Always check the labels of the products you use.
Method
- 1
Bake. For the Shortbread Crust: Adjust oven rack in order to upper-middle position plus heat oven to 175°C. Gently coat a 13- x 23 cm metal baking pan using cooking spray. Line bottom plus sides of pan using two long strips of parchment to cover the bottom plus sides, leaving a 5 cm overhang on long ends, and creasing if you need to to ensure a secure fit. Gently coat parchment with cooking spray. Beat together flour, brown sugar, granulated sugar, and salt till everything is uniformly mixed in a big bowl. Mix in melted butter till uniformly mixed and little pea-sized clumps form. Move 2 1/2 cups crumb mixture to a little bowl; chill till ready to use for crumb topping. Press leftover 3 1/2 cups crumb mixture so it sits level in bottom of ready pan. Bake crust till set in center and starting to brown around edges, 18 to 20 minutes. Take out from oven and go fully cold, around 15 minutes. For the Blueberry Filling: in a big saucepan, mix blueberries, sugar, cornstarch, lemon zest plus juice, ground cinnamon, plus coriander plus bring to a gentle simmer over a medium-high flame, mixing now and then. Reduce heat to medium-low and cook, mixing often and lightly mashing some of the berries using a fork or potato masher, till mixture is thickened, bubbly, plus bottom of saucepan is visible when mixed, 4 to 5 minutes. Remove from heat and beat in lemon juice and cool a little, around 30 minutes. Spread blueberry filling uniformly over shortbread crust once cooled. Scatter set-aside crumb mixture uniformly over filling, crumbling like a streusel as you go. Cook, rotating pan halfway through, till topping is amber brown plus filling is bubbling round the edges, 45 to 55 minutes. Go fully cold in pan on a rack, around 2 hours. Lift bars from pan and move to a cutting board using parchment overhang as handles. Cut into squares and serve.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
35.5 g per serving
71 % of the 50 g daily maximum · 142 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 410 kcal |
| Protein | 3.5 g |
| Carbohydrate | 67.8 g |
| of which sugars | 41.2 g |
| of which free sugars | 35.5 g |
| Fat | 14.8 g |
| of which saturates | 9 g |
| Fibre | 2.2 g |
| Salt | 0.28 g |
Protein per 100 kcal
0.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
