Preheat the oven to 350ºF and prepare an 8×8-inch baking pan with non-stick baking spray and two pieces of parchment paper crisscrossed.

In the bowl of a stand mixer or a large mixing bowl with an electric mixer, beat the sugar and lemon zest on high speed for 1 minute.

Add the butter and vanilla and beat together on high for 2-3 minutes or until light and fluffy.

Add in the flour and salt and mix on low until a crumbly dough forms.

Place ⅔ of the dough into the prepared pan and press down evenly. Set aside.

In a small mixing bowl, combine the blueberries, sugar, lemon juice, and cornstarch and gently toss together.

Spoon the blueberry mixture on top of the shortbread base and spread evenly, making sure to leave any excess liquid in the bowl.

Crumble the remaining dough over the blueberries and bake for approximately 60 minutes or until lightly golden on top.

Remove from the oven and allow to cool fully in the pan.

In a small mixing bowl, add the powdered sugar and lemon juice and mix until combined and smooth. Top the cooled lemon blueberry bars with a drizzle of lemon glaze and slice into squares. Enjoy!

Store leftover lemon blueberry bars in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.