Tender Mini Blueberry Lemon Cookie Bars With White Chocolate Drizzle
Tender lemon-scented cookie bars studded with fresh blueberries and drizzled with creamy white chocolate—a bright, easy treat perfect for sharing.
Ingredients
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest
- 2¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup fresh blueberries
- ¾ cup white chocolate chips plus extra for drizzle
- Optional: 1 tsp coconut oil for smoother drizzle
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 baking dish with parchment or lightly grease it.
- Beat softened butter and sugar until light and fluffy, about 2–3 minutes.
- Mix in the egg, vanilla, lemon juice, and zest until smooth.
- Whisk flour, baking powder, and salt in a separate bowl. Gradually add to the wet mixture to form a soft dough.
- Gently stir in blueberries and white chocolate chips without crushing the berries.
- Spread dough in the pan. Bake 28–32 minutes until edges are golden and a toothpick comes out with a few moist crumbs. Let cool.
- Melt white chocolate with coconut oil and drizzle over the cooled bars. Let set.
- Cut into 16 bars. Serve at room temp or chill slightly for a firmer bite.