Blueberry-Pecan Shortbread Squares – a delicious recipe with pecans, flour, salt, butter, powdered sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place pecans in a single layer in a shallow pan.
2
Bake at 350u00b0 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 350u00b0 for 45 to 50 minutes or until golden. Cool shortbread in pan on a wire rack 2 hours. Cut into squares before serving.
1041
kcal
Calories
61
g
Fat
118
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup chopped pecans, 2 1/4 cups all-purpose flour, 1/2 teaspoon salt, 1 cup butter, softened, and more.
Yes, Blueberry-Pecan Shortbread Squares falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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