clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Shortbread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Michelle M. Winner
  • Total Time: 50 minutes
  • Yield: 24 cookies 1x


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!


  • ½ c salted butter
  • ½ c powdered sugar
  • 1 tsp pure vanilla extract
  • 1 c all-purpose flour
  • ¼ c fresh (or from frozen) blueberries


  1. Preheat oven to 300 degrees F.
  2. Grease pan.
  3. Mix butter, sugar, and vanilla extract together in a medium bowl.
  4. Add and beat in the flour,continue beating until the mixture becomes a stiff dough.
  5. Press dough into pan with hands, filling pan out to the edges and pricking the surface of the dough all over with a fork.
  6. Run blueberries in food processer for a few seconds.
  7. Spoon blueberry mixture over top of dough in swirl pattern, from the center outward.
  8. Press blueberries into dough a bit if possible.
  9. Bake for 35 minutes or until golden brown
  10. 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
Scroll To Top