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Blueberry Pecan Shortbread Bars

Blueberry Pecan Shortbread Bars on a marble serving board

When it comes to berry desserts, my thoughts usually first turn to cobblers, crisps, and the like. While those are always welcome, it’s nice to do some different things as well.

True, I usually find my way toward baking berries into bar form at least once every berry season. But these particular bars benefit from the presence of one of my favorite things – shortbread – in combination with so many fresh blueberries. Add in pecans, and these are pretty perfect!

Nutty shortbread and fresh blueberries are a delicious match in these Blueberry Pecan Shortbread Bars! - Bake or Break

It all starts with a simple, nutty shortbread. That’s topped with fresh blueberries and a sprinkling of sugar and lemon zest. Then it’s all topped off with a little bit more of the shortbread, this time in crumbled form.

There are plenty of blueberries in these bars, so there is no shortage of sweet, fruity flavor. You’ll get a pretty solid layer of blueberries running through these. And all that blueberry deliciousness works so very well with the soft, sweet, nutty shortbread. They are really just lovely.

Try substituting different nuts and berries for these bars. Or go with lime or orange zest for a simple variation.

Find more blueberry recipes in the Recipe Index!

Blueberry Pecan Shortbread Bars

Yield 24 2-inch bars
Prep Time 20 minutes
Cook Time 50 minutes

Nutty shortbread and fresh blueberries are a delicious match in these Blueberry Pecan Shortbread Bars!

Blueberry Pecan Shortbread Bars on a marble serving board


  • 2 & 1/4 cups all-purpose flour
  • 3/4 cup chopped pecans*
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 & 1/2 cups confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 12 ounces blueberries
  • 2 tablespoons granulated sugar
  • zest of half of a medium lemon


  1. Preheat oven to 350°F. Grease a 9"x 13"x 2" baking pan.
  2. Stir together the flour, pecans, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter and confectioners' sugar until light and fluffy. Mix in the vanilla.
  4. Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until a dough forms.
  5. Transfer slightly more than half of the mixture to the prepared pan. Press evenly and firmly into the bottom of the pan. Top with the blueberries.
  6. Stir together the sugar and lemon zest. Sprinkle over the blueberries. Crumble the remaining shortbread mixture over the berries.
  7. Bake 45 to 50 minutes, or until the bars are golden brown. Cool in the pan for 2 hours before cutting into bars.


*Toast the pecans to add even more flavor!

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    15 Comments on “Blueberry Pecan Shortbread Bars”

  1. Hi – this recipe sounds excellent! I do have a couple of questions: when do you add the 2 tbps granulated sugar and lemon zest? Do you mix them together and sprinkle over the blueberries, or do you mix them in with the blueberries, or do you mix them in with the dough? Thanks!

  2. Those look fantastic! Great way to use fresh blueberries 🙂

  3. i think I could eat an entire tray of these. Wow they look good!

  4. Soon as we have fresh local berries I’m doing this one!! Sounds wonderful, Jennifer. Thanks for a great berry option.

  5. would you use frozen berries differently?

  6. Jennifer, these look so delicious! I love blueberry and streusel together. And I love that these have pecans, they’re one of my favorites. Nice job!

  7. These sound excellent and look really great! A wonderful way of using fresh berries. I love that it’s nutty because of the pecans. I could just eat all of it!

  8. Excellent bars! Made these yesterday and they went together beautifully and quickly too. I had some vanilla sugar which I mixed with the lemon zest to sprinkle over the blueberries. This added a little bit more vanilla goodness to the batch! Also thought the toasted pecans really added an extra tasty touch. Will definitely make them again, especially when I have fresh blueberries from the Farmstand in my area!

  9. For fruity bars, I definitely prefer a shortbread crust to a pie crust. Buttery juicy perfection is what these are!

  10. These bars definitely look fantastic! Blueberries and shortbread! Oh my! My husband has a severe allergy to all tree nuts. So I would, unfortunately, have to leave out the pecans. I don’t need to make any other adjustments to the recipe, do I?

  11. These were delish! I used one stick butter and 1/2 cup smart balance, because that is what I had on hand. I used a pint a blue berries and about a cup of sliced strawberries. I substituted lemon zest with a splash of lemon juice. I sprinkled the sugar and lemon juice over the berries and let them sit for a minutes.

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