way to cook:
Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
Cream butter and sugar until light and fluffy.
Beat in egg, vanilla, lemon zest, and juice.
In a separate bowl, whisk flour, baking powder, and salt.
Gradually mix dry ingredients into wet until just combined.
Gently fold in blueberries.
Bake:
Spread batter evenly in prepared pan.
Bake for 25-30 minutes or until edges are golden and center is set.
Cool completely in pan on a wire rack./Ruby’s kitchen flavour/
Make the Drizzle:
Microwave white chocolate and cream in 15-second intervals, stirring until smooth.
Finish and Serve:
Drizzle white chocolate over cooled bars.
Garnish with fresh blueberries and lemon zest.
Let set before cutting into squares.
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