Blissful blueberries make their way into a blue ribbon bar with a shortbread crust and lemony glaze. The best part about these bars (besides indulging in them) is that they’re pretty straightforward. The shortbread-like crust comes together quickly in a food processor and the filling is just a matter of stirring together the ingredients. While these blueberry bars may not exactly be health food, you can at least give yourself a little credit for eating this antioxidant rich berry, right?
FOR THE CRUST, PULSE:
FOR THE FILLING, COMBINE:
FOR THE GLAZE, WHISK:
Fresh blueberries work best in this recipe, but in a pinch, you can use frozen. To do so, fold them into the batter straight from the freezer without thawing.
Preheat oven to 375°. Lightly coat a 9×13-inch baking pan with nonstick spray.
For the crust, pulse flour, powdered sugar, and salt in a food processor just to combine; add cubed butter and pulse just until mixture begins to come together. Mixture should look like wet sand. Press dough evenly into bottom of prepared pan and bake 15 minutes. Let crust cool 5 minutes; spread jam over the top.
For the filling, combine blueberries, 2 Tbsp. granulated sugar, lemon juice, cornstarch, and zest.
Whisk together 1 cup granulated sugar, ½ cup flour, baking powder, and ¼ tsp. salt; stir in eggs and vanilla. Fold blueberry mixture into flour mixture; spread over jam.
Bake bars until golden and a toothpick inserted in the center comes out nearly clean, 35–40 minutes; cool completely.
For the glaze, whisk together powdered sugar, lemon juice, softened butter, and pinch of salt. Drizzle glaze over bars.
% Daily Value*
Total Fat 13g 20%
Saturated Fat 8g 40%
Cholesterol 64mg 21%
Sodium 117mg 4%
Carbs 58g 19%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.