These buttery bars are layered with juicy blueberries and fresh lemon zest, baked to perfection, and finished with a creamy vanilla drizzle and optional dark chocolate stripes. An irresistible summer dessert, these bars are as beautiful as they are delicious—perfect for picnics, brunches, or light after-dinner treats.

Why You’ll Love This Recipe

Blueberry Lemon Bars with Vanilla Drizzle strike the perfect balance between sweet and tangy. The shortbread-like crust is rich and tender, while the blueberry filling bursts with fresh, fruity flavor. The vanilla glaze adds a smooth finish, and the optional dark chocolate drizzle elevates them to a bakery-style treat. These bars are easy to make, hold their shape well, and are ideal for serving a crowd.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt

For the Blueberry Filling:

• 2 cups fresh blueberries
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1/4 cup sugar
• 2 teaspoons cornstarch

For the Vanilla Drizzle:

• 1/2 cup powdered sugar
• 1–2 tablespoons milk
• 1/4 teaspoon vanilla extract

For Chocolate Drizzle (optional):

• 2 tablespoons dark chocolate chips, melted

Directions

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the flour and salt, mixing until a crumbly dough forms.
3. Press the crust mixture evenly into the prepared baking dish. Bake for 18–20 minutes, or until the edges are lightly golden.
4. While the crust bakes, prepare the blueberry filling by mixing blueberries, lemon zest, lemon juice, sugar, and cornstarch in a bowl. Stir until evenly coated.
5. Once the crust is out of the oven, immediately spread the blueberry mixture evenly over the warm crust.
6. Return the baking dish to the oven and bake for an additional 20–25 minutes, or until the blueberry filling is bubbly and the edges are golden brown.
7. Allow the bars to cool completely in the pan.
8. For the vanilla drizzle, whisk together powdered sugar, vanilla extract, and enough milk to achieve a thick but pourable consistency. Drizzle over the cooled bars.
9. If using chocolate, melt the dark chocolate chips and drizzle over the bars.
10. Once set, slice into bars and garnish with fresh blueberries if desired.

Servings and timing

Servings: 9–12 bars
Preparation Time: 15 minutes
Cooking Time: 40–45 minutes
Cooling Time: 1 hour
Total Time: 2 hours

Variations

• Use frozen blueberries: Thaw and drain them well before using to avoid excess moisture.
• Add nuts: Chopped pecans or almonds can be sprinkled over the filling before baking for added crunch.
• Make it citrusy: Substitute lemon with lime or orange for a different flavor profile.
• Add a crumb topping: Reserve some of the crust dough and sprinkle it on top of the filling before baking.
• Gluten-free version: Use a 1:1 gluten-free baking flour blend to make the crust.

Storage/Reheating

• Refrigerator: Store the bars in an airtight container for up to 5 days.
• Freezer: Freeze in a single layer and transfer to a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
• Reheating: These bars are best served chilled or at room temperature. If you prefer them warm, microwave individual bars for 10–15 seconds.

FAQs

Can I use frozen blueberries in this recipe?

Yes, but thaw and drain them thoroughly to prevent the filling from becoming too watery.

How do I prevent the crust from becoming soggy?

Bake the crust fully before adding the filling, and spread the blueberry mixture while the crust is still warm but not overly soft.

Can I double the recipe?

Yes, double all ingredients and use a 9×13-inch pan. Adjust baking time as needed.

What’s the best way to drizzle the vanilla glaze?

Use a spoon or a piping bag with a small tip for neat, even lines.

Do I need to refrigerate these bars?

Yes, refrigeration helps the filling and glaze set and preserves freshness.

Can I add other berries?

Absolutely. Raspberries or blackberries can be mixed with the blueberries for added variety.

How do I know when the bars are fully baked?

The edges should be golden and the filling bubbly. A slight jiggle in the center is fine—it will set as it cools.

Is the chocolate drizzle necessary?

No, it’s optional. The bars are delicious with or without it, but the chocolate adds a nice contrast.

Can I make these bars dairy-free?

Use plant-based butter for the crust and a non-dairy milk for the vanilla drizzle.

What type of lemon works best?

Fresh lemons are recommended for both zest and juice to get the most flavor and aroma.

Conclusion

Blueberry Lemon Bars with Vanilla Drizzle are a bright, zesty, and satisfying dessert that’s easy to prepare and even easier to enjoy. With their buttery crust, fruity center, and sweet drizzles, they’re perfect for summer gatherings, afternoon teas, or a light finish to any meal. Whether you serve them plain or with chocolate, they’re sure to become a seasonal favorite.

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