Indulge in the delightful fusion of flavors with these vegan blueberry, lemon, and cardamom shortbread jam bars. These bars are a testament to how plant-based ingredients can come together to create a truly decadent treat. At the heart of these bars lies a rich, buttery shortbread base, made from whole wheat pastry flour, infused with ground cardamom, sweetened with vegan cane sugar, and held together by my favorite Miyokos plant-based butter. The result is a perfectly crumbly and melt-in-your-mouth foundation that pairs beautifully with the vibrant topping.
The real star of these bars is the blueberry lemon preserves, which offer a refreshing burst of flavor. I use a quick store-bought blueberry preserve but make your own from fresh or frozen blueberries simmered with tangy lemon juice and a touch of maple syrup to create a luscious, sweet-tart filling. The cardamom’s aromatic quality complements the blueberries and lemon, making each bite an experience in its own right.
Baked to perfection, these bars have a golden, crumbly topping that contrasts beautifully with the smooth, slightly tart jam underneath. The combination of the crisp shortbread base, the sweet-tart jam, and the aromatic spice make these bars an irresistible treat. They are perfect for sharing at gatherings, enjoying a cup of tea, or simply savoring as a mid-day indulgence. Whether you’re a vegan or just someone who appreciates delicious, wholesome desserts, these blueberry, lemon, and cardamom shortbread jam bars are sure to satisfy your sweet tooth with a touch of sophistication.
Blueberry, Lemon, Cardamom Shortbread Jam Bars
Equipment
- small saucepan
- 9" x 13" baking dish
- parchment paper
Ingredients
- 1 ½ cups blueberry preserves
- zest of one lemon
- 2 ½ cups all-purpose flour or whole wheat pastry flour
- ¾ cup cane sugar
- 2 tsp ground cardamom
- ¼ tsp kosher salt
- 1 cup vegan butter
Instructions
- Preheat oven to 300 °F.
- Warm blueberry preset over low heat. Then stir in lemon zest, remove from heat, and allow to cool.
- Line a 9” x 13” baking dish with parchment paper leaving some overhang for easy removal.
- In a large mixing bowl combine the flour, sugar, cardamom, and salt.
- Cut in vegan butter and mix together with hands until a crumbly dough forms.
- Set aside 1 cup of the crumbly dough mixture for the topping.
- Press the rest of the shortbread mixture into the baking dish and bake for 15 minutes. Then remove from oven.
- Turn oven temperature up to 350 °F.
- Spread the blueberry mixture over the warm crust and sprinkle on the remaining shortbread crumble topping.
- Bake for 30-40 minutes until the jam is bubbling on edges and in the middle.
- Allow bars to cool in the pan for 20 minutes and then remove to a wire rack to continue cooling for 2 hours.
- When the jam bar is completely cooled cut it into squares for serving.
Notes
Looking for more vegan sweet treats? Check out these recipes below!
- Whole Grain White Chocolate, Fig, Thyme, and Walnut Scones
- Browned Butter Chocolate Chip S’more Cookies
- Vegan Protein Cookie Crumble Ice Cream Cake
- 4 Ingredient Dark Chocolate Vegan Snickers Stuffed Dates
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.