Get ready to meet your new bakery favorite: Lemon Blueberry Shortbread Bars. These stunning bars pair a buttery, melt-in-your-mouth shortbread crust with a zingy lemon-kissed blueberry filling, finished with a delicate dusting of powdered sugar. Bursting with fresh, juicy berries and bright citrus notes, they’re perfect for everything from casual snacking to special occasions. If you’ve never tried making Lemon Blueberry Shortbread Bars at home, you’re in for an easy-breezy treat that’s guaranteed to wow family, friends, and probably even yourself!
Ingredients You’ll Need
Simple and familiar, these ingredients are what turn everyday pantry staples into something truly magical. Each one plays a key role in the flavor, color, and delightful texture that make Lemon Blueberry Shortbread Bars so craveable.
- Unsalted Butter (1 cup, softened): Gives the shortbread its luxuriously rich, tender crumb and that melt-in-your-mouth base.
- Granulated Sugar (½ cup): Sweetens the dough just enough to balance the tangy fruit and provide structure.
- All-Purpose Flour (2 cups): Forms the backbone of your shortbread, ensuring the perfect texture.
- Salt (¼ teaspoon): Balances the sweetness and intensifies both the lemon and blueberry flavors.
- Vanilla Extract (1 teaspoon): Adds that gentle aromatic warmth that brings out the best in citrus bakes.
- Lemon Zest (1 tablespoon): Infuses every bite with aromatic lemony brightness—don’t skip this!
- Fresh or Frozen Blueberries (1½ cups): The star of the show, providing pops of juiciness and gorgeous color. If using frozen, do not thaw.
- Cornstarch (1 tablespoon): Thickens the blueberry filling so you get a nice, sliceable bar instead of blueberry soup.
- Lemon Juice (2 tablespoons): Enhances the tartness and freshness of the fruit layer—freshly squeezed is best.
- Powdered Sugar (â…“ cup, for dusting): That classic, elegant finishing touch that takes appearances and flavor up a notch.
How to Make Lemon Blueberry Shortbread Bars
Step 1: Prep Your Baking Pan
Start by preheating your oven to 350°F. Line an 8×8-inch baking dish with parchment paper, letting some overhang on two sides—this makes lifting out your Lemon Blueberry Shortbread Bars a total breeze once they’re done. Prepping the pan properly ensures easy slicing and keeps your bars neat and pretty.
Step 2: Cream Together Butter and Sugar
In a large bowl, use a hand mixer (or a sturdy wooden spoon and elbow grease) to cream together the softened butter and granulated sugar until the mixture turns light, pale, and fluffy. This step gives your shortbread base its signature melt-in-your-mouth texture, so don’t rush!
Step 3: Add Flavorful Accents
Mix in the vanilla extract and all that fragrant lemon zest. These add lovely depth and fresh brightness to the base, ensuring every bite sings with citrus and a hint of warmth.
Step 4: Make the Dough
Gradually add the flour and salt to the bowl, stirring just until everything is combined. The dough will be a little crumbly but should clump together when squeezed—this is exactly what you want for those tender, crumbly bars.
Step 5: Create the Base Layer
Take about two-thirds of your dough and press it evenly into the bottom of your prepared pan, going right into the corners. This forms a sturdy foundation for your fruity middle and ensures the bars hold together when sliced.
Step 6: Prepare the Blueberry Filling
In a separate bowl, gently toss your blueberries (use them straight from the freezer if frozen) with cornstarch and freshly squeezed lemon juice. This quick mix helps thicken the filling as it bakes, so you get a luscious layer instead of a runny mess.
Step 7: Assemble and Top
Spread the blueberry mixture evenly over your shortbread base. Then, take the remaining dough and crumble it over the top—this rustic finishing touch bakes up into golden little nuggets of buttery deliciousness.
Step 8: Bake to Perfection
Slide your pan into the oven and bake for 35 to 40 minutes, or until the top turns lightly golden and the blueberry layer is bubbling around the edges. Your kitchen will smell absolutely heavenly!
Step 9: Cool and Chill
Let the bars cool completely in the pan (yes, patience is key here). Then, transfer the whole pan to the fridge and chill for 1 to 2 hours—this makes them easier and cleaner to slice.
Step 10: Slice and Powder
Using the parchment paper overhang, lift out the bars and slice into 12 even squares. Sift powdered sugar over the cooled bars for that irresistible bakery-finish.
How to Serve Lemon Blueberry Shortbread Bars
Garnishes
A generous snow of powdered sugar is classic, but you can also add thin strips of lemon zest or a few fresh blueberries on top for a pop of color. If you’re feeling extra fancy, a small dollop of whipped cream or a tiny basil leaf makes your Lemon Blueberry Shortbread Bars look ultra-elegant.
Side Dishes
These bars pair beautifully with a hot cup of tea or coffee, balancing sweetness with a touch of bitterness. For a summer brunch spread, serve alongside fresh fruit salad or a scoop of vanilla frozen yogurt to highlight those bright flavors.
Creative Ways to Present
Try stacking bars on a tiered dessert tray for afternoon tea, or individually wrapping them in pretty parchment for party favors. You can even serve Lemon Blueberry Shortbread Bars as part of a dessert board, sandwiched between chocolate treats and citrusy candies for contrast.
Make Ahead and Storage
Storing Leftovers
Store your Lemon Blueberry Shortbread Bars in an airtight container in the refrigerator for up to 4 days. They’re just as tasty chilled as they are at room temperature, and keeping them cold helps maintain that perfect slice.
Freezing
These bars freeze wonderfully! Arrange them in a single layer or separate layers with parchment paper, and store in a freezer-safe container. They’ll keep for up to 3 months. Thaw them in the fridge overnight when you’re ready to serve.
Reheating
If you prefer your Lemon Blueberry Shortbread Bars slightly warm, briefly microwave individual bars for 10 to 15 seconds. Just be careful not to overheat, or you’ll lose that beautifully delicate crumb.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just be sure to add them straight from the freezer, without thawing. This helps prevent your bars from becoming too soggy and preserves the texture of the shortbread.
Why do my bars fall apart when slicing?
It’s important to let the bars cool completely and chill for at least 1 hour before cutting. A chilled bar sets nicely and is much easier to slice cleanly without crumbling everywhere.
Can I double this recipe for a crowd?
Yes, you can easily double the recipe and use a 9×13-inch pan instead. The bake time may increase slightly, so just watch for the top to become light golden and the berries to bubble.
What’s the best way to zest a lemon?
Use a fine microplane zester, and zest only the bright yellow part of the peel (not the bitter white pith underneath). This brings out the pure, perfumed lemon flavor that makes Lemon Blueberry Shortbread Bars pop.
Can I make these gluten-free?
You can use your favorite cup-for-cup gluten-free all-purpose flour blend in place of regular flour. The texture changes slightly, but they remain every bit as delightful.
Final Thoughts
If you’re ready for a dessert that’s fresh, bright, and a little bit buttery, Lemon Blueberry Shortbread Bars are calling your name. They’re easy, show-stopping, and guaranteed to disappear in a flash. Whip up a batch soon—your taste buds (and everyone you share with) will thank you!
Print
Lemon Blueberry Shortbread Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes (plus cooling time)
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
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.
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
