Blueberry Lime Shortbread Squares Blueberry Lime Shortbread Squares

Image: Jeff Coulson | Food styling: Melanie Stuparyk | Prop styling: Sabrina Linn

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

  • Prep time 30 minutes
  • Total time 1 hour & 30 minutes


Blueberry Lime Filling:
Pecan Topping:


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.

Makes 36 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


  • Iron 4.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 4.0
  • Vitamin C 2.0
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Baking & Desserts

Blueberry Lime Shortbread Squares