Blueberry Shortbread Bars
Ingredients
Crust
- 1 cup salted butter
- ½ cup sugar
- 2 cup flour
- ½ teaspoon salt
- 1 ½ teaspoon Vanilla
Top
- 2 ½ cups blueberries
- 2 ½ cups sugar
- zest and juice from 3 lemons
- 4 Cups heavy Cream
- 1 teaspoon vanilla
white chocolate drizzle
- ½ cup white chocolate
- 1 tablespoon vegtable shortening
Instructions
Crust
- In the bowl of a stand mixer, combine your sugar, flour, salt, softened butter, and vanilla extract. Mix on medium low speed until mixture is crumbly and combined.
- Line your 9x 13 inch baking pan with parchment paper that hangs over both sides of the pan (so you can easily take your bars out once done).
- Press your crumbly crust into the bottom of this pan evenly throughout.
- Bake crust at 325 degrees for 35 minutes.
- Take out and let cool.
Blueberry Top
- Start by making your blueberry jam. In a medium saucepan combine your blueberries, ½ cup sugar, lemon juice, and lemon zest. Mash by hand so that all berries are crushed. Simmer on medium low heat for about 30 minutes or until thickened.
- Take your jam off the heat and strain jam at least two times! This is very important unless you want to be chewing on unpleasant blueberry skins.
- In a separate VERY large sauce pan, add your cream, remaining 2 cups of sugar, blueberry jam and whisk together. Bring it to a boil and whisky heavily and continuously.
- Once the mixture is boiling for about 5 minutes remove from heat and add your vanilla.
- Let cool for about 20 minutes. Then pour the mixture on to your crust. Let chill in the freezer for about 8 hours or overnight
White Chocolate Drizzle
- In a small saucepan, melt together your white chocolate and shortening on low heat.
- Using a fork drizzle over your frozen bars.
- Take bars out of the pan using parchment paper, cut and serve!
- Bars should be stored in freezer until you are just about to serve (they melt like ice cream so keep in freezer)!
Tried this recipe?Let us know how it was!