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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.

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.

Add the softened unsalted butter to the sugar and lemon zest mixture. Beat with an electric mixer until light and fluffy.

Mix in the eggs, one at a time, beating well after each addition until fully combined.

Add the 3 tablespoons of lemon juice and vanilla extract to the batter and mix until just combined.

Gently mix in the all-purpose flour and salt just until combined. Be careful not to overmix.

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.

Spread the batter evenly into the prepared 8x8-inch pan. Optionally, top with a few more blueberries and white chocolate chips for visual appeal.

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.

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.

Once the lemon bars are completely cooled, pour the lemon icing evenly over the top and spread it to the edges.

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.


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.

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.

Add the softened unsalted butter to the sugar and lemon zest mixture. Beat with an electric mixer until light and fluffy.

Mix in the eggs, one at a time, beating well after each addition until fully combined.

Add the 3 tablespoons of lemon juice and vanilla extract to the batter and mix until just combined.

Gently mix in the all-purpose flour and salt just until combined. Be careful not to overmix.

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.

Spread the batter evenly into the prepared 8x8-inch pan. Optionally, top with a few more blueberries and white chocolate chips for visual appeal.

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.

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.

Once the lemon bars are completely cooled, pour the lemon icing evenly over the top and spread it to the edges.

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.
