Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.
Cream butter and sugar:
In a large bowl, beat the softened butter and sugar together until light and fluffy.
Add wet ingredients:
Beat in the egg, vanilla extract, lemon juice, and lemon zest until fully combined.
Mix dry ingredients:
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined.
Fold in blueberries:
Gently fold in the fresh blueberries, being careful not to crush them.
Bake:
Spread the dough evenly into the prepared baking pan. Bake for 25–30 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean. Let cool completely in the pan.
Add white chocolate drizzle:
Melt the white chocolate chips (with optional coconut oil) in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth. Drizzle over the cooled cookie bars.
Slice and serve:
Once the chocolate sets, cut into small squares or rectangles and enjoy!
Serving and Storage Tips
