lemon shortbread blueberry crumble bar 375ºf |9" square pan| 60-65 min baking time
shortbread ingredients
125 g (½ cup + 2 tbsp) sugar or allulose + 1/4 more zest of 1 lemon
140 g butter, softened
1 tsp vanilla bean paste (or 2 tsp vanilla extract)
300 g (2½ cups) plain gluten free flour blend KA or homemade blend
•• Homemade blend 1 cup = 150g:
500 g white rice flour 300 g potato starch (not potato flour)
200 g corn flour (not corn meal or corn starch)••
3/4 tsp xanthan gum (Omit if your gf flour blend already contains xanthan gum.)
1/2 tsp salt
1/2 tsp salt
berry filling ingredients
75 g (¼ cup + 2 tbsp) sugar or allulosezest of 1 lemon
600 g fresh or frozen blueberries (If frozen blueberries, DO NOT thaw)
10 g (1 1/2 tbsp) cornstarch
15 g (1 tbsp) lemon juice, freshly squeezed
2 tsp vanilla extract
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make the shortbread
add the sugar and lemon zest to a large bowl, and use your fingertips to rub the zest into the sugar.
add the softened butter and vanilla, and mix well with a wooden spoon or rubber spatula until combined - do not cream it in the mixer / do not over inflate with air this makes it to delicate and crumble
in a separate bowl, whisk together the gluten free flour blend, xanthan gum and salt.
add the dry ingredients to the butter-sugar mixture and mix well until it starts clumping together. Then, give it a knead until you get a fairly crumbly cookie dough. Set aside until needed. no worries about over working there is not wheat!
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make the berry filling
Add the sugar and lemon zest to a large bowl, and use your fingertips to rub the zest into the sugar.
Add the (fresh or frozen) blueberries to the lemon sugar along with the cornstarch, lemon juice and vanilla, and toss everything together until evenly combined.
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assemble the bars
Press about ⅔ of the shortbread cookie dough into the lined baking pan.
Smooth it out into an even layer, this is easiest done with a small offset spatula.
Arrange the blueberry filling on top of the shortbread base in an even layer.
Crumble over the remaining 1/3 of the shortbread cookie dough, making sure that you get a fairly even coverage but allow some of the blueberry filling to peek through.
Smooth it out into an even layer, this is easiest done with a small offset spatula.
Arrange the blueberry filling on top of the shortbread base in an even layer.
Crumble over the remaining 1/3 of the shortbread cookie dough, making sure that you get a fairly even coverage but allow some of the blueberry filling to peek through.
Bake at 375ºF for frozen berries 60-65 minutes, or until the crumble is light golden brown and you can see the juices in the filling visibly bubbling through the crumble topping
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