• Make the Shortbread: In a large bowl or stand mixer, whisk the flour, confectioners' sugar, and salt. Add the butter and vanilla and mix until combined and the dough comes together. It may look like the dough won't come together, but keep beating because it will! It may take several minutes.
• Divide the dough in half and form it into 2 logs, 7 to 8-inches long. Place the dough in the center of a large piece of parchment or wax paper. Fold the parchment in half over the dough. Then, hold the bottom half of the paper and with your other hand, press a bench scraper or ruler into the crease between the dough and parchment. Move the scraper back and forth along the length of the dough log to even it out. Roll the dough into the parchment, firmly twist the ends, and tie to keep it secure. Refrigerate the dough inside a paper towel roll or a bed of raw rice to keep its shape. Chill until firm; 1 to 2 hours.

Bake

• Preheat the oven to 350 and line a baking sheet with parchment paper. Slice the chilled shortbread cookies into 1/4-inch rounds and place them on the baking sheet about 2 inches apart. Bake for 12 to 13 minutes; transfer to a rack to cool completely.

Garnish

• Spoon lemon curd onto each shortbread cookie and top with a fresh blueberry. Dust the tops with confectioners' sugar just before serving.