Blueberry Streusel Bars with Almond Topping | CookOS

Blueberry Streusel Bars

Name: Blueberry Streusel Bars with Almond Topping
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups all purpose flour; ½ cup granulated sugar; ½ tsp salt; 16 tbsp (2 sticks) unsalted butter, cut into ½-inch pieces and chilled; 1 ½ cups blueberry preserves; 1 tsp lemon juice; ⅓ cup old-fashioned oats; ⅓ cup sliced or slivered almonds; ¼ cup packed brown sugar; 2 tbsp unsalted butter

Blueberry Streusel Bars feature sweet-tart preserves sandwiched between a tender shortbread base and a crisp almond-oat topping that adds welcome crunch and texture throughout.

🌍American 🥗Vegetarian 🏷️Bake mode 🏷️Breakfast 🏷️Dessert 🏷️Family-friendly Suvie

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Total

1h 20m

Servings

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 cups all purpose flour
½ cup granulated sugar
½ tsp salt
16 tbsp (2 sticks) unsalted butter, cut into ½-inch pieces and chilled
1 ½ cups blueberry preserves
1 tsp lemon juice
⅓ cup old-fashioned oats
⅓ cup sliced or slivered almonds
¼ cup packed brown sugar
2 tbsp unsalted butter

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Instructions

1
In the bowl of a food processor, pulse together 2 cups all purpose flour, ½ cup granulated sugar, and ½ tsp salt until combined, about 10 pulses. Scatter 16 tbsp chilled unsalted butter on top of the flour and pulse until the mixture resembles wet sand, about 10 more pulses.
2
Line a Suvie pan with foil and spray with cooking spray. Transfer 1 cup of mixture to a small bowl and set aside. Transfer remaining mixture to the prepared Suvie pan, pressing mixture flat into an even layer.
3
In a medium bowl, whisk together 1 ½ cups blueberry preserves and 1 tsp lemon juice until well combined. Spread blueberry mixture over the prepared crust.
4
To make the topping, add ⅓ cup oats, ½ cup almonds, and ¼ cup brown sugar to the bowl with the reserved 1 cup of crust. Stirring to combine. Work remaining 2 tbsp butter into the topping mixture until small clumps form.
5
Spread streusel topping evenly over blueberry filling. Insert pan into the bottom of your Suvie. Input settings and cook now.
6
After the cook, remove pan from Suvie and set aside on a wire rack to cool completely. Once cooled, lift bars out of pan with foil sling. Cut into squares and serve.

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Tips & Notes

Pro tips

Keep butter chilled before mixing to achieve a tender, crumbly shortbread base that doesn't become dense or greasy.
Press the shortbread evenly into the pan and prebake if needed to prevent a soggy bottom layer.
Spread preserves in an even ½-inch layer so every bite has balanced flavor and the topping adheres properly.
Don't skip the lemon juice in the preserves layer—it cuts richness and brightens the tangy-sweet balance.

Substitutions

Blueberry preserves → raspberry, strawberry, or mixed-berry preserves (adjust lemon juice to taste)
Sliced almonds → chopped pecans, walnuts, or hazelnuts (maintain ⅓ cup measure)
Old-fashioned oats → quick oats (reduces texture slightly but still works)
All-purpose flour → whole wheat flour (use 1 ¾ cups; adds nuttiness and density)

Storage & make-ahead

Store cooled bars in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month; no reheating needed.

Common Questions

Can I use fresh blueberries instead of preserves?

Preserves work best because they hold their shape and stay in place during baking. Fresh blueberries release too much liquid and won't hold the layers.

How do I keep the shortbread base from being greasy?

Use chilled butter cut into small pieces and work quickly so the butter stays cold. This creates the tender, crumbly texture rather than a greasy base.