Description
Decadent dessert bars featuring a buttery shortbread crust, a creamy custard layer, and a sweet blueberry topping.
Ingredients
Scale
Blueberry pie filling (recipe cut in half)
Pastry cream
2 cups butter, room temperature
1 1/4 cups powdered sugar
3 tbsp heavy cream
4 cups all-purpose flour (or 1:1 gluten-free flour)
1/2 tsp baking soda
Instructions
- Step 1: Preheat your oven to 350°F. Line a 9×13 baking dish with parchment paper or spray with nonstick baking spray.
- Step 2: In a large mixing bowl, beat the butter and powdered sugar together for 3–5 minutes until light and whipped.
- Step 3: Mix in the heavy cream. Add the baking soda and flour, stirring until the mixture becomes a light crumb.
- Step 4: Press two-thirds of the shortbread mixture into the bottom of the prepared baking dish and use a fork to poke a few holes across the crust.
- Step 5: Bake for 10 minutes and then remove from the oven.
- Step 6: Spread the pastry cream evenly over the partially baked shortbread layer.
- Step 7: Spoon the blueberry pie filling on top of the pastry cream.
- Step 8: Sprinkle the remaining shortbread mixture over the filling.
- Step 9: Bake for an additional 25–30 minutes, or until the topping is lightly golden brown.
- Step 10: Allow the bars to cool completely to room temperature.
- Step 11: Refrigerate for at least 8 hours before cutting into bars to allow them to set properly.
Notes
This recipe requires pre-made pastry cream and a half-recipe of blueberry pie filling.
For a gluten-free option, you can substitute a 1:1 gluten-free all-purpose flour.
Chilling for at least 8 hours is a crucial step to ensure the bars set and can be cut cleanly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American