Blueberry Cookie Bars
Blueberry cookie bars, deliciously easy blueberry cookies in a bar recipe. Flavoured with gorgeous blueberries, a little lemon and white chocolate.
Servings: 12 bars
Calories: 126kcal
Ingredients
- 145 g frozen blueberries 1 cup
- 115 g caster sugar ½ cup
- 115 g butter softened
- 30-60 ml Lemon juice 2-4 tablespoons
- 250 g flour 1 ½cup
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup white chocolate chips
Instructions
- Preheat your oven to 160 degrees Celsius, (320 Fahrenheit)
- Defrost your blueberries, I do this in the microwave at 50% power for 2 mins.
- Cream the butter and sugar, keep beating until the creamed butter and sugar is pale. I use my stand beater for this.
- Blitz the blueberries, you can either do this by adding it to your creamed butter and sugar and let your beater pulverise the blueberries. I find I get a better result if I blend them in my smoothie maker and then add them to the cake mixer.
- Beat in the lemon juice, the more lemon juice the more vibrant the colour of the bars will be, but obviously the more you use the stronger the lemon flavour will be in the blueberry bars.
- Whisk or sift the flour, salt and baking powder together so that they are well combined. Make sure you do this, as if the baking powder isn't well distributed through the flour you can end up with grey blueberry cookies.
- Add the dry ingredients to the creamed blueberries and mix until combined.
- Stir in two thirds of the the white chocolate chips
- Press the blueberry cookie dough into the bottom of a lined cake tin using a spatula. Dampen your spatula as this will stop the cookie dough from sticking. You want the cookie dough to be around 1.5cm-2cm thick.
- Sprinkle the remaining chocolate chip on top of the blueberry cookie dough
- Bake for 20 minutes until the blueberry cookie dough is lightly golden at the edges of the cake tin. Cool in the tin, then slice into bars or square.
Notes
- Don't run your oven on too high heat, 160 degrees Celsius/320 Fahrenheit allows the cookie bars to cook but isn't too hot so that they don't lose their color and brown.
- The blueberry cookie dough is quite a loose dough, I find a damp spatula the best way to press it into the base of a cake tin without it sticking to the spatula.
- Store the cookie bars in an air-tight container for 3-4 days.
Ingredient notes and substitutions
- Butter: This can be substituted for softened coconut oil or full fat margarine. If using margarine please add an extra 2 tablespoons of flour.
- Sugar: I find caster sugar works best in this recipe, but regular sugar is fine too
- Blueberries: I've found that frozen blueberries give the best result colour wise in this recipe.
- Lemon juice: The lemon juice helps the purle/blue colour in this recipe stay vibrant. The recipe does work without the lemon juice and will taste delicious, however the colour sometimes fades and becomes greyish.
- White chocolate drops: These can be substituted for any chocolate chips, (I think white looks nices agains the purple) or they can be left out completely.
- Baking powder: This recipe will work with ¼ teaspoon baking soda as an alternative.
Nutrition
Serving: 1bar | Calories: 126kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 46mg | Potassium: 45mg | Fiber: 1g | Sugar: 11g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg