Luscious Blueberry Lemon Cookie Bars with White Chocolate Drizzle

Bright, buttery, and bursting with berries—your new go-to treat for sweet celebrations

Why You’ll Love Them

These cookie bars are the perfect harmony of tangy lemon zest, juicy blueberries, and creamy white chocolate. The soft, cake-like texture makes them ideal for slicing into squares and sharing—or hoarding for yourself, no judgment here.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 2 ½ cups all-purpose flour
• ½ tsp salt
• 1 tsp baking powder
• 1 cup fresh or frozen blueberries
• ½ cup white chocolate chips (for drizzle)

Instructions

Step 1: Prep the Pan
Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper for easy removal.

Step 2: Cream the Butter & Sugar
Beat butter and sugar until light and fluffy—this sets the stage for a tender crumb.

Step 3: Add Eggs & Citrus
Mix in eggs one at a time, then stir in lemon zest and juice for that zingy flavor.

Step 4: Combine Dry Ingredients
Whisk flour, baking powder, and salt in a separate bowl. Gradually add to the wet mixture.

Step 5: Fold in Blueberries
Gently fold in blueberries to avoid crushing them—each one should be a juicy surprise.

Step 6: Bake & Cool
Spread batter evenly in the pan. Bake for 30–35 minutes until golden and set. Cool completely before drizzling.

Step 7: Drizzle with White Chocolate
Melt white chocolate chips and drizzle over cooled bars. Let set before slicing.

Time Breakdown

Task Time

Prep 10 minutes
Bake 30–35 minutes
Cool & Drizzle 20 minutes
Total Time ~1 hour

Tips for Success

• Use room-temp butter for better creaming.
• Frozen blueberries? Toss them in a little flour to prevent sinking.
• Add vanilla extract for extra warmth.
• Use a piping bag for a fancy drizzle or go rustic with a spoon.
• Chill before slicing for cleaner edges.

Serving Ideas

• Pair with iced tea or lemonade for a summer treat.
• Serve with a dollop of whipped cream or lemon curd.
• Add a scoop of vanilla ice cream for dessert decadence.
• Cut into mini squares for party platters or bake sales.

Variations to Try

• Berry Swap: Try raspberries or blackberries.
• Nutty Crunch: Add chopped almonds or pistachios.
• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Extra Lemon: Add a lemon glaze instead of white chocolate.
• Spice It Up: A pinch of cardamom or cinnamon adds warmth.

Storage

• Store in an airtight container at room temp for 3–4 days.
• Refrigerate for up to a week.
• Freeze for up to 2 months—wrap tightly and thaw before serving.

Final Thoughts

These Blueberry Lemon Cookie Bars are a burst of sunshine in dessert form. Whether you’re baking for a crowd or just treating yourself, they’re guaranteed to brighten your day.