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Cozy Fourth of July Red Velvet Blueberry Cookie Bars

red velvet blueberry cookie bars - featured image
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These tender, moist red velvet cookie bars bursting with juicy blueberries and topped with a smooth cream cheese glaze are perfect for summer gatherings and easy to make.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 1 large egg
  • 1/4 cup (60ml) buttermilk (or milk with 1 tsp vinegar as substitute)
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring
  • 1 cup (150g) fresh or frozen blueberries
  • 4 oz (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) milk
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on sides, and lightly grease parchment.
  2. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in egg, buttermilk, vanilla extract, and red food coloring until fully incorporated and smooth.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed just until combined. Avoid overmixing.
  6. Gently fold in blueberries with a rubber spatula, being careful not to crush them.
  7. Spread batter evenly in prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Remove from oven and cool completely on a wire rack in the pan, about 1 hour.
  9. In a small bowl, beat cream cheese until smooth. Add powdered sugar, milk, and vanilla extract and mix until glaze reaches drizzle consistency, adding more milk if needed.
  10. Drizzle cream cheese glaze over cooled bars and let set for 10-15 minutes before slicing into about 16 bars.

Notes

If blueberries tend to sink, toss them in a tablespoon of flour before folding into batter. Let bars cool completely before glazing to prevent glaze from melting. Use frozen blueberries straight from freezer without thawing to avoid bleeding. For gluten-free, substitute flour with 1:1 gluten-free blend. For dairy-free, replace butter with coconut oil and cream cheese with dairy-free alternative.

Nutrition

Keywords: red velvet, blueberry, cookie bars, Fourth of July, summer dessert, easy baking, cream cheese glaze

Find it online: https://twinkletaste.com/cozy-fourth-of-july-red-velvet-blueberry-cookie-bars-recipe-easy-and-perfect-for-summer/