A great portable dessert, these Lemon Blueberry Frangipane Shortbread Bars have the perfect crunchy shortbread base, topped with a frangipane filling, with lemon and blueberries.
What is frangipane?
Have you ever tried frangipane? Different to the pretty tropical tree but only by one letter, frangipane is a tart filling normally made from butter, sugar, eggs and ground almonds. It’s a big favourite of mine. I’ve made it many, many times over the years including these Mini Blueberry and Hazelnut Pies and my Strawberry Frangipane Tart but my absolute favourite is when it’s paired with lemon.
Now the name may sound all fancy and technical but it couldn’t be simpler. Frangipane is a simple as mixing together ingredients and popping it onto your base (most often a pastry base in tart form but in this recipe, I’ve baked it on a shortbread base). Then it’s 40 minutes in the oven until you are gifted a wonderful dense but moist cake with a crunchy base. I like to cover off all textures when possible 🙂 A sprinkling of icing sugar on top and it’s done.
This time round I used my almond frangipane recipe and turned it into frangipane shortbread bars for a family picnic. Then teamed it up with lemon and blueberry. So easy to pass around and no mess, the almond frangipane filling is dense yet light somehow. It’s sweet but the tartness from the lemon stops it from being too sweet. The blueberries were actually something I threw in at the last moment because I had them in the fridge and I know how well lemon and blueberries go together.
Now can you just imagine one of these with a nice cuppa and a comfy chair. Think I might do that right now myself.
Have you tried this recipe? Rate it below or comment with any questions or thoughts.
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Lemon Blueberry Frangipane Shortbread Bars have a crunchy shortbread base, topped with frangipane filling, lemon and blueberries.
- 115 g unsalted butter, softened
- 50 g caster (superfine) sugar
- 130 g plain (AP) flour, sifted
- 40 g rice flour
- 3/4 cup lemon curd
- 1/2 cup white granulated sugar
- 125 g unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla
- 1 tablespoon plain (AP) flour (notes)
- 1 cup almond meal (ground almonds)
- Zest of one lemon
- 1/3 cup fresh blueberries
Preheat oven to 200C / 400F/ 180C fan forced. Line a square 8 inch baking tin with baking paper.
Beat together butter and sugar until light and fluffy. Add the combined flours in 3 lots until fully incorporated.
On a lightly floured surface, knead the dough with your hands until it all comes together. Press it into the base of the baking tin.
Spread the lemon curd evenly over the shortbread base.
Beat together the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each. Add the vanilla extract and beat well. Gently fold through the combined flour, almond meal and zest.
Drop small spoonfuls of frangipane filling over the top of the lemon curd and carefully spread to fill the gaps being careful not to press too hard otherwise the lemon curd may squeeze through in places.
Scatter the blueberries over the top. Don't press them down or they will disappear underneath by the end of the cooking time.
Bake for 40-45 minutes until nicely golden on top and cooked in centre. The centre should not feel soggy when you gently press it. If the top is getting too brown but it still requires cooking, just cover the tin with some aluminium foil while it finishes cooking.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).