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Lemon Blueberry Baked Pancake Bars with Pink Lemon Glaze

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Soft, tender, and bursting with juicy blueberries and zesty lemon, these baked pancake bars are finished with a dreamy white-to-pink glaze—perfectly sweet, airy, and effortlessly elegant for breakfast or brunch.

Ingredients

Units Scale
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 large egg
  • 1 cup fresh or frozen blueberries
  • 1 cup powdered sugar
  • 1 tablespoon lemon juice (for glaze)
  • 1 tablespoon milk (or as needed)
  • A few crushed blueberries for natural pink tint (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  3. In another bowl, whisk together buttermilk, melted butter, vanilla, lemon zest, lemon juice, and egg.
  4. Add wet ingredients to dry and stir until just combined. Gently fold in blueberries.
  5. Pour batter into the prepared pan and smooth the top.
  6. Bake for 25–30 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool.
  7. For the glaze: Whisk together powdered sugar, lemon juice, and milk until smooth. Add a few drops of crushed blueberry juice for a soft pink tint, if desired.
  8. Drizzle or spread glaze over the cooled bars. Let set before slicing.

Notes

  • Use fresh blueberries for less bleeding in the batter; frozen work fine too.
  • Add glaze only after bars are fully cooled to prevent it from melting.
  • Adjust the amount of milk in the glaze for desired consistency.
  • Bars can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5.

Nutrition

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