-
-
My review
Blueberry Shortbread Bars
62k
Chef John
"You can use any summer fruit in these bars, as long as you don't use too much and it's not too wet. I hope you give this a try soon. Enjoy!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 167Original recipe yields 12 servings (1 9-inch square pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C). Place butter cubes in the freezer for 15 minutes.
- Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in Chinese five-spice powder.
- Cut in frozen butter using a pastry cutter until the butter pieces are about the size of peas. Mix in egg yolk and continue cutting in until thoroughly combined. Drizzle in ice water and stir to combine. The dough should just come together when pinched between your fingers.
- Pour about 3/4 of the crumb mixture into an ungreased 9x9-inch baking dish. Press the mixture down firmly using the back of a spoon. Spread blueberries in one layer and sprinkle with remaining crumbly dough.
- Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 114146 Ratings
-
-
-
-
-
Most helpful positive review
8/20/2012
These were fast, easy, and very delicious! My family really liked them (except one daughter who doesn't like blueberries). I don't have Chinese spice so used 1/8 tsp. nutmeg and 1/4 tsp. cinnamo...
Most helpful critical review
9/1/2012
Used chinese 5 spice powder as listed in recipe, shouldn't have. Gave the shortbread an unusual taste, kind of like bad breath aftertaste.
Most helpful
Most positive
Least positive
Newest
8/20/2012
These were fast, easy, and very delicious! My family really liked them (except one daughter who doesn't like blueberries). I don't have Chinese spice so used 1/8 tsp. nutmeg and 1/4 tsp. cinnamo...
9/1/2012
Used chinese 5 spice powder as listed in recipe, shouldn't have. Gave the shortbread an unusual taste, kind of like bad breath aftertaste.
8/20/2012
As usual, Chef John delivers a great recipe. I wanted a cookie bar for my favorite mechanics at our local Midas shop who love cookies. I don't do cookies well, and usually take them scones ( the...
5/3/2013
So yummy! Not too sweet, and so so good. My husband took 1 bite and said "ooh, this is a keeper". I didn't have Allspice, so I used 1/4 tsp cinnamon and 1/4 tsp nutmeg instead (per other revie...
9/16/2012
I've made this recipe a couple of times. Huge kudos each time! I doubled the recipe and used a Pyrex 11 x 15 size pan. Worked perfect. I used frozen blueberries and subsituted the chinese five s...
6/21/2013
I have made these several times. My favorite happens to be the blueberry shortbread bars. I doubled the recipe & baked it in my Pyrex 11 X 7 X 2 inch glass baking dish. It works wonderful. I l...
10/26/2012
great recipe!!!!! I used blackberries, which are my favorite (oh why must they be cursed with so many seeds?!) I liked this recipe because of the shortbread crunch at the bottom, it really set i...
8/20/2012
Love them!!! They are so easy and watch the video also!Try them....
7/10/2014
These were fast,simple, and DELICIOUS! To top it off they taste even BETTER the next day. This recipe is an absolute keeper. I only had cinnamon at the moment of preparing the recipe so I went w...