Recipe courtesy of Vallery Lomas
Recipe courtesy of Vallery Lomas
Watch how to make this recipe.
Blueberry Jam Bars
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- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 30 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 298
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 3 g
- Cholesterol
- 30 mg
- Sodium
- 153 mg
Not only do these blueberry jam bars make a delectable dessert (especially with a scoop of vanilla bean ice cream), but they make a satisfying breakfast as well. The star of this recipe is the no-fuss quick jam method, which yields beautiful homemade jam in minutes! Adding lemon cuts through the sweetness of the berries and adds a remarkable zing to the jam. Plus, the cinnamon-brown sugar crumble topping lends a warmth that makes these bars the ultimate comfort treat.
- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 30 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 298
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 3 g
- Cholesterol
- 30 mg
- Sodium
- 153 mg
Ingredients
Quick Blueberry Jam:
Crumble:
Directions
- For the quick blueberry jam: Stir together the blueberries, sugar, lemon zest and juice in a medium saucepan over medium heat and cook until the berries release some liquid and soften, 1 to 2 minutes. Mash the mixture with a potato masher until the berries break down, decrease to medium-low heat and cook until the sugar dissolves, 3 to 5 minutes. Sprinkle the cornstarch over top, stir and cook until the jam thickens enough to coat the back of a spoon nicely, about 1 minute. Remove from the heat and allow to cool completely, 30 minutes.
- For the crumble: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with cooking spray and line with parchment paper.
- Cream the butter, granulated sugar and brown sugar in a stand mixer fitted with the paddle attachment until light and fluffy, 2 to 3 minutes. Add the vanilla and mix gently until combined.
- Add the flour, 1 cup oats, salt, baking powder and cinnamon and mix on low speed until just combined, scraping down the sides of the bowl as needed. Transfer 1/2 cup of the mixture to a medium bowl and set aside. Press the remaining mixture evenly into the bottom of the prepared baking dish.
- Stir the remaining 1/2 cup oats and chopped pecans into the reserved mixture in the medium bowl. Refrigerate the mixture until the jam is cooled completely.
- Spread the cooled jam evenly over the crust and sprinkle the crumble on top. Bake until golden brown and set, 30 to 35 minutes. Transfer the baking dish to a wire rack and allow to cool completely, about 1 hour. Slice and serve.
Cook’s Note
The cooled quick blueberry jam and bars can be refrigerated in separate airtight containers for up to 3 days.
