While husband Jed Thomas cooks up inspired Yankee breakfasts each morning, Innkeep Alana Buie at the Captain Fairfield Inn bakes cookies for teatime. She has created a tender bar shortbread cookie using Maine’s famous Blueberries to share with lucky B & B guests. The historic sea captain’s mansion is a short walk to the charming waterfront town of Kennebunkport, just enough time to devour the cookies stuffed in your pockets.
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Blueberry Shortbread
- Total Time: 45 minutes
- Yield: 24 cookies 1x
Description
While husband Jed Thomas cooks up inspired Yankee breakfasts each morning, Innkeep Alana Buie at the Captain Fairfield Inn bakes cookies for teatime. She has created a tender bar shortbread cookie using Maine’s famous Blueberries to share with lucky B & B guests. The historic sea captain’s mansion is a short walk to the charming waterfront town of Kennebunkport, just enough time to devour the cookies stuffed in your pockets!
Ingredients
- 1/2 c (120 ml) salted butter
- 1/2 c (120 ml) powdered sugar
- 1 tsp pure vanilla extract
- 1 c (240 ml) all-purpose flour
- 1/4 c (60 ml) fresh (or from frozen) blueberries
Instructions
- Preheat oven to 300 degrees F.
- Grease pan.
- Mix butter, sugar, and vanilla extract together in a medium bowl.
- Add and beat in the flour,continue beating until the mixture becomes a stiff dough.
- Press dough into pan with hands, filling pan out to the edges and pricking the surface of the dough all over with a fork.
- Run blueberries in food processer for a few seconds.
- Spoon blueberry mixture over top of dough in swirl pattern, from the center outward.
- Press blueberries into dough a bit if possible.
- Bake for 35 minutes or until golden brown
- Note: if you don’t have blueberries on hand for a swirl, you can try spreading jam evenly on top of the baked shortbread surface.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 80
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Frequently Asked Questions
What does “run blueberries in food processor for a few seconds” mean — should they be fully pureed?
Just a few pulses — you want a chunky, loosely broken-down mixture rather than a smooth puree. The blueberry mixture is then spooned over the pressed dough in a swirl pattern from the center outward and pressed in lightly, creating a marbled look rather than a solid topping.
What if I don’t have fresh or frozen blueberries?
The instructions offer a direct substitute: spread jam evenly over the baked shortbread surface instead. This is the recipe’s own workaround, so there’s no need for the food processor step in that case. 
Thank you Michelle!
Hi B. Segal. You are right Alana sent me that info and I neglected to put it in the recipe! Appreciate the catch. And they are good. Here is her comment.
” I like to use a large tart or springform pan for the convenience of a removable bottom, but this recipe can also be made in a typical 9” cake pan. There is no hard and fast rule, but the smaller the pan, the thicker the bars. Best,Alana”
Sounds delish, but what size pan?