Blueberry Bars

Active time: 35 minutes | Total bake time: 45 minutes | Cooling time: 4+ hours

One of the best parts of this recipe is that it is very adaptable - don’t have blueberries? You can use strawberries, raspberries, or even blackberries instead. The possibilities are endless! This recipe is surprisingly quick and easy for a recipe with multiple steps (I know, recipes with multiple steps can sometimes seem daunting). I brought these in to work for my coworkers and everyone was in love with them (myself included), so this recipe is definitely one to add to your repertoire.

Ingredients:

Blueberry Reduction:

• 150g (1 cup / 6 ounces) blueberries

• 50g (¼ cup) granulated sugar

• 2 tsp lemon juice

For the Shortbread:

• 113g (½ cup / 1 stick) unsalted butter, melted

• 50g (¼ cup) granulated sugar

• 1 tsp vanilla extract

• ½ tsp salt

• 135g (1 cup + 1 tbsp) all purpose flour

• 60g (¼ cup) toffee bits

For the Blueberry Layer:

• 150g (¾ cup) granulated sugar

• 25g (3 tbsp) all purpose flour

• 3 large eggs

• 1 tsp vanilla bean paste

Directions:

1. For the Blueberry Reduction: Place the blueberries in a medium saucepan with the lemon juice and 50g granulated sugar over medium heat. Mix with a heat-proof spatula or wooden spoon.

2. Stir occasionally until the blueberries start to break down, about 2-5 minutes. Once the blueberries become softer and the mixture starts to boil, use your spatula or a masher to smash the blueberries, releasing the juices.

3. Pour the blueberries through a mesh strainer to separate the juice from the skins. Toss the skins and set blueberry reduction aside to cool while you make the shortbread. You should have around 1/2 cup of blueberry reduction.

4. For the Shortbread: Preheat your oven to 350°F. Line a 9x9 or 7x11 pan with parchment paper. Set aside.

5. In a medium bowl, combine the melted butter, sugar, vanilla, and salt with a spatula.

6. Fold in the flour until the dough just comes together, then fold in the toffee bits until just evenly distributed, do not overmix.

7. Press the shortbread into your prepared pan in an even layer. Press holes into the dough with a fork, but do not poke the holes all the way through the dough. This will help the blueberry layer stay attached to the shortbread.

8. Bake for 20-23 minutes until the shortbread is very lightly browned. Set aside and lower the oven temp to 325°F

9. For the Blueberry Layer: Whisk the sugar and flour together in a large bowl, then whisk in the eggs until smooth.

10. Add blueberry reduction and vanilla, whisk until incorporated.

11. Pour the blueberry filling over the shortbread crust (while the shortbread is still warm).

12. Bake for 21-27 minutes until the center of the blueberry layer no longer jiggles.

13. Remove the bars from the oven and set at room temperature to cool completely (around 2 hours), then place in the refrigerator to chill for at least 2 more hours until chilled.

14. Once completely cooled, lemon bars can be removed from the pan and cut into slices. Store covered in the refrigerator for up to 7 days.