Blueberry Lime Shortbread Squares

Blueberry Lime Shortbread Squares image Author: Canadian Living Credits: Blueberry Lime Shortbread Squares image

A cookie-crumble crust, rich blueberry filling and buttery pecan topping make this summery take on date squares absolutely irresistible.

  • Portion size 36 servings
  • Credits : Canadian Living Magazine: August 2014

Ingredients

  • 3/4 cups butter softened
  • 1/2 cup granulated sugar
  • 1 tablespoon grated lime zest
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
Blueberry Lime Filling:
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons lime juice
  • 4 cups fresh blueberries
Pecan Topping:
  • 1 cup chopped pecans
  • 1 tablespoon butter melted

Method

In bowl, beat together butter, sugar, lime zest and salt until fluffy; stir in flour in 2 additions to form coarse crumbs. Reserve 1 cup; press remaining into parchment paper– lined 8-inch (2 L) square cake pan.

Blueberry Lime Filling: Stir together sugar, cornstarch and lime juice; toss with blueberries to coat. With potato masher, lightly crush berries just until some liquid is released. Pour over crust.

Pecan Topping: Combine reserved crust mixture, pecans and butter; sprinkle over filling, pressing gently. Bake in 375 F (190 C) oven until filling is bubbly and topping is golden brown, about 1 hour. Let cool completely before cutting into squares.

Nutritional facts per square: about

  • Fibre 1 g
  • Sodium 46 mg
  • Sugars 7 g
  • Protein 1 g
  • Calories 117.0
  • Total fat 7 g
  • Potassium 35 mg
  • Cholesterol 11 mg
  • Saturated fat 3 g
  • Total carbohydrate 14 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Blueberry Lime Shortbread Squares

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