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~Wild Blueberry Jelly Bars~

Wild Blueberry Jelly Bars

Okay I have to admit that these jelly bars came about by accident. I have to say that I am a huge fan of jelly bars, I make them fairly regularly during the year but usually with the standard raspberry filling, but last year when I decided to make my Classic Almond Thumbprint Cookies I decided to make them with a couple of different fillings other then the standard raspberry. Your probably thinking… other then jelly what do your thumbprint cookies have to do with these jelly bars? Well here is the thing I was picking out the jelly for the thumbprint cookies, after a long day working at the hospital, and like a dope I didn’t take the time to read the labels on the jars of jellies. I just assumed that the jar that said berry and was a dark black color that I grabbed off of the shelf was blackberry so in the cart it went. Well wasn’t I surprised, hand smack to the forehead here, when I got home and found out that the jar of jelly that I just spent big bucks on was not the blackberry jelly that I wanted but a wild blueberry that I didn’t. Well into the lazy susan of limbo it went to spend and indeterminate amount of time in canned good long term storage.

Then a few weeks ago I decided that I wanted to make some basic recipes for the site that would be easy to make, because after the holidays I was tired of spending 2 to 3 hours whipping up baked goods, so I decided to see what I had hanging around the house, which included the lazy susan of limbo, that I could use to whip up something quick and guess what caught my eye. If you guessed wild blueberry jelly you would be right!! I thought I have to use this jelly up because any jar of Bonne Maman is just to darn good to let linger in the lazy susan of limbo. But what to make? I thought about using it on a cheesecake or in a quick bread but in the end, and because I was just to darn lazy to make anything more difficult at the time, the classic jelly bar won out and that is how Wild Blueberry Jelly Bars came about!

Wild Blueberry Jelly Bars

Wild Blueberry Jelly Bars

A twist on a classic... a subtly sweet shortbread bar for all those blueberry lovers!

Ingredients

  • 1 C. Butter, room temperature
  • 3/4 C. Granulated sugar
  • 1 tsp. Vanilla extract
  • 2 1/3 C. A-P Flour
  • 1/2 tsp. Salt
  • 1 Jar Bonne Maman Wild blueberry preserves, or flavor of your choice
  • 1 C. Powdered sugar
  • 1/2 tsp. Almond extract
  • 2-3 Tbsp. Milk
  • Crisco for greasing baking pan

Instructions

  1. Preheat your oven to 350°F, 325°F if using a convection oven.
  2. With Crisco lightly grease your 8 or 9 inch baking dish.
  3. In a stand mixer, with the paddle attachment on medium speed, in a large bowl add the butter and sugar and mix until just combined.
  4. Reduce the mixer speed to low and add in the vanilla, mix until combined, then slowly add in the flour and salt and mix until all of the ingredients are incorporated.
  5. Now remove at least 1/2 to 2/3 of the dough from mixing bowl and press it into the bottom of your baking dish, keep the bottom crust level.
  6. Spoon the wild blueberry preserves over the top of the bottom crust and smooth it out making sure to keep the jelly layer level.
  7. Now crumble the remainder of the dough over the top of the jelly layer.
  8. Slide the baking dish into the oven and bake for 40-45 minutes until the top is lightly brown.
  9. When the bars are done remove them from the oven and let them cool to room temperature.
  10. While the bars are cooling in a small mixing bowl combine the powdered sugar and almond extract. Slowly add in the milk and whisk the glaze until you obtain a smooth consistency.
  11. When the bars are cool cut them into bars, drizzle the glaze over them and enjoy!.
  12. The bars will stay fresh for 2-4 days in a air tight container.

Notes

On the division of the dough for the crust/topping it is all up to you. If you like a lot of topping crust use 1/2 of the dough for your bottom crust and if you like just a little bit of topping crust use 2/3 of the dough for your bottom crust. I use 2/3 for my crust and 1/3 for my topping. That is just the way my jelly bars roll!!

Adapted from Ina Garten

http://truebluebaking.com/2014/01/26/wild-blueberry-jelly-bars/

Well I have to say that wild blueberry in a jelly bar would not have been my first choice of flavors but in the end it turned out great. The blueberry was subtle and not overly sweet and they were a big hit with everyone I worked with at the hospital, because that is where they eventually ended up at.

Well that’s it for this week. Have a great rest of your week and please drop back by after you try these delish Wild Blueberry Jelly Bars and let me know how you liked them, I love reading your comments and I really do read them all!

Until next time everyone… Enjoy!

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This recipe featured at Flamingo Toes "Crush Of The Week".

This recipe featured at Flamingo Toes “Crush Of The Week”.

This recipe featured at A Peek Into My Paradise "Tasty Tuesday Link Party".

This recipe featured at A Peek Into My Paradise “Tasty Tuesday Link Party”.

The recipe featured at Cherrios And Lattes "Saturday Show & Tell".

The recipe featured at Cherrios And Lattes “Saturday Show & Tell”.

This recipe featured at Buns In My Oven "What's Cookin' Wednesday".

This recipe featured at Buns In My Oven “What’s Cookin’ Wednesday”.

This recipe featured at I'm Not A Trophy Wife "Tasty Tuesday".

This recipe featured at I’m Not A Trophy Wife “Tasty Tuesday”.

This recipe featured at Vintage Zest “Do Tell Tuesday”.

This recipe featured on Domestic Superhero "The Pinworthy Projects Link Party".

This recipe featured on Domestic Superhero “The Pinworthy Projects Link Party”.

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