I adore blueberries. Just do a search of my recipes and you’ll find a lot. Every summer, I try to find new and inventive ways to use them.
Last summer I posted my recipe for Cherry Vanilla Shortbread Tart which was a really big hit.
The other day, my husband had a craving for the cherry tart and asked me to make it. The cherries were frozen, but I had fresh blueberries so I decided to use those instead.
I’m sure substituting the cherries for blueberries in the recipe, would have been delicious with vanilla shortbread, but one of my very favorite flavor combinations is lemon and blueberry so that’s what I used.
Now you might think it’s kinda mean to not make what my husband asked for and maybe it is, but that’s life with a food blogger – you very rarely get to eat the same dessert twice! Was he disappointed – I assure you once he tasted it, he was very happy with what he got.
- 1 cup butter at room temperature
- ½ cup sugar
- ¼ cup light brown sugar packed
- 1 tablespoon lemon juice
- the zest of a 1/2 lemon grated
- 2⅓ cups all-purpose flour
- ½ teaspoon salt
- 1 cup blueberry preserves or good quality blueberry jam
- 1 cup fresh or blueberries
For the lemon icing: (optional – see note step 10 of the instructions)
- ½ cup powdered sugar
- 1 teaspoon lemon juice
- the zest of one lemon grated
- 1 tablespoons butter melted
- 1-2 tablespoons milk
- Cups – Metric
- Preheat the oven to 350F/160C.
- Grease a 9-inch removable-bottom tart pan and place this on a baking tray.
- Using a food processor or mixer fitted with the paddle attachment, beat the butter, sugar, lemon juice, lemon rind, and brown sugar vigorously until pale and fluffy, about 3 minutes. It’s an important step to beat the butter and sugar well together when making shortbread as this ensures the shortbread is light, crisp and will hold together.
for full instruction please see : www.errenskitchen.com