Lemon Blueberry Cornmeal Shortbread
Ingredients
- 3/4 cup medium-grind cornmeal
- 1 3/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander
- 1 cup (2 sticks) unsalted butter, at room temperature, plus more for greasing pan
- 2/3 cup granulated sugar
- 1 tablespoon finely grated lemon zest
- 1 teaspoon pure vanilla extract
- 1 ounce freeze-dried blueberries, plus 2 tablespoons more for garnish
- 1/2 cup powdered sugar, plus more as needed
- 1 tablespoon freshly squeezed lemon juice
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