Print

Lemon Blueberry Crumble Bars with White Chocolate Drizzle

Print Recipe

Buttery shortbread crust layered with sweet-tart blueberries, accented by lemon and topped with a rich white chocolate drizzle and optional dark chocolate stripes. A delightful treat for dessert tables or a sweet afternoon snack.

Ingredients

Scale
  • 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
  • 2 cups fresh or frozen blueberries
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1/3 cup granulated sugar
  • 1 tbsp cornstarch
  • 1/2 cup white chocolate chips, melted
  • 1/4 cup dark chocolate, melted (optional, for drizzle)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
  2. In a bowl, cream butter and sugars until fluffy. Add flour and salt and mix until crumbly.
  3. Press 2/3 of the mixture into the bottom of the prepared pan. Reserve the rest for the crumble topping.
  4. In a separate bowl, mix blueberries with lemon zest, lemon juice, sugar, and cornstarch.
  5. Spread the blueberry mixture evenly over the crust. Sprinkle the remaining crumble mixture on top.
  6. Bake for 35–40 minutes until the top is golden and the filling is bubbly. Let cool completely in the pan.
  7. Drizzle melted white chocolate over the cooled bars, followed by dark chocolate if using.
  8. Chill briefly to set the chocolate, then slice into bars and serve.

Notes

  • Frozen blueberries do not need to be thawed before use.
  • Dark chocolate drizzle is optional but adds a flavor contrast.
  • Store bars in an airtight container for up to 3 days or refrigerate for longer shelf life.

Nutrition

Keywords: lemon blueberry bars, crumble bars, blueberry dessert, white chocolate drizzle, shortbread crust

Find it online: https://epicrecipebox.com/lemon-blueberry-crumble-bars-with-white-chocolate-drizzle/