Lemon Blueberry Yogurt Bars
These bright and tangy Lemon Blueberry Yogurt Bars are soft, buttery, and bursting with juicy berries. Made with creamy White Mountain Yogurt for a rich, tangy twist and topped with a zesty lemon glaze, they’re the perfect fresh-baked treat for spring and summer!
- Dessert
- Snack
Ingredients
- Bars:
- 3 cups cake flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup White Mountain Yogurt, room temp
- Zest of 1–2 lemons (about 2 tsp)
- ⅓ cup fresh lemon juice
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1½ tsp vanilla extract
- 3 large eggs, room temp
- 2 cups blueberries (fresh or frozen — don’t thaw if frozen)
- Lemon Glaze:
- 1 cup powdered sugar
- 3 Tbsp fresh lemon juice
- ¼ tsp vanilla extract
directions
- Preheat oven to 350°F. Line a 9x13-inch baking dish with parchment paper or lightly grease it.
- Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate bowl, stir together White Mountain Yogurt, lemon zest, and lemon juice.
- Cream butter and sugar: In a mixing bowl, beat butter and sugar on high until light and fluffy (2–3 minutes). Add vanilla. Add eggs one at a time, mixing just until incorporated.
- Combine: Add the dry ingredients and yogurt mixture to the butter mixture. Mix on low speed until just combined. Don’t overmix.
- Fold in berries gently with a spatula.
- Bake: Spread batter evenly in the prepared pan. Bake for 45–55 minutes, or until a toothpick comes out clean. If browning too quickly, tent loosely with foil halfway through.
- Cool completely in the pan before glazing.
- Make glaze: Whisk together powdered sugar, lemon juice, and vanilla. Drizzle over cooled bars.
- Slice into squares and serve.
