Buttery shortbread bars filled with a juicy blueberry lemon filling made from fresh blueberries and wild blueberry preserves, topped with roasted walnut + oat shortbread crumble
One thing we can all agree on? People love a bar! It’s like pie you can eat with your hands. SO much less fussy, and approachable. These Blueberry Lemon Crumb Bars are so simple to put together, and are extremely snackable!
In early spring, as we ease into the fruit and veggie frenzy of the warmer months, nothing makes me happier than seeing fresh in-season berries at the market. The price is usually so much better, and the flavor is unmatched by the off season counterparts.
How to Make Blueberry Lemon Crumb Bars
These beautiful Blueberry Lemon Crumb bars are made with Wild Blueberry Preserves and fresh blueberries. When buying jams and jellies, stick with brands that have no more than 3 or 4 ingredients. My absolute favorite is Bonne Maman, and no this isn’t a sponsored post. I just love the quality of fruit and minimal ingredients – it tastes the closest to homemade. On their own, blueberries are delicious, but I always feel like they need a little punch of acid to bring out their sweetness and flavor in baked goods. In these bars, I add lemon zest to the shortbread crust and crumble, and more zest and juice to the fruit filling. The flavor isn’t overpowering at all, in fact, it’s a really nice counter to the richness of the shortbread.
Ingredients
Speaking of shortbread, the mixture for the crust is the same mixture for the crumble topping! Can’t beat a 2 for 1, honestly. I pat down about 2/3 of the shortbread dough into the bottom of a square 9×9″ pan. Then, I layer on the jam and fresh blueberries, lemon juice and zest. Use a small offset spatula for this to make your life much easier! I add some toasted walnuts and old-fashioned oats to the remaining 1/3 dough, and crumble it on top.
One trick that I’ve found is that the dough crumbles much easier when it’s cold, so while you’re patting down the first layer, throw the bowl with the remaining dough into the freezer to chill for about 5 minutes.
Substitutions
You have to make these, and if you feel like trying them with a different berry, go for it! Try using raspberries, strawberries, blackberries…they’re all amazing!
If you want to add a bit of nutty whole grain flour, you can substitute up to 1/2 cup of the total amount of all purpose flour with your favorite whole grain flour. Some good options would be buckwheat, spelt, or whole wheat flour.
How to Store
These bars are best eaten within the first 2-3 days. Keep them in an airtight container at room temperature. Once they’ve cooled, you can also wrap them tightly in plastic wrap, and freeze up to 1 month.
Love this recipe? Check out Nectarine Frangipane Tart, Mini Blueberry Lime Galettes, Strawberry Cherry Blueberry Lattice Pie
Make sure to tag me @lions.bread on Instagram if you make these Blueberry Lemon Crumb Bars!
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Happy Baking! xxoo LeAnne
Blueberry Lemon Crumb Bars
Ingredients
- 2 sticks 226 g, room temperature
- ¾ cup granulated sugar 150 g
- 2 ½ teaspoons grated lemon zest
- 2 teaspoons pure vanilla extract
- 2 ⅓ cups unbleached all purpose flour 280 g
- ½ teaspoon kosher salt
- 1 ¼ cups wild blueberry preserves 400 g, I love Bonne Maman brand
- 1 ½ cups fresh blueberries 150 g
- 1 tablespoon freshly squeezed lemon juice
- ¾ cup old fashioned rolled oats 105 g
- ¼ cup chopped and roasted walnuts 30 g
Instructions
- Preheat the oven to 350 degrees F. Place the chopped walnuts on a rimmed baking sheet and roast for about 10 minutes until lightly golden brown and fragrant. Set aside to cool. Meanwhile, line a 9x9" square baking pan with parchment paper, and spray with nonstick cooking spray.
- In the bowl of an electric stand mixer, combine the room temperature butter and sugar. Beat on medium low until the combined, about 3 minutes. Scrape down the sides of the bowl with a ribber spatula. Add 2 teaspoons of the grated lemon zest and vanilla extract, and mix for another minute until combined. Add the flour and kosher salt, mix on low until just combined, and a crumbly ball of dough starts to form.
- With your fingers, press 2/3 of the shortbread dough into an even layer in the bottom of the prepared baking pan. Mix the cooled walnuts and rolled oats into the remaining 1/3 of dough. Place into the freezer for 5 minutes. Layer the blueberry preserves on top of the bottom layer of shortbread. Use a small offset spatula to make sure the layer is even. Sprinkle the fresh blueberries on top, then squeeze approx 1 tablespoon of fresh lemon juice on top of the blueberries. Top with remaining 1/2 teaspoon lemon zest. Remove the crumble from the freezer, and break it up into large crumbly pieces and spread evenly on the fruit layer.
- Bake for 45-50 minutes. Let cool completely before removing from the pan. Cut into 9 very large bars or 16 smaller bars. Optional: top with a bit more freshly grated lemon zest before serving.
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