Lemon Squares with Shortbread Crust and Blueberries

Lemon Squares

This recipe is an updated version of a basic lemon square recipe I had for eons.  If you prefer you can skip the blueberries but I recommend trying it with the blueberries.

The blueberries add a fresh taste, relax the tartness and make the lemon squares with shortbread crust so very pretty and appetizing.

Lemon Squares with blueberries and a shortbread crust.

These lemon squares are all natural,  I prefer to make things from scratch whenever I can and this recipe isn’t fussy to put together.  There are no fancy methods or skills required, skill and pour.  They are also very freezer friendly.

Lemon Blueberry Square Ingredients

Shortbread Layer

2 cups flour

1/2 cup sugar

1/4 tsp salt

1 cup butter

Blueberry Lemon Layer

2 cups fresh blueberries

2 tbsp sugar

2 tbsp flour

1 cup sugar

2 tbsp flour

zest and juice of one lemon  (3 tbsp)

2 eggs beaten

Shortbread Layer

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

In a medium size bowl, mix together the flour, salt, and sugar.  Then add the butter.

Blend the butter into the flour mixture until the crumbs are about the size of peas.

Shortbread layer crumbs from a lemon blueberry square recipe.

Once mixed transfer your crumbs to the square pan and press down firmly to make the layer as flat and smooth as possible.

Bake for 20 mins,  and then remove from the oven.  But leave the oven on as you will be adding the next layer.

Blueberry Lemon Layer

While the shortbread is baking, wash and clean the blueberries, grate the lemon rind and squeeze the lemon for juice.

Place the blueberries in a bowl with 2 tbsp of flour and 2 tbsp of sugar.  Stir to coat the berries.

After baking 20 minutes remove the shortbread from the oven and top with the fresh blueberries.

Lemon glaze layer for a blueberry lemon square dessert.

In a small bowl mix together sugar, flour, baking powder and lemon zest.  Add two beaten eggs and stir until incorporated.  Pour on top of the blueberries.

Blueberries and lemon filling on top of a shortbread layer for squares.

Bake at 350F for another 20 minutes.

Lemon squares with blueberries and icing sugar sprinkles, cut and ready for serving.

Icing Sugar Layer

Let the lemon square cool and then sprinkle the top with icing sugar.  Cut and serve.

Lemon blueberry shortbread squares.


These squares freeze really well and are great for gift giving.  To package the squares wrap in single layers using freezer or parchment paper.  They can be placed in a double layer without crushing.  I love the look of these squares, the colours are gorgeous when served.

Please comment and let me know what your favorite square recipe is.

10 thoughts on “Lemon Squares with Shortbread Crust and Blueberries

    1. Your welcome, I hope you like them as much as my family does. When you make them, feel free to let me know if you liked them.

  1. They sound & look delicious! I can easily convert them to be gluten free too as I am a celiac. Perfect with my delicious tea blends!

    You’re most welcome to drop by for a cup of inspiration anytime!

    1. I have a severe allergy, but not to wheat. What would you use instead of the flour? Spelt? or is there something better. If you make a celiac-friendly version please let me know as I would love to link to it.

  2. I love blueberries and lemon together. These lemon squares sound marvelous and I’m definitely going to try them with the blueberries. Thank you for sharing at Saturday Shuffle Blog Hop.

    1. They are delicious if I do say so myself. They aren’t as sweet or as tart as lemons square typically are, and super pretty as well. Let me know if you try them, I would love to hear what you think.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.