Description
Delicious and refreshing Blueberry Lemon Cookie Bars, perfect for summer gatherings.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, softened
- 1 ¼ cups (250 g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups (310 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- Zest of 1 lemon
- 2 cups fresh or frozen blueberries
- ⅓ cup (70 g) granulated sugar
- 1 tbsp cornstarch
- 2 tbsp lemon juice
- 1 cup (120 g) powdered sugar
- 1–2 tbsp lemon juice (to desired consistency)
- Fresh blueberries (for garnish)
- Lemon zest (for garnish)
Instructions
- Beat butter and sugar until light and fluffy.
- Add eggs and vanilla, mixing well.
- In another bowl, whisk flour, baking powder, salt, and lemon zest.
- Add dry mixture to wet ingredients until a soft dough forms.
- In a small saucepan, cook blueberries, sugar, cornstarch, and lemon juice over medium heat until thickened (about 5 minutes). Let cool slightly.
- Preheat oven to 350°F (175°C). Line a 9×13 inch (23×33 cm) pan with parchment.
- Press half of the dough evenly into the pan.
- Spread blueberry filling over the dough.
- Drop spoonfuls of remaining dough on top, spreading gently to cover most of the filling.
- Bake for 30–35 minutes until lightly golden.
- Cool completely before glazing.
- Drizzle lemon glaze over cooled bars.
- Garnish with fresh blueberries and extra lemon zest.
- Slice into squares and enjoy!
Notes
- For a thicker glaze, use less lemon juice.
- These bars can be stored in an airtight container for up to 3 days.
- Feel free to substitute with other berries if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg