Fiber-Rich Blueberry Almond Bars
Moist, nutty, and lightly sweet, these Almond Blueberry Bars combine a buttery crust, melted blueberry jam, and crunchy almond topping. High in protein and fiber, they’re a quick, satisfying treat perfect for dessert, snacking, or meal prep.
Equipment
- 1 Small saucepan
- 1 medium mixing bowl
- 1 Small Mixing Bowl
- 9x9x2-inch baking pan (greased)
- Wire rack
Ingredients
- ½ cup unsalted butter
- 2 cups white baking chocolate pieces divided (12-ounce package)
- 2 large eggs slightly beaten
- ½ cup granulated sugar
- ½ –1 teaspoon almond extract
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ cup blueberry jam
- ¼ cup sliced almonds
Instructions
- Melt the Butter and Chocolate Base: Begin by placing ½ cup of unsalted butter into a small saucepan over low heat. Allow the butter to slowly melt, stirring occasionally to prevent burning. Once fully melted, remove the pan from heat. Immediately add 1 cup of the white baking chocolate pieces to the warm butter. Do not stir them in; simply let the residual heat soften them. Set this buttery chocolate mixture aside while you prepare the remaining ingredients.
- Whip the Eggs and Sugar Mixture: In a medium mixing bowl, combine 2 slightly beaten eggs with ½ cup of granulated sugar. Using a whisk or spatula, mix gently until the sugar begins to dissolve and the eggs become slightly frothy. This step ensures a smooth, light base for your bars and helps the sugar integrate evenly with the wet ingredients.
- Incorporate Butter-Chocolate Mixture: Slowly pour the butter and partially melted chocolate mixture into the egg and sugar mixture. Stir gently and consistently, just until fully combined. Avoid overmixing at this stage; your goal is a uniform, slightly glossy batter that will provide a tender, rich texture to the base layer of the bars.
- Add Almond Extract for Flavor: Measure ½ to 1 teaspoon of almond extract, depending on your preference for a nutty aroma. Add this extract to the batter and gently fold it in. The almond extract will enhance the overall flavor, giving a delicate, fragrant undertone that pairs perfectly with blueberries and almonds.
- Combine Dry Ingredients: In a separate small mixing bowl, sift together 1 cup of all-purpose flour and ½ teaspoon of salt. This ensures there are no clumps and the flour incorporates evenly into the batter. Mixing the salt with the flour first allows for balanced flavor and prevents pockets of salt in your bars.
- Fold Dry Ingredients into Wet Batter: Gradually add the flour-salt mixture to the egg, sugar, and butter-chocolate batter. Using a spatula, fold carefully until just combined. Do not overmix, as this may result in dense bars. The batter should be slightly thick but smooth, with all dry ingredients fully moistened.
- Prepare the Baking Pan and First Layer: Grease a 9x9x2-inch baking pan thoroughly to prevent sticking. Spread half of the batter evenly across the pan, smoothing the top with a spatula. Ensure the edges are filled evenly, as this layer will serve as the foundation for the jam and topping.
- Bake the Base Layer: Preheat your oven to 325°F (160°C). Place the pan in the oven and bake for 15 to 20 minutes, or until the edges turn a light golden brown. The center may still appear slightly soft, which is perfect, as it will firm up during the second bake. Remove the pan carefully from the oven and set aside.
- Warm and Spread the Blueberry Jam: While the base layer is baking, place ½ cup of blueberry jam in a small saucepan over low heat. Stir occasionally to ensure the jam melts evenly without scorching. Once melted, pour the jam gently over the warm baked crust, spreading it into an even layer using a spatula. This layer will infuse a fruity sweetness into every bite.
- Prepare and Drop Remaining Batter: Take the remaining 1 cup of white baking chocolate pieces and stir them into the leftover half of the batter. This will create pockets of sweet, creamy chocolate throughout the top layer. Using a spoon, drop small mounds of this batter evenly over the melted jam layer, leaving slight gaps so the jam peeks through.
- Sprinkle Sliced Almonds: Evenly scatter ¼ cup of sliced almonds over the top of the batter mounds. This adds a nutty crunch and a visually appealing finish, while enhancing the flavor with toasted almond notes during baking.
- Bake the Final Layer: Return the pan to the preheated oven and bake for an additional 35 minutes, or until a toothpick inserted near the center comes out clean. The top should turn a light golden brown, signaling that the bars are fully baked. Keep an eye on the almonds to ensure they toast but do not burn.
- Cool and Set: Once baked, carefully remove the pan from the oven and transfer it to a wire rack. Allow the bars to cool completely; this will help the jam layer set and make cutting easier. Patience at this stage ensures clean, uniform slices.
- Slice into Bars and Serve: After cooling, use a sharp knife to cut the dessert into 16 evenly sized bars. Serve as a snack, dessert, or treat with a cup of tea or coffee. The bars can also be stored for meal prep or packed for lunches, making them a convenient and satisfying option any time of day.
Notes
- Use high-quality white baking chocolate to ensure a creamy, smooth texture in both layers.
- Gently melt butter and chocolate over low heat to prevent scorching and achieve a glossy mixture.
- When folding in flour, mix just until combined to keep the bars tender rather than dense.
- Almond extract is strong—start with ½ teaspoon and adjust to taste.
- Slicing the bars after they have completely cooled will give cleaner edges and prevent the jam from smearing.
