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Blueberry-Pecan Shortbread Squares

Blueberry-Pecan Shortbread Squares

Southern Living JULY 2007

  • Yield: Makes 2 dozen
  • Prep time: 20 Minutes
  • Bake: 58 Minutes
  • Cool: 2 Hours


  • 3/4 cup chopped pecans
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 1/4 teaspoon vanilla extract
  • 3 (4.4-oz.) containers fresh blueberries (about 2 1/2 cups)
  • 2 tablespoons granulated sugar
  • 1 teaspoon grated lime rind


1. Place pecans in a single layer in a shallow pan.

2. Bake at 350° for 8 minutes or until toasted.

3. Stir together pecans, flour, and salt in a bowl.

4. Beat 1 cup butter and 1 1/2 cups powdered sugar at medium speed with a heavy-duty electric stand mixer 2 minutes or until pale and fluffy. Beat in 1/4 tsp. vanilla extract. Gradually add flour mixture, beating at low speed 30 seconds after each addition until a dough forms and comes together to hold a shape.

5. Press 2 cups of dough in a thick layer onto bottom of a lightly greased 13- x 9-inch pan. Top evenly with fresh blueberries. Combine granulated sugar and lime rind, and sprinkle evenly over berries. Crumble remaining dough evenly over berries.

6. Bake at 350° for 45 to 50 minutes or until golden. Cool shortbread in pan on a wire rack 2 hours. Cut into squares before serving.


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Blueberry-Pecan Shortbread Squares Recipe