• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Press
    • Privacy Policy
    • Photo Use Policy
    • Media
    • Podcast
    • Videos
  • Pro Tips
    • Resources
    • Blogging
      • How to Start a Blog
    • My Presets
  • Recipes
    • Recipes by Season
      • Christmas Recipes
      • Fall
      • Easter
      • Summer
    • Meals
      • Breakfast
      • Side dish
      • Appetizers
      • Dinner
      • Dessert
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Healthy recipes
      • Keto
      • Paleo
      • Sugar free
      • Mediterranean Diet
      • Vegan
      • Vegetarian
      • Whole30
    • Ingredients
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Popular
      • American Recipes
      • Baking
      • Bread
      • Cookies
      • Sourdough
      • Slow cooker
      • Soup
    • Recipe Stories
  • Italy
    • Italian Baking
    • Italian Recipes
    • Italian Travel
    • Italian Language
  • Pasta Recipes
  • Subscribe
  • Shop
    • Freebies
      • Lightroom Filter Freebie
      • Packing List Freebie
      • Content Scheduler Freebie

Savoring Italy logo

menu icon
go to homepage
  • Recipes
  • Italy
  • Resources
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Italy
    • Resources
    • About
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×

    Home » Popular » Baking

    September 15, 2021 Baking

    Blueberry Lemon Cornmeal Shortbread Tart

    Jump to Recipe - Print Recipe

    Blueberry Lemon Cornmeal Shortbread Tart simply melts in your mouth with its tender and buttery crust and a sweet and juicy lemon blueberry filling. Sprinkle on the rest of the lemon shortbread for a perfect crumble. The most delightful way to use up summer’s blueberry bounty!

    This is an end of summer recipe that is so easy to put together. The dough does not require any resting time and the filling takes a few minutes to put together. The addition of flour to the blueberries helps them to thicken up. The fruit to crust ratio is just perfect.

    Blueberry Lemon Cornmeal Shortbread Tart

    When we saw this Alison Roman recipe in the NY Times a few weeks ago we couldn’t wait to try it out! Another recipe we shared from Alison Roman is her Chickpea Stew with Kale and Sweet Potatoes (I adapted her recipe).

    I happened to have 4 lbs of blueberries in the fridge that needed to be used up. With all of the hurricane preparations here, we didn’t get this recipe up last week and now everyone is already on pumpkin recipes. Hang on to those last lazy days of the season with a summer recipe that is worth baking! Totally obsessed with blueberry baking like us?

    You have to try these really easy to make blueberry bars . Another popular summer recipe is this Blueberry Crostata (made with an Italian shortbread crust similar to this crust). In Italian this would be called a Torta Sbriciolata ai Mirtilli. Totally similar to our Italian Apple Crumble Cake -  Torta Sbriciolata alle Mele .

    First part of the recipe is gathering all the ingredients together.

    Once you get them together, it's a matter of prepping a very simple cornmeal shortbread dough and an even easier blueberry filling.

    You could make the dough and crumble topping in one bowl mixing the ingredients together with a wooden spoon. Another idea is to use your food processor or mixer attached with the dough hook. I love working with the dough by hand. Especially when it’s a crumble dough. It is really easy to come together and you could control the clumps as they’re forming with your fingers.

    The next step is to add 2/3 of the dough to the bottom of your tart pan making sure to press up about 1/2 inch up the sides.

    Spoon over the blueberry filling and cover the bottom remembering not to touch the sides of the pan (it will stick to the pan while baking and will be hard to remove). One last step is to sprinkle on the rest of the crumble mixture and bake at 350F. It bakes until the crust is golden and the blueberries thicken and bubble.

    Save this recipe to your favorite dessert board with this pinable photo below!

    very slightly adapted from NY Times

    Print Recipe Pin Recipe Rate this Recipe
    No ratings yet

    Blueberry Lemon Cornmeal Shortbread Tart

    Blueberry Lemon Cornmeal Shortbread Tart just melts in your mouth with its buttery, lemon infused crust and a sweet and juicy blueberry filling. Sprinkle on the rest of the lemon shortbread for a perfect crumble. The most delightful way to use up summer’s blueberry bounty!
    Prep Time10 mins
    Cook Time45 mins
    Course: Dessert
    Cuisine: American
    Keyword: blueberry, shortbread, sourdough starter
    Author: Lora

    Ingredients

    • CRUST AND CRUMBLE:
    • 1 ½ cups all-purpose flour
    • ⅓ cup cornmeal
    • zest of lemon grated
    • ⅓ cup sugar
    • ¼ cup light brown sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • ¾ cup unsalted butter or vegan butter sticks,melted and slightly cooled
    • FOR THE FILLING:
    • 1 pound blueberries
    • ½ cup light brown sugar
    • 2 Tablespoons fresh lemon juice
    • zest of one lemon grated
    • 2 tablespoons all-purpose flour
    • Pinch of salt

    Instructions

    • CRUST AND CRUMBLE
    • Preheat oven to 350Grease a 9-inch removable-bottom tart pan and place this on a baking tray.
    • In a medium bowl, whisk together flour, cornmeal, lemon zest, sugar, brown sugar, baking powder and salt. Add melted margarine (or butter). Using a wooden spoon, combine everything together forming large clumps.
    • Using floured hands, press two-thirds of the dough evenly into bottom and 1/2 inch up the sides of a prepared 9-inch tart pan with a removable bottom (you could also use a 9-inch cake pan); set aside the rest of the crust and crumble mixture.
    • FILLING
    • In a small bowl, stir together the blueberries, brown sugar, vinegar, flour and salt. Spoon the filling into the crust, making sure you’re not touching the sides of the pan.
    • TOPPING
    • Crumble the remaining dough into large crumbs and scatter evenly over the filling, covering most of the surface.
    • Bake the tart for 40 - 45 minutes, until lightly browned and blueberry filling bubbles.
    • Leave to cool completely in the pan before slicing.

    Notes

    All images and text  ©Savoring Italy.  Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
     

                                   DID YOU MAKE THIS RECIPE?

                      Tag @savoringitaly on Instagram and hashtag it #savoringitaly
    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
    « Vegan Pumpkin Pasta with Sage
    Slow Cooker White Chicken Chili »

    Reader Interactions

    Comments

    1. Lindsay says

      July 18, 2020 at 12:46 am

      I’ve made this once already and it is so delish! We visited a blueberry farm today so I’m about to make it again... It is perfectly easy so my young daughter can help. Thank you for this lovely recipe:)

      Reply
      • Lora says

        July 18, 2020 at 6:12 am

        Hi Linsday-Thank you! So happy you enjoyed it and are making it again. I appreciate you letting me know. And how LUCKY are you to live near a blueberry farm. One of our best memories is of a summer visiting friends in North Carolina and taking the kids to a blueberry farm. We had huge buckets of blueberries and were baking with the sweet berries for a whole week. Happy Baking! XX Lora

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    lora and gabby

    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

    More about me →

    Popular

    • Best Risotto with Porcini Mushrooms (Mushroom Risotto)
    • Authentic Italian Cheesecake Recipe with Ricotta and Mascarpone
    • Best Cherry Tomato Confit Recipe
    • penna arrabiata overhead shot
      Easy Penne all' Arrabbiata (Spicy Tomato Sauce Recipe)

    Pasta

    • spaghetti algio e olio
      Easy Garlic and Oil Pasta (Spaghetti Aglio e Olio)
    • pasta amatriciana
      Easy Pasta Amatriciana (Roman Recipe)
    • cacio e pepe overhead with red wine on the side.
      Authentic & Easy Cacio e Pepe (4 ingredients)
    • traditional spaghetti alla carbonara
      Traditional Spaghetti alla Carbonara

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Photo Use Policy
    • Podcast
    • Press
    • Videos

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Savoring Italy