Prep Time : 10 + 15 Minutes | Cook Time : 45 Minutes | Total Time : 2 hours | Difficulty : Easy
We are optimistically pretending that summer still exists. Blueberry and lemon. A bright joyful pairing. Sunny, sweet and satisfying. These shortcake bars are tender, buttery optimism. Apply to face. Who needs a tan anyway. I am still using up my stash of blueberries snaffled from my parents’ place. Thanks Mum! These bars are easy to make and even easier to eat. There is a bit of faffing around but it’s worth it. It is a little tricky to tell when they’re done – just press in the centre with your finger – if they still feel squishy give them a bit more time.
Put all the ingredients for the filling into a small saucepan.
Bring to a simmer and cook until thick and gooey.
Set aside to cool to room temperature. When the filling has cooled, heat the oven to 180C (350F). Line an 8 inch square pan with baking paper.
Cream the butter, sugar and lemon zest until light and fluffy. Add the egg and vanilla and beat until fluffy.
Add the flour, ground almonds and baking powder. Mix until combined.
Take two thirds of the mixture and press into the prepared pan. Use lightly floured hands to push it into the corners and level the top.
Pour the blueberry filling over and spread it out.
Mix the sliced almonds and coconut into the remaining third of the mixture.
Using lightly floured hands pinch of nubbins of the remaining mixture and dot on the top of the blueberries. Try to get even coverage.
Bake for 35 to 45 minutes until the top is dark golden and they are firm in the centre.
Cool completely before removing from the pan. We’re not done just yet. Drizzle with a little lemon glaze.
These bars are great warm with a little ice cream on top for dessert. Or as an indulgent snack. Close your eyes and think of sunshine.
Blueberry Shortcake Crumble Bars
Prep Time : 10 + 15 mins | Cook Time : 45 mins | Total Time : 2 hours | Difficulty : Easy | Makes : 9 large bars
Golden, buttery shortcake topped with sweet blueberries and nuggets of crunchy almond crumble.
Ingredients:
For the filling
- 2 cups blueberries
- 1 tablespoon lemon juice
- 2 to 4 tablespoons sugar (start with 2 and taste)
- 1 tablespoon cornstarch
- pinch salt
For the base
- 8 tablespoons (115 grams) butter
- 3/4 cup (160 grams) sugar
- 1 teaspoon lemon zest
- 1 egg
- 1 teaspoon vanilla extract
- 1 and 1/2 cups (210 grams) all purpose flour
- 1/2 cup (50 grams) ground almonds
- 2 teaspoons baking powder
- 1/4 cup (20 grams) flaked almonds
- 1/4 cup (25 grams) desiccated coconut
For the glaze
- 3 tablespoons icing sugar
- 1 teaspoon lemon juice
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
- Standing or hand-held electric mixer
- Small saucepan
- 8 inch square pan lined with baking paper
Directions:
Put all the ingredients for the filling into a small saucepan. Bring to a simmer and cook until thick and gooey.
Set aside to cool to room temperature. When the filling has cooled, heat the oven to 180C (350F). Line an 8 inch square pan with baking paper.
Cream the butter, sugar and lemon zest until light and fluffy. Add the egg and vanilla and beat until fluffy. Add the flour, ground almonds and baking powder. Mix until combined.
Take two thirds of the mixture and press into the prepared pan. Use lightly floured hands to push it into the corners and level the top.
Pour the blueberry filling over and spread it out.
Mix the sliced almonds and coconut into the remaining third of the mixture.
Using lightly floured hands pinch of nubbins of the remaining mixture and dot on the top of the blueberries. Try to get even coverage.
Bake for 35 to 45 minutes until the top is dark golden and they are firm in the centre.
Cool completely before removing from the pan and cutting into bars. To gild the lily a little more, drizzle with a little lemon glaze.
– These bars will keep for three days in an airtight container at room temperature –
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