Last Updated on December 11, 2020 by Sweet and Savoury Pursuits
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These delicious and easy to make Blueberry Jam and Hazelnut Bars are made with homemade blueberry jam and hazelnuts. Don't have blueberry jam or hazelnuts? No problem, use your favourite jam and nut and put your own twist on these bars!Jump to Recipe Print Recipe
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, I could store the jam in the refrigerator and wouldn't have to sterilize the jars.
So I made my first batch of jam and I couldn't believe how easy and delicious it was. You only need three ingredients to make this delicious low-sugar blueberry jam.
Since then, I've made other jams but my favourite remains this blueberry jam. The jam is delicious on fresh bread with a piece of brie or other cheese and is excellent stirred into yogurt or on top of vanilla ice cream.
Blueberry Jam Bars
I used my second batch of blueberry jam to make these jam bars. This recipe is inspired by a dessert that my mom makes. 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 of these delicious Blueberry Jam and Hazelnut Bars.
How to Make Biscotta
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.
- All-purpose flour
- Baking powder and salt
- Unsalted butter
- Vanilla extract and lemon zest
- Blueberry jam or other jam of choice
- Hazelnuts. Toasted, skinned and roughly chopped.
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.
Whisk melted butter with the granulated sugar until they are well combined. Add the eggs, whisking to combine after each addition. Add in the vanilla and lemon zest and 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 refrigerator until you're ready to add the top portion 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.
Use the remaining dough to top the bars. 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 30 minutes. Cool pan on a rack for 20 minutes before cutting into evenly sized bars.
How to Serve:
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.
How to Store:
These jam bars can be stored in the refrigerator in an airtight container for up to five days. You can also freeze the bars in an airtight container for up to three months. Thaw them overnight in the refrigerator.
If you make this recipe let me know how it went for you in the comment section below. I'd love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!
Blueberry Jam and Hazelnut Bars
For the crust and topping:
- 3 to 3.5 cups all-purpose flour
- 2 tsp. baking powder
- ¼ tsp. salt
- 1 cup unsalted butter
- 1 cup sugar
- 3 large eggs
- 1 tsp. vanilla extract
- 2 tsp. lemon zest
For the filling:
- ¾ cup blueberry jam or other jam
- 1 cup hazelnuts toasted, skinned and roughly chopped
- Place a rack in the centre of your oven and preheat the oven to 350°F.
- Lightly grease a 9x13 inch baking pan and line it with parchment paper making sure to leave a few inches of paper hanging over opposite sides of the pan. Doing this will make it easier to lift the finished bars out of the pan.
- In a medium bowl, add the flour (starting with 3 cups (add up to ½ cup more if the dough is too sticky), 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 half 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 in the refrigerator 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.
- Spread blueberry jam on bottom half of the dough and sprinkle with the chopped hazelnuts.
- 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 30 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 20 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.
- The bars can be stored in the refrigerator for 5 days, or frozen for later consumption.
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