Blueberry-Lime Shortbread Squares

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  • 1 cup room-temperature butter
  • ½ cup icing sugar
  • 1 lime (or lemon), finely grated zest
  • ¼ tsp. kosher salt
  • 2 cups all-purpose flour

Blueberry Filling:

  • 4 cups fresh blueberries, washed and drained
  • ½ cup white sugar
  • 3 tbsp. cornstarch
  • Juice of 1 lime (about 2-3 tbsp.)


  • 1 cup reserved crust mixture
  • 1 tbsp. melted butter
  • 1 cup chopped pecans Walnuts can be substituted if pecans are not on hand.



  1. Butter an 8” square pan and line with parchment paper. Preheat oven to 375 degrees.
  2. Add crust ingredients to large bowl of food processor and pulse until mixture becomes coarse crumbs.
  3. Alternately, place butter and sugar in bowl, and beat until fluffy. Add lime or lemon zest and half of the flour mixture. Stir in remaining flour with a wooden spoon until mixture is crumbly.
  4. Remove 1 cup of mixture and press the rest into the prepared pan.
  5. To the 1 cup of crust mixture, add melted butter and chopped nuts, and mix together. Set aside.
  6. Filling:
  7. In a small bowl, stir together sugar and cornstarch. Add lime juice and combine well.
  8. Toss with blueberries until all are coated.
  9. Mash lightly with a fork or potato masher until some juice is released.
  10. Spread filling over crust evenly.
  11. Sprinkle topping evenly over blueberries, and press in very lightly.
  12. Bake at 375 degrees for about 1 hour or until all of the blueberry mixture is bubbly and topping golden brown. Remove and allow to cool completely before cutting into squares.