Wild Blueberry Shortbread Bars

Recipe by Jen Bates for Wyman’s


Berry filling

  • 2 cups (255g) Wyman’s Wild Blueberries
  • 1⁄4 cup (50g) sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • Pinch of salt


  • 1 stick + 1 tbsp (130g) butter, room temperature
  • 1⁄3 cup (65g) sugar
  • 1 1⁄2 cups (188g) all purpose flour
  • 1⁄2 tsp baking powder
  • Pinch of salt
  • 1⁄2 tsp vanilla


Preheat oven to 350°F. Prepare a 9×9 baking pan with nonstick spray and/or parchment paper.
For the filling, combine Wyman’s Wild Blueberries, sugar, cornstarch, lemon, and salt in a bowl. Mix and set aside.

For the shortbread, cream the butter and sugar together until light and fluffy. Add the flour, baking powder, salt, and vanilla. Mix until just combined. Set aside 1⁄2 cup (80g) of the mixture. Tamp remaining mixture firmly into the bottom of the baking pan with either hands or a flat-bottomed glass. Spread the berry mixture evenly on top of the base, then sprinkle the remaining shortbread on top.

Bake for 35-38 minutes or until blueberries start to bubble and edges of shortbread start to brown. Serve and enjoy!

With a freezer full of Wyman’s,
your kitchen is full of possibilities.

Try these frozen fruit inspired recipes!