Blueberry & Lemon Shortbread Bars Recipe!

Hello lovelies,

Welcome back to another recipe in my ‘shortbread bars’ series I’ve got going on here on the blog!

I know what you’re thinking, ‘another addition so soon?’ Plain and simple answer… Yes, yes indeed. Quite honestly, I can’t get enough of these bars. I love creating them, baking them and sharing them with you guys. If that’s a crime, then cuff me now *wink wink*.

With today’s shortbread bars I really wanted to highlight the beauty of blueberries. Blueberries are well known for not having much taste, but when you pair them with something acidic like lemons, their flavour really shines through. Trust me, once you’ve paired blueberries with an ingredient like lemons, you won’t turn back (and, you can thank me for that tip later haha).

So, that’s exactly what I’ve done today and my word, the blueberry/lemon mix alongside my vanilla flavoured shortbread is absolutely phenomenal. Need I say more…

If these blueberry shortbread bars have caught your eye and got you eager to make a batch of your own, you know the drill. Keep on scrolling below and you’ll find the recipe.

Category: Sweet Treat

Servings: 9-12

Prep Time: 15 Minutes

Bake Time: 55-60 Minutes

Chill Time: 1-3 Hours

Overall Time: 4+ Hours

Ingredients You Need For The Base & Topping:

  • 170g Of Unsalted Butter
  • 105g Of Caster Sugar
  • 65g Of Light Brown Sugar
  • 2tsp Of Vanilla Bean Paste / Extract
  • 280g Of Plain Flour

Ingredients You Need For The Blueberry Filling:

  • 380g Of Fresh Blueberries
  • 50g Of Granulated Sugar
  • 1tbsp Of Lemon Juice
  • 1tsp Of Vanilla Bean Paste / Extract
  • 15g Of Cornflour

How To Make The Base & Topping:

  • Firstly, gather together your equipment and ingredients, line a 8” loose bottomed square baking tin with parchment paper and preheat the oven to 190C / 170C Fan / Gas Mark 4.
  • Secondly, in a large bowl, using an electric whisk, beat together the 170g of unsalted butter with the 105g of caster sugar, 65g of light brown sugar and 2tsp of vanilla extract until light and fluffy.
  • Next, slowly add the 280g of plain flour and mix until incorporated and a shortbread dough begins to form.
  • Transfer one third of the shortbread dough into a clean bowl and using a fork, break the dough into coarse crumbs. Then, place into the freezer.
  • Now, using your hands or a rubber spatula, press the remaining shortbread dough evenly across the bottom of the prepared baking tin.
  • Using a fork, prick the dough all over (this stops the dough from puffing up whilst baking).
  • Place the tin into the oven and bake for around 18-20 minutes, until the shortbread is golden brown.
  • Once baked, remove from the oven and leave to cool in the tin whilst you prepare the filling.

How To Make The Blueberry Filling:

  • Combine 50g of granulated sugar and 15g of cornflour together.
  • Next, add in the 380g of fresh blueberries, 1tbsp of lemon juice and 1tsp of vanilla bean paste into the sugar/cornflour mixture and mix together to combine.

How To Assemble:

  • Now, evenly spread the blueberry filling across the top of the cooled shortbread base.
  • Take the remaining shortbread dough out the freezer and crumble it across the top of the blueberry filling.
  • Sprinkle a pinch of demerara sugar across the top of the entire bar.
  • Place into the oven and bake for 55-60 minutes, until the shortbread topping is golden brown and the blueberry filling is bubbling.
  • Then, once baked, remove from the oven and allow to cool completely in the tin before transferring into the fridge to chill for 1-3 hours.
  • Finally, carefully remove the bars from the tin and using a sharp knife, cut the bars into 9-12 squares.

That’s your Blueberry & Lemon Shortbread Bars prepared, baked and chilled, ready for you to enjoy!


  • Store these shortbread bars in an airtight container for 2-3 days at room temperature or 4-5 days in the refrigerator.
  • These are much more juicy compared to my other shortbread bars, so don’t be alarmed if you notice juices coming out the sides of the bar whilst cutting.

Another shortbread bar to add to my series, I’m just loving creating and baking these little beauties! Satisfaction with every. single. bite.

Do you have any fruit concoctions you’d like to see in this series? I’ve made my fair share so far but I’m always looking and open for new ideas. Let me know below or message me on my socials!

Previous Shortbread Bars:

Let me know if you make these shortbread bars yourself and if you do, what your thoughts are on them. Are you a blueberry & lemon fan? Do these shortbread bars get your seal of approval?

Sending you all tons of love & hugs as always,

Elle xo


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