These bars are proving once again that the simplest bakes with the fewest ingredients are usually the tastiest bakes. Blueberry Shortcake Bars are the sibling to one of my favorites on my blog- Strawberry Rhubarb Shortcake– and they might give it a run for its money. This recipe is blueberry cobbler in bar form- no spoon or bowl required.
I adore a recipe which makes you have a conversation that goes a little like this:
“You know what?!”
“This would be great with blueberries too. Or cherries! Or! Oooh what about a tropical flavor? And some citrus to freshen it up?!”
Most of the time this conversation happens with myself. I tend to talk out loud in a British accent when I am baking. A lot of time it happens with my mom. We will bake something and after we have taken our first bites we look at each other with excited and knowing eyes and we say simultaneously “You know what?”.
These are “You know what?!” bars. They are buttery, crumbly, lemony blueberry shortcake bars. Just in time for red, white and blue season. If you have an hour, make them and then think about the next “You know what?” flavor!
Blueberry Shortcake Bars
2 cups blueberries
3 tablespoons sugar
1 1/2 teaspoons cornstarch
pinch of cinnamon
pinch of salt
zest of a lemon
1 tablespoon of lemon juice
8 1/2 tablespoons (125 grams) softened unsalted butter
1/2 cup + 2 tablespoons (125 grams) granulated sugar
1 3/4 cup +1 tablespoon (225 grams) all-purpose flour
3 tablespoons (25 grams) cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
- Mix blueberries, sugar, cornstarch cinnamon, salt, zest and juice together in small bowl.
- Preheat oven to 350 degrees. Line an 8×8 square pan with parchment paper and spray with cooking spray.
- Cream butter and sugar in mixing bowl until light and fluffy. Beat in egg.
- Sift together flour, cornstarch, baking powder and salt.
- Add to butter mixture and mix until just thoroughly incorporated.
- Scoop two-thirds of the dough into the cake pan and press it over the bottom and up the sides, making sure to press evenly. Dough will be very soft so work quickly.
- Spread the filling over the shortcake base.
- With the remaining one third of dough, drop spoonfuls over fruit filling. Do not completely cover filling or spread dough on top. Allow filling to peep through.
- Bake for 30 minutes or until the shortcake is lightly golden grown.
- Allow to cool 20 minutes before removing from pan. Slice into bars.
- Serve (warm or cool) with confectioners’ sugar, whipped cream or simply on its own.