Description
Delight in these zesty Lemon Blueberry Bars, featuring a moist lemon-infused base studded with fresh blueberries and topped with a luscious blueberry glaze. Perfect as a refreshing dessert or a sweet snack with a hint of tartness and sweetness in every bite.
Ingredients
Scale
Base
- 2 large eggs
- 1½ cups granulated sugar
- 1 cup salted butter, melted
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest (about 1 lemon)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract, or 3 to 4 drops of lemon oil
- 2¼ cups all-purpose flour
- 1½ teaspoons baking powder
- 1½ cups fresh blueberries
Glaze
- ½ cup blueberries
- ½ cup granulated sugar
- ½ cup powdered sugar
- 1 to 2 tablespoons heavy cream, or milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch glass baking dish with parchment paper to prevent sticking and for easy removal later.
- Whisk Eggs: Using a stand mixer or hand mixer, whisk the 2 large eggs on high speed until they become very frothy, which helps incorporate air for a light texture.
- Add Sugar and Continue Whisking: Gradually add 1½ cups granulated sugar while continuing to whisk at high speed until the mixture becomes foamy and thickened, ensuring good incorporation.
- Incorporate Wet Ingredients: Pour in the melted butter, freshly squeezed lemon juice, lemon zest, vanilla extract, and lemon extract or lemon oil. Beat on medium speed until all ingredients are thoroughly combined, creating a smooth lemony batter.
- Mix Dry Ingredients: In a separate bowl, whisk together 2¼ cups all-purpose flour and 1½ teaspoons baking powder to evenly distribute the leavening agent.
- Combine Wet and Dry Mixtures: Slowly add the dry mixture to the wet ingredients. Mix gently just until combined to avoid overworking the batter which can toughen the bars.
- Fold in Blueberries: Carefully fold 1½ cups of fresh blueberries into the batter, ensuring even distribution without breaking the berries.
- Spread Batter and Bake: Evenly spread the batter into the prepared baking dish. Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
- Prepare Blueberry Glaze: While baking, heat ½ cup blueberries and ½ cup granulated sugar in a small saucepan over medium heat. Add a splash of water (about 1 tablespoon) if needed. Stir constantly until the sugar dissolves and blueberries break down into a vibrant syrup.
- Strain and Mix Glaze: Pass the blueberry syrup through a sieve into a bowl to remove solids. Whisk in ½ cup powdered sugar. Add 1 to 2 tablespoons of heavy cream or milk to achieve a smooth, spreadable consistency.
- Glaze the Bars: Once the bars come out of the oven, immediately spread the blueberry glaze over the warm blondies. Allow to cool completely to set the glaze properly.
- Serve: After cooling, cut the lemon blueberry bars into 12 squares and serve as a delightful treat with a perfect balance of sweet and tart flavors.
Notes
- Use fresh blueberries for best flavor and texture; frozen can be too watery when thawed.
- Line the baking dish with parchment paper extending beyond edges for easy lifting of bars out after baking.
- The glaze is best spread while the bars are warm to allow it to soak slightly and set nicely.
- For a dairy-free version, substitute butter with coconut oil and use a non-dairy cream or milk for the glaze.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
