Description
Delight in these zesty Lemon Blueberry Shortbread Bars featuring a buttery, crumbly shortbread crust topped with juicy blueberries and a hint of fresh lemon. Perfectly balanced with a dusting of powdered sugar, these bars make an irresistible fruity dessert that’s easy to prepare and perfect for any occasion.
Ingredients
Scale
Shortbread Crust
- 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 Filling
- 1½ cups fresh or frozen blueberries
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice
Topping
- â…“ cup powdered sugar (for dusting)
Instructions
- Prepare the baking pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, allowing some overhang to easily lift the bars out later.
- Make the shortbread dough: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the vanilla extract and lemon zest, mixing to combine. Gradually stir in the all-purpose flour and salt until the dough becomes crumbly.
- Form the base layer: Reserve about two-thirds of the dough and press it evenly into the bottom of the prepared baking dish, creating a solid crust layer.
- Prepare the blueberry filling: In a separate bowl, toss the fresh or frozen blueberries with cornstarch and lemon juice until evenly coated. Spread this blueberry mixture evenly over the shortbread crust.
- Add the crumble topping: Crumble the remaining one-third of the dough over the blueberry layer, distributing it evenly to cover the fruit.
- Bake the bars: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until the top turns lightly golden and you see the blueberry layer bubbling.
- Cool and chill: Allow the bars to cool completely in the pan on a wire rack. Once cooled, refrigerate for 1 to 2 hours to firm up for easy slicing.
- Serve: Lift the bars out using the parchment overhang. Dust the top with powdered sugar before cutting into 12 bars and serving.
Notes
- If using frozen blueberries, do not thaw them before baking to prevent excess moisture in the filling.
- These bars are easiest to slice when fully chilled; plan for refrigeration time before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
