These are not the kind of bars you unwrap. And you probably don’t want to risk eating them in the car, or packing one for a day hike. These blueberry-lemon shortbread bars are for dessert. Their crumbly crust and jam-like filling are best enjoyed while seated, with fork in hand and a cup of hot coffee on the side. When the oven timer goes off and those warm, fresh berries fill the air, you’ll understand. This dessert deserves more than a snack break.
Makes 9 bars
Macros per bar: 279 calories | 14.8 g fat | 37 g carbs | 2.3 g protein
Shortbread Crust & Crumb Topping
1/2 cup, plus 3 Tbsp. unsalted butter
1/4 cup, plus 2 Tbsp. granulated sugar
1/4 tsp. fine sea salt
1-1/4 tsp. vanilla extract
1-1/3 cup Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
3 cups fresh blueberries (about 1-1/2 pints), divided
1/3 cup granulated sugar
1 Tbsp. Bob’s Red Mill Cornstarch
Juice of 1 lemon
Zest of 1 lemon
Pinch of fine salt
1. Preheat oven to 350 degrees F.
2. Place butter and sugar in bowl of electric mixer and blend on medium-low until just combined.
3. Add vanilla and scrape down sides.
4. Reduce speed to low and add flour and salt. Blend until just combined.
5. Press 3/4 of dough into parchment-lined 8” x 8” baking pan.
6. Place pan and bowl with remaining dough in fridge.
7. In a small saucepan, add 2 cups blueberries, lemon juice, lemon zest, sugar, salt and cornstarch.
8. Cook over medium heat 4-5 minutes, stirring frequently, or until about half of the berries burst.
9. Pour filling over shortbread base.
10. Top with remaining 1 cup blueberries.
11. Break up remaining shortbread dough into almond-sized pieces and sprinkle over filling.
12. Bake 35–40 minutes, or until shortbread crumble starts to turn slightly golden.
13. Transfer to fridge for one hour to firm.
14. Keep in fridge until ready to cut and serve. Store in airtight container for up to 3 days.