prep time: 2 minutes
bake time: 15 minutes
cleanup time: 8 minutes
time spent procrastibaking: 20 minutes.
hey there, procrastibakers. a few weeks ago i was at the gym playing pickup basketball with some guys who looked like the cast of 300, when i felt my already-sore achilles tendon pang a little more aggressively. i’ve had some fun sports injuries in the past (ie, two reconstructive knee surgeries) so i figured before it got to that point, i’d rest it and ice it and it’d be a-ok. but it’s been a little over 2 weeks of rest, and still… significant ouch. should i admit defeat and call the doctor? orrrr… should i make blueberry shortbread bars and hope that along with amazing antioxidant power, blueberries also heal tendons?
pass me the berries and an ace bandage and let’s bake.
currently i have half a stick of butter in the kitchen, so that’s just not going to cut it for the shortbread. hopefully someone in my family will take pity on me and chauffeur me down to the grocery store (or better yet, pick some up!) — but in the meantime, we can prep this blueberry spread for the bars. it’s delish in the shortbread recipe, but just as good spread on toast or pancakes, in thumbprint cookies, or anywhere else you need a little blueberry pick-me-up.
- sauce pan
- 2 cups (i just used a full tin) blueberries
- 2/3 cup sugar
- 3 tablespoons of water
- tupperware container
step two. do not allow to boil, but keep heat high to let the sugar completely dissolve. stir regularly– the mixture will start to turn purple from the blueberries.
step three. allow to simmer for oh, 10-12 minutes, or until it starts to thicken up a little. this isn’t jam, so it can still be relatively runny. also, don’t mash the blueberries! it’s nice to have some intact!
step four. remove from heat and allow to cool for 5 minutes before spooning into a tupperware container. immediately refrigerate.
ta-da! hopefully shortbread tonight– stay tuned!!