Craving a dessert that’s bursting with fresh blueberries, zesty lemon, and the creamy sweetness of white chocolate? These Luscious Blueberry Lemon Cookie Bars with White Chocolate deliver a mouthwatering combination of flavors and textures, all baked into soft, chewy cookie bars. Perfect for summer picnics, afternoon tea, or anytime you want a refreshing twist on classic cookies.
Why You’ll Love These Blueberry Lemon Cookie Bars
- Juicy bursts of fresh blueberries
- Bright, tangy lemon zest and juice for a refreshing flavor
- Rich white chocolate chunks melting into every bite
- Soft, chewy cookie texture with a golden crust
- Easy to make in one pan, perfect for slicing and sharing
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups fresh blueberries (can use frozen, do not thaw)
- 1 cup white chocolate chips or chopped white chocolate
Instructions
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.
2. Mix the Wet Ingredients
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract, lemon zest, and lemon juice.
3. Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
4. Combine Wet & Dry
Gradually add dry ingredients into the wet mixture, mixing until just combined.
5. Fold in Blueberries and White Chocolate
Gently fold in fresh blueberries and white chocolate chips, taking care not to crush the berries.
6. Bake
Spread the batter evenly into the prepared pan. Bake for 35–40 minutes or until the edges are golden and a toothpick inserted near the center comes out clean or with a few moist crumbs.
7. Cool & Slice
Let the cookie bars cool completely in the pan on a wire rack before slicing into squares.
Tips for Best Results
- Use fresh blueberries for best texture; frozen works if you keep them frozen until mixing
- Don’t overmix the batter to keep the bars tender
- Line the pan with parchment paper for easy removal
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week
Variations
- Add a drizzle of lemon glaze on top for extra tang
- Substitute white chocolate with milk or dark chocolate chips
- Toss blueberries with a little flour before folding in to prevent sinking
- Add chopped toasted almonds for crunch
FAQs
Can I use frozen blueberries?
Yes, but do not thaw them before mixing to avoid turning the batter blue and watery.
How should I store these cookie bars?
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Can I make these gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
