Lemon Blueberry Shortbread Bars
These lemon blueberry shortbread bars are like blueberry lemon cookies in bar form!
Servings: 16 servings
Calories: 233kcal
Cost: $7
Ingredients
For Lemon Blueberry Filling
- 2 cups Blueberries frozen
- 1 tbsp Lemon juice
- ¼ cup Granulated sugar
- 2 tsp Cornstarch
- 2 tsp Water
For Shortbread Crust
- 1 cup Unsalted butter vegan or regular
- ¼ cup Brown sugar
- ¾ cup Granulated sugar
- 2 tsp Vanilla
- 2 tbsp Lemon juice
- 1 tsp Salt
- 2 cups All purpose flour
Optional: Garnish on Top
- ⅕ cup Powdered sugar
Instructions
- Preheat the oven to 350℉.
- For the blueberry filling, add the blueberries to a pot with the lemon juice and sugar. Heat on medium until everything begins to bubble.
- Add the cornstarch and water to the mixture and stir together while it continues to boil.
- Let the blueberry filling simmer on low heat for about 5 minutes, stirring every other minute. Remove from the heat.
- In a bowl add softened butter and whisk together until it becomes a lighter shade. Add the brown and white sugar to the butter and mix until fluffy. Add the lemon juice and vanilla extract, whisking together until combined.
- Next add the salt and the flour to the bowl and mix until well incorporated. You should have a thick dough.
- Add parchment paper to a 9x9 inch square baking pan. Take ¾ of the dough and press into the bottom of pan, spreading evenly.
- Then add a layer of the blueberry filling, spreading to cover the dough layer.
- With the rest of the dough, crumble it on top of the blueberry filling.
- Bake in the oven for 40-45 minutes.
- Let cool completely before cutting and sifting powdered sugar on top if desired. Enjoy!
Nutrition
Calories: 233kcal | Carbohydrates: 32g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 149mg | Potassium: 43mg | Fiber: 1g | Sugar: 18g | Vitamin A: 365IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg