Ingredients
For the crust:
• 1 cup (2 sticks) unsalted butter, softened (or vegan butter)
• ½ cup granulated sugar
• 1 egg yolk
• 2 cups all-purpose flour
• 1 tbsp cornstarch
• 1 tbsp lemon zest (from 1 large lemon)
• ¼ tsp salt
For the filling:
• 1 cup fresh or frozen blueberries (no need to thaw if frozen)
• 2 tbsp granulated sugar
• 1 tsp lemon juice
For the glaze:
• ½ cup white chocolate chips (or dairy-free)
• 1 tsp coconut oil or shortening
• Optional: extra lemon zest for garnish
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Make the crust: In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes). Mix in egg yolk, lemon zest, and salt. Gradually add flour and cornstarch. Stir until a soft dough forms.
- Press dough evenly into the bottom of the prepared pan. Bake 15 minutes, until lightly golden.
- Make the filling: Toss blueberries with sugar and lemon juice. Gently scatter over warm crust.
- Return to oven and bake 20–25 minutes more, until berries are bubbly and edges are golden.
- Let cool completely in the pan on a wire rack.
- Add the drizzle: Melt white chocolate with coconut oil until smooth. Drizzle over cooled bars using a spoon or piping bag.
- Sprinkle with extra lemon zest for a fresh finish. Chill 10 minutes to set the chocolate before slicing.
✨ Perfect for spring brunches, picnics, or summer dessert tables—these taste like sunshine and berries!
💡 Storage: Keep in an airtight container at room temp for 2 days or refrigerate up to 5 days.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 40 mins , Total Time : 1 hr 15 mins (includes cooling) , Servings : 12 bars , Calories : 210 , Net Carbs: 22g , Fats: 13g , Protein: 3g