There’s something undeniably joyful about the combination of blueberries and lemon. These mini cookie bars encapsulate that harmony, offering a bright, buttery bite that is as refreshing as it is indulgent. Whether you’re baking for a brunch spread, a sunny afternoon treat, or simply looking to brighten your dessert routine, these bars are the perfect answer.
Each square is loaded with plump, juicy blueberries and kissed with real lemon zest and juice, giving the soft cookie base a pop of citrus that complements the berries beautifully. The white chocolate chips baked into the dough add a creamy richness, while the final drizzle on top provides a polished, bakery-style finish.
What makes this recipe especially appealing is its simplicity. The dough comes together quickly, and the bar format means no individual scooping or rolling—just smooth the dough into a pan and bake. Once cooled and drizzled, these cookie bars are easy to slice and serve, making them ideal for gatherings or gifting.
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Whether served slightly chilled on a warm day or at room temperature for a soft and tender bite, these bars are guaranteed to please. They store well, travel easily, and look just as good as they taste—bursting with color and layered flavor.
Servings and timing:
Total Time: 45 minutes
Yield: 16 mini bars
Ingredients:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh blueberries
- ¾ cup white chocolate chips (plus extra for drizzle)
- Optional: 1 teaspoon coconut oil (for smoother drizzle)
Instructions:
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