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Blueberry Bars
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Blueberry Bars

These bars are a perfect back to school treat, or for anytime really. You can use fresh or frozen blueberries, which means you can eat them year-round!
Servings: 12 bars
Author: Zoë François

Ingredients

Cream Cheese Dough

  • 4 oz / 112g cream cheese chilled
  • 6 Tbsp / 84g unsalted butter at room temperature
  • 1/3 cup / 40g confectioners’ sugar
  • 1 1/3 cups / 160g all-purpose flour
  • 1/4 tsp kosher salt

Shortbread Cookie Crust

  • 1/2 cup / 60g confectioners’ sugar
  • 1 1/2 cups / 180g all-purpose flour
  • 3/4 cup / 170g unsalted butter cold and cut into small pieces
  • 1/4 tsp kosher salt
  • 1 Tbsp lemon thyme leaves, finely chopped optional

Blueberry Filling

  • 6 cups / 890g fresh or frozen blueberries see Baker’s Note
  • 1/2 tsp lemon zest
  • 1 tsp very finely chopped, peeled fresh ginger
  • 1/2 cup / 100g granulated sugar
  • 2 Tbsp cornstarch
  • Egg wash 1 egg mixed with 1 tsp water
  • Granulated or sparkling sugar to sprinkle on top crust

Instructions

Cream Cheese Dough

  • In the food processor, cream together the cream cheese, butter, and confectioners’ sugar until combined. Add the flour and salt, and pulse the dough several times until it comes together in a soft ball. On a sheet of plastic wrap, flatten the dough into a square and refrigerate it for at least 1 hour; the dough can be made the day before.
  • Preheat the oven to 350°F / 175°C. Grease an 8-inch / 20cm square cake pan with butter. Line the pan with a piece of parchment paper with two sides overhanging the edges of the pan to create a sling.

Shortbread Crust

  • In a food processor, combine the confectioners’ sugar, flour, butter, salt, and lemon thyme (if using). Process until it forms a dough; this may take a few minutes.
  • Press the dough into the prepared pan. Lay a piece
of plastic wrap over the top and then rub it smooth. Lift the plastic wrap off. Bake in the middle of the oven for about 20 minutes, just until it is light golden brown. Allow the crust to cool while you prepare the blueberry filling.

Blueberry Filling

  • In a medium-large saucepan, combine the blueberries, zest, and ginger. In a small bowl, whisk together the sugar and cornstarch, then add it to the blueberries. Cook over low heat until the blueberries thicken and reduce by about half. When the blueberries are cooked down, you should have about 2 1⁄2 cups / 590ml of blueberry filling. Set aside to cool while you prepare the lattice.
  • Once the cream cheese dough is chilled, roll it out on a well-floured surface until it has a thickness of about 1⁄4 inch / 6mm. Use a pastry wheel to create strips. You can make them thick or thin, depending on what look you are going for. I cut mine so they are about 1⁄2 inch / 1.3cm wide.
  • Line a baking sheet with parchment paper. Lay out half the strips on the prepared baking sheet, with some space between the strips. Starting at the middle, fold up every other strip and lay one of the remaining strips across those still laid flat, unfold the strips over the per- pendicular strip. Repeat by folding up the strips that had laid flat, laying the next strip across. Keep repeating with the next rows until you reach the bottom. Start back at the middle and do the same on the other side. Transfer the baking sheet to the freezer to stiffen, 15 to 20 minutes.
  • Once the lattice is chilled, pour the blueberry filling over the thyme shortbread crust. Remove the stiff lattice from the freezer and use a pastry wheel or knife to trim the lattice to fit the inside dimensions of the pan (you can always trim more after you place it on the filling). Brush the lattice with the egg wash (doing this before you place it on the filling will prevent the blueberries from staining the lattice).
  • Carefully transfer the stiff lattice onto the filling. If the lattice is chilled well enough, this should be a very easy task. If it is too soft, return it to the freezer until it is harder. Trim off any excess. Sprinkle with sugar.
  • Bake in the middle of the oven for 45 to 50 minutes, until the crust is golden and the filling is bubbling.
  • Allow the bars to cool completely before running a knife around the edge and lifting it out of the pan. Trim the edges and cut into sixteen equal pieces. They can be stored at room temperature for 1 day and then covered and refrigerated or frozen.

Video

Notes

Swap the blueberries for raspberries, blackberries, a mix of berries, or sour cherries in equal amounts.