Large Blueberry Shortbread – Régal

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 cups fresh blueberries
• 1 tablespoon cornstarch
• 1/4 cup granulated sugar for topping

Directions:

1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
2. In a medium bowl, combine blueberries with cornstarch and set aside.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Add flour and salt, mixing until just combined.
5. Press 2/3 of the dough into the bottom of the prepared pan.
6. Spoon blueberries over the dough, leaving a 1/2-inch border around the edges.
7. Crumble remaining dough over the blueberries, then sprinkle with granulated sugar.
8. Bake for 40-45 minutes, or until the crust is lightly golden brown.
9. Cool completely before cutting into slices and serving.

Verdict:

This Large Blueberry Shortbread-Régal is a perfect dessert that’s easy to make yet very satisfying to the taste buds. The buttery shortbread crust paired with juicy, fresh blueberries creates an explosion of flavors in every bite. It’s a great way to showcase your baking skills and impress your friends and family.

Serving Suggestions:

Serve this delicious shortbread on its own or with a scoop of vanilla ice cream. Enjoy it with a cup of tea or coffee for a delightful dessert or midday snack. Store any leftovers in an airtight container at room temperature for up to 3 days.