Blueberry Lattice Bars Recipe

4.5 7 8
Blueberry Lattice Bars Recipe
Blueberry Lattice Bars Recipe photo by Taste of Home
Publisher Photo

Blueberry Lattice Bars Recipe

Read Reviews
4.5 7 8
Publisher Photo
Since our area has an annual blueberry festival, my daughters and I are always looking for great new berry recipes to enter in the cooking contest. These lovely yummy bars won a blue ribbon one year. —Debbie Ayers, Baileyville, Maine
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 30 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 30 min. + cooling

Ingredients

  • 1-1/3 cups butter, softened
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 3-3/4 cups all-purpose flour
  • FILLING:
  • 3 cups fresh or frozen blueberries
  • 1 cup sugar
  • 3 tablespoons cornstarch

Directions

Cream butter, sugar and salt until light and fluffy; beat in egg and vanilla. Gradually beat in flour. Divide dough in half; shape each into a 1-in.-thick rectangle. Wrap in plastic; refrigerate 2 hours or overnight.
Preheat oven to 375°. Place blueberries, sugar and cornstarch in a small saucepan. Bring to a boil over medium heat, stirring frequently; cook and stir until thickened, about 2 minutes. Cool slightly.
Roll each portion of dough between two sheets of plastic wrap into a 14x10-in. rectangle. Place rectangles on separate baking sheets; freeze until firm, 5-10 minutes. Place one rectangle in a greased 13x9-in. baking pan, pressing onto bottom and about 1/2-in. up the sides. Add filling.
Cut remaining rectangle into 1/2-in. strips; freeze 5-10 minutes to firm. Arrange strips over filling in crisscross fashion. If desired, press edges with a fork to seal strips. Bake until top crust is golden brown, 30-35 minutes. Cool on a wire rack. Cut into bars. Yield: 2 dozen.
Originally published as Blueberry Lattice Bars in Taste of Home October/November 2002, p31

Nutritional Facts

1 bar: 232 calories, 11g fat (7g saturated fat), 35mg cholesterol, 109mg sodium, 32g carbohydrate (16g sugars, 1g fiber), 2g protein.

  • 1-1/3 cups butter, softened
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 3-3/4 cups all-purpose flour
  • FILLING:
  • 3 cups fresh or frozen blueberries
  • 1 cup sugar
  • 3 tablespoons cornstarch
  1. Cream butter, sugar and salt until light and fluffy; beat in egg and vanilla. Gradually beat in flour. Divide dough in half; shape each into a 1-in.-thick rectangle. Wrap in plastic; refrigerate 2 hours or overnight.
  2. Preheat oven to 375°. Place blueberries, sugar and cornstarch in a small saucepan. Bring to a boil over medium heat, stirring frequently; cook and stir until thickened, about 2 minutes. Cool slightly.
  3. Roll each portion of dough between two sheets of plastic wrap into a 14x10-in. rectangle. Place rectangles on separate baking sheets; freeze until firm, 5-10 minutes. Place one rectangle in a greased 13x9-in. baking pan, pressing onto bottom and about 1/2-in. up the sides. Add filling.
  4. Cut remaining rectangle into 1/2-in. strips; freeze 5-10 minutes to firm. Arrange strips over filling in crisscross fashion. If desired, press edges with a fork to seal strips. Bake until top crust is golden brown, 30-35 minutes. Cool on a wire rack. Cut into bars. Yield: 2 dozen.
Originally published as Blueberry Lattice Bars in Taste of Home October/November 2002, p31

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Reviews forBlueberry Lattice Bars

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[email protected] User ID: 90483 272022
Reviewed Aug. 20, 2017

"Looks delicious! I am wondering if anyone has tried it with blackberries? I have tons this year and would love to find a new recipe to use them up!"

MY REVIEW
2124arizona User ID: 845443 268597
Reviewed Jun. 27, 2017

"Blueberries are one of my favorite fruits and these bars showcase blueberries very well!! Yum!"

MY REVIEW
kmonster User ID: 6670431 36294
Reviewed Mar. 25, 2014

"Pretty good recipe. I used frozen blueberries bc it's winter and they are cheaper but next time I will use fresh and tart blueberries and I think I'll have a better, stronger tasting bar."

MY REVIEW
aicenhour User ID: 4627743 81516
Reviewed Feb. 16, 2013

"I put some crunchy sugar crystals on the top! They looked so fancy!"

MY REVIEW
jackie.baker User ID: 3555282 44104
Reviewed Jun. 4, 2012

"Very good, cookie like dough. I rolled the dough out between two pieces of parchment, that made it much easier to handle. Would definitely make this again."

MY REVIEW
abreendre User ID: 1799143 136021
Reviewed Nov. 21, 2010

"Lhad to keep the lattice top really cold or it broke as I tried to weave."

MY REVIEW
lnzpooper User ID: 263637 110999
Reviewed Apr. 3, 2008

"These sound wonderful! You could easily change the berries around."

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