Buttery shortbread crust layered with sweet-tart blueberries and a hint of lemon, finished with a luscious white chocolate drizzle and optional dark chocolate stripes. These blueberry bars are bursting with flavor and perfect for any dessert table, potluck, or afternoon treat.

Why You’ll Love This Recipe

These lemon blueberry crumble bars are the ultimate balance of sweet and tart. The buttery shortbread crust and crumble topping offer the perfect texture contrast to the juicy, tangy blueberry filling. The white chocolate drizzle adds a creamy richness, while the optional dark chocolate gives a bold twist. They’re simple to make, easy to transport, and guaranteed to impress at any gathering.

Ingredients

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

For the Crust & Crumble:

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

For the Blueberry Filling:

• 2 cups fresh or frozen blueberries
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/3 cup granulated sugar
• 1 tbsp cornstarch

For the Topping:

• 1/2 cup white chocolate chips, melted
• 1/4 cup dark chocolate, melted (for optional drizzle)

Directions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the flour and salt to the butter mixture. Mix until the dough is crumbly.
4. Press about two-thirds of the dough into the bottom of the prepared pan to form the crust. Reserve the remaining dough for the crumble topping.
5. In a separate bowl, combine the blueberries, lemon zest, lemon juice, sugar, and cornstarch. Mix gently until the berries are well coated.
6. Spread the blueberry mixture evenly over the crust in the pan.
7. Crumble the reserved dough over the top of the blueberry layer.
8. Bake for 35–40 minutes, or until the top is golden and the filling is bubbling.
9. Allow the bars to cool completely in the pan.
10. Once cooled, drizzle with melted white chocolate and dark chocolate (if using).
11. Refrigerate briefly to set the chocolate, then slice into bars and serve.

Servings and timing

This recipe yields approximately 16 bars.
Preparation time: 15 minutes
Baking time: 35–40 minutes
Cooling and drizzle setting time: 1 hour
Total time: About 1 hour 55 minutes

Variations

• Berry Mix: Use a combination of berries like raspberries or blackberries along with blueberries for a mixed-berry version.
• Nut Crumble: Add chopped almonds or pecans to the crumble topping for a nutty crunch.
• Citrus Swap: Try using orange zest and juice instead of lemon for a sweeter citrus flavor.
• Vegan Option: Use vegan butter and dairy-free chocolate to make this recipe vegan-friendly.
• Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking flour.

Storage/Reheating

Store the bars in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, place bars in a single layer in a freezer-safe container with parchment between layers. Freeze for up to 2 months. Thaw in the refrigerator before serving.
Reheating is not necessary, but you can warm them slightly in the microwave if desired.

FAQs

Can I use frozen blueberries for this recipe?

Yes, frozen blueberries work well. Do not thaw them before mixing to prevent excess moisture.

How do I know when the bars are done baking?

The crumble topping should be golden, and the blueberry filling should be bubbling around the edges.

Can I use a different size pan?

Yes, but note that using a larger pan will result in thinner bars and may require less baking time.

Do I have to use both white and dark chocolate?

No, the dark chocolate is optional. You can use just white chocolate or omit both if preferred.

Can I make these bars ahead of time?

Yes, they are perfect for making a day in advance. Just store them in the refrigerator and drizzle the chocolate shortly before serving.

What can I use instead of cornstarch?

You can substitute with arrowroot powder or tapioca starch in equal amounts to thicken the filling.

Can I make these bars gluten-free?

Yes, use a 1:1 gluten-free baking flour in place of the all-purpose flour.

How should I cut the bars cleanly?

Chill the bars thoroughly and use a sharp knife wiped clean between cuts for neat edges.

Can I reduce the sugar?

Yes, you can slightly reduce the sugar in both the crust and filling, but it may affect sweetness and texture.

Will the bars hold their shape at room temperature?

Yes, once fully cooled and chilled, they hold their shape well at room temperature.

Conclusion

Lemon Blueberry Crumble Bars with White Chocolate Drizzle offer the perfect blend of buttery, fruity, and citrusy flavors with just the right amount of sweetness. Whether you serve them as a dessert or a sweet snack, these bars are easy to make and sure to please. Customize them with your favorite berries or chocolate drizzle, and enjoy a bakery-quality treat from your own kitchen.

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