Paid partnership with First Choice South Africa

These blueberry custard bars are super addictive, they remind me of my blueberry pie without the hassle of making an actual pie – BONUS!

The centre of these bars consists of creamy First Choice Vanilla Flavoured Custard and blueberry pie filling – an untraditional pairing and I love it!

Here is how you can make them!

Blueberry Custard Bars

Ingredients

Blueberry pie filling:

300g blueberries, fresh or frozen

100g sugar

60ml orange juice

4 teaspoons corn flour

Custard filling:

400ml First Choice Vanilla Flavoured Custard

4 teaspoons corn flour

Biscuit/crumble base:

190g Cake flour

80g oats

100g  sugar

1 teaspoon baking powder

1 teaspoon ground cinnamon

Pinch of salt

150g unsalted butter, melted

Method

Blueberry Pie Filling:

Combine the blueberries, sugar, and orange juice into a medium saucepan over medium heat and bring to a boil. 

Allow to boil for a minute. Mix the cornflour with 4 teaspoons of warm water. 

Add the cornflour mixture to the blueberry mixture. Simmer on low heat for 4-5 minutes until the mixture has thickened. Remove from heat and set aside to cool.

Custard Filling:

In a microwave-safe bowl add in the custard and microwave for 2 minutes on high. Whisk the cornflour and milk together separately until smooth.

Whisk cornflour mixture into the custard and microwave at 2-minute intervals until thick, ensuring to whisk the mixture in between.

Once thickened allow to cool for 15 minutes. Use your hands to lightly press cling wrap over the custard, so that it is touching the top of the custard and allow to cool.

Biscuit/crumble:

Preheat oven to 190°C. Line a 20×20 cm square baking pan with aluminum foil. Set aside. 

Combine the flour, oats, sugar, baking powder, cinnamon, and salt in a large bowl and whisk. Add the melted butter and mix until the mixture is crumbly. 

Press 2/3 of the mixture into the prepared baking pan. Place in the oven for 10 minutes.

Remove crust from the oven after 10 minutes and spread the custard filling over, smoothen out using a spatula.

Top with the blueberry pie filling, ensuring to spread the filling out evenly. Top with the remaining crumble.

Bake for 35-40 minutes until the topping it lightly browned. Remove from the oven and allow to cool on a wire rack. Transfer to the refrigerator to chill for 3 hours before cutting into squares.

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