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Lemon Blueberry Cookie Bars

Soft, buttery cookie bars with bright lemon zest and juicy blueberries. A simple one-bowl dessert that's perfect for sharing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs room temperature
  • 1 tablespoon lemon zest from about 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh or frozen blueberries do not thaw
  • Optional: 1 tablespoon turbinado sugar for topping

Equipment

  • 9x13-inch baking pan
  • mixing bowls
  • electric mixer or whisk
  • spatula
  • parchment paper
  • zester
  • measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x13-inch pan with parchment paper, leaving overhang on two sides.
  2. In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Scrape down bowl.
  3. Add eggs one at a time, beating well after each. Mix in lemon zest, lemon juice, and vanilla until combined.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet mixture, mixing on low just until a soft dough forms. Do not overmix.
  5. Gently fold in blueberries with a spatula. The dough will be thick and slightly sticky.
  6. Spread dough evenly into prepared pan. If using frozen berries, press them into the dough slightly to prevent sinking. Sprinkle turbinado sugar on top.
  7. Bake for 22-25 minutes, until edges are golden and center is set but still soft to the touch. A toothpick inserted in center should come out with moist crumbs, not wet batter.
  8. Cool completely in pan on a wire rack, about 1 hour. Lift out using parchment overhang, then cut into 16 squares.

Notes

Store bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze bars in a single layer in a freezer-safe bag for up to 2 months; thaw at room temperature. If using frozen blueberries, do not thaw them first to prevent bleeding. For a dairy-free version, substitute butter with a high-quality plant-based butter (stick form, not spread). To prevent a gummy texture, be careful not to overmix the dough after adding flour. Always use a timer for the lemon zest — only the yellow part, not the white pith, which is bitter.