Step 1

Preheat oven to 350 degrees.

Step 2

Line an 8 x 8 glass pan with parchment paper. Leave an overhang of paper for ease of removal.

Step 3

Pulse crust ingredients in a food processor until a soft dough forms.

Step 4

Press shortbread dough into the bottom of glass pan using your fingers until packed evenly.

Step 5

Bake for 12 minutes then cool in pan on a wire rack.

Step 6

Whisk eggs, sugar, lemon juice, lemon zest and vanilla in a bowl until combined.

Step 7

Add sifted flour and whisk until combined and smooth.

Step 8

Pour lemon filling over warm, pre-baked crust.

Step 9

Sprinkle blueberries on top of filling.

Step 10

Bake 25 to 30 minutes until filling is just set and slightly jiggly.

Step 11

Cool at room temperature for 1 hour then refrigerate for 2 hours before serving.

Step 12

Serve plain or with a dusting of powdered sugar.

Step 13

Store covered in the refrigerator for up to 3 days.