Blueberries and Cream Bars

Blueberries and cream is a combination I always heard about growing up but never had. My closest version was my dad’s breakfast specialty, banana slices in a bowl of O.J. It sounds crazy but trust me, it just worked. Blueberries and cream is another one of those flavor combinations that just works. 

When I developed this recipe I wanted to bring the flavor and experience of blueberries and cream but with the ease of a sliceable bar that is both beautiful to look at and easy to serve. You can find all the ingredients, at great prices, to make these epic blueberries and cream bars at @aldiusa.

Every component of this recipe is high quality enough to work as its own dessert, but when combined together, it creates something truly spectacular. A nutmeg and brown-sugar shortbread layer holds onto blueberry jam and is encapsulated by smooth, cream cheese panna cotta swirled with reserved blueberry juice. Take a bite and treat your taste buds to the first taste of summer. Tap the link in my bio for the full recipe and peep my stories for a step by step on how to make these gorgeous treats. 

Blueberries and Cream Bars

Makes: 25-30 bars

Active Time: 20 minutes

Total Time: 1 hour 20 minutes

Ingredients:

BLUEBERRY JAM LAYER

• 3 cups Fresh blueberries

• 1 1/2 cups Simply Nature Organic Cane Sugar

• Juice of 1 lemon 1 gelatin envelope (about 3 teaspoons)

SHORTBREAD LAYER:

• 1 stick (8 tablespoons) unsalted butter, room temperature

• 1 tablespoon Vanilla extract

• 1/2 teaspoon Nutmeg

• 1 cup Baker’s Corner Brown Sugar

• 1 teaspoon kosher salt

• Zest of 1 lemon

• 2 cups Baker’s Corner All-purpose Flour

CREAM CHEESE LAYER:

• ½ cup milk

• 1 envelope gelatin (about 3 teaspoons)

• 1 cup Countryside Creamery Heavy Whipping Cream

• 1 teaspoon vanilla extract

• ½ teaspoon kosher salt

• 1 cup Happy Farms Cream Cheese

• ¼ c Baker’s Corner Granulated Sugar

Steps:

Preheat oven to 325-350 degrees f

Combine zest and brown sugar in a bowl.

MAKE THE JAM LAYER: Combine 1 packet of gelatin with 2 tablespoons of water. Set aside to bloom.

Combine blueberries, Simply Nature Organic Cane Sugar and lemon juice in a medium pot over medium/ high heat. Cook, stirring occasionally with a wooden spoon. Mix and mash the blueberries and sugar for 3 minutes until the sugar melts down. Cook until bubbling, about 3-4 minutes, reduce the heat to medium-low and continue to cook.

At 12 minutes, remove 1/4 cup blueberry juice and set aside for the blueberry swirl. Continue to cook, stirring occasionally, until the berries have reduced and the mixture has thickened, about 20-30 minutes. Set aside to cool, about 15-20 minutes. After 15 minutes, stir in gelatin.

MAKE THE SHORTBREAD LAYER: Combine room-temperature butter and brown sugar in a stand mixer fitted with the paddle attachment. Mix to combine. Add in vanilla extract. Mix to combine. Add in kosher salt, nutmeg, and Baker’s Corner All Purpose Flour. Mix until a sandy dough forms. Press the mixture into a lightly-greased parchment-lined 9x13 inch baking pan, using the back of a spoon or the back of a measuring cup to help even the top. Dock the shortbread using a fork (this will make the shortbread easier to slice) and bake for 15-17 minutes until golden and set. Set aside to cool, about 10 minutes.

Top with cooled blueberry jam, smoothing the layer with an offset spatula or the back of a spoon. Place in the refrigerator to cool for 1 hour.

MAKE THE PANNA COTTA LAYER: In a small bowl, add 1/2 cup milk and sprinkle gelatin over the top. Let sit for 5 minutes to bloom. Combine heavy cream, sugar, and kosher salt in a saucepan over medium heat. Cook until the sugar is dissolved, about 2 minutes. Turn off the heat, whisk in the gelatin mixture, vanilla extract, and Happy Farms Cream Cheese. Pour over the bars. Grab the preserved blueberry liquid, and using a spoon, delicately dot the cream layer. Use a spoon to swirl the blueberries to your desired consistency. Carefully set in the refrigerator to chill for one hour. Remove from the refrigerator and let sit at room temp for 15-20 mins. Slice into your desired shapes and enjoy. Store bars in the refrigerator for up to one week. Enjoy!