Blueberry Shortbread

Why not change it up this spring and ditch the same old Strawberry Shortcake for something different? This Blueberry Shortbread is the perfect alternative.

Strawberry shortcake is everyone's go-to spring dessert. It can be so boring and predictable. Consider showing blueberries some love this season.

This Blueberry Shortbread from Cindy's Recipes and Writings is an opportunity to shake things up. The firm shortbread sets the stage for this deep blue wonder topped off with a big fluffy cloud of whipped cream.

It’s not fussy at all and inexpensive to make. All you need are some basic ingredients and a little TLC. You’ll be rocking that spring celebration with something unexpected, flavorful and fun.

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Yield: 6-8 Servings
Difficulty: Easy

INGREDIENTS

Filling:

2 Cup fresh or frozen blueberries
1 Tbsp lemon juice
½ Cup sugar

Shortbread:

1 Cup flour
1 Tbsp sugar
1½ tsp baking powder
3 Tbsp shortening
1/3 Cup milk
2 Tbsp butter cut into 1/4" pieces

DIRECTIONS

Filling:

Bring blueberries, lemon juice and sugar to a boil in a Swiss Diamond Nonstick Saucepan. Reduce heat and simmer, stirring often. Cook until sauce starts to thicken. Cook additional 5 - 10 minutes until coulis (sauce) thickens.

Shortbread:

Preheat oven to 450°F. Grease and flour a 6" cake pan.
Cream together flour, sugar and baking powder. Add milk and mix into a soft dough. Divide dough into 2 pieces.
Press one piece of dough into prepared pan. Dot with butter pieces. Top with the second piece of dough.
Bake at 450°F for 12 - 15 minutes until firm.
Cool on rack. Separate layers.
Add blueberry coulis to the bottom layer. Add the second layer and top with more coulis and whipped cream if desired.

Written by Ian MacDonald