Lemon Blueberry Shortbread Bars Recipe

Introduction

These Lemon Blueberry Shortbread Bars combine a buttery, crumbly crust with a tangy lemon filling and burst of fresh blueberries. They make a perfect treat for spring and summer gatherings or a delightful everyday dessert.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 1 1/2 tsp vanilla extract
• 1/4 tsp sp almond extract (optional)
• 2 1/2 cups all-purpose flour
• 1 (14 oz) can sweetened condensed milk
• 6 Tbsp fresh lemon juice
• 1 Tbsp fresh lemon zest
• 2 cups fresh blueberries
• Powdered sugar, if desired

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a 9×9 inch baking dish with parchment paper or aluminum foil. Set aside.
2. Step 2: In a stand mixer, hand mixer, or food processor, cream the softened butter until light and fluffy.
3. Step 3: Add the granulated sugar to the butter and continue mixing until well combined.
4. Step 4: Mix in the vanilla extract and almond extract (if using).
5. Step 5: Gradually add the flour and mix until just combined. The dough will be crumbly. Set half aside for topping.
6. Step 6: In a separate bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until smooth.
7. Step 7: Press half of the shortbread dough evenly into the bottom of the prepared baking dish.
8. Step 8: Spread the lemon custard filling over the pressed crust.
9. Step 9: Evenly layer the fresh blueberries over the lemon filling.
10. Step 10: Sprinkle the remaining shortbread dough over the blueberries as a crumbly topping.
11. Step 11: Bake for 30 to 35 minutes, until the crumb topping is lightly golden and the filling is bubbling.
12. Step 12: Let the bars cool completely before cutting. They can also be enjoyed chilled.
13. Step 13: Optionally, dust the tops with powdered sugar before serving.

Tips & Variations

• For extra almond flavor, increase the almond extract slightly or add sliced almonds to the topping.
• Use frozen blueberries if fresh aren’t available; just thaw and drain excess liquid before layering.
• For a zestier lemon flavor, add a bit more lemon zest to the filling.
• To make cutting easier, refrigerate the bars for 1 hour before slicing.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days. They can be served cold or at room temperature. To reheat, let them sit at room temperature briefly or warm gently in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Just thaw them fully and drain any excess juice before adding to the bars to avoid a soggy crust.

How do I get a crumbly but firm shortbread crust?

Be sure to use softened butter and mix just until combined with the flour. Pressing the dough firmly into the pan before baking helps create a solid base that holds together after baking.

Lemon Blueberry Shortbread Bars Recipe

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★★★★★

4.6 from 83 reviews

• Author: anna
• Total Time: 55 minutes
• Yield: 9 servings 1x

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Description

These Lemon Blueberry Shortbread Bars combine a buttery, crumbly shortbread crust with a tangy lemon custard filling and fresh blueberries, creating a delightful balance of sweet and tart flavors. Perfect for a refreshing dessert or snack, they bake to a golden brown and can be served warm or chilled, topped with a dusting of powdered sugar for an elegant finish.

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Ingredients

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Shortbread Crust

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 1 1/2 tsp vanilla extract
• 1/4 tsp sp almond extract
• 2 1/2 cups all purpose flour

Filling

• 1 14oz can sweetened condensed milk
• 6 Tbsp fresh lemon juice
• 1 Tbsp fresh lemon zest
• 2 cups fresh blueberries

Topping

• Powdered sugar, if desired

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Instructions

1. Preheat Oven and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit and line a 9×9 inch baking dish with parchment paper or aluminum foil. Set aside for easy removal of the bars.
2. Cream Butter: Using a stand mixer, hand mixer, or food processor, cream the softened unsalted butter until it becomes light and fluffy, which helps create a tender crust.
3. Add Sugar: Add the granulated sugar to the creamed butter and mix until well combined and smooth.
4. Add Extracts: Stir in the vanilla extract and almond extract to infuse the dough with aromatic flavors.
5. Incorporate Flour: Gradually add the all-purpose flour and mix until a crumbly dough forms. The mixture should hold together when pressed but remain a bit crumbly. Set this dough aside.
6. Make Filling: In a separate bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until smooth and well combined.
7. Assemble Base Layer: Press half of the shortbread dough evenly into the prepared baking dish, ensuring a uniform layer to serve as the crust.
8. Add Filling: Spread the lemon custard filling evenly over the shortbread crust, distributing it carefully to cover the base completely.
9. Add Blueberries: Arrange the fresh blueberries in an even layer over the lemon filling to add bursts of juicy freshness.
10. Add Topping: Sprinkle the remaining shortbread dough over the blueberries as a crumbly topping.
11. Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until the top is lightly golden brown and the filling is bubbling around the edges.
12. Cool: Remove from the oven and allow the bars to cool completely in the pan to set properly. They can also be chilled if preferred for a firmer texture.
13. Serve: Dust the cooled bars with powdered sugar if desired, slice into squares, and serve.

Notes

• Make sure the butter is at room temperature for easier creaming and better texture in the crust.
• Using fresh lemons provides the best citrus flavor in the filling.
• Press the shortbread dough firmly into the pan to avoid crumbling when eating.
• Chilling the bars after baking enhances their flavor and makes them easier to cut.
• These bars keep well in an airtight container in the refrigerator for up to 4 days.
• You can substitute frozen blueberries if fresh are not available, but fresh is preferred for texture.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Lemon Blueberry Bars, Shortbread Bars, Lemon Dessert, Blueberry Dessert, Easy Baking Recipe, Summer Desserts