Soft and buttery mini blueberry lemon cookie bars topped with a creamy white chocolate drizzle.

Scale

1 cup unsalted butter, softened

¾ cup granulated sugar

1 large egg

1 tablespoon lemon zest

2 tablespoons lemon juice

2 cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

1 cup blueberries

½ cup white chocolate chips

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1. Preheat oven to 350°F and line pan

2. Cream butter and sugar

3. Add egg and lemon ingredients

4. Mix dry ingredients and combine

5. Fold in blueberries

6. Bake for 25–30 minutes

7. Cool and drizzle white chocolate

Use fresh or frozen blueberries

Do not overmix batter

Cool completely before slicing

Optional: add vanilla extract for extra flavor