Blueberry Bars
Brown butter shortbread encases these Blueberry Streusel Bars recipe allows beautiful tart and summery blueberries to shine through and make for a great summer treat.
Servings 16
Calories 84kcal
Ingredients
- 210 grams / 1 ½ cups bread flour see note
- 20 grams / 2 tablespoons corn starch
- 50 grams / ½ cup confectioner’s/icing sugar
- 170 grams / 6 ounces brown butter chilled and cubed
- 450 grams / 1 pound fresh blueberries
- 40 grams / 3 tablespoons superfine/caster sugar
- 8 grams / 2 tablespoons corn starch
Instructions
- Preheat the oven to 180ºC/350F and line a bar tin with greaseproof paper.
- Place the flour, corn starch and confectioner’s sugar in a bowl and stir to combine.
- Make a well in the center and add the brown butter.
- Combine with a pastry cutter or knife until the mixture resembles course breadcrumbs.
- Pour two thirds of the crumb mixture into the base of a slice tin and flatten down tightly.
- Bake for approximately 10 minutes or until lightly golden on top. Remove and set aside.
- For the blueberries, place the fruit, sugar and corn starch into a bowl and stir together. Set aside.
- Spoon the blueberries evenly over the base.
- Top with clumps of the crumble mixture.
- Bake for 50 minutes until golden on top and lightly bubbling.
- Remove and allow to cool fully or even cool and refrigerate for 1 hour to set fully.
- Slice into even bars and serve.
Video
Notes
- Amount of butter needed for the brown butter: Due to the moisture loss, you'll need 220 grams / 7.76 ounces to make the amount of butter you'll need for the bars.
- Browning your butter: Check out this detailed guide for browning your butter which includes a video - the key here is allowing your browned butter to come to room temperature so it is set like regular butter.
- Fresh versus frozen blueberrys: Fresh blueberries will hold their shape best and thicken into a jam type setting without losing more moisture in the filling of these bars. It is recommended, if using frozen blueberries to stir the sugar and corn starch together and letting it sit and defrost for 10 minutes in order to remove some of the moisture so as to avoid soggy bars.
- Type of flour: If you live in the UK (as I do) or do not know the protein in your plain flour where you live then I recommend you do a little research. In the UK, due to the lower protein in plain flour which means it doesn't hold up as well as bread flour for a recipe like this. UK bread flour has almost exactly the same level of protein as US plain flour and this affects how easy it is to handle and how the baked bars will turn out. So if you are in the US, feel free to use plain flour in this recipe.
Nutrition
Calories: 84kcal