Blueberry Lemon Cashew Cream Bars (Printable Version)
Tangy lemon-cashew cream and juicy blueberries nestled in a buttery oat crumble, chilled and sliced into shareable bars.
# What You'll Need:
→ Crumble & Base
01 - 1 3/4 cups all-purpose flour
02 - 1 1/2 cups rolled oats
03 - 1 cup packed light brown sugar
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt
06 - 3/4 cup unsalted butter, melted
→ Cashew Lemon Cream
07 - 1 1/4 cups raw cashews, soaked at least 4 hours and drained
08 - 1/2 cup full-fat coconut milk
09 - 1/3 cup fresh lemon juice (about 2 large lemons)
10 - 2 teaspoons finely grated lemon zest
11 - 1/3 cup granulated sugar
12 - 2 tablespoons maple syrup
13 - 1 teaspoon vanilla extract
14 - Pinch of salt
→ Blueberry Layer
15 - 2 cups fresh or frozen blueberries
16 - 2 tablespoons granulated sugar
17 - 2 teaspoons cornstarch
18 - 1 teaspoon lemon juice
# How To Make:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a large bowl, whisk together the flour, rolled oats, brown sugar, baking powder, and salt. Pour in the melted butter and stir until the mixture is evenly moistened and crumbly in texture.
03 - Set aside 1 cup of the crumble mixture for the topping. Transfer the remaining mixture to the prepared pan and press firmly into an even, compact layer across the bottom.
04 - Bake the base for 10 minutes until just set. Remove from the oven and allow to cool slightly while preparing the filling layers.
05 - In a high-speed blender, combine the soaked and drained cashews, coconut milk, lemon juice, lemon zest, granulated sugar, maple syrup, vanilla extract, and a pinch of salt. Blend on high until completely smooth and creamy, scraping down the sides as needed.
06 - In a medium bowl, gently toss the blueberries with granulated sugar, cornstarch, and lemon juice until the berries are evenly coated.
07 - Pour the cashew lemon cream over the par-baked base and spread into an even layer. Scatter the blueberry mixture evenly across the cream surface.
08 - Sprinkle the reserved crumble mixture evenly over the blueberries. Bake for 25 to 28 minutes until the top is golden brown and the filling is just set.
09 - Cool completely in the pan at room temperature, then refrigerate for at least 2 hours. Use the parchment overhang to lift the slab out, then slice into 12 bars.
# Expert Advice:
01 -
- The tangy lemon cashew cream tastes like cheesecake but requires no baking skills whatsoever.
- That buttery oat crumble on top gives you the best texture contrast between crunchy, creamy, and jammy fruit.
02 -
- Underbaking the base by skipping the initial ten minute bake will leave you with a soggy bottom that falls apart when you cut.
- Soaking the cashews is truly non negotiable since unsoaked cashews will never blend smooth no matter how powerful your blender is.
03 -
- Press the base firmly and evenly using a flat bottomed glass or measuring cup because loose spots create crumbly, uneven bars.
- Run your knife under hot water and wipe it dry between each cut for perfectly clean bakery style edges every single time.