These easy to make Blueberry Jam and Hazelnut Bars are made with homemade jam and toasted hazelnuts. Don't have any of these ingredients? You can put your own twist on these jam bars and use your favorite jam and nut combination!
I used to think that making homemade jam wasn't worth the effort. But I realized that if I made small batches that could be consumed within a few weeks, the jam could be stored in the refrigerator and I wouldn't have to sterilize the jars.
You only need three ingredients to make this delicious low-sugar blueberry jam. Since then, I've made other berry jams and this plum jam recipe. Either would be delicious in these jam shortbread bars.
The bars are composed of two layers of what I can only describe as a cross between shortbread and cake and contain jam and nuts sandwiched in the centre of the layers. In Arabic, this dessert is called 'Biscotta'. Since blueberries and hazelnuts pair so well, I decided to make a batch using blueberry jam and toasted hazelnuts.
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How to Make it
These bars taste amazing, blueberry jam and hazelnuts work perfectly in this recipe. But since this recipe is super adaptable you can make it with other nut and jam combinations. Think strawberry jam with walnuts or raspberry jam combined with almonds.
Here's an overview of the ingredients and steps to making these jam bars. Please see the recipe card at the end of the post for the full recipe.
Ingredients Overview
- All-purpose flour
- Baking powder and salt
- Unsalted butter
- Sugar
- Eggs
- Vanilla extract and lemon zest (lemon zest can be omitted)
- Blueberry jam: Or other jam of choice
- Toasted hazelnuts: You can also use walnuts, almonds or cashews.
Steps Overview
- Preheat the oven and line a 9x13 inch baking pan with parchment paper.
- In a medium bowl, add the flour, baking powder and salt, whisk and set aside.
- Melt butter and whisk with the granulated sugar until they are combined. Add the eggs, vanilla and lemon zest and whisk to combine.
- Add a third of the flour mixture and whisk to incorporate it into the batter, repeat with each third until all the flour is mixed in. Divide the dough into two portions, one just a bit larger than the other.
- Keep the larger half to work with immediately and place the smaller portion in the freezer. This will make it easier to grate the top layer of the bars.
- Press the larger half onto the bottom of the pan, gently pressing down on the surface to make sure that the bottom layer is even.
- Spread the blueberry jam on the bottom half and sprinkle with the chopped hazelnuts.
- Remove the remaining dough from the freezer and using the large holes of a box grater, run the dough across the grater to create a crumbled topping. Make sure to spread the topping evenly across the top of the bars.
- Bake until the edges of the bars are golden, about 35 to 40 minutes. Cool pan on a rack for 15 minutes before cutting into bars.
Serving Suggestions
You can serve biscotta for dessert, but since they are light and not overly sweet, they also make a great snack and go perfectly with a hot cup of tea or coffee.
If you've got extra homemade jam you need to use up, you can spread it on fresh bread with a piece of brie or other cheese and it's also excellent stirred into yogurt or on top of vanilla ice cream.
Storage Instructions
These jam shortbread bars can be stored in an airtight container at room temperature for up to 4 days. Store remaining bars in the refrigerator or freeze the bars in an airtight container for up to three months. Thaw them overnight in the refrigerator.
Enjoy!
More Delicious Treats
Blueberry Jam and Hazelnut Bars
Ingredients
For the crust and topping:
- 3.5 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
For the filling:
- ¾ cup blueberry jam or other jam
- 1 cup hazelnuts toasted, skinned and roughly chopped
Instructions
- Place a rack in the centre of your oven and preheat the oven to 350°F.
- In a medium bowl, add the flour, baking powder and salt, whisk and set aside.
- Melt the butter in the microwave.
- In a large bowl, add the melted butter and granulated sugar. Whisk vigorously until butter and sugar are well combined.
- Add the eggs, one at a time, whisking after each addition until the egg is blended into the batter.
- Add vanilla and lemon zest and whisk into batter.
- Add one-third of the flour mixture and whisk to incorporate into batter, repeat with each third until all flour is mixed in.
- If the dough remains too sticky, go ahead and add that extra ¼ cup to ½ cup of flour. Mix it in the dough and divide the dough into two portions, one just a bit larger than the other.
- Keep the larger half to work with immediately and place the smaller portion (wrapped in plastic wrap) in the freezer until ready to use.
- Press dough onto the bottom of the pan. Gently press down on surface to make sure that the bottom is even.
- Remove the remaining dough from the refrigerator, working with a bit at a time and using the large holes of a box grater, run the dough across the grater to create a crumbled topping.
- Spread the topping evenly across the top of the bars.
- Bake until the edges of the bars are golden, about 35 to 40 minutes. If surface of bars isn't golden place it under the broiler for about two minutes until the top is golden.
- Cool on a rack for 15 minutes and then pulling up on sides of parchment paper lift bars out of the pan onto the cutting board and cut into evenly sized bars.
Notes
- The bars can be stored in the refrigerator for up to 5 days, or frozen for later consumption.
Nutrition
Recipe was updated, September 19, 2022.
Carol says
Just made them today….they are excellent! I will use a full cup, at least of the blueberry jam next time. The crust is perfect with the lemon zest.I had the hazelnuts also and when toasted ,such a wonderful flavor. I am anxious to try this with apricot jam, also raspberry jam…I will ponder over which citrus zest to use. I sent plates to my neighbors also.they loved them Thanks for a new favorite! Oh……..peach jam!
Fida | Sweet and Savoury Pursuits says
Oh yay! So happy to hear that. Thanks so much for taking the time to write and let me know how this recipe turned out for you. I hope you have fun experimenting with it!
Judith | A Life Canvas says
I love blueberries and hazelnuts but never had them together, need to give this a try!
Sweet and Savoury Pursuits says
Hi Judith, I find blueberries and hazelnuts to be delicious together, hope you give this recipe a try, but if you don't have any blueberry jam or hazelnuts on hand, you can use your favourite jam and nut combination. Thanks for stopping by!
nagimaehashi says
You made your own jam!! I have to admit I haven't done that yet.... 😉 What a way to use it too! These bars look absolutely delightful!
Sweet and Savoury Pursuits says
Yes, I love making my own jams, homemade taste so much better Naji, you'll have to try it. The bars are really good and I love the recipe because you can use your favourite jam and nut combination 🙂
Lynz Real Cooking says
These look very delicious! love the jam! yumm
Sweet and Savoury Pursuits says
Thank you Lynz! I loved the jam as well, especially good in these bars 🙂
Lynz Real Cooking says
Yes I can imagine it would be amazing in these bars!
nagimaehashi says
Ooh I love this! I love that the base and topping is the same mixture and the filling is just jam! Simple, delicious and gorgeous. Pinning!
Sweet and Savoury Pursuits says
Thank you so much Nagi! Yes, so many variations possible, you just have to choose your favourite jam and nut!
jacquee | i sugar coat it! says
Mmmm...blueberries and hazelnuts! I've only made jam once and I haven't rushed to do so again. I like this approach to small batches.
Sweet and Savoury Pursuits says
Small batches are great, plus you can make different flavours so you don't get bored with the same jam!
Anne says
I love this!!! The combination of hazelnut and blueberry sounds absolutely divine! 😀
Sweet and Savoury Pursuits says
Thank you Anne! I think it's delicious!!
Josette@thebrookcook says
Hazelnuts and blueberries sound like they would taste so delicious together! Your photos are mouthwatering too 🙂
Sweet and Savoury Pursuits says
Thank you Josette! Hope you have a great week!
cookingwithauntjuju.com says
I make a lowfat blueberry jam too - I will have to compare my recipe. Regardless these bars look absolutely delicious - the blueberry crops in Michigan are in!
Sweet and Savoury Pursuits says
That's great. I'm loving this blueberry jam from Ricardo. Thanks for stopping by.
nancyc says
These bars look so good, Fida! Your homemade jam looks good, too!
Sweet and Savoury Pursuits says
Thanks Nancy! It's my favourite jam, it's so delicious!
Laura says
I enjoy both hazelnuts and blueberries but never would have thought about putting the two together. These look like the perfect little treat.
Sweet and Savoury Pursuits says
I find blueberries and hazelnuts delicious together and this has turned out to be my favourite variation for this bar recipe. Thanks for stopping by.
Alex says
Great looking bars, can't wait to try out the recipe.
Sweet and Savoury Pursuits says
Thanks, I'm sure you'll enjoy them, you can also switch the blueberry jam for another flavour and change the type of nut you use as well!
Louise Crosby says
Fida, I love this kind of fruit bar, they look delicious. And thanks for pointing us in the direction of an easy, low-sugar jam!
Sweet and Savoury Pursuits says
Thanks Louise! I just love Ricardo's low sugar blueberry jam, it tastes great and it's so easy to make!
Christiane says
These bars are the perfect afternoon snack. Just the right amount of sweetness with the jam! Delicious.
Sweet and Savoury Pursuits says
Thanks Christiane! I'm so glad you like them, I thought the amount of sweetness was perfect as well.
Myrna says
These bars looks delicious and your pictures are beautiful!
Sweet and Savoury Pursuits says
Thank you Myrna! Have a great day 🙂