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Easy Blueberry Shortbread

This version of our favorite shortbread recipe is made with Musselman’s Blueberry Pie Filling. Try using Lemon, Peach, or Strawberry.

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  • ¾ cup butter, softened
  • 1 ⅓ cups sugar
  • 2 eggs
  • 2 cups flour
  • ½ teaspoon lemon rind, grated
  • 1 21-ounce can MUSSELMAN’S® Blueberry Pie Filling


  • 2 cups powdered sugar
  • 2 Tablespoons water
  • 1 1/2 teaspoons lemon juice


  1. Step 1
    Preheat oven to 325° F. Grease a 9 x 13 baking pan.

  2. Step 2
    In a large mixing bowl cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add flour and lemon rind.

  3. Step 3
    Put 1/2 of the dough into the pan and cover with pie filling. Drop remaining dough in spoonfuls over the top.

  4. Step 4
    Bake for 45 minutes or until golden brown. Cool, top with icing.

  5. Step 5
    In a bowl, combine the confectioners’ sugar, water, and lemon juice. Stir until combined and smooth (mixture will be thick). With a fork or small spatula, drizzle on top of cooled shortbread.

What others are saying about this recipe

  1. Deb says:

    This was a very Tasty Easy to make Dessert! Turned out Great!

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