Blueberry Lemon Shortbread Bars

Blueberry Lemon Shortbread Bars

Shortbread, made well, is probably my favorite type of cookie. Adding some fruit to this will remind you of a pie, but the crust is way sweeter and the filling is more decadent. You will love these.


  • 1 c. unsalted butter melted
  • ½ c. granulated sugar
  • 2 tsp vanilla extract
  • ½ tsp salt
  • zest of one lemon divided
  • 2 c. flour


  • 8 oz. cream cheese softened
  • 2 eggs
  • 1 c. granulated sugar
  • 1 5 oz. container vanilla Greek yogurt
  • 2 tsp lemon juice
  • ¼ tsp salt
  • ½ c. flour
  • 3 c. blueberries fresh or frozen- if frozen do not thaw


Shortbread Crust

  • Preheat oven to 350 degrees. Cover an 8 x 8 pan with aluminum foil and leave an overhang of foil off the side so they can be removed easily later.
  • Combine melted butter, sugar, salt, extract, and half of the lemon zest in a medium bowl. Add the flour and stir until combined.
  • Set aside ¾ c. of the dough and place in refrigerator until later. Press the remaining dough into the bottom of the foil covered pan and cook for 18 minutes. While this cooks, make the filling.


  • In a medium bowl, use a hand mixer at a fast speed to blend the cream cheese until smooth. Beat in the eggs. Then add sugar, yogurt, remaining zest, lemon juice, and salt and beat until combined. Add flour and mix again. Hand stir in the blueberries so that they don't pop.
  • Pour the filling into the prepared crust and then top with some extra blueberries if you have them. Also sprinkle the remaining crust from the refrigerator on top of the berries.
  • Bake at 350 for approximately an hour. Remove from oven and allow to cool to room temperature. Place in the refrigerator for another hour before serving. Cut into small 2 inch squares.

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