Lemon and Raspberry Bars

Lemon and Raspberry Bars | Blueberry Kitchen

Lemon bars studded with fresh raspberries ~

I’m so in love with these bars, to me they taste like the perfect spring time treat! They have a sweet shortbread base and a tart, zesty lemon layer bursting with raspberries. These are one of my favourite things I’ve baked recently, so if you try making them I would love to know how you get on.

Lemon Raspberry Bars | Blueberry Kitchen

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Blueberry and Custard Crumble Bars

Blueberry and Custard Crumble Bars | Blueberry Kitchen

Crumbly, buttery brown sugar shortbread bars, filled with custard and bursting with blueberries~

Ingredients –
For the base and topping –
200g/ 7oz/ 1 1/2 cups plain flour
110g/ 4oz/ 3/4 soft brown sugar
pinch salt
120g, 4 1/4oz/ 1 stick unsalted butter, at room temperature

For the custard  –
250ml/ 1/2 pint/ 1 cup milk
2tsp vanilla extract
3 egg yolks
2 tbsp sugar
1 tbsp cornflour

For the blueberry filling –
200g/ 7oz/ 1 1/2 cups blueberries
2 tbsp sugar
1 tbsp cornflour
1 tbsp lemon juice

Blueberry and Custard Crumble Bars

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White and Dark Chocolate Mascarpone Cheesecake Bars

Double Chocolate Mascarpone Cheesecake by Blueberry Kitchen

Creamy double chocolate mascarpone cheesecake on a brown sugar shortbread base ~

Ingredients –
For the base –
100g/ 3 1/2oz/ 2/3 cup plain flour
50g/ 1 3/4oz 1/3 cup soft light brown sugar
60g/ 2 1/4oz/ 1/2 stick unsalted butter, chilled and cut into cubes

For the cheesecake (adapted from The French Kitchen by Joanne Harris) –
100g/ 3 1/2 oz dark chocolate, broken into small pieces
100g/ 3 1/2 oz white chocolate, broken into small pieces
1 tbsp sweet liqueur (I used Baileys)
1 tsp vanilla extract
200ml/ 7 fl oz/ 1 cup double/ heavy cream
250g/ 9oz mascarpone cheese
50g/ 2oz/ 1/3 cup soft light brown sugar

Optional – raspberries (or other berries of your choice) for decorating

White and dark chocolate mascarpone cheesecake

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