Go Back
Print
blaubeerkuchen mit pudding und Streuseln vom Blech mit einem Klecks Sahne

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
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 9
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 9x13-inch (23x33 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.

  26. Bake for 25 to 30 Minutes until the crumble topping is browned. Let cool down, then chill for at least 4 h so that you can cut it into neat slices.

Recipe Video