Why are my bars dry or crumbly?

Dryness or a crumbly texture is almost always due to one of two things: over-baking or over-measuring the flour. To avoid over-baking, check the bars at the lower end of the recommended baking time. For measuring flour, the most accurate method is to use a kitchen scale. If you don't have one, use the "spoon and level" method: spoon the flour into your measuring cup until it's overflowing, then use the back of a knife to level it off. Scooping directly from the bag can compact the flour, leading to you using too much.

Why did my blueberries sink to the bottom?

Blueberries can sink if the batter is too thin or if the berries are particularly heavy and wet. The batter for this recipe is intentionally thick to help suspend the fruit. The most effective trick, especially for frozen berries, is to toss them in a tablespoon of flour before folding them in. This light coating helps them "grip" the batter and prevents them from sinking to the bottom during baking.

My white chocolate drizzle is too thick/thin. How do I fix it?

If your melted white chocolate is too thick to drizzle nicely, you can easily thin it by stirring in a small amount of a neutral-flavored oil, like coconut oil or vegetable oil. Start with half a teaspoon and add more as needed until you reach your desired consistency. If the drizzle is too thin, it may be because the chocolate was overheated. Let it cool for a few minutes to see if it thickens up. If it's still too runny, you can try melting in a few more pieces of white chocolate to thicken the mixture.

Blueberry Lemon Cookie Bars with White Chocolate Drizzle (with White Chocolate!)

Description

Chewy, buttery cookie bars infused with bright lemon zest and juicy blueberries, finished with a creamy white chocolate drizzle. A perfect spring dessert bursting with flavor and texture.

Ingredients

Scale

For the Cookie Bars:
1 cup (227g) unsalted butter, softened to room temperature
1 ½ cups (300g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
Zest of 2 large lemons
¼ cup (60ml) fresh lemon juice
2 ½ cups (300g) all
purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 cups (300g) fresh or frozen blueberries
For the White Chocolate Drizzle:
4 ounces (113g) high
quality white chocolate, chopped
1 teaspoon coconut oil or neutral vegetable oil (optional, for thinning)

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Instructions

Step 1: Prepare your pan and preheat the oven.
Preheat oven to 375°F (190°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment and pan sides.
Step 2: Cream the butter and sugar for a chewy texture. In a large mixing bowl, beat softened butter and sugar together on medium-high speed for 3–4 minutes until light and fluffy.
Step 3: Mix in wet and dry ingredients.
Add eggs one at a time, then mix in vanilla extract, lemon zest, and lemon juice. In another bowl, whisk together flour, baking powder, and salt. Add dry ingredients to the wet mixture and mix just until combined.
Step 4: Gently fold in the blueberries. If using frozen blueberries, toss them in 1 tablespoon of flour. Gently fold in blueberries with a spatula without crushing them.
Step 5: Press the dough into the pan and bake.
Spread dough evenly in the pan. Bake for 30–35 minutes or until edges are golden and a toothpick inserted in the center comes out with moist crumbs.
Step 6: Cool completely before drizzling.
Cool bars in the pan on a wire rack for at least 2 hours before adding drizzle.
Step 7: Melt and apply the white chocolate drizzle.
Melt white chocolate with coconut oil (if using) over low heat or in microwave intervals. Drizzle over cooled bars. Let it set for 15 minutes before slicing.

Notes

Pro Tips:

Bake until the center is just set for chewy bars.
Toss frozen blueberries in flour to prevent color bleeding.
Cool bars completely before cutting for clean slices.
Overmixing can lead to dense or dry bars.

Variations:

Substitute with raspberries or blackberries.
Make gluten-free using a 1-to-1 flour blend with xanthan gum.
For a vegan version, use plant-based butter, egg replacer, and dairy-free white chocolate.
Add a crumble topping for extra texture.

Storage:

Store in an airtight container for up to 3 days at room temperature or 1 week in the fridge.
Freeze individually wrapped bars for up to 3 months.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar (2x2 inch)
Calories: 200-250
Sugar: 20g
Sodium: 80mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg