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Four lemon blueberry shortbread bars on a wood board. The blueberry lemon bars have a shortbread crust, a fresh blueberry and lemon custard layer and topped with pretty white icing sugar.
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Lemon Squares with Shortbread and Blueberries

This is a not too sweet lemon bar recipe is made extra special with a buttery shortbread crust, and blueberries.
Course Dessert
Cuisine American, Canadian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 40 minutes
Servings 16 squares

Ingredients

Bottom Shortbread Layer

  • 2 cups flour
  • ¼ tsp salt
  • ½ cup sugar
  • 1 cup butter

Middle Lemon Blueberry Layer

  • 2 cups blueberries
  • 2 tbsp sugar
  • 2 tbsp flour
  • 1 cup sugar
  • 2 tbsp flour
  • 1 lemon zested
  • 3 tbsp fresh lemon juice
  • 2 eggs beaten

Top Icing Sugar Layer

  • 2 tbsp icing sugar

Instructions

  • Start by preparing a 9 by 9 inch baking pan with butter and a dusting of flour.  Preheat the oven to 350 F.

Bottom Shortbread Layer

  • In a medium size bowl, add your flour, salt and sugar. Mix together to incorporate.
  • Cut the butter into the flour mixture until the crumbs are about the size of peas.
    A large pink mixing bowl filled with shortbread crust crumbs. The crumbs are made with flour, sugar and butter and cut into pea sized bits.
  • Place your crumbs in the square pan and press down firmly making the layer as flat and smooth as possible.
  • Bake for 20 minutes, then remove from the oven.

Blueberry Lemon Layer

  • While your shortbread layer is baking. Wash and clean your fresh blueberries, grate your lemon rind. Squeeze the lemon for juice.
  • Once your shortbread is done. Place your clean blueberries in a bowl and add 2 tbsp of flour and 2 tbsp of sugar and stir to coat the fresh blueberries. Spread the blueberries out on top of the warm shortbread.
  • In a small bowl add the sugar, flour, baking powder and lemon zest. Mix together. Add your two beaten eggs and stir until incorporated.
    Two bowls one with beaten eggs, the other with sugar and lemon zest. The bowls are sitting on a granite countertop.
  • Pour on top of the blueberries. Bake at 350F for another 20 minutes.
    Fresh blueberries covered with lemon custard on top of a shortbread layer baking in a 9 by 9 inch pan.

Icing Sugar Layer

  • Once the lemon blueberry squares are cool, sprinkle the top with icing sugar, cut and serve.