Blueberry Cookie Bars
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.
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.
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.
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.
Step six: Add the dry ingredients to the creamed blueberries and mix until combined.
Step seven: Stir in two-thirds of the white chocolate chips
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.
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.
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.
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.
Blueberry Cookie Bars
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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.
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