Blueberry Shortbread Bars

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These simple Blueberry Shortbread Bars have a layer of homemade blueberry filling sandwiched between a buttery shortbread crust and topping!

These Blueberry Shortbread Bars are such a simple and easy treat to make. The shortbread crust and topping are made from the same dough and the homemade blueberry filling comes together in just one pot! They’re buttery, refreshing and taste delicious plain or crumbled on top of vanilla ice cream!

Looking for more blueberry recipes? Try my Blueberry White Chocolate Chip Cookies, Blueberry Drop Scones, Blueberry Crumb Cookies or Blueberry Oatmeal Bars!

Ingredient Breakdown

Shortbread Crust/topping:

All-purpose flour – provides structure.

Butter – provides flavor and binds ingredients. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.

Granulated sugar – provides sweetness.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Blueberry filling:

Blueberries – fresh or frozen blueberries will work.

Granulated sugar – provides sweetness.

Lemon juice and salt – enhances flavor. Always use fresh lemon juice!

Cornstarch and water – mixed together to create a slurry which thickens the filling.

How To Make Blueberry Shortbread Bars

1. Make the Shortbread Crust/Topping: in a small bowl whisk the all-purpose flour, granulated sugar and salt.

2. Combine the melted butter and vanilla extract with the dry ingredients.

2. Reserve 1/4 of the shortbread dough for the topping and place in the fridge. Press the remaining mixture into a parchment lined 8×8 inch pan using clean hands or the back of a measuring cup to smooth it out.

3. Bake the crust at 350°F for 20-22 minutes or until lightly browned.

4. Make the Blueberry Filling: place the blueberries, granulated sugar, lemon juice and salt in a small pot. Cook on medium heat stirring occasionally until bubbling.

5. Combine the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the blueberry mixture then cook for 1-2 more minutes or until thickened. Remove from heat.

6. Spread the blueberry filling evenly over the prebaked crust then top with pieces of the reserved shortbread dough. 

7. Bake at 350°F for 40 minutes or until the shortbread topping is slightly browned. Cool to room temperature or chill before slicing for cleanest cuts. Store Blueberry Shortbread Bars in an airtight container for up to 5 days in the fridge.

Pro Tips For Blueberry Shortbread Bars

• Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
• Make sure your parchment paper hangs over the sides of the pan for easy removal after baking!
• Use fresh lemon juice in the blueberry filling, not lemon juice from a bottle!
• Allow shortbread bars to cool completely before slicing otherwise they may fall apart!

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂