Blueberry Shortbread Bars

Blueberry Shortbread Bars

Chef John 21689

"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!"


1 h servings 167 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Place butter cubes in the freezer for 15 minutes.
  2. Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in Chinese five-spice powder.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving.
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  1. 83 Ratings


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...

Used chinese 5 spice powder as listed in recipe, shouldn't have. Gave the shortbread an unusual taste, kind of like bad breath aftertaste.

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...

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...

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...

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...

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...

Love them!!! They are so easy and watch the video also!Try them....

I made it as directed and it was not tasty at all. Next time, I will use brown sugar instead of white and cinnamon with a little lemon juice