I’m trying to cook more with fruit (and in general diversify my diet beyond chocolate) so shortbread felt like a natural next place to do some recipe testing! Since I wanted to reward myself for branching out into fruit, I topped this blueberry shortbread with lavender glaze. I’m eating more fruit, not less lavender (sorry Colin).
I talk about my aversion to cooked fruit a fair amount but the truth is, pie is where I find I might be missing out the most. That being said, I’m making strides towards liking cooked fruit – starting with developing a love of jam. Since you need to eat something 7 times to develop a taste for it, I’m not giving up yet.
This blueberry shortbread is more butter than blueberry so it’s a nice way for me to teach myself that cooked fruit can be delicious. The blueberry adds a nice sweetness as well as a night pale purple color. Have you ever seen a food blogger need to teach themselves to love fruit? I’m on the lookout for someone to commiserate with.
Shortbread is one of my favorite bars to make because it truly is so simple. A traditional shortbread is made of butter, sugar and flour, which creates a perfect blank canvas for adding fun additives. There’s nothing traditional about a glaze but I love all things sweet so of course I add a sweet topping to a not-so-sweet treat.
I’m heading home from my little vacation with my family (and blog hiatus) this weekend so I’ll be going through a definite s’mores and blueberry withdrawal. When I think of Maine, I always think of blueberries, especially those little tiny ones that seem to grow everywhere up here. If I keep buying blueberries at the grocery store in Virginia, it’s like I’m still in Maine…right?
If you love shortbread and the floral notes of lavender, this blueberry shortbread is for you! The blueberries add a nice sweetness to each buttery bite.
- ½ cup heavy cream
- 2 tablespoons dried cooking lavender
- ½ cup (1 stick) of butter, softened
- ? cup (65g) of granulated sugar + 1 tablespoon
- ½ cup fresh blueberries
- 1 ¼ cup (160g) flour
- 1 cup icing sugar
- Steep lavender in heavy cream for 6 hours, or overnight.
- Preheat your oven to 350 degrees.
- In a small saucepan, heat blueberries and 1 tablespoon of sugar over medium heat. Use a wooden spoon to stir occasionally until sugar dissolves and blueberries get very soft. Remove from heat and allow to cool. This shouldn’t take longer than a few minutes.
- Cream together butter and ? cup of sugar. Mix in the blueberries, followed by the flour. Press dough into an 8 by 8 glass pan. Bake for 35 minutes.
- While the shortbread cools, make the glaze. Remove the lavender from the heavy cream and combine the heavy cream and the icing sugar. Mix until combined. Pour over the shortbread once it has cooled.