Blueberry Shortbread Bars

Easy, buttery blueberry shortbread bars baked in a pan topped with summer fruit and shortbread crumbles for quick, easy, delicious bar cookies.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 167 Calories

Ingredients

• 1 egg yolk
• 0.5 teaspoon salt
• 0.5 cup white sugar
• 0.25 teaspoon baking powder
• 0.75 cup fresh blueberries
• 0.5 cup cold unsalted butter, cut into small cubes
• 1.5 cups sifted all-purpose flour
• 0.5 teaspoon ice water, or more if needed
• 0.25 teaspoon five-spice powder

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving.

Step 3

Place butter cubes in the freezer for 15 minutes.

Step 4

Cut in frozen butter using a pastry cutter until 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.

Step 5

Pour about 3/4 of the crumb mixture into an ungreased 9x9-inch baking dish. Press mixture down firmly using the back of a spoon. Spread blueberries in one layer and sprinkle with remaining crumbly dough.

Step 6

Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in five-spice powder.