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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


  • 1 ½ cups all-purpose flour
  • cup cornmeal
  • zest of lemon grated
  • 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
  • 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


  • 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.
  • 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.
  • 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.


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