There is something truly magical about the bright burst of fruit paired with the soothing, floral notes of lavender in a buttery shortbread base. This Tangy Blueberries and Aromatic Lavender Shortbread Bars Recipe brings together the fresh sweetness of blueberries with just the right hint of lemon and delicate lavender, creating a dessert that feels both comforting and delightfully fresh. Whether you’re craving a treat to impress guests or a cozy indulgence for yourself, these bars offer a perfect balance of tangy, floral, and buttery flavors that linger lovingly with every bite.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, combining simplicity with purpose to create a uniquely delicious experience. From the rich softness of butter to the fresh pop of blueberries, every element enhances the texture, flavor, and aroma of your shortbread bars.
- 1 cup unsalted butter (softened): Provides the luscious, tender crumb that makes the shortbread so irresistible.
- ½ cup granulated sugar: Sweetens the dough just enough to balance the tangy filling.
- 2 cups all-purpose flour: The base that brings structure and that classic shortbread texture.
- ¼ teaspoon salt: Enhances all the flavors and prevents the sweetness from becoming flat.
- 1 teaspoon dried culinary lavender (crushed): Adds an aromatic floral note that elevates the entire dessert.
- 2 cups fresh blueberries: Bursting with juice and natural sweetness for that unmistakable tang.
- â…“ cup granulated sugar (for filling): Sweetens the blueberry layer, balancing tartness beautifully.
- 1 tablespoon cornstarch: Thickens the juicy filling to keep everything neat and delightful.
- 1 tablespoon lemon juice: Brightens and adds a refreshing zing to the berries.
- 1 teaspoon lemon zest: Intensifies the citrus aroma and provides flavorful depth.
- Powdered sugar for dusting: A light, sweet finish that adds charm and extra appeal.
How to Make Tangy Blueberries and Aromatic Lavender Shortbread Bars Recipe
Step 1: Prepare Your Pan and Dough
Start by preheating your oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper. This ensures easy removal and clean edges. In a large bowl, cream together the softened butter and half a cup of sugar until the mixture is light and fluffy—this will help create that melt-in-your-mouth texture you crave. Next, combine the flour, salt, and crushed lavender, mixing until you have a crumbly dough. The lavender must be crushed finely to release its aromatic oils without overwhelming the shortbread’s buttery charm.
Step 2: Form the Crust
Press about two-thirds of the shortbread dough evenly into the bottom of your prepared pan. This base should be firm and uniform, creating a strong but delicate crust that will support the juicy blueberry layer without becoming soggy.
Step 3: Make the Blueberry Filling
In a separate bowl, toss the fresh blueberries with one-third cup sugar, cornstarch, lemon juice, and lemon zest. This mixture thickens while baking, locking in that beautiful tang and vibrant blueberry flavor. The lemon juice and zest brighten the filling, creating a deliciously fresh contrast to the buttery base and floral lavender.
Step 4: Assemble and Bake
Spread the blueberry filling evenly over the crust, making sure to distribute those juicy berries as uniformly as possible. Crumble the remaining dough over the top, like a delicate blanket of shortbread crumbs. Bake for 40 to 45 minutes until the top turns a light golden color and the berries are bubbling enticingly. Your kitchen will start smelling absolutely heavenly—just wait until you taste them!
Step 5: Cool and Dust
Allow the bars to cool completely in the pan so the filling sets perfectly, preventing any messy slices. Once cooled, dust liberally with powdered sugar for that charming final touch. Then slice into nine generous bars, ready to be enjoyed!
How to Serve Tangy Blueberries and Aromatic Lavender Shortbread Bars Recipe
Garnishes
A simple dusting of powdered sugar is classic and elegant, but for extra flair, try topping each bar with a tiny sprinkle of additional dried lavender or a few fresh mint leaves. These subtle additions enhance the visual appeal and complement the floral notes beautifully.
Side Dishes
These bars make a fantastic pairing with a scoop of vanilla or lemon sorbet for an ultra-refreshing treat. Alternatively, a dollop of lightly sweetened whipped cream balances the tanginess without overpowering the nuanced lavender flavor.
Creative Ways to Present
For a charming dessert platter, arrange your shortbread bars on a rustic wooden board alongside fresh blueberries and sprigs of lavender. Serve with a pot of tea—earl grey or chamomile are perfect companions—and watch your guests light up with delight at your thoughtful presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover bars in an airtight container at room temperature for up to 2 days or refrigerate for around a week. They maintain their tender bite and complex flavors beautifully, making them a convenient yet special treat to enjoy later.
Freezing
You can freeze these bars either baked or unbaked. Wrap them tightly in plastic wrap and then foil before placing them in the freezer for up to 3 months. When ready, thaw overnight in the fridge and warm slightly in the oven if desired to revive that fresh-baked feel.
Reheating
Warm the bars gently in a 325°F oven for about 10 minutes to restore that fresh-out-of-the-oven texture and intensify the flavors. Avoid microwaving if possible, as it can make the shortbread soggy instead of delightfully crumbly.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just make sure to thaw and drain them well to avoid excess moisture, which could make the bars too wet. You might also want to add a bit more cornstarch to help thicken the filling.
Is dried lavender safe to eat?
Yes, but only use culinary-grade dried lavender, which is grown specifically for cooking and free from pesticides. Be careful with the quantity, as too much can give a bitter taste.
Can I substitute lemon juice with another citrus?
Certainly! Lime or orange juice can work, but lemon zest is recommended to keep the bright, classic flavor that complements the blueberries and lavender so well.
How long do these bars last once baked?
When stored properly in an airtight container, they are best enjoyed within a week for optimal freshness and flavor stability.
Can I make these bars gluten-free?
Yes, by substituting all-purpose flour with a gluten-free baking blend. Just check that it’s a 1-to-1 replacement blend to maintain the right texture.
Final Thoughts
If you’re looking for a dessert that feels both elegant and homey, this Tangy Blueberries and Aromatic Lavender Shortbread Bars Recipe is a wonderful choice. The bright blueberries paired with the subtle floral hint of lavender wrapped in buttery shortbread create a sensory experience worth sharing with loved ones. I promise you’ll find yourself coming back to this recipe again and again for a sweet, tangy, and utterly comforting treat.
Print
Tangy Blueberries and Aromatic Lavender Shortbread Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Tangy Blueberries and Aromatic Lavender Shortbread Bars combine a buttery, delicate shortbread crust infused with fragrant lavender with a vibrant blueberry filling accented by lemon zest and juice. Baked to a golden perfection and dusted with powdered sugar, these bars offer a delightful balance of floral and fruity flavors perfect for summer dessert or an elegant afternoon treat.
Ingredients
Shortbread Crust
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon dried culinary lavender (crushed)
Blueberry Filling
- 2 cups fresh blueberries
- â…“ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Topping
- Powdered sugar for dusting
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and ease cleanup.
- Make the Shortbread Dough: In a large bowl, cream the softened butter with ½ cup granulated sugar until the mixture becomes light and fluffy. Add the flour, salt, and crushed culinary lavender, mixing until a crumbly dough forms, being careful not to overwork it.
- Form the Crust: Press about two-thirds of the shortbread dough evenly into the bottom of the prepared baking pan, creating a firm, even crust base for your bars.
- Prepare the Blueberry Filling: In a separate bowl, gently toss the fresh blueberries with â…“ cup sugar, cornstarch, lemon juice, and lemon zest ensuring the berries are well coated to help thicken the filling during baking.
- Assemble the Bars: Spread the blueberry mixture evenly over the shortbread crust layer in the pan. Then crumble the remaining one-third of the dough over the blueberry filling to create the topping.
- Bake: Place the pan in the oven and bake for 40–45 minutes or until the top is lightly golden and the blueberries are bubbly, indicating the filling is cooked through.
- Cool and Serve: Allow the bars to cool completely in the pan on a wire rack. Once cooled, dust the surface with powdered sugar for a decorative and sweet finish. Slice into 9 bars and serve.
Notes
- Use food-grade dried culinary lavender for the best flavor and avoid an overpowering taste.
- Measure lavender carefully as too much can overwhelm the other flavors.
- For optimal flavor, enjoy these bars the next day after the flavors have fully melded.
- Ensure the bars are completely cooled before slicing to maintain their structure.
