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Vegan Blueberry Lemon Bars

Blueberry Lemon Shortbread Bars {Vegan}

Rebecca Coleman
Delicious, easy to make bars that make the best use of summer fruit.
Prep Time 20 minutes
Cook Time 25 minutes
Course Dessert
Cuisine American
Servings 4

Ingredients
  

Ingredients for the crust:

  • 1 cup vegan butter
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 2 ¼ cups all purpose flour
  • zest of one lemon
  • ½ teaspoon salt

Ingredients for the filling:

  • 1 ½ cups blueberries
  • ¼ cup water
  • Juice of 1 lemon
  • ¼ cup sugar
  • 1 tablespoon flour or cornstarch

Instructions
 

  • In the bowl of your stand mixer, or using a hand-held mixer in a large bowl, cream together the vegan butter and the sugar. Mix well together until they are light and creamy. Add the vanilla and lemon zest and mix to combine. Add in the flour in three batches, mixing in between each until incorporated. Take a little more than half of the mixture and press it into a 8"x8" greased (or parchment-lined) square pan. Set aside while you make the filling.
  • In a medium-sized pot, place the water, blueberries, half the lemon juice and sugar. Bring up to a boil and then turn down the heat and allow to simmer for about 5 minutes. Us a potato masher to squish up the blueberries a little. Place the flour or cornstarch in a small mason jar with the remaining lemon juice and shake well to combine. Add the slurry to your blueberry mixture, bring it back up to the boil and allow to cook down for an additional 5 minutes, until thickened.
  • Preheat your oven to 350 degrees.
  • Pour the blueberry compote over the shortbread layer in your pan. Then break the remaining shortbread up into chunks with your hands and scatter it over the blueberry mixture. You want there to be peeks of blueberries through the crust. Bake in a preheated 350 degree oven for 20-30 minutes, until the top is golden and the blueberries are bubbly. Cool and cut into squares to serve.
Keyword vegan