I bake buttery cookie bars studded with juicy blueberries and bright lemon zest, topped with a sweet white chocolate drizzle—creating a dessert that’s both vibrant and comforting.

Why You’ll Love This Recipe

I adore how these cookie bars deliver a burst of fresh blueberry flavor balanced by zesty lemon in every bite. The soft, slightly chewy texture pairs beautifully with the silky white chocolate drizzle. They’re easy to slice, perfect for spring or summer gatherings, and bring a pop of color and flavor to any dessert table.

Ingredients

(Heres a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Unsalted butter, softened
Large eggs
Lemon zest and a bit of fresh lemon juice
Vanilla extract
Fresh or frozen blueberries
Baking powder
Salt
White chocolate chips or melting wafers

Directions

I preheat the oven to 350 °F (175 °C). I line an 8×8-inch baking pan with parchment, leaving an overhang for easy bar removal.
In a bowl, I cream together softened butter and sugar until light and fluffy.
I mix in eggs, vanilla, lemon zest, and a splash of lemon juice until the batter is smooth and fragrant.
I gently fold in flour, baking powder, and salt until just combined, careful not to overmix.
I fold in blueberries, stirring lightly to distribute them evenly without crushing.
I spread the batter into the prepared pan in an even layer.
I bake for about 25–30 minutes, until the edges are golden and a toothpick inserted in the center comes out mostly clean (with a few moist crumbs). I let the bars cool completely.
Meanwhile, I melt white chocolate chips or wafers gently in a bowl set over simmering water (or in short microwave bursts), stirring until smooth.
I drizzle the melted white chocolate over the cooled bars in a decorative pattern.
Once the drizzle sets, I lift the bars from the pan using the parchment overhang and slice into squares.

Servings and timing

This recipe yields 9–12 bars, depending on how generously I slice them.

Prep time: 15 minutes
Bake time: 25–30 minutes
Cooling and drizzle time: 15–20 minutes
Total time: approximately 1 hour

Variations

I stir in a handful of chopped nuts—like almonds or pecans—for added texture.
I swap blueberries for raspberries, blackberries, or a mixed berry combo.
I add a smear of lemon curd between layers for extra citrus punch.
I use dark or milk chocolate instead of white to suit taste preferences.
I sprinkle coarse sugar on top before baking for a crystalline, crunchy finish.

Storage/reheating

I store these bars in an airtight container at room temperature for up to 3 days, separating layers with parchment to prevent sticking. They’re best chilled on warm days. I don’t recommend reheating—these are meant to be enjoyed at room temp or slightly cool.

FAQs

Can I make these bars ahead of time?

I often bake them a day ahead. Once cooled and drizzled, I slice and store. The flavors meld nicely over time.

Can I use frozen blueberries?

Yes—I use them straight from the freezer without thawing. I toss them in a little flour before folding in to prevent bleeding into the batter.

How do I prevent the bars from being soggy in the middle?

I test with a toothpick around 25 minutes—edges should be lightly golden and the center set but slightly moist. Overbaking will dry them out.

Can I skip the white chocolate drizzle?

Absolutely—I sometimes finish with a dusting of powdered sugar or a quick lemon glaze (lemon juice plus powdered sugar).

Are these gluten-free-friendly?

They’re not by default, but I substitute a 1:1 gluten-free flour blend and the bars turn out deliciously similar in texture and flavor.

Conclusion

I find these Luscious Blueberry Lemon Cookie Bars with White Chocolate Drizzle to be a joyful marriage of summery fruit flavor, soft cookie bar texture, and sweet decoration. They’re straightforward to prepare, perfect for gatherings, and offer a bright yet comforting treat that I love sharing.