Blueberry Bars Recipe
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Blueberry Bars Recipe

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Our three sons like these bars so much that after they were married, each of my daughters-in-law asked for the recipe.
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:48 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 48 servings


  • 1 cup butter, softened
  • 1-3/4 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 can (21 ounces) blueberry pie filling
  • 1/8 teaspoon ground nutmeg
  • GLAZE:
  • 1-1/4 cups confectioners' sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon butter, melted

Nutritional Facts

1 each: 124 calories, 5g fat (3g saturated fat), 29mg cholesterol, 87mg sodium, 20g carbohydrate (13g sugars, 0 fiber), 1g protein.


  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until combined.
  2. Spread half of the batter into a greased 15-in. x 10-in. x 1-in. baking pan. Spread with pie filling; sprinkle with nutmeg. Drop remaining batter by teaspoonfuls over the top.
  3. Bake at 350° for 40-45 minutes or until golden brown. In a small bowl, combine the glaze ingredients until smooth. Drizzle over warm bars. Cool completely on a wire rack. Yield: 4 dozen.
Originally published as Blueberry Bars in Country Extra July 2003, p49

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mayun User ID: 1636268 229906
Reviewed Jul. 20, 2015

"I made it for any nephew's return from boot camp. Everyone loved it, even his teenage friends. This one is A keeper!"

djcreguer User ID: 231437 214533
Reviewed Dec. 10, 2014

"I substituted strawberry pie filling, as I felt this would appeal to me and my family more, and it was a hit! Thank you so much for this wonderful recipe! It is definitely a keeper :)"

stevetschida353 User ID: 310931 140349
Reviewed Aug. 15, 2013

"This is my go to recipe for potluck dessert. I have also used raspberry pie filling and it is better than the blueberry. If I can find blackberry pie filling I am going to try it with that!"

mdcopper User ID: 1387363 70127
Reviewed Jan. 24, 2012

"Delicious  The sweet taste of blueberry with just a little tang of lemon. I put the glaze in a zip loc bag and snip the corner off to drizzle it on the bars. I make it with homemade filling rather than canned. It's easy and yummy. 3/4 cup of sugar,1/4 cup of cornstarch,1/4 cup water, and 1 and 1/2 cups blueberry. Boil it all for a couple of minutes while stirring . When it turns thick and jelly like it's ready to use"

dkleonard User ID: 4997340 130609
Reviewed Aug. 22, 2011

"Very good and several people asked me for the recipe!"

leannt User ID: 4156798 64443
Reviewed Jul. 25, 2011

"I have made these bars many times and I have always added a few fresh blueberries to the pie filling, you get much more blueberry flavor and it is so good!!!!I"

cbesmama User ID: 2153579 70081
Reviewed May. 10, 2011

"Rather than using a pie filling, I would like some input as to using fresh blueberries. How would I adjust the recipe for this?"

Melisa4022 User ID: 5769907 128050
Reviewed Mar. 30, 2011

"Very tasty and simple to make. I have used many different types of pie filling and loved everyone."

vannaj User ID: 2664391 135400
Reviewed Jun. 15, 2010

"I made this with blueberry pie filling the first time. The cake was a little too thick for the the 2nd time I made them, I reduced the baking powder to 1 1/2 tsp, omitted the nutmeg and changed the filling to strawberry. Awesome! cake is moist and the lemon (more of a frosting than a glaze-have to spread it on the bars while warm) complimented the strawberry filling. Perfect for a snack or dessert. Have plans to make this again and use cherry pie filling next."

Amy the Midwife User ID: 2816815 140346
Reviewed Apr. 16, 2010

"The cake looked a little dry in the picture, but it's actually a very light cake. It almost tastes like a blueberry muffin, but lighter and sweeter. It could pass for a brunch item, as well as a dessert."

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