Lemon zest and juicy blueberries come together in these irresistible cookie bars, topped with a luxurious white chocolate drizzle. Perfect for picnics, potlucks, or just because you deserve a treat!
Why This Recipe Works
- The combination of tart lemon and sweet blueberries creates a balanced flavor profile that’s refreshing and indulgent.
- The cookie base is soft and chewy, providing the perfect texture contrast to the crisp white chocolate topping.
- Using fresh blueberries ensures a burst of flavor in every bite, while the lemon zest adds a bright, aromatic touch.
- The white chocolate drizzle not only adds a decorative finish but also a creamy sweetness that complements the fruity flavors.
- This recipe is versatile, allowing for various substitutions and additions to suit different tastes and dietary needs.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh blueberries
- 1/2 cup white chocolate chips, melted
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- Parchment paper
Instructions
Preheat and Prepare
Preheat your oven to 350°F and line your baking pan with parchment paper, leaving some overhang for easy removal. This step ensures your bars won’t stick and makes cleanup a breeze.
Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. This incorporates air into the mixture, resulting in a lighter texture. Tip: Ensure your butter is at room temperature for optimal creaming.
Add Eggs and Lemon
Beat in the eggs one at a time, then stir in the lemon zest and juice. The acidity from the lemon not only adds flavor but also reacts with the baking powder to help the bars rise.
Combine Dry Ingredients
Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add this to the wet ingredients, mixing just until combined. Overmixing can lead to tough bars, so stop as soon as the flour disappears.
Fold in Blueberries and Bake
Gently fold in the blueberries to distribute them evenly without crushing. Spread the batter into the prepared pan and bake for 25-30 minutes, or until the edges are golden and a toothpick comes out clean. Tip: Toss the blueberries in a little flour to prevent them from sinking to the bottom.
Drizzle with White Chocolate
Once cooled, drizzle the melted white chocolate over the top. Allow it to set before cutting into bars. For a professional look, use a piping bag or a zip-top bag with the corner snipped off.
Tips and Tricks
For the best results, use fresh, in-season blueberries. If you must use frozen, do not thaw them before adding to the batter to prevent excess moisture. To enhance the lemon flavor, consider adding a teaspoon of lemon extract to the batter. When melting the white chocolate, do so in short bursts in the microwave, stirring frequently to avoid burning. For a nutty twist, sprinkle chopped almonds or pecans over the white chocolate drizzle before it sets.
Recipe Variations
- Swap the blueberries for raspberries or blackberries for a different berry flavor profile.
- Add a teaspoon of vanilla extract to the batter for a more complex flavor.
- For a citrus twist, replace the lemon zest and juice with orange.
- Make it gluten-free by substituting the all-purpose flour with your favorite gluten-free blend.
- For a richer dessert, serve the bars warm with a scoop of vanilla ice cream.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but do not thaw them before adding to the batter. This prevents the berries from releasing too much moisture and turning the bars soggy. Also, consider tossing them in a bit of flour to help them stay suspended in the batter.
How do I store these cookie bars?
Store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If you prefer, you can also freeze them for up to 3 months. Just be sure to wrap them tightly to prevent freezer burn.
Can I make these bars dairy-free?
Absolutely! Substitute the butter with your favorite dairy-free alternative and use dairy-free white chocolate for the drizzle. Just be sure to check that all your ingredients are certified dairy-free if you’re serving to someone with an allergy.
Summary
These Blueberry Lemon Cookie Bars with White Chocolate Drizzle are the perfect blend of tart and sweet, with a soft, chewy texture and a luxurious finish. Easy to make and even easier to love, they’re sure to become a summer staple in your recipe collection.