Soft, buttery, and bursting with juicy blueberries, these Easy Blueberry Yogurt Bars are the perfect treat for tea time or a light dessert. Made without eggs and using simple pantry ingredients, they come together quickly and bake to golden perfection with a moist, tender crumb.

Why You’ll Love This Recipe

Egg-free and beginner-friendly: Perfect for anyone avoiding eggs or just looking for a simple baking project.
Soft and buttery texture: The combination of yogurt and butter creates a light, melt-in-your-mouth crumb.
Versatile and customizable: Works beautifully with different berries or even white chocolate chips.
Quick to make: Ready in about 35 minutes from start to finish.
Stores well: Can be kept at room temperature, refrigerated, or frozen for later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1¼ cups (150 g) all-purpose flour
½ level teaspoon baking powder
¼ teaspoon salt (use ½ teaspoon if using unsalted butter)
½ cup (115 g) unsalted butter, softened
½ cup (100 g) light brown sugar
¼ cup (60 g) plain unflavored yogurt (whole milk or low-fat, not Greek)
1 teaspoon vanilla extract
½ teaspoon finely grated lemon zest
1 tablespoon (15 ml) freshly squeezed lemon juice
½ cup (50 g) fresh or frozen blueberries

Directions

Preheat the oven to 350°F (175°C) for fan-assisted or 360°F (180°C) for conventional ovens. Line an 8-inch (20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Prepare the wet ingredients: In a separate bowl, beat the softened butter and brown sugar for about 2 minutes until creamy. Mix in the yogurt, vanilla extract, lemon zest, and lemon juice.
Combine wet and dry: Gradually add the dry mixture to the wet ingredients. Before the flour is fully incorporated, gently fold in the blueberries. Stir only until combined—overmixing can make the bars dense.
Spread and bake: Spread the dough evenly into the prepared pan. Smooth the top with a spoon or butter knife; if it sticks, dampen the spoon slightly. Bake for 20–25 minutes or until golden and a skewer inserted in the center comes out clean.
Cool and slice: Let the bars cool in the pan for 15 minutes, then lift them out using the parchment overhang and cut into squares.

Servings and timing

Servings: 16 bars
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Blueberry white chocolate bars: Fold in 2–3 tablespoons of chopped white chocolate or white chocolate chips and sprinkle a few on top before baking.
Blueberry almond bars: Add ¼ teaspoon almond extract to the batter and top with a handful of slivered almonds.
Mixed berry bars: Replace some or all blueberries with raspberries, blackberries, or chopped strawberries. For frozen berries, press them gently into the top of the batter instead of folding them in.

Storage/Reheating

Room temperature: Store in an airtight container for up to 3 days.
Refrigerate: Keeps fresh for up to 6 days.
Freeze: Store for up to 1 month. Thaw at room temperature before serving.
To refresh: Warm slightly in the microwave for 10–15 seconds if you prefer a softer texture after refrigeration.

FAQs

1. Can I use frozen blueberries for this recipe?

Yes. To prevent color streaking, spread the batter into the pan first, then scatter the frozen blueberries on top and gently press them in.

2. What type of yogurt works best?

Plain, unflavored yogurt—either whole milk or low-fat—works best. Avoid Greek yogurt, as it’s too thick and can make the bars dry.

3. Can I use white sugar instead of brown sugar?

Yes, white sugar can be used, though the bars will be slightly firmer and have a lighter flavor.

4. How do I know when the bars are done baking?

They’re ready when the top is golden and a skewer inserted in the center comes out clean.

5. Can I make this recipe dairy-free?

Yes, substitute the butter with plant-based butter and the yogurt with a dairy-free alternative like coconut yogurt.

6. Can I double the recipe?

Absolutely. Double the ingredients and bake in a 9×13-inch pan for about 38–42 minutes, or until set in the center.

7. How do I prevent overmixing the batter?

Add the flour gradually and stop stirring once everything is combined. Overmixing can make the texture dense.

8. Can I add other fruits?

Yes, you can mix in or replace blueberries with raspberries, blackberries, or diced strawberries.

9. Do I need to refrigerate the bars?

Not necessarily. They stay fine at room temperature for 2–3 days, but refrigeration extends freshness up to a week.

10. Can I serve these warm?

Yes, they’re delicious warm or at room temperature. Warm slightly before serving if desired.

Conclusion

These Easy Blueberry Yogurt Bars are a delightful, fuss-free treat that combines buttery richness with the freshness of blueberries and a subtle hint of lemon. Perfect for picnics, afternoon tea, or a quick dessert, they’re simple enough for beginners yet flavorful enough to impress. With their soft texture and wholesome ingredients, they’re sure to become a go-to favorite in your baking rotation.