Description
These Lemon Blueberry Shortbread Bars combine a buttery, tender shortbread base with fresh blueberries and bright lemon zest for a delightful balance of sweet and tangy flavors. Perfectly baked to golden edges and a soft center, these bars are ideal for a refreshing dessert or afternoon 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
- 1 cup fresh blueberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is light, fluffy, and smooth, which helps create a tender shortbread texture.
- Add Flavorings: Mix the vanilla extract and lemon zest into the creamed butter and sugar until fully incorporated, infusing the dough with bright citrus and aromatic vanilla notes.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt and prepare for a smooth dough texture.
- Mix Dry Ingredients With Wet: Gradually add the flour mixture to the butter mixture, stirring gently and mixing just until combined to avoid overworking the dough and maintaining tenderness.
- Fold in Blueberries: Carefully fold in the fresh blueberries, taking care not to crush them, which keeps the fruit intact for bursts of juicy sweetness in every bite.
- Spread Dough: Evenly spread the dough into the prepared baking pan, smoothing the surface with a spatula to ensure uniform thickness for consistent baking.
- Bake: 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 to confirm doneness.
- Cool and Serve: Let the shortbread bars cool completely in the pan to set properly before cutting into 12-16 squares for serving.
Notes
- For extra lemon flavor, drizzle a simple lemon glaze over the cooled bars by mixing powdered sugar with fresh lemon juice.
- Use frozen blueberries if fresh are unavailable, but do not thaw them before folding into the dough to prevent excess moisture.
- Ensure butter is softened at room temperature for easier creaming and improved texture.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
