Blueberry Cookie Bars

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These blueberry cookie bars are my take on the famous Tik Tok Blueberry Cookies, I've played around with the recipe to ensure yumminess, vibrant colour and simplicity.

Purple cookie bars on a pink plate scattered with blueberries, pink flours and white chocolate chips.

Why This Recipe Works

  • Pretty purple cookies
  • An easy cookie recipe, no need to roll out individual cookies
  • Blueberry and white chocolate flavours!

Ingredients you will need

To make my blueberry cookies in bar form you will need traditional cookie ingredients butter, sugar, flour, and baking powder. Then its frozen blueberries, white chocolate chips and lemon juice.

The ingredients to make blueberry cookie bars laid out on a bench top with text overlay.

Ingredient Notes and Substitutes

  • 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.

I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used frozen blueberries, white chocolate drops, and macro organic butter from their range in this recipe.


Step by step instructions

Below are illustrated step-by-step instructions to make my blueberry cookie bars, if you prefer just the written instructions then head straight to the printable recipe card below.

Prep: Preheat your oven to 160 degrees Celsius, (320 Fahrenheit)

Step one: Defrost your blueberries, I do this in the microwave at 50% power for 2 mins.

Step two: Cream the butter and sugar, keep beating until the creamed butter and sugar is pale. I use my stand beater for this.

Step three: 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.

A two photo collage showing blueberries being blended into a smooth purée.
A mixing bowl with cfeamed butter and sugar and blueberry purée.

Step four: 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.

Step five: 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.

A glass mixing bowl of flour and a whisk.

Step six: Add the dry ingredients to the creamed blueberries and mix until combined.

Purple cookie dough in a large white mixing bowl with a wooden spoon.

Step seven: Stir in two-thirds of the white chocolate chips

Purple cookie dough and white chocolate drops in a large mixing bowl.

Step eight: 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.

Purple cookie dough studded with white chocolate drops being pressed into the baae of a square cake tine with a pink polka dotted spatula.

Step nine: Sprinkle the remaining chocolate chip on top of the blueberry cookie dough

Step ten: 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.

A square of baked blueberry cookie bars on a wooden chopping board ready to be sliced.
A hand holding a blueberry cookie bar above a plate of cookies and a bowl of blueberries.

Top Tips

Here is how you can make this blueberry cookie bar recipe perfectly every time!

  • 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.
Three children's hands reaching for purple cookie bars sitting on a pink plate.

I am quite a fan of baking cookies and slices, some of my other popular easy recipes are banana oatmeal cookies, condensed milk cookies, rice bubble slice, my popcorn bar recipe, Weetbix slice and lemon cookies.

A stack of three blueberry cookie bars sitting on a white surface scattered with blueberries, flowers and white chocolate drops.

If you made my blueberry cookies in a bar form or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
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Purple cookie bars on a pink plate scattered with blueberries, pink flours and white chocolate chips.

Blueberry Cookie Bars

Blueberry cookie bars, deliciously easy blueberry cookies in a bar recipe. Flavoured with gorgeous blueberries, a little lemon and white chocolate.
Print Pin Rate
Course: Baking
Cuisine: American
Keyword: blueberry cookies, blueberry cookie, blueberry cookie dough, blueberry cookie bars, blue cookies
Servings: 12 bars
Calories: 126kcal

RATE THIS RECIPE

4.89 from 17 votes

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

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