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Lemon Blueberry Shortbread Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Elizabeth Buuck
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 16 Bars 1x


Buttery lemon shortbread cookie crust filled with fresh tart blueberry jam.



For the Fresh Blueberry Jam

  • 2 C (225g) Fresh Blueberries, divided 
  • Juice and Zest of 1 Lemon
  • 1/4 C (60g) Granulated Sugar
  • 2 tsp Cornstarch + 3 tsp Water

For the Lemon Shortbread Crust

  • 1 C (2 sticks) Unsalted Butter, at room temperature
  • 1/4 C (50g) Light Brown Sugar
  • 3/4 C (175g) Granulated Sugar
  • 1 tsp Vanilla Bean Paste (or vanilla extract)
  • 1 tsp Lemon Extract Paste
  • 2 tsp Lemon Zest
  • 2 C (265g) All Purpose Flour
  • 1 tsp Salt


For the Fresh Blueberry Jam

  • In a small saucepan, combine 1 1/2 C of the fresh blueberries, the sugar, and the lemon juice and zest.
  • Cook over medium heat for 5-7 minutes, until most of the blueberries have burst and have formed a sauce.
  • Stir in a cornstarch slurry (2 tsp cornstarch 3 tsp water) and bring to a low boil for 1 minute or until jam has thickened enough to coat the back of a wooden spoon. Fold in the remaining 1/2 C fresh blueberries.
  • Allow to cool completely. The jam will continue to thicken as it cools.

For the Lemon Shortbread Crust

  • Preheat oven to 350 and line a 9X9 pan with parchment and a light spray of nonstick.
  • In the bowl of a stand mixer with the paddle attachment, beat the butter and sugars for 3 minutes.
  • Add in the vanilla, lemon extract paste, and lemon zest. Mix to combine.
  • Add in the flour and salt. Mix until the dough comes together and pulls away from the sides of the bowl – about 1-2 minutes.
  • Press 2/3 of the dough into an even layer into the prepared baking pan.
  • Pour the cooled blueberry jam over the crust and spread out evenly using an offset spatula.
  • Top with remaining shortbread crust. Use your fingers to press pieces of the crust into flat discs and place randomly over the top.
  • Bake at 350 for 40-45 minutes, until blueberry jam starts to bubble around the edges and shortbread is lightly golden brown. 
  • Top with extra lemon zest optional.
  • Let cool completely, then slice and serve.


*Bars will keep in the fridge for up to a week and on the counter for a couple of days. I like to keep them in the fridge and eat them cold!

*If you don’t have access to lemon extract paste, regular lemon extract will work too! Or you could use 2 tsp of fresh lemon juice!