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Blueberry Lattice Bars

Since our area has an annual blueberry festival, my daughters and I are always looking for new berry recipes to enter in the cooking contest. These lovely, yummy bars won a blue ribbon one year. —Debbie Ayers, Baileyville, Maine
  • Total Time
    Prep: 25 min. + chilling Bake: 30 min.
  • Makes
    2 dozen

Ingredients

  • 1-1/3 cups butter, softened
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 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, 5-7 minutes; beat in egg and vanilla. Gradually beat in flour. Divide dough in half; shape each into a 1-in.-thick rectangle. Wrap and 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 2 sheets of waxed paper into a 14x10-in. rectangle. Place rectangles on separate baking sheets; freeze until firm, 5-10 minutes. Place 1 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.
Nutrition Facts
1 bar: 233 calories, 11g fat (7g saturated fat), 35mg cholesterol, 109mg sodium, 32g carbohydrate (16g sugars, 1g fiber), 3g protein.
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Reviews

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Average Rating:
  • Berny
    Aug 9, 2020

    TAkes much longer prep time. Lattice dough was impossible to keep in long strips. Had to continually piece it. Probably be easier with a crumble topping. I spent 1 hour 45 minutes from rolling dough until I put in in the oven. Probably another 15 minutes making the dough & preping berries.

  • Albert
    May 19, 2019

    Can this be made with Apricots and how?

  • sstetzel
    May 16, 2019

    Hi Zirilli - The pan in the picture is a 13x9-in. baking pan, notice how tall the sides of the pan are? We haven't tried this recipe in a larger pan. Sue Stetzel Taste of Home Magazine

  • zirilli
    May 4, 2019

    You say 9x13 pan but picture shows a half sheet pan. Did you double the recipe?

  • twinners
    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!

  • 2124arizona
    Jun 27, 2017

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

  • kmonster
    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.

  • aicenhour
    Feb 16, 2013

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

  • jackie.baker
    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.

  • abreendre
    Nov 21, 2010

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