Description
Buttery, crumbly shortbread layered with jammy huckleberries for a sweet-tart treat. Perfectly baked in a single pan for an easy, elegant dessert or tea-time snack.
Ingredients
1/2 cup granulated sugar
1/2 cup cold unsalted butter
1/2 teaspoon vanilla extract
1 cup all-purpose flour
Pinch of salt
1 teaspoon water
1/2 cup fresh huckleberries (or blueberries)
1 egg yolk (for glaze)
Optional: sugar crystals for garnish
Instructions
Preheat oven to 350°F (177°C). Line an 8″×8″ pan with foil and spray baking spray.
In a food processor, combine sugar, flour, salt, vanilla, and butter. Pulse 10-15 times until crumbly.
Press mixture into the prepared pan to form a 1/4″-thick base.
Beat egg yolk in a bowl. Spread evenly over the shortbread layer.
Arrange huckleberries in a single layer over the egg wash, leaving 3/8″ gap from edges.
Bake 25 minutes until golden. Cool completely.
Cut into 16 bars while firm. Optional: dust with sugar crystals.
Notes
Use cold butter for a flaky texture. Fresh huckleberries yield vibrant color.
For vegan, omit vanilla and egg wash.
Substitute almond flour for low-carb or coconut sugar for paleo.
Store in an airtight container up to 3 days.
Arrange berries evenly to prevent sogginess.
- Prep Time: 10
- Cook Time: 25
- Category: trends
- Method: Baking
- Cuisine: American (Southwest)
Nutrition
- Serving Size: 1 bar
- Calories: 115
- Sugar: 6g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg