Tested till perfect Blueberry Lemon-Glazed Shortbread Squares

Blueberry Lemon-Glazed Shortbread Squares

Julie Bensch of Hamilton, loves to mix tradition with a new twist – and this square is the result. She adds a drop or two of yellow food colouring to the icing for a lemony look.

By Julie Bensch, Robin Hood Cookie Contest Honourable Mention

Source: Canadian Living Magazine: December 2007

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 48 squares


  • 1-1/2 cups 1-1/2cupsbutter, softened
  • 1 cup 1cupicing sugar
  • 1 tsp 1tspvanilla
  • 3/4 cup 3/4cuprice flour
  • 1/4 tsp 1/4tspsalt
  • 2-1/4 cups 2-1/4cupsall-purpose flour
  • 1-1/2 cups 1-1/2cupschopped dried blueberrydried blueberries
  • 1 tbsp 1tbspfinely grated lemon rind


  • 1/2 cup 1/2cupicing sugar
  • 1 tbsp 1tbsplemon juice
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In large bowl, beat butter until fluffy; beat in sugar until light. Beat in vanilla. Stir in rice flour and salt. Stir in all-purpose flour, 1/2 cup (125 mL) at at time, until crumbly. Stir in blueberries and lemon rind. Press into parchment paper–lined or greased 13- x 9-inch (3.5 L) metal cake pan.

Bake in centre of 325°F (160°C) oven for 25 to 30 minutes or until edges are lightly browned. Let cool in pan on rack. Cut into 48 squares.

Glaze: In bowl, whisk icing sugar with lemon juice. Using small resealable plastic bag with corner snipped off, drizzle over shortbread. Let stand until set, about 1 hour. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 1 month.)

Nutritional Information Per square: about

cal 105 pro 1g total fat 6g sat. fat 4g
carb 13g fibre 1g chol 15mg sodium 53mg

% RDI:

calcium 1 iron 2 vit A 5 folate 5
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