This recipe has quickly become on of my favorites. The pan hardly has time to cool down before the bars are gobbled up. I can’t wait to try them with vanilla ice-cream.
We are a family of blueberry lovers, we pick them each summer. A large portion of those freshly picked berries are frozen and I use them in lunchboxes. But I also make blueberry buckle and blueberry cinnamon ice cream shakes. This year I tried something new – cookie bars. The recipe includes plenty of blueberries and yummy white chocolate chips.
1 ½ sticks of butter
1 cup light brown sugar
2 egg yokes (unless you have jumbo eggs then one yoke will do)
2 cups flour
¼ teaspoon salt
½ teaspoon baking powder
2 teaspoons vanilla
1 cup white chocolate chips or chunks
1 cup fresh blueberries
Preheat oven to 375° and lightly spray a 8×8 baking pan, or 9×9 baking pan
Beat the butter and sugar together in a large mixing bowl until creamy.
Add in the yolk(s) and mix well.
Slowly add in the flour, salt, baking powder and vanilla.
Once the batter is well mixed, fold in the blueberries and white chocolate chips.
Note – the batter will be somewhat crumbly but should hold together when you press in together with your fingers.
Press the batter into the pan.
Bake 23-28 minutes depending on your pan size. Bake until the bars have a nice golden brown appearance.
Cut into squares and enjoy!