Blueberry Shortbread Bars

By DK Publishing From the book The Lunchbox Book
Blueberry Shortbread Bars from The Lunchbox Book

Admittedly this recipe isn’t faithful to the traditional, buttery Scottish biscuits that crumble delicately in the mouth. But the end result is just as crumbly and delicious. Sandwiched between crisp pastry and a crumble topping is a tart blueberry filling, making these bars the perfect sweet snack for travelling.

For how many? Makes about 10 pieces


  • 200g sugar
  • 1 egg
  • 220g butter, plus extra for greasing
  • 350g plain flour
  • 1 tsp baking powder
  • 1 pinch salt
  • 1 lemon, grated zest
  • 150g blueberry jam


1. Preheat the oven to 180°C (350°F/Gas 4). Grease a 20 x 28cm (8 x 11in) baking tin with a little butter.

2. Put the sugar, egg, butter, flour, baking powder, salt, and lemon zest into a bowl, and combine with your hands into a light, crumbly dough.

3. Place about three-quarters of the dough into the tin and press down to form a firm base. Spread the jam on top of this and then crumble the remaining dough over the top.

4. Bake on the middle oven shelf for about 35 minutes, until golden brown. After 25 minutes, cover the tin with foil, so that the crumble topping doesn’t get too brown.

5. Let the blueberry shortbread cool in the tin, then cut into about 10 bars

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