Blueberry Crumble Shortbread Bars

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With Spring around the corner, we’re soon to be swimming in fresh blueberries. Blueberry Crumble Shortbread Bars are a perfect use for those lovely little berries.

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So, along with this recipe, I wanted to share some of the things we’ve learned from growing our own blueberries, so you can make this with your very own fresh baby blues, too!

Growing Your Own Blueberries

We have 3 blueberry bushes that always have tons of flowers in the spring, but then we never get berries. It seemed like a pollination issue, and then the birds would come for whatever fruit the bushes bore.

This year, though, we have a new tactic. We have moved them to richer soil and draped a protective net barrier over them. This lets bees in but keeps birds out.

Let’s Talk About Blueberry Crumble Shortbread Bars

Whether you have bushels of homegrown berries or you’re working with frozen, it’s time to make some excellent treats.

These bars are crumbly, sticky, and just the right amount of sweet. If you wanted something that would pair perfectly with a lovely cup of tea or coffee, these are the ticket.

You might even plate them beside a nice stack of lemon poppyseed cookies and a platter of finger sandwiches for a really nice afternoon tea party.

The Shortbread Layers

The first time I made these, I left out the egg. You should know that it’s not a common ingredient in shortbread, but these were dry otherwise. The egg gave them much-needed body.

I don’t know how this would turn out if you sub in your own favorite shortbread cookie recipe. Let me know if you try it though! I’m genuinely curious.

You’ll notice that I’ve added in almond flour and almond extract. This lightened up what can often be a gummy shortbread recipe, and it added a little texture.

The Blueberry Filling

The blueberry filling is basically an easy jam. In the simplest terms, you’ll bring your berries to a simmer. I use frozen because it’s a little cheaper for the amount needed, and honestly, I just almost always have frozen on hand.

Obviously, when we have a bush full of fresh berries in the garden, I will use them. But not everyone is interested in or has the ability to grow their own berries.

So just, feel free to use fresh or frozen depending on your preference and budget. Like I mentioned, frozen tends to be cheaper, but they also last a bit longer. Fresh does, however, have a very unique flavor.

To Add Oats or Not to Add Oats…

So, I felt like my bars needed a little extra something to look especially bakery fresh. That ended up being a sprinkling of old-fashioned, or rolled, oats.

Aside from adding a toothier texture to the bite, it just makes these look healthy. It might just be me, but the addition of oats to a fruit bar automatically makes it less weird to eat one of these for breakfast. Just saying.

So, really, that’s all there is to know about these tasty blueberry crumble shortbread bars. I love them, and I’m excited to make them with berries fresh off our own bushes.

Please comment below and let me know if you grow any of your own fruits or vegetables! I would also love to hear if you give this recipe a try. Don’t forget to subscribe so you never miss a new blog post!

Blueberry Crumble Shortbread Bars

With Spring around the corner, we're soon to be swimming in fresh blueberries. Blueberry Crumble Shortbread Bars are a perfect use for those lovely little berries.

5 from 1 vote

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Prep Time 5 minutes mins

Course Dessert

Cuisine American

Servings 24 bars

Equipment

• 9×12 pan
• Parchment paper
• Medium saucepan

Ingredients

  

Almond Shortbread

• ¾ cup almond flour
• 2 cups all-purpose flour
• ¾ cup powdered sugar
• 1 tsp baking powder
• 1 tsp pink himalayan sea salt
• ½ tsp baking soda
• 1 cup unsalted butter cold
• 1 large egg
• ½ tsp almond extract
• ⅓ cup old fashioned oats optional for topping

Blueberry Filling

• 1 bag frozen blueberries
• ½ cup pure cane sugar
• 1 large lemon zest and juice
• 1 pinch pink himalayan sea salt

Instructions

 

Blueberry Filling

• In a medium saucepan, bring up the blueberries and sugar to a boil. Once they've softened, pop them with the back of a spoon to release the juices.
• Reduce the sauce until it coats the back of a spoon. Brighten the sweetness with a pinch of salt and the juice of a lemon.
• Cool completely.

Shortbread Dough

• In a large mixing bowl, whisk together the almond flour, all purpose flour, powdered sugar, baking soda, and salt.
• In a separate small bowl, beat the egg with the almond extract. Mix it into the dough.
• To incorporate the butter, you can grate it in with a box grater or cut it in. You want to keep it cold as long as possible. You may need to use your hands to really getting it incorporated into a smooth dough.
• Wrap the dough in plastic wrap and refrigerate for 1 hour.
• Preheat the oven to 350°F. Line a 9×13 pan with parchment paper and set aside.
• Cut the dough in half, and press one half. Make sure there are no crack or holes for the filling to leak through.
• Spread the blueberry filling over the top.
• With the remaining dough, break off small pieces and flatten them out to cobble over the top. Leave some of the filling visible.
• If you are topping with oats, you sprinkle them on now.
• Bake for 25 minutes.
• Cool completely in the pan. Remove and cut into 24 bars.

Keyword Blueberry, Crumble, Shortbread

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