If you’re craving a dessert that embodies all the vibrance of spring and summer in one sweet, buttery bite, you absolutely must try Lemon Blueberry Shortbread Bars. This recipe delivers a perfect balance of tangy lemon and juicy blueberry, nestled atop the richest, melt-in-your-mouth shortbread base. Each layer offers something special, combining creamy, zesty filling with bursts of fruit and the satisfying snap of a perfect crust. With every square, you’ll see why Lemon Blueberry Shortbread Bars deserve a spot in your dessert rotation!
Ingredients You’ll Need
Simple ingredients are the heart of truly exceptional desserts, and Lemon Blueberry Shortbread Bars call for just a handful of essentials. Each one plays a critical role, from the golden butter in the shortbread, to the lively zest and sweet berries that bring every slice to life.
- Unsalted Butter: Start with high-quality, softened butter for the dreamiest, richest shortbread crumb.
- Granulated Sugar: Sweetens both the base and the berries, ensuring every bite is perfectly balanced.
- All-Purpose Flour: The backbone of the shortbread, giving it just the right structure and tenderness.
- Salt: Don’t skip this pinch—it wakes up all the flavors and keeps the sweetness in check.
- Lemon Zest: Adds a fragrant brightness that makes the shortbread impossibly refreshing.
- Fresh or Frozen Blueberries: The literal centerpiece, these little gems burst with juicy flavor throughout the bars.
- Cornstarch: Helps thicken the berries, so you get luscious fruit without soggy bars.
- Additional Granulated Sugar (for blueberries): Lightly sweetens the berry layer so their flavor shines.
- Lemon Juice (freshly squeezed): The tang in the filling makes each bite sing—bottled won’t do here!
- Sweetened Condensed Milk: For luxuriously creamy texture and just the right amount of sweetness in the lemon layer.
- Egg Yolks: Give the lemon filling its rich, silky body and gorgeous color.
- Powdered Sugar (optional): A dusting before serving adds a classic, pretty finish.
How to Make Lemon Blueberry Shortbread Bars
Step 1: Prepare the Pan and Oven
Set yourself up for bar-perfect success by preheating your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, letting the edges overhang so you can lift your bars out easily later on—trust me, this makes for neater slices and zero crumbling disasters.
Step 2: Mix Up the Buttery Shortbread Base
Grab a large bowl and cream your softened butter with the sugar until the mixture is smooth and a little fluffy. Next, blend in the flour, salt, and lemon zest until you have a soft, crumbly dough. This is the foundation for your Lemon Blueberry Shortbread Bars, delivering that signature melt-in-your-mouth texture.
Step 3: Bake the Shortbread Crust
Press the dough evenly into your prepared pan, taking a moment to smooth it out to the edges. Pop it in the oven and bake for 15 minutes; you want it to be pale but just starting to firm up—don’t let it brown at this stage.
Step 4: Prepare the Blueberry Layer
While the crust is in the oven, toss your blueberries with the cornstarch and two tablespoons of sugar. If you’re using frozen berries, remember you’ll want a tad more cornstarch to counteract the extra juice. This easy move keeps your bars from turning soggy and makes the fruit layer beautifully jammy.
Step 5: Whisk the Silky Lemon Filling
In another bowl, combine the fresh lemon juice, sweetened condensed milk, and egg yolks. Whisk it all together until the mixture is glossy and smooth. This luscious filling is what sets Lemon Blueberry Shortbread Bars apart—sweet yet tart, with a creamy lemony tang that can brighten any day.
Step 6: Layer and Bake to Perfection
Take the shortbread crust out of the oven, sprinkle the blueberry mixture in a lovely even layer, and then pour your lemon filling gently over the top. Return the pan to the oven and bake for 25 to 28 minutes. You’re looking for the filling to be just set and the edges to take on the faintest golden tint.
Step 7: Cool, Chill, Slice, and Serve
Allow the bars to cool completely at room temperature, then pop them in the refrigerator for at least 2 hours. This step is non-negotiable: it lets the layers settle and makes for sharp, clean slices. Dust with a little powdered sugar before serving if you like a snowy finish!
How to Serve Lemon Blueberry Shortbread Bars
Garnishes
You can never go wrong with a final flourish—a light sprinkle of powdered sugar is classic, but for something extra-special, try adding a few curls of lemon zest or a handful of fresh blueberries on top. These touches make Lemon Blueberry Shortbread Bars look as irresistible as they taste.
Side Dishes
These bars are absolutely gorgeous all by themselves, but if you want to turn dessert into a true celebration, serve them alongside a scoop of vanilla ice cream or a swirl of lightly whipped cream. For a refreshing contrast, pair with a small bowl of fresh summer berries or a citrusy fruit salad.
Creative Ways to Present
For parties or brunches, cut your Lemon Blueberry Shortbread Bars into tiny squares and arrange them on a tiered platter as delicate petit fours. Wrapped individually in parchment and tied with ribbon, they also make charming edible gifts. Or, serve them picnic-style in cupcake liners for easy, portable treats!
Make Ahead and Storage
Storing Leftovers
Keep any extra Lemon Blueberry Shortbread Bars in an airtight container in the fridge for up to 5 days. The flavors develop even more with time, making leftovers a real treat to look forward to!
Freezing
You can absolutely freeze these bars. Once sliced, wrap them individually or layer them with parchment paper in a sealed container. They’ll hold up beautifully for up to two months—just thaw them in the fridge overnight before enjoying.
Reheating
While these bars are best enjoyed chilled or at room temperature, if you’re craving a slightly warmer bite, pop a bar in the microwave for 10-15 seconds. This softens the filling just a touch, making the experience wonderfully comforting (especially on a chilly day).
FAQs
Can I use frozen blueberries for Lemon Blueberry Shortbread Bars?
Yes, frozen blueberries work beautifully in this recipe! Just use them straight from the freezer; no need to thaw. If you do, increase the cornstarch to 1 1/2 tablespoons to prevent extra moisture from making the bars soggy.
Do I have to use fresh lemon juice, or can I substitute bottled?
Fresh lemon juice is highly recommended for the brightest, most vibrant flavor. Bottled juice just can’t replicate the same lively tang, so squeeze those lemons for the very best Lemon Blueberry Shortbread Bars!
How do I know when the lemon layer is fully set?
The filling should look glossy, set, and just barely jiggle in the center when you gently shake the pan. It will continue to firm up as it cools and chills in the refrigerator.
Can I double the recipe for a crowd?
Absolutely! Double all the ingredients and use a 9×13-inch baking pan. Baking times will be similar, but keep an eye on the bars during the second bake—look for the same just-set lemon filling.
Are Lemon Blueberry Shortbread Bars gluten free?
As written, the recipe uses all-purpose flour and is not gluten free. However, you can try substituting a cup-for-cup gluten free flour blend for the shortbread base if needed—the rest of the recipe stays the same!
Final Thoughts
I can’t wait for you to experience just how joyful, bright, and bursting with flavor these Lemon Blueberry Shortbread Bars are! Whether you’re impressing guests or treating yourself, one bite will have you reaching for seconds. Happy baking!
Print
Lemon Blueberry Shortbread Bars Recipe
- Total Time: 2 hours 55 minutes (includes chilling)
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
Indulge in the perfect balance of buttery shortbread, tangy lemon, and sweet blueberries with these delightful Lemon Blueberry Shortbread Bars. Easy to make and even easier to enjoy, these bars are a great treat for any occasion.
Ingredients
Shortbread:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
Blueberry Layer:
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon cornstarch
- 2 tablespoons granulated sugar (for blueberries)
Lemon Filling:
- 1/2 cup lemon juice (freshly squeezed)
- 1 (14-ounce) can sweetened condensed milk
- 2 large egg yolks
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper, leaving some overhang.
- Make the Shortbread: Cream butter and sugar, mix in flour, salt, and lemon zest. Press dough into pan and bake.
- Prepare Blueberry Layer: Toss blueberries with cornstarch and sugar.
- Make Lemon Filling: Whisk lemon juice, sweetened condensed milk, and egg yolks until smooth.
- Assemble and Bake: Scatter blueberries over baked crust, pour lemon mixture on top, and bake until set.
- Cool and Serve: Let cool, refrigerate, slice, and dust with powdered sugar if desired.
Notes
- You can use frozen blueberries without thawing, but increase the cornstarch to 1 1/2 tablespoons to prevent excess moisture.
- Store leftovers in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 18g
- Sodium: 80mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
