Maylee at Beyond Gumbo 
I’m throwing all caution aside with “Blueberry & White Chocolate Bars.” These bars are rich and decadent. The bars are best when served warm (reheat in microwave if needed); and indulge in a small bite. But, sometimes it is worth it. It’s blueberry season in Louisiana and I am always on the search for new blueberry recipes. This idea caught my attention. The dessert is a very rich version of traditional blondie bars — I added in white chocolate and fresh blueberries to the bars. Since lemon pairs well with fresh fruit, I added in lemon zest, too.
Recipe Inspiration
My recipe source for these bars came from one of the “food magazines” which grace the shelves at grocery store check-out counters. Two of these magazines, All-Recipes and Taste of Home, always feature a pleura of tempting recipes. I’m spending a couple of weeks in Houston visiting family and have plenty of time to browse the magazines. I marked a several of recipes to try; this one is at the top of the list because I love both blondie bars and blueberries.
Growing Blueberries in Louisiana
My five blueberry bushes survived the two hard freezes in the South this past winter. In fact, the bushes really seemed to enjoy the cold weather and have burst out into hundreds of blossoms this spring. The bees love the tiny, delicate blossoms, too. I am so pleased to somehow contribute to the survival of bees and pollination — essential to our food supply. Growing blueberries in Louisiana is quite simple. They need well drained soil and lots of sun (mine are shaded in the afternoon). Then the bushes will start producing blueberries after about three years — patience, please! After that, you will be gratified with a plentiful harvest.
“One Bowl” Recipe
The recipe for these bars are similar to traditional blondie bars. The main variation is the addition of white chocolate bars and fresh blueberries. Plus, lemon juice and zest adds a citrus “pop.” Interestingly, there is no baking powder or soda in these bars. It’s not a mistake. The resulting baked bars are dense and rich — like many fudge brownie recipes!
This is a “one bowl” recipe. I melted the butter in the microwave oven in a large bowl. Then I added the finely chopped white chocolate bars. These melted without stirring. (If you over-stir or melt chocolate over high heat, then the chocolate may easily “seize” and that’s the end of that chocolate. Start over.) After that, stir in the remaining ingredients in the order listed. After baking, top with a powdered sugar glaze. For extra flair, garnish the serving platter with lemon slices, fresh blueberries and lemon zest.
These bars are delicious — but also rich. Cut into small pieces. Yes, we are throwing caution to the wind with this recipe but it then I have a backyard full of blueberries. The white chocolate adds an interesting “twist” to these blondie brownies. We decided that the bars are best when served warm. If needed, reheat in microwave oven for just a few seconds.
Enjoy!
Blueberry & White Chocolate Bars with a Hint of Lemon
Ingredients:
- 3/4 cup butter
- 2 oz white chocolate bar, finely chopped
- 1 cup brown sugar
- zest of one lemon, divided, (reserve half for garnish)
- 2 Tbsp juice of one lemon, reserve 1 tsp lemon juice
- 1/2 tsp salt
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup fresh blueberries, reserve several for garnish
- 1/4 cup powdered sugar, more as needed
- 1 to 2 tsp water, if needed for glaze
- fresh lemon slices, garnish, if desired
Method and Steps:
- Preheat oven to 350 degrees. Grease 9-inch square baking dish with oil. Line with aluminum foil, leaving a 1-inch overhang to create “handles.” Oil aluminum foil.
- Melt butter in large microwavable bowl. (Cover bowl and microwave about 1 minute.)
- Add chopped white chocolate. Do not stir. (White chocolate should melt.)
- Whisk in brown sugar until smooth.
- Whisk in half of the lemon zest, lemon juice (reserve 1 tsp lemon juice) and salt.
- Blend egg yolks and vanilla extract.
- Stir in flour.
- Gently fold in fresh blueberries.
- Spread batter evenly into prepared pan.
- Bake in oven at 350 degrees for 35 to 40 minutes until golden brown.
- Remove from oven and cool in pan on wire rack for at least 15 minutes.
- When ready to serve, use aluminum “handles” to remove bars from pan. Slide off aluminum foil and onto a cutting board.
- Dip knife into water. Then cut into 4 x 4 slices, dipping knife in water to removing pieces of bar which may cling to knife.
- To make glaze, in a small bowl, combine powdered sugar with remaining 1 tsp lemon juice. Stir until combined. Glaze should be thick but pourable. Add additional water or powdered sugar if needed to achieve pourable consistency.
- Dribble the glaze over the bars.
- Sprinkle on reserved lemon zest.
- Transfer bars to serving platter. Garnish with fresh lemon slices and fresh blueberries, if desired.
Mmmm, these sound right up my alley, Maylee! I can see how the white chocolate gives them a little extra something. And you’re inspiring me to try planting blueberries!
Blueberries are so easy to grow if you have a sunny well drained spot! Nothing like going outside to pick some fresh berries for breakfast!
So delightful! I think blueberry flowers are among my favorites.
Yes, the flowers are so dainty; remind me of fairies. The bees love them, too.