Blueberry Cookie Bars
Indulge in the sweet, tangy goodness of these irresistible Blueberry Cookie Bars—a perfect fusion of soft, buttery cookie dough and juicy bursts of blueberry flavor. With a touch of zesty lemon and a delightful golden-brown crust, these bars are a breeze to make in just 15 minutes of prep time. Whether you’re using fresh or frozen blueberries, they bake to perfection in under 35 minutes, filling your kitchen with the scent of homemade comfort. Ideal for dessert, afternoon snacks, or brunch, these bars can be dusted with powdered sugar for an extra touch of indulgence. Easy to prepare and perfect for sharing, these Blueberry Cookie Bars are sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.75 cups Unsalted butter
- 0.5 cup Brown sugar
- 2 Eggs
- 1.5 teaspoons Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 1.5 cups Blueberries (fresh or frozen)
- 1 teaspoon Lemon zest
- 2 tablespoons Powdered sugar (optional for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Gently fold in the blueberries using a spatula, ensuring they are evenly distributed throughout the dough.
Spread the dough evenly into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 30-35 minutes or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Remove from the oven and let the bars cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the cookie bars out of the pan. Dust with powdered sugar if desired.
Cut into 12 even squares or rectangles and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 30.1 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 76 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
