture is very liquidy (about 5-8 mins).
Increase heat to medium-high and bring to a boil, stirring constantly.
Boil (still stirring constantly) for 1 minutes and remove from heat. Add remaining 2 cups of blueberries, butter, and vanilla extract and stir until butter is melted. Allow to cool while you prepare your crust.
To prepare your cookie crust, combine flour, sugars, baking powder, cornstarch, and salt in a food processor and pulse briefly until combined.
Sprinkle your butter pieces evenly over the dry ingredients and pulse until the mixture resembles coarse crumbs.
Add egg and vanilla extract and pulse again until mixture just begins to cling together.
Pour ½ of your cookie batter into the bottom of your prepared pan and use your hands or the back of a spoon to press evenly into the bottom of the pan to form a crust.
Pour your cooled blueberry filling evenly over the crust.
Use your hands to sprinkle the remaining crust mixture evenly over the top of the filling.
Transfer to the oven and bake on 350F (175C) for 55-60 minutes or until the top of the blueberry crumb bars is golden brown.
Allow to cool completely (2-3 hours) before slicing and serving. If you prefer to enjoy these warm the crumb bars WILL fall apart if sliced before they have cooled and set, so plan to use a spoon!

Notes: Blueberry Crumb Bars, Blueberry Crumb Bars have a buttery sweet shortbread crust, fresh ripe blueberries then topped off with shortbread crumbs and baked till golden.

Blueberry Lemon Pie Bars

A sweet and creamy lemon cheesecake filling bursting with blueberries sits atop a lemon shortbread crust with lemon shortbread crumbles on top.
Provided by: Lynn April
Total time: 330 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 16 servings
Number of ingredients: 15

Ingredients:

1 cup (227g) unsalted butter (melted)
½ cup (100g) granulated sugar
2 teaspoons vanilla extract
½ teaspoon salt
the zest of one lemon
2 cups (240g) all-purpose flour
8 ounces (225g) cream cheese (softened to room temperature)
1 cup (200g) granulated sugar
zest of one lemon
2 large eggs
5 ounces (150g) yogurt or sour cream1
2 teaspoons fresh lemon juice
¼ teaspoon salt
½ cup (60g) all-purpose flour
3 cups (300g) blueberries (fresh or frozen; if using frozen, do not thaw)

How to cook:

Position a rack in the center position of the oven. Preheat the oven to 350ºF (177ºC).
Line an 8″ x 8″ (or 9" x 9") baking pan with foil. Leave an overhang on the sides. Set aside.
SHORTBREAD CRUST
Stir the melted butter, granulated sugar, vanilla extract, salt, and the lemon zest together in a medium bowl. Add the flour and stir until combined.
Reserve ¾ cup2 of the shortbread crust and place in the refrigerator or freezer until needed.
Press remaining crust evenly into the prepared pan. Bake for 18 minutes while you prepare the filling.
FILLING
In the bowl of a stand mixer fitted with the paddle attachment, or in a medium sized bowl with a hand mixer, beat cream cheese on high until smooth. Add the sugar and lemon zest and beat until smooth. Add the eggs, and continue beating until completely incorporated. Add the yogurt, lemon juice, and salt and beat again. Finally, add the flour and beat one more time until just combined. Scrape down the sides as necessary before adding the blueberries, then gently fold in the blueberries with a large spatula.
Pour filling into prepared crust and add a few blueberries on top of filling. Remove reserved crust from refrigerator and crumble over top of the filling (you may need to separate into crumbs with a knife or fork). Sprinkle with additional sugar or course sugar, if desired.
Bake bars for 55-60 minutes minutes, or until a toothpick inserted in center comes out clean. Allow bars to cool at room temperature on a wire rack. When completely cool, chill in the refrigerator for 1 hour.
When bars are completely chilled, lift out of the pan using foil overhang and cut into squares. Top with lemon zest before serving, if desired. Bars can be stored covered in the refrigerator up to 5 days. Bars freeze well, up to 3 months. Thaw in the refrigerator overnight.

Notes: Easy Blueberry Lemon Bars with Shortbread Crust, Bars · 3 cups all-purpose flour · ¾ cup granulated sugar · ½ teaspoon lemon salt · 1 ½ cups cold butter, cubed · 1 can (21 ounces) blueberry pie

Blueberry Pie Bars

All that you love about blueberry pie in easy and delicious and pie bars. These blueberry pie bars have a rich, buttery shortbread crust and fresh blueberry filling. Top it with vanilla ice cream for the perfect summer treat!
Provided by: Annalise
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 10

Ingredients:

1½ cup Challenge Salted Butter (, softened to room temperature (3 sticks, 339 grams))
1 cup granulated sugar ((200 grams))
1 teaspoon vanilla extract
2 large egg yolks
3¼ cup all-purpose flour ((390 grams))
¼ teaspoon salt
4 cup blueberries
½ cup granulated sugar
3 tablespoon cornstarch
Zest of 1 lemon

Nutrition:

How to cook:

Preheat oven to 375°F and line a 9x13-inch baking pan with parchment paper.
To make the butter crust:
Beat butter in a stand mixer fitted with a paddle attachment on high speed for 1-2 minutes until smooth. Scrape down bowl and add sugar, then continue to beat until pale and creamy, another 2-3 minutes.
Add egg yolks one at a time, mixing after each, then add vanilla.
Add the flour and salt, and mix on low speed until combined into a soft dough.
Press a generous ⅔ of the dough into the prepared pan, saving the remaining 1/3 for the top.
To make the filling:
In a large bowl, toss the blueberries, sugar, cornstarch and lemon zest together. Spread into the even layer over the crust.
Scatter pieces of the remaining dough over the top of the blueberries.
Bake until topping is golden brown and filling is bubbling, about 45 minutes.
Let cool for at least 30 minutes to finish setting up, though I prefer to let the bars cool completely. ThenI use the parchment paper as a sling to lift the bars out of the pan for easy slicing.
Serve bars warm or at room temperature, with vanilla ice cream or whipped cream if desired.

Notes: Lemon Blueberry Shortbread Bars, 1 C (2 sticks) Unsalted Butter, at room temperature · 1/4 C (50g) Light Brown Sugar · 3/4 C (175g) Granulated Sugar · 1 tsp Vanilla Bean Paste (or