Blueberry Almond Bars
Indulge in the perfect balance of sweetness and crunch with these delightful Blueberry Almond Bars! Featuring a buttery almond-infused crust, a luscious blueberry filling bursting with fresh, juicy flavor, and a golden almond-strewn crumble topping, these bars are as beautiful as they are delicious. Finished with an elegant drizzle of powdered sugar glaze, this recipe combines simple, wholesome ingredients for a treat that’s both comforting and sophisticated. Ready in just about an hour, these blueberry almond dessert bars are ideal for brunch, picnics, or as a sweet snack with your afternoon tea. Easy to make and packed with flavors of blueberries and almonds, this recipe is a crowd-pleaser you'll want to savor all year long!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 0.25 teaspoons salt
- 0.75 cups unsalted butter
- 1 teaspoons almond extract
- 2 cups blueberries
- 0.25 cups brown sugar
- 2 tablespoons cornstarch
- 0.5 cups sliced almonds
- 0.25 cups powdered sugar
- 1 tablespoons milk
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking dish with parchment paper, leaving an overhang for easy removal.
In a medium bowl, combine the flour, granulated sugar, and salt.
Cut the butter into small cubes and work it into the flour mixture using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Add the almond extract and mix until evenly combined. Set aside 1/2 cup of the mixture for the topping.
Press the remaining crust mixture evenly into the bottom of the prepared baking dish. Bake for 10-12 minutes until lightly golden. Remove and let it cool slightly.
In a saucepan, combine the blueberries, brown sugar, and cornstarch over medium heat. Stir frequently and cook until the mixture starts to thicken, about 5 minutes. Remove from heat and let it cool for a few minutes.
Pour the blueberry filling over the baked crust, spreading it evenly.
To the reserved crust mixture, stir in the sliced almonds. Sprinkle this topping over the blueberry filling.
Bake the bars in the preheated oven for 25-30 minutes, or until the topping is golden brown and the filling is bubbling.
Let the bars cool completely in the pan before lifting them out using the parchment paper overhang.
In a small bowl, whisk the powdered sugar and milk to make a glaze. Drizzle it over the cooled bars.
Cut into 12 squares or bars and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 623 mg | 27% | |
| Total Carbohydrate | 368.3 g | 134% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 193.7 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 296 mg | 23% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 805 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
