Blueberry, Lemon, Cardamom Shortbread Jam Bars
These Vegan Blueberry, Lemon, Cardamom Shortbread Jam Bars are a delicious plant-based treat featuring a crumbly, buttery shortbread base topped with a vibrant blueberry lemon jam and a hint of cardamom. The bars are easy to make and combine the tangy sweetness of blueberries and lemon with the warm spice of cardamom.
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
You can make your own oat flour by blending oats into flour with a blender.
Tried this recipe?Let us know how it was!