Blueberry Lemon-Glazed Shortbread Squares Blueberry Lemon-Glazed Shortbread Squares

Author: Canadian Living

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.

  • Portion size 48 servings
  • Credits : Canadian Living Magazine: December 2007


  • 1 1/2 cup butter softened
  • 1 cup icing sugar
  • 1 teaspoon vanilla
  • 3/4 cups rice flour
  • 1/4 teaspoon salt
  • 2 1/4 cups all-purpose flour
  • 1 1/2 cup chopped dried blueberry
  • 1 tablespoon finely grated lemon rind
  • 1/2 cup icing sugar
  • 1 tablespoon lemon juice


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 facts Per square: about

  • Sodium 53 mg
  • Protein 1 g
  • Calories 105.0
  • Total fat 6 g
  • Cholesterol 15 mg
  • Saturated fat 4 g
  • Total carbohydrate 13 g


  • Iron 2.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 5.0
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Blueberry Lemon-Glazed Shortbread Squares