Description
Lemon Blueberry Shortbread Bars are buttery, tender bars featuring a fragrant lemon zest and juicy fresh blueberries baked into a delicate shortbread crust. Perfect as a sweet snack or dessert, these bars combine the bright, fresh flavor of lemon with the natural sweetness of blueberries for a delightful treat.
Ingredients
Scale
Shortbread Base
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Fruit Filling
- 1 cup fresh blueberries
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan to prevent sticking and ensure easy removal of the bars.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender texture in the shortbread.
- Add Flavorings: Mix in the vanilla extract and lemon zest thoroughly to infuse the base with aromatic and citrusy flavors.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt within the flour.
- Mix Dry and Wet Ingredients: Gradually add the flour and salt mixture to the butter mixture, stirring gently until just combined to avoid overworking the dough and keeping the texture crumbly.
- Fold in Blueberries: Carefully fold the fresh blueberries into the dough to incorporate them evenly without crushing, maintaining their shape and juiciness.
- Spread Dough in Pan: Transfer the dough into the prepared baking pan, spreading it evenly and smoothing the surface with a spatula for uniform baking.
- Bake the Bars: Bake in the preheated oven for 25-30 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean, indicating doneness.
- Cool and Slice: Allow the bars to cool completely in the baking pan to set properly before slicing into 12 squares for serving.
Notes
- Use fresh blueberries for the best texture and flavor; frozen can be used but may result in a wetter dough.
- Be careful not to overmix the dough to keep the shortbread tender rather than tough.
- Make sure the butter is softened but not melted for easier creaming with sugar.
- Let the bars cool fully to ensure clean slices that hold their shape.
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
