Blueberry lemon drizzle bars
This is a delicious, simple, homely recipe that really makes me happy. Blueberry lemon drizzle bars. A comforting, rustic recipe that’s perfect for a casual teatime treat.
Sweet and tart jam (with extra fresh blueberries for added zing) with comforting lemon shortbread. Yum. A simple cookie bar recipe that I know you’ll make over and over again. Such a crowd pleaser of a dessert, made with a handful of store cupboard ingredients. Think, tear-and-share of the cookie world. So yummy.
Recipe
300g plain flour
200g softened unsalted butter
100g caster sugar
¼ tsp salt
2 tsp vanilla extract
½ jar blueberry jam (try to get the best one you can; I really like Bonne Maman)
75g blueberries
Zest 2 lemons
For the drizzle
100g icing sugar
1-2 tbsp lemon juice
Makes 8 generous bars
Method for blueberry lemon drizzle bars
Line an 8 inch rectangular tin with baking paper and leave to one side.
Sift the flour and salt into a bowl.
Using a food mixer or a hand held electric beater, combine the sugar and butter until it is light and fluffy. Add the vanilla extract and lemon zest.
Add in the flour and gently mix until just combined and forming small breadcrumb like balls.
Leave about ¼ of the mix to one side for the crumble topping and tip the remaining shortbread into the tin and using your hands lightly press it in, filling evenly across the whole tin.
Take about ½ jar of the blueberry jam and gently warm in a microwave for a few seconds so that it is easier to spread.
Then using a knife lightly spread the jam over the shortbread base.
Add the fresh blueberries to the jam layer.
Then take the last of the crumbly shortbread mix and dot around the top of the cookie bar, leaving spaces for the raspberry jam to peak out when it’s baked.
Leave in the fridge to cool for about 30 mins to an hour before baking. This will help the butter in the shortbread to firm up and help it bake nicely. If you have time, you can also make this the night before and bake in the morning if that’s easier.
Let’s get cooking. Preheat the oven to 180c.
Place the shortbread near the bottom of the oven to cook for about 25-30 minutes. The top should be lightly golden and the bottom cooked and crumbly.
Leave the cookie bar in the tin to firm up and then after 10-20 minutes, transfer the sheet to a cooling rack.
Once completely cooled, cut into squares and dust with icing sugar.
To make the drizzle, sift the icing sugar and add in the lemon juice a little at a time until you have a drizzle consistency.
Spoon onto the bars and leave to set for an hour.
Shortbread keeps really well, so it will keep covered in the fridge or an airtight container for about a week.
Looking for other yummy shortbread recipes? Try our Raspberry shortbread crumble bars
Love blueberries and want more inspiration? Try our Blueberry and lime scones or Lemon and blueberry cupcakes