Shortbread Blueberry Crumble Squares
A layer of melt in the mouth, buttery, crispy shortbread, topped with a thick layer of blueberry jam and finished with a crispy, crumbly, shortbread topping.
This recipe uses just a few store cupboard ingredients, comes together very quickly, is delicious with a cup of tea, perfect for a picnic or heat and serve with ice cream or custard for dessert. Flexible, practical, easy to make and utterly moreish.
These bars are delicious all-year round!
A wonderful treat at any time of the year and a fabulous recipe to have on hand if you need to whip something up at a moment’s notice. They are so easy, and you will be amazed how delicious they are.
Can I use any other type of fruit?
Don’t like or don’t have any blueberries? Then use your favourite jam and fruit – raspberries and strawberries work well as do apricots and peaches. Just remember to cut the fruit up into small pieces.
Can I make these without frozen or fresh fruit?
If you want to whip these up and don’t have any fresh or frozen fruit, simply increase the amount of jam instead. See ‘Recipe Notes’ for details.
Delicious with a cup of tea 
Or serve with ice cream or custard
How to make Shortbread Blueberry Crumble Squares
Collect all your ingredients together:
Base and topping –
- plain/all-purpose flour
- semolina or use an equivalent weight of plain/all-purpose flour
- fine salt
- unsalted butter
- icing sugar, or you can use caster sugar
Filling –
- blueberry jam
- fresh or frozen blueberries – I used frozen wild blueberries which are smaller than the normal fresh ones in supermarkets.
How make these delicious slices:
- Tip the flour, semolina and salt into a food processor and pulse to mix. Alternatively tip into a mixing bowl and stir to mix.
- Add the butter and either continue to pulse until it looks like fine breadcrumbs or rub the butter into the flour by hand.
- Add the sugar and pulse or stir to mix.
- Bring together by pulsing in the food processor or kneading lightly with your hands, until it forms a loose ball of dough.
- Tip 2/3 (400g) of the mix into the base of a lined 20cm/8inch square cake tin.
- Flatten evenly, prick with a fork and cook in a pre-heated oven for 20 minutes.
Base and topping ingredients 
1 Tip flour, semolina and salt into food processor … 
and pulse to mix. 
2 Add butter and pulse until … 
… it looks like fine breadcrumbs 
3 Add sugar and pulse to mix. 
4 Bring together into ball of dough by pulsing in food processor 
5 Tip 2/3 of mix into base of cake tin. 
6 Flatten, prick with fork and bake for 20 minutes.
Add the blueberry filling –
- I used frozen wild blueberries which are smaller than fresh ones bought in the supermarket. If the blueberries are large, halve them. Mix the jam and fruit together.
- Spread carefully over the hot biscuit base.
- Crumble the remaining ⅓ of the shortbread mixture over the top of the jam .
- Pop back in the oven and continue to cook for 35 – 40 minutes until the jam is bubbling and the shortbread is lightly golden and crispy.
- Cool in the tin for 15 minutes, then, using the over-hanging baking paper, lift out onto a wire tray. Slice when cool.
- Sieve over icing sugar, if you like.
Fruit and jam filling 
1 Mix jam and fruit 
2 Spread carefully … 
… over hot biscuit base. 
3 Crumble remaining ⅓ of mixture over top of jam . 
4 Bake until golden 
5 Slice when cool.
Made this recipe?
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Shortbread Blueberry Crumble Squares
A layer of melt in the mouth, buttery, crispy shortbread, topped with a thick layer of blueberry jam and finished with a crispy, crumbly, shortbread topping. Makes 9 or 16
Ingredients
Base and topping –
- 200g plain/all-purpose flour
- 100g semolina or use an equivalent weight of plain/all-purpose flour
- ¼ plus ⅛ teaspoon fine salt
- 200g unsalted butter
- 100g icing sugar, or you can use caster sugar
Filling –
- 200g blueberry jam
- 150g fresh or frozen blueberries – I used frozen wild blueberries which are smaller than the normal fresh ones in supermarkets. (See Recipe Notes)
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4.
-
Start by making the shortbread: tip the flour, semolina and salt into a food processor and pulse to mix. Alternatively tip into a mixing bowl and stir to mix.
-
Add the butter and either continue to pulse until it looks like fine breadcrumbs or rub the butter into the flour by hand.
-
Add the sugar and pulse or stir to mix.
-
Bring together by pulsing in the food processor or kneading lightly with your hands, until it forms a loose ball of dough.
-
Tip ⅔ (400g) of the mix into the base of a lined 20cm/8inch square cake tin.
-
Flatten evenly, prick with a fork and cook in a pre-heated oven for 20 minutes.
-
Add the blueberry filling: I used frozen wild blueberries which are smaller than fresh ones bought in the supermarket. If the blueberries are large, halve them. Mix the jam and fruit together.
-
Spread carefully over the hot biscuit base.
-
Crumble the remaining ⅓ of the shortbread mixture over the top of the jam .
-
Pop back in the oven and continue to cook for 35 – 40 minutes until the jam is bubbling and the shortbread is lightly golden and crispy.
-
Cool in the tin for 15 minutes, then, using the over-hanging baking paper, lift out onto a wire tray. Slice when cool.
-
To serve: delicious with a cup of tea, perfect for a picnic or heat and serve with ice cream for dessert.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- food processor or mixing bowl
- mixing bowl for the jam
- 20cm/8inch square baking tin lined with baking parchment
- cooling rack
No fresh fruit?
If you do not have any fresh or frozen fruit to hand, no problem. Simply increase the jam by 100g.
