Best 2 Lemon Blueberry Shortbread Bars Recipes

Indulge in a delightful culinary experience with our tantalizing Lemon Blueberry Shortbread Bars. These delectable treats are a harmonious blend of sweet and tangy flavors, featuring a buttery shortbread crust, a layer of luscious lemon curd, and a topping of plump, juicy blueberries. Each bite offers a burst of citrusy goodness, perfectly balanced by the richness of the shortbread and the burst of blueberry. Whether you're hosting a special occasion or simply craving a sweet treat, these Lemon Blueberry Shortbread Bars are sure to satisfy your cravings. Our recipe provides step-by-step instructions, ensuring baking success even for novice bakers. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey that will leave you and your loved ones wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

BLUEBERRY SHORTBREAD BARS

Blueberry Shortbread Bars image

You can use any summer fruit in these bars, as long as you don't use too much and it's not too wet. I hope you give this a try soon. Enjoy!

Provided by Chef John

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 9

Ingredients

½ cup cold unsalted butter, cut into small cubes
1 ½ cups sifted all-purpose flour
½ cup white sugar
½ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon Chinese five-spice powder
1 egg yolk
½ teaspoon ice water, or more if needed
¾ cup fresh blueberries

Steps:

Preheat oven to 375 degrees F (190 degrees C). Place butter cubes in the freezer for 15 minutes.
Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in Chinese five-spice powder.
Cut in frozen butter using a pastry cutter until the butter pieces are about the size of peas. Mix in egg yolk and continue cutting in until thoroughly combined. Drizzle in ice water and stir to combine. The dough should just come together when pinched between your fingers.
Pour about 3/4 of the crumb mixture into an ungreased 9x9-inch baking dish. Press the mixture down firmly using the back of a spoon. Spread blueberries in one layer and sprinkle with remaining crumbly dough.
Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving.

Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.7 g, Cholesterol 37.4 mg, Fat 8.2 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5 g, Sodium 162.6 mg, Sugar 9.3 g

BLUEBERRY AND LEMON SHORTBREAD CRUMBLE BARS

Blueberry and Lemon Shortbread Crumble Bars image

Crisp lemon shortbread, topped with tart blueberry jam and an oaty crumble, then baked up to perfection! So many textures and flavours in one bite, these are bound to become an instant favourite!

Provided by anniesnomsblog

Categories Bar Cookie

Time 50m

Yield 9 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup unsalted butter, at room temp
1 3/4 cups plain flour
2 tablespoons cornflour
3 tablespoons icing sugar
1 lemon, zest of
1 pinch salt
3/4 cup blueberry jam, warmed in the microwave for 10-15 seconds
1/4 cup unsalted butter, at room temp
1/2 cup plain flour
2 tablespoons light brown sugar
1/3 cup oats, not quick cook

Steps:

Preheat the oven to 180C/350F and grease and line an 8x8 inch square pan.
Place the butter, flours, icing sugar, lemon zest and salt into a large bowl or the bowl of your stand mixer.
Mix on med-high for 2-3 minutes until you have a crumbly mix, with no large lumps of butter. This dough will not come together like a normal dough, that's fine!
Tip the shortbread into your greased pan. Spread and level with a spatula/the back of a wooden spoon.
In a separate, medium sized bowl, place the 1/2 stick of butter, flour, sugar and oats.
Mix together with your fingers, until the mix resemble bread crumbs. Some larger lumps are fine. Leave to one side.
Place the blueberry jam into a small heatproof bowl and heat for 10-15 seconds. This just makes it easier to spread.
Pour over the shortbread and spread until level. Leave a small 1/2 inch gap around the edges.
Sprinkle the jam layer with the crumble mix, it's fine if there are a few gaps.
Place in the oven for 35-40 mins until the top is lightly browned, the jam is bubbling and an inserted skewer into the middle comes out piping hot.
Leave to cool completely in the pan.
Once cooled, slice into 9-12 bars. Bars will keep in an airtight container, at room temperature for 3 days.

Nutrition Facts : Calories 394.6, Fat 16.1, SaturatedFat 9.8, Cholesterol 40.7, Sodium 29.7, Carbohydrate 58.3, Fiber 1.9, Sugar 23.8, Protein 4.6

Tips:

Use fresh lemons for the best flavor. The zest and juice of fresh lemons will give your shortbread bars a bright, citrusy flavor.
Don't overmix the dough. Overmixing will make the shortbread tough. Mix the dough just until it comes together.
Chill the dough before baking. Chilling the dough will help it hold its shape and prevent it from spreading too much in the oven.
Bake the shortbread bars until the edges are golden brown. The center of the bars should still be slightly soft.
Let the shortbread bars cool completely before cutting them. This will help them hold their shape.

Conclusion:

Lemon blueberry shortbread bars are a delicious and easy-to-make treat. They're perfect for any occasion, from casual gatherings to special events. With their bright citrus flavor and sweet, buttery crust, these bars are sure to be a hit with everyone who tries them. So next time you're looking for a delicious and easy dessert, give these lemon blueberry shortbread bars a try!