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Blueberry Curd Bars

Blueberry Curd Bars

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Delight in the vibrant flavors of Blueberry Curd Bars, a deliciously sweet treat that perfectly marries the tartness of blueberry curd with the buttery goodness of a crust. These bars are ideal for any occasion, whether you’re hosting a gathering or simply satisfying your sweet tooth.

Ingredients

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Crust Ingredients

  • 1 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour

Blueberry Curd Ingredients

  • 2 cups fresh blueberries
  • 3/4 cup granulated sugar
  • 3 large eggs

Instructions

  1. Prepare the Crust: Begin by preheating your oven to 350°F (175°C). In a mixing bowl, combine the melted butter, granulated sugar, and salt, then gradually add the flour until the mixture forms a crumbly dough. Press the dough evenly into the bottom of a greased baking dish and bake for 15 minutes until golden brown.
  2. Make the Blueberry Curd: While the crust bakes, prepare the blueberry curd. In a saucepan over medium heat, combine fresh blueberries and sugar, stirring until the blueberries release their juices. Once bubbling, mash the blueberries slightly. In a separate bowl, whisk the eggs and then slowly pour in the blueberry mixture, stirring continuously until thickened.
  3. Combine and Bake: Once the blueberry curd has thickened, pour it over the pre-baked crust, spreading it evenly. Return the dish to the oven and bake for an additional 20-25 minutes until set. Allow the bars to cool completely before cutting.

Notes

  • Use Fresh Blueberries: Fresh berries yield the best flavor; frozen can work, but may alter texture.
  • Don’t Overbake: Keep an eye on the curd while baking to ensure it remains creamy and not dry.
  • Chill Before Cutting: Allow the bars to chill for a few hours for cleaner cuts and enhanced flavor.
  • Serve with Whipped Cream: A dollop of whipped cream enhances the sweetness and adds a creamy texture.
  • Store Properly: Keep the bars covered in the fridge to maintain freshness for up to a week.

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