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Pecan Crumble Blueberry Shortbread Recipe

Buttery shortbread layered with blueberries and crunchy pecan crumble topping. For all the blueberry lovers!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 16 bars
Author Allie

Ingredients

  • 2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cup cold butter
  • 1 cup blueberry jam
  • 1/2 cup broken pecan halves

Instructions

  • Preheat oven to 350 degrees.
  • In a medium bowl, combine flour, sugar and salt.
  • Cut in cold butter with a pastry blender until just crumbly.
  • Set aside 1 cup of this mixture to use as a topping later.
  • Lightly grease a 9 X 9" square baking pan or use parchment paper.
  • (An 11 X 7" pan also works fine.)
  • Press remaining flour mixture into the bottom of prepared pan.
  • Bake at 350° for 20-25 minutes or 'til lightly browned.
  • Cool crust.
  • Spread blueberry jam over crust.
  • Stir in broken pecan halves with the reserved 1 cup flour mixture.
  • Sprinkle on top of the blueberry jam.
  • Bake at 350 degrees for 25-35 minutes more or 'til golden brown.
  • Cool 1 hour on wire rack.
  • Cut into sixteen bars.