Description
Delight in these tangy and buttery Lemon Blueberry Shortbread Bars, featuring a crisp shortbread crust layered with fresh blueberries and a hint of zesty lemon. Perfect for a refreshing and fruity dessert that balances sweetness with citrus brightness.
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 Filling
- 1½ cups fresh or frozen blueberries
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice
Topping
- ⅓ cup powdered sugar (for dusting)
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper, allowing some parchment to hang over the sides for easy removal of the bars later.
- Cream the butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender crust.
- Add flavorings: Mix in the vanilla extract and lemon zest thoroughly, infusing the dough with aromatic citrus and vanilla notes.
- Form the dough: Stir in the all-purpose flour and salt until a crumbly dough forms, ensuring the mixture combines without overworking.
- Press the crust: Reserve two-thirds of the dough and press it evenly into the bottom of the prepared baking dish, creating a firm base layer.
- Prepare the blueberry filling: In a separate bowl, gently toss the fresh or frozen blueberries with cornstarch and lemon juice, which will thicken the filling during baking and enhance the lemon flavor.
- Assemble the bars: Spread the blueberry mixture evenly over the pressed shortbread crust. Then crumble the remaining dough evenly over the top to form the shortbread topping.
- Bake the bars: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until the topping turns a light golden brown and the blueberry filling is bubbling.
- Cool and chill: Remove the bars from the oven and allow them to cool completely in the pan. Once cooled, transfer them to the refrigerator to chill for 1 to 2 hours, which helps the bars set and makes them easier to slice.
- Serve: Before serving, dust the tops with powdered sugar for a delicate sweetness and an elegant touch.
Notes
- Use frozen blueberries straight from the freezer without thawing to prevent excess moisture in the filling.
- Chilling the bars before slicing makes cutting cleaner and easier.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
