Print Recipe

Blueberry shortbread bars

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Servings: 8
Author: Becca @ Amuse Your Bouche


  • 125 g plain flour
  • 50 g caster sugar plus an extra 2tbsp
  • 100 g cold butter cut into several chunks
  • 150 g fresh blueberries


  • Preheat the oven to 180°C (Gas Mark 4 / 350°F).
  • Combine the plain flour and caster sugar in a large bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs (or you could use a pastry cutter if you have one).
  • Press about two-thirds of the shortbread mixture onto a lined baking tray (mine measured around 11 x 7 inches). Be sure to press it in firmly to help it hold together.
  • Scatter the blueberries across the shortbread, and sprinkle over the remaining breadcrumb-like shortbread mixture. Top with a couple of tablespoons of sugar, and bake for around 30 minutes, until the shortbread is light golden brown and some of the berries have released their juices.
  • Allow to cool completely, and then cut into squares with a pizza cutter.