Sourdough Blueberry Jam Bars Recipe

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Sourdough Blueberry Jam Bars Recipe

Buttery, melt-in-your-mouth, tender, there truly aren’t enough adjectives to describe how delicious these Sourdough Blueberry Jam Bars are. Made with a homemade blueberry jam baked on top of a sourdough discard shortbread crust, these are a great way to use excess sourdough starter and packed with berry flavor.

Prep Time30

Cook Time45

Chill Time30

Course: Dessert

Cuisine: American

Servings: Bars

Calories: 161kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

Shortbread Dough

226 grams unsalted butter softened
150 grams powdered sugar
2 teaspoon vanilla extract
zest from 1 lemon
56 grams sourdough discard
300 grams all-purpose flour
22 grams cornstarch
½ teaspoon salt

Bluberry Filling

226 grams fresh blueberries or frozen
100 grams granulated sugar
8 grams cornstarch
14 grams lemon juice

Topping

Powdered sugar

Metric - US Customary

Instructions

Prep: Cut two pieces of parchment paper, about 8 by 15 inches, to create a sling for an 8-inch baking pan. Place them in the pan so they run perpendicular to each other. Set aside.
Make the shortbread dough: Cream the butter with sugar, zest and vanilla until light and fluffy, about 3 minutes.
226 grams unsalted butter, 150 grams powdered sugar, 2 teaspoon vanilla extract, zest from 1 lemon
Add the sourdough discard and mix until well combined. Fold in the dry ingredients until a cohesive dough is forms.
56 grams sourdough discard, 300 grams all-purpose flour, 22 grams cornstarch, ½ teaspoon salt
Chill the dough: Press ¾ of the dough into the bottom of the prepared pan, making sure to press it into the corners.
Wrap the remaining dough in a piece of plastic wrap. Refrigerate the pan and the remaining portion of dough (used for the topping) for at least 30 minutes.
Prep: Preheat the oven to 350 F.
Make the filling: While the dough chills, combine the filling ingredients in a small saucepan and stir. Cook over high heat until the blueberries begin to break down. Once the mixture boils, turn the heat down to medium and cook until the filling has thickened, about 15 minutes. Stir often to prevent the filling from burning.
226 grams fresh blueberries, 100 grams granulated sugar, 8 grams cornstarch, 14 grams lemon juice
Assemble the bars: Spread the warm blueberry filling evenly over the shortbread dough, making sure to get the filling into the corners.
Break the remaining portion of shortbread dough over the filling, leaving a few spots where the blueberry filling still peaks through.
Bake: Bake the bars for 40 to 45 minutes or until the shortbread topping looks lightly browned.
Allow the bars to cool completely, dust with powdered sugar and slice it into a 6 by 4 grid, you should end up with 24 rectangles.
Powdered sugar
Store any leftover bars in an airtight container at room temperature for up to 5 days.

Notes

Both sourdough discard and active sourdough starter will work for this recipe.
Feel free to substitute 1 cup of store-bought jam thinned out with 1 tablespoon of water or fruit juice for the homemade blueberry filling.
Substitute the berry of your choice by weight. You may need to adjust the cooking time of your filling since some fruits, like strawberries, contain more water and take longer to break down than blueberries.
Lemon is a great addition to this recipe, but it is completely optional.
Let the bars cool completely before dusting with powdered sugar and cutting.

Nutrition