Bright, zesty, and bursting with berries—these lemon blueberry bars are the perfect spring and summer dessert with a sweet citrus glaze.

Bars:

All-purpose flour

Baking powder

Salt

Unsalted butter, softened

Granulated sugar

Eggs

Lemon zest and juice

Vanilla extract

Fresh or frozen blueberries (tossed with flour)

Glaze:

Powdered sugar

Lemon juice

Lemon zest (optional)

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Preheat oven to 350 °F (175 °C) and grease or line an 8×8″ or 9×9″ pan.

In a bowl, whisk together flour, baking powder, and salt.

Cream butter and sugar until light and fluffy. Beat in eggs, lemon zest and juice, and vanilla.

Stir in dry ingredients until just combined.

Gently fold in floured blueberries.

Spread batter in prepared pan and bake 30–35 minutes, until golden and set.

Cool completely.

For glaze: whisk powdered sugar and lemon juice (plus zest, if using). Drizzle over cooled bars and let set before slicing.

Use frozen blueberries straight from the freezer to prevent color bleeding.

For richer bars, stir in white chocolate chips.

Add coconut or cream cheese swirl for extra texture and indulgence.

Glaze can be adjusted for tanginess by varying lemon juice to sugar ratio.