Description
Indulge in the delightful combination of tangy lemon and sweet blueberries with these easy-to-make Lemon Blueberry Shortbread Bars. Perfect for a quick dessert or a sweet treat with your afternoon tea.
Ingredients
Scale
Shortbread Base:
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
Blueberry Layer:
- 1½ cups fresh or frozen blueberries
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice
Topping:
- â…“ cup powdered sugar (for dusting)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- Make the Shortbread Base: Cream softened butter and granulated sugar until light and fluffy. Mix in vanilla extract and lemon zest. Add flour and salt, stir until a crumbly dough forms. Press two-thirds of the dough into the prepared pan.
- Prepare the Blueberry Layer: Toss blueberries with cornstarch and lemon juice. Spread over the crust.
- Add the Topping: Crumble the remaining dough over the blueberry layer.
- Bake: Bake for 35–40 minutes until golden and bubbly.
- Cool and Serve: Let cool, then chill before slicing. Dust with powdered sugar.
Notes
- If using frozen blueberries, do not thaw them before baking.
- Bars are easiest to cut when chilled. Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 13 g
- Sodium: 70 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
