Blueberry Lemon Bars
Blueberry Lemon Bars
Ingredients
For the Blueberry Lemon Bars
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 1/2 tablespoons lemon zest
- 2 eggs, room temperature
- 3 tablespoons lemon juice
- 2 teaspoons vanilla
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup blueberries, tossed with 1 tablespoon flour
- 1/2 cup white chocolate chips
For the Lemon Icing
- 1 1/4 cups powdered sugar
- 2-3 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- 1
Preheat the oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, combine the granulated sugar and 1 1/2 tablespoons of lemon zest. Rub them together with your fingers until the mixture looks like wet sand and is fragrant.
⏱️ 2 min
- 3
Add the softened unsalted butter to the sugar and lemon zest mixture. Beat with an electric mixer until light and fluffy.
⏱️ 3 min
- 4
Mix in the eggs, one at a time, beating well after each addition until fully combined.
⏱️ 2 min
- 5
Add the 3 tablespoons of lemon juice and vanilla extract to the batter and mix until just combined.
⏱️ 1 min
- 6
Gently mix in the all-purpose flour and salt just until combined. Be careful not to overmix.
⏱️ 2 min
- 7
Ensure your 1/2 cup of blueberries have been tossed with 1 tablespoon of flour. Gently fold the flour-tossed blueberries and 1/2 cup of white chocolate chips into the batter using a spatula, again, without overmixing.
⏱️ 3 min
- 8
Spread the batter evenly into the prepared 8x8-inch pan. Optionally, top with a few more blueberries and white chocolate chips for visual appeal.
⏱️ 2 min
- 9
Bake for 25–28 minutes, or until the top looks matte and a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake. Let the bars cool completely in the pan at room temperature for at least 2 hours.
⏱️ 28 min•🌡️ 350
- 10
While the bars are cooling, prepare the lemon icing. In a small bowl, combine the powdered sugar, 2-3 tablespoons of lemon juice (start with 2 and add more if needed for desired consistency), and 1 teaspoon of lemon zest. Whisk until smooth.
⏱️ 3 min
- 11
Once the lemon bars are completely cooled, pour the lemon icing evenly over the top and spread it to the edges.
⏱️ 1 min
- 12
Sprinkle more lemon zest on top of the icing, if desired. Let the icing set for at least 20 minutes, or until firm to the touch, before slicing and serving.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Lemon Bars
For the Blueberry Lemon Bars
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 1/2 tablespoons lemon zest
- 2 eggs, room temperature
- 3 tablespoons lemon juice
- 2 teaspoons vanilla
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup blueberries, tossed with 1 tablespoon flour
- 1/2 cup white chocolate chips
For the Lemon Icing
- 1 1/4 cups powdered sugar
- 2-3 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- 1
Preheat the oven to 350°F (175°C) and line an 8x8-inch pan with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, combine the granulated sugar and 1 1/2 tablespoons of lemon zest. Rub them together with your fingers until the mixture looks like wet sand and is fragrant.
⏱️ 2 min - 3
Add the softened unsalted butter to the sugar and lemon zest mixture. Beat with an electric mixer until light and fluffy.
⏱️ 3 min - 4
Mix in the eggs, one at a time, beating well after each addition until fully combined.
⏱️ 2 min - 5
Add the 3 tablespoons of lemon juice and vanilla extract to the batter and mix until just combined.
⏱️ 1 min - 6
Gently mix in the all-purpose flour and salt just until combined. Be careful not to overmix.
⏱️ 2 min - 7
Ensure your 1/2 cup of blueberries have been tossed with 1 tablespoon of flour. Gently fold the flour-tossed blueberries and 1/2 cup of white chocolate chips into the batter using a spatula, again, without overmixing.
⏱️ 3 min - 8
Spread the batter evenly into the prepared 8x8-inch pan. Optionally, top with a few more blueberries and white chocolate chips for visual appeal.
⏱️ 2 min - 9
Bake for 25–28 minutes, or until the top looks matte and a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake. Let the bars cool completely in the pan at room temperature for at least 2 hours.
⏱️ 28 min•🌡️ 350 - 10
While the bars are cooling, prepare the lemon icing. In a small bowl, combine the powdered sugar, 2-3 tablespoons of lemon juice (start with 2 and add more if needed for desired consistency), and 1 teaspoon of lemon zest. Whisk until smooth.
⏱️ 3 min - 11
Once the lemon bars are completely cooled, pour the lemon icing evenly over the top and spread it to the edges.
⏱️ 1 min - 12
Sprinkle more lemon zest on top of the icing, if desired. Let the icing set for at least 20 minutes, or until firm to the touch, before slicing and serving.
⏱️ 20 min