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Lemon Blueberry Oatmeal Cookie Bars – Easy Homemade Recipe with Vanilla Glaze

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These lemon blueberry oatmeal cookie bars are soft, chewy, and bursting with fresh citrus and juicy berries, all topped with a sweet vanilla glaze. Perfect for snacks, brunch, or dessert, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • Zest of 2 lemons (about 2 tablespoons)
  • 2 tablespoons fresh lemon juice (about 1 medium lemon)
  • 2 cups (250g) all-purpose flour (or 1:1 gluten-free blend)
  • 2 cups (180g) old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (225g) fresh or frozen blueberries
  • For the Vanilla Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • Optional: Extra lemon zest for topping

Instructions

  1. Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy lifting. Lightly grease if desired.
  2. Preheat oven to 350°F (175°C).
  3. Measure out all ingredients. Keep frozen blueberries in the freezer until ready to use.
  4. In a large bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes with a hand mixer).
  5. Beat in eggs one at a time, then add vanilla extract, lemon zest, and lemon juice. Mix until combined.
  6. In a separate bowl, whisk together flour, oats, baking soda, and salt.
  7. Add dry mixture to wet ingredients and stir gently just until combined.
  8. Fold in blueberries carefully. If using frozen, toss with a tablespoon of flour first.
  9. Spread dough evenly in prepared pan. Use a spatula or damp fingers to nudge into corners.
  10. Bake for 25-28 minutes, or until edges are golden and center looks just set. A toothpick should come out mostly clean with a few moist crumbs.
  11. Let bars cool in the pan on a wire rack for at least 20 minutes, then lift out and cool completely before glazing.
  12. For the glaze: In a small bowl, whisk together powdered sugar, 2-3 tablespoons milk, and vanilla extract until thick but pourable. Add more milk if needed.
  13. Drizzle glaze over cooled bars. Top with extra lemon zest if desired.
  14. Once glaze sets (about 15 minutes), slice into 16-20 bars and serve.

Notes

For gluten-free bars, use a 1:1 gluten-free flour blend and certified gluten-free oats. For dairy-free, use plant-based butter and non-dairy milk in the glaze. Do not overmix the dough for best texture. If using frozen blueberries, toss with flour and do not thaw. Chill bars before slicing for clean edges. Store in an airtight container at room temperature for 3 days or refrigerate for up to a week. Bars can be frozen (unglazed) for up to 3 months.

Nutrition

Keywords: lemon blueberry bars, oatmeal cookie bars, easy dessert, summer baking, blueberry recipes, lemon desserts, vanilla glaze, snack bars, brunch treats, kid-friendly

Find it online: https://hungermind.com/lemon-blueberry-oatmeal-cookie-bars-easy-homemade-recipe-with-vanilla-glaze/