Serve at room temperature or slightly chilled.
Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.
These bars also freeze well—wrap individually or in layers with parchment paper for up to 3 months.
Variations
Mixed berries: Substitute or add raspberries or blackberries with the blueberries.
Citrus twist: Use lime juice and zest instead of lemon for a zesty variation.
Chocolate chip swap: Replace white chocolate with dark or milk chocolate chips for a richer flavor.
FAQ
Q: Can I use frozen blueberries?
A: Yes, but do not thaw them first to prevent the dough from turning purple and watery.
Q: Can I make these bars gluten-free?
A: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
Q: How do I get a smooth chocolate drizzle?
A: Adding a small amount of coconut oil while melting the chocolate helps create a silky, even drizzle.
These Mini Blueberry Lemon Cookie Bars are tender, zesty, and perfectly sweet with a touch of creamy white chocolate—an easy treat everyone will love.
