These simple cookie bars have a lovely oat cookie base, layered with lemon, blueberries, and almonds. They're quick and easy to make and taste great!
I made these bars as part of the annual Freaky Friday Virtual Holiday Cookie Exchange, a fun event where we are each randomly and secretly assigned to another blog where we pick out a cookie, brownie, truffle, fudge, or something you'd see on a Christmas baking platter. We get baking, then each post of chosen recipe at the same time. It's a great way to discover new blogs and treats!
I was assigned to A Dish of Daily Life, our host on this blog is the lovely Michelle of Connecticut, a truly talented cook, a mom to three teens, and author of anything lifestyle related; food, helpful how-to’s, her family's best travel adventures and tips, and a little bit of their daily life too.
Michelle has lots of yummy sweet treats over her way, as well as these lovely bars my eyes were also caught by white chocolate pecan cranberry fudge, mocha mint chocolate truffles, and peanut butter tarts.
These bars are not only an ideal dessert, but are perfect for a morning
or afternoon tea, and also work great as a lunchbox snack!
My brother gave me a bagful of lemons off his tree, so I used lemon juice in the dough as well as lemon zest to up the lemony zing of these bars :)
Lemon and Blueberry Bars
Makes 16 bars
225 g (2 sticks) butter, softened
2 cups brown sugar
2 tsp baking powder
1 egg
1 tsp vanilla extract
2 cups plain flour
2 cups rolled oats
1/3 cup slices almonds
zest and juice of 2 lemons
2 cups frozen blueberries
1. Preheat oven to 180 degrees C (350F) and line a glass baking dish with tinfoil. Grease the foil with butter.
2. Using either a stand or handheld mixer, beat the butter until smooth. Add the brown sugar and baking powder and continue to beat until well combined. Add the vanilla, lemon juice, and egg and combine well.
3. Slowly add the flour while continuing to beat. Fold in the rolled oats.
4. Press 3/4 of the dough into the base of the baking dish, reserving some mixture for the top.
5. Spread the lemon zest, almonds, and blueberries over the dough and top with chunks of the remaining dough.
6. Place in the centre of the oven and bake for approximately 35-40 minutes, until the top is golden and a skewer inserted into the centre of the dish comes out clean.
7. Allow to cool in the dish before cutting into bars or squares.
Be sure to check out all the Cookie Exchange recipes here:
I would love these as part of our holiday cookie exchange; what a beautiful dessert treat that you have recreated!
ReplyDeleteI'm so glad you made these! They are one of my favorites to make!!!
ReplyDeleteThese bars look great! My lemon tree is covered with lemons right now too, so these are perfect!
ReplyDeleteMmm I want some right now!! YUM!
ReplyDeleteLemon and blueberries is one of my fave combos!
ReplyDeleteI like adding a little fruityness to holiday baking, these sound great!
ReplyDeleteThese look so fresh and yummy!
ReplyDeleteThese would be delicious to make year round.
ReplyDeleteWhat a tasty dessert! Lemons and blueberries are so perfect together!
ReplyDeleteYUM! I love the oat cookie base and all that lemon with that little crunch of almond tucked in here.
ReplyDeleteThese are gorgeous!! I adore lemon and blueberry together. What a great treat to enjoy Christmas morning with a cup of coffee!
ReplyDeleteLemon and Blueberry are like the perfect marriage!! These look so yummy!
ReplyDeleteThese are happening in my kitchen very soon... I'm so missing the fresh flavors of lemon and blueberry right now!!
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