Blueberry Custard Bars

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These Blueberry Custard Bars are the perfect easy summer desserts for parties. They combine a buttery shortbread crust, rich vanilla custard, sweet homemade blueberry pie filling, and a golden crumble topping into one irresistible treat. Can be made with fresh or frozen blueberries.

These Blueberry Custard Bars are one of those summer desserts that disappear almost as quickly as they’re cut. They combine a buttery shortbread crust, rich homemade vanilla custard, sweet homemade blueberry pie filling, and a golden crumble topping into one irresistible treat.

I love making cakes with blueberries and this one might be my new favorite, alongside my German Blueberry Cake. I made a few tweaks to create a lemony butter crust that is not too thick and lets the creamy rich vanilla custard and juicy blueberries really shine.

They’re perfect for summer, easy to make ahead, and guaranteed to impress at picnics, potlucks, family gatherings, or whenever you’re craving something a little special.

I love these blueberry bars as a summer dessert

• Four delicious layers. Buttery shortbread, creamy vanilla custard, homemade blueberry filling, and a golden crumble topping.
• Perfect for making ahead. These bars actually taste even better after chilling overnight.
• Simple ingredients. Everything can be found at your local grocery store.
• Bakery-style pretty but homemade . Once chilled, they cut into beautiful clean layers.

Baker’s Tips

• Let the blueberry filling and custard cool completely before assembling the bars.
• Chill the finished bars for at least 4 hours, preferably overnight, before slicing.
• For clean slices, use a sharp knife and wipe it clean between each cut.
• If using frozen blueberries, thaw them first and drain well. Use 2 tablespoons (30 ml) of the reserved blueberry juice instead of the water in the blueberry filling for even more flavor.

For more blueberry desserts, check out my Nectarine Blueberry Galette Recipe and my Canadian Blueberry Cobbler.

Also take a look at my book German Baking in Spring and Summer for European Summer Bakes.

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Blueberry Custard Bars

These Blueberry Custard Bars are the perfect easy summer desserts for parties. They combine a buttery shortbread crust, rich vanilla custard, sweet homemade blueberry pie filling, and a golden crumble topping into one irresistible treat. Can be made with fresh or frozen blueberries.

Course Dessert

Cuisine American

Keyword blueberry bars

Calories 300 kcal

Ingredients

Blueberry Filling

• 3½ cups 500 g fresh blueberries
• 2 tbsp 30 ml water or blueberry juice left from thawing berries (if using frozen)
• 2 tbsp 30 ml fresh lemon juice
• ½ cup 100 g granulated sugar
• 4 tbsp cornstarch
• 1/4 tsp of ground cinnamon

Vanilla Custard

• 2 cups 480 ml whole milk
• 4 egg yolks
• 1 large egg
• 1 cup 200 g granulated sugar
• 1 tsp vanilla bean paste or vanilla extract
• Pinch of salt
• 4 tbsp 32 g cornstarch

Shortbread Crust & Crumble

• 1 cup + 2 tbsp 250 g unsalted butter, softened
• ⅓ cup + 2 tbsp 85 g granulated sugar
• lemon zest from 1 lemon
• 2 tbsp 30 ml milk or cream
• 2⅓ cups 280 g all-purpose flour
• ½ tsp baking soda

Instructions

1. Step 1: Make the Blueberry Filling

2. Whisk together the water or blueberry juice and cornstarch until smooth.

3. Add the blueberries, lemon juice, sugar, cinnamon, and cornstarch mixture to a saucepan.
4. Cook over medium heat for 15–20 minutes, stirring occasionally, until thickened.
5. Transfer to a bowl and let cool completely.
6. Step 2: Make the Vanilla Custard
7. Heat the milk and vanilla in a saucepan until steaming.
8. In a separate bowl, whisk together the egg yolks, whole egg, sugar, salt, and cornstarch.
9. Slowly whisk the hot milk into the egg mixture.
10. Return everything to the saucepan.
11. Cook over medium heat, whisking constantly, until the custard is thick and smooth.
12. Transfer to a bowl, cover the surface directly with plastic wrap, and let cool completely.
13. Step 3: Prepare the Shortbread
14. Preheat the oven to 350°F (175°C).
15. Line a 9×13-inch (23×33 cm) baking pan with parchment paper.

16. Zest the lemon into the sugar and rub it in until fragrant. Beat the butter and lemon sugar until light and creamy.

17. Mix in the heavy cream or milk.

18. Add the flour and baking soda and mix just until a crumbly dough forms.
19. Step 4: Assemble
20. Press about ⅔ of the dough evenly into the prepared pan.
21. Prick the crust all over with a fork.
22. Bake for 10 minutes.
23. Spread the cooled vanilla custard evenly over the warm crust.
24. Spoon the cooled blueberry filling over the custard.
25. Crumble the remaining dough evenly over the top.