Easy Blueberry Custard Bars with Shortbread Crust

I can’t even begin to tell you how much I love these Blueberry Custard Shortbread Bars! They’ve got everything I want in a dessert, a buttery shortbread crust, silky custard, sweet blueberry filling, and a crumbly golden top that ties it all together. Each layer is delicious on its own, but stacked up is a whole new treat!

The best part is that they look fancy but are secretly so easy to make. You can bake them the day before, let them chill overnight, and then slice into perfect little bars that are just begging to be shared. Whether you’re bringing them to a party, serving them at a holiday dinner, or just sneaking one from the fridge at midnight, these bars always hit the spot.

Why You’ll Love Blueberry Custard Bars with Shortbread Crust

• Three decadent layers: Buttery crust, creamy custard, and sweet blueberry filling make every bite irresistible.
• Make-ahead friendly: Needs time to chill, which means it’s perfect for prepping the night before an event.
• Easy shortbread base: Just a handful of pantry staples creates a crust that’s tender yet sturdy.
• Looks bakery-perfect: Clean slices with gorgeous layers impress without extra effort.
• Versatile dessert: Lovely for spring gatherings, summer barbecues, or even the holiday table.

Ingredients Needed To Make Blueberry Custard Bars with Shortbread Crust

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.

• Blueberry pie filling (halved)
• Pastry cream
• All-purpose flour (or gluten-free 1.1 flour)
• Powdered sugar
• Baking soda
• Butter, room temperature
• Heavy cream

Variations, Tips, and Substitutions

• Other fruits: Swap blueberries for raspberries, cherries, or blackberries for a different flavor profile.
• Gluten-free option: Use a trusted gluten-free 1:1 flour blend to make the shortbread.
• Make it citrusy: Add lemon zest to the pastry cream for a bright, refreshing twist.
• Dress it up: Dust the chilled bars with powdered sugar before serving for a bakery-style finish.
• Serving idea: Pair with whipped cream or vanilla ice cream to take them over the top.

How To Make Blueberry Custard Bars with Shortbread Crust

1. Preheat your oven and prepare your baking dish with parchment or spray.
2. Beat the butter and powdered sugar with a standing mixer until light and fluffy.
3. Stir in the heavy cream, baking soda, and flour until a crumbly dough forms
4. Press two-thirds of the shortbread mixture into the bottom of the prepared pan, poking a few fork holes.
5. Bake briefly, then remove from the oven.
6. Spread pastry cream evenly over the top of the shortbread crust.
7. Pour the blueberry pie filling on top of the cream.
8. Sprinkle the remaining shortbread mixture across the top.
9. Bake until golden, then cool completely.
10. Chill for at least 8 hours before cutting into neat bars.

Commonly Asked Questions

Can I make these Blueberry Custard Shortbread Bars ahead of time?

Yes! In fact, they need to be chilled for at least 8 hours, so they’re the perfect make-ahead dessert. You can prepare them a day or two in advance and keep them refrigerated until serving.

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How do I store leftover bars?

Store the bars tightly covered in the refrigerator for up to 4 days. The layers hold together well when chilled, making them great for snacking throughout the week. If you want to freeze them, wrap each bar individually in plastic and store in an airtight container for up to 2 months. Thaw overnight in the fridge before serving.

Do I have to use homemade pastry cream and pie filling?

Homemade will give you the best flavor, but if you’re short on time, you can use store-bought blueberry pie filling and custard. The bars will still be delicious, just a little less from-scratch.Easy Blueberry Custard Bars with Shortbread Crust

Blueberry Custard Shortbread Bars

Blueberry Custard Shortbread Bars combine buttery crust, silky pastry cream, and juicy blueberry filling for a layered dessert that’s perfect for making ahead.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

8 hours hrs

Total Time 9 hours hrs

Course Dessert

Servings 15

Equipment

• 9×13 baking dish
• Parchment paper or nonstick spray
• Large mixing bowl
• Hand mixer or stand mixer
• Spatula
• Fork

Ingredients

  

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Blueberry Filling

• Blueberry pie filling cut in half

Pastry Cream

• Pastry cream

Shortbread Crust & Topping

• 4 cups all-purpose flour or 1.1 gluten-free flour
• 1¼ cups powdered sugar
• ½ tsp baking soda
• 2 cups butter room temperature
• 3 tbsp heavy cream

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Instructions

 

• Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper or spray with nonstick baking spray.
• In a large mixing bowl, beat the butter and powdered sugar together until light and whipped, about 3–5 minutes.
• Mix in the heavy cream. Add the baking soda and flour, stirring until the mixture becomes a light crumb.
• Press ⅔ of the shortbread mixture into the prepared baking dish. Use a fork to poke a few holes across the crust.
• Bake for 10 minutes. Remove from oven.
• Spread the pastry cream evenly over the baked shortbread layer.
• Spoon the blueberry pie filling on top of the pastry cream.
• Sprinkle the remaining shortbread mixture over the filling.
• Bake for 25–30 minutes, until the topping is lightly golden brown.
• Cool to room temperature, then refrigerate for at least 8 hours before cutting into bars.

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Blueberry Custard Shortbread Bars are the kind of dessert that checks all the boxes: buttery, creamy, fruity, and completely irresistible. With their neat layers and rich flavor, they look like something from a bakery, but they’re surprisingly easy to make at home. Prep them the night before, and you’ll have a stunning dessert ready to serve the next day.