Fresh Blueberry Shortbread with Lemon Cream

Tender buttery shortbread cookies packed with a juicy pop of fresh blueberry flavor, then topped with decadent lemon frosting. These little treats are a zippy addition to any weekend gathering, brunch or party!

There are very few things in life that make me as happy as shortbread cookies.

Honestly, as much as I love cookies, I would forsake all other varieties for shortbread.

It’s the crisp buttery texture and tender crumb. Mmmm… I get the shakes just thinking about them!

I made this variation for my sweet friend Aggie of AggiesKitchen.com.

Aggie is one of my absolute favorite people in the blogging community. She is a wonderful friend, an amazing blogger, and she happens to be PREGNANT!

Today I’m participating in a Virtual Baby Shower to celebrate Aggie’s new addition. I thought these sweet fresh blueberry shortbread cookies with creamy lemon frosting would be just the thing to serve at a baby shower.

I started with my classic shortbread recipe, then added a touch of crushed lavender buds to the dough, to provide a unique floral essence to the cookies.

Of course the lavender is optional, but I think lavender is a wonderful flavor that complements both blueberries and lemons. It balances the tartness and gives these cookies extra fresh-out-of-the-garden appeal.

I pressed 3 firm blueberries in the top of each cookie before baking. The blueberries settle into the dough as it bakes and provide a little tangy pop in the center.

Once the shortbread cookies were cool, I whipped up a quick lemon frosting using cream cheese and lemon curd. The lemon curd adds a zippy-sweet note to the top of each cookie.

Fresh Blueberry Shortbread Cookies with Lemon Frosting are not only cute for a baby shower, they are utterly addictive.

Plan to have these disappear just as fast as you can set them out!

Here is the complete menu for Aggie’s baby shower. Big thanks to Sandy, Julie, and Liz for organizing it!

Aggie’s Virtual Baby Shower Menu

Appetizers
Sundried Tomato Hummus from Robyn of Add a Pinch
Melon & Prosicutto Balls from Paula of bell’alimento
Bruschetta from Sheila of Eat2gather
Jalapeno Poppers from Ali of Gimme Some Oven
Grilled Naan White Pizza Bites from Jamie of Mom’s Cooking Club
Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer
Pesto Caprese Fried Wontons from Julie of The Little Kitchen
Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom

Drinks
Toasted Coconut Milkshakes from Bev of Bev Cooks
Lemon Cream Soda from Angie of Eclectic Recipes
Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family
Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks
Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen
Italian Basil Sparkling Lemonade from Marly of Namely Marly
Italian Sodas from Laura of Real Mom Kitchen
Cafe Mocha Punch / or Iced Cafe Mocha from Amy of She Wears Many Hats

Salads
Italian Chopped Salad in a Jar {with Creamy Caesar Dressing} from Brenda of a farmgirl’s dabbles
Caprese Salad with Mozzarella Crisps from Christine of Cook the Story
Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks
Grilled Romaine Caesar Salad from Liz of The Lemon Bowl
Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks
Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod
Lentil and Chickpea Layered Salad from Lisa of With Style & Grace

Entrees
Chicken Cacciatore from Meagan of A Zesty Bite
Zucchini, Bell Pepper & Edamame Stir-Fry from Cassie of Bake Your Day
Potato-Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin’ Canuck
“Straw & Hay” Tagliatelle in Cream Sauce from Flavia of Flavia’s Flavors
Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie’s Cucina
Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks
Smashed Chickpea and Avocado Panini from Kathy of Panini Happy

Desserts
Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective
Crostata di Mango from Lora of Cake Duchess
Italian Ice from Kristen of Dine & Dish
Roasted Banana and Nutella S’mores Bruschetta from Jenny of Picky Palate
Italian Cream Cake from Deborah of Taste and Tell
Panna cotta from Leslie of The hungry housewife
Fortune Cookies from Shari of Tickled Red
Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

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5 from 7 votes

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Blueberry Shortbread Cookies with Lemon Frosting

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Tender buttery shortbread cookies packed with a juicy pop of fresh blueberry flavor, then topped with decadent lemon frosting.

Servings: 36 cookies

Ingredients

US Customary - Metric

For the shortbread cookies:

• 2 sticks unsalted butter softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon sea salt I like Celtic Sea Salt
• 2 1/4 cups All-Purpose Gold Medal Flour
• 1 teaspoon crushed culinary lavender buds optional
• 1 pint fresh blueberries
• lemon zest garnish optional

For the lemon frosting:

• 16 ounces cream cheese
• 1/3 cup lemon curd
• 1/2 - 1 cup powdered sugar

Instructions

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. Using an electric mixer, cream the butter and sugar together on high until light and fluffy—3-5 minutes.
• Scrape the bowl and add the vanilla, salt, and lavender. Turn the mixer on low and slowly add in the flour until just combined. Scrape the bowl again and mix for a few more seconds.
• Dump the dough out onto a flour work surface. Roll it out until it's just under 1/4-inch thick. Then use a 2-inch round cookie cutter to cut of the shortbread cookies. Cut them close together to get as many out of the first batch as possible. Gather the dough, re-roll and cut. Place the cookies an inch apart of the baking sheets.
• Gently press three firm blueberries into the top of each cookie. Then place them in the oven and bake until the edges are just barley golden brown—about 20 minutes. Cool on the baking sheets.
• Once the cookies are cool, Place the cream cheese in a clean mixing bowl. Beat the cream cheese until light and fluffy, add the lemon curd one tablespoon at a time and mix in. Scrape the bowl and beat again, while slowly adding the powdered sugar.  The powdered sugar is just to help the frosting "set" later. Don't over do it, or they'll be too sweet!
• Place the lemon frosting in a piping bag with a large tip. Pipe a small dollop of lemon frosting on top of each shortbread cookie and top with a fresh blueberry. If you plan on eating them immediately, you can garnish them with freshly grated lemon zest.

Nutrition

Serving: 1cookie, Calories: 144kcal, Carbohydrates: 18g, Protein: 2g, Fat: 7g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 99mg, Potassium: 51mg, Fiber: 1g, Sugar: 11g, Vitamin A: 235IU, Vitamin C: 1.2mg, Calcium: 22mg, Iron: 0.4mg

Course: Cookies

Cuisine: American

Author: Sommer Collier

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