Best Blueberry Bars Recipe – How to Make Blueberry Bars

Caitlin Pencil

One bite of these crumbly blueberry bars is proof – there’s no wrong way to enjoy fresh berries! Blueberry pudding is some of Ree Drummond’s favorite desserts, whether it’s blueberry cobbler, blueberry buckwheat, or even blueberry muffins (which is like having dessert for breakfast, right?) Refrigerate whenever you need a blueberry craving!

How do you make strawberry slices?

This recipe is super easy – just stir and bake! The crust and the top layer consist of the same mixture, only divided into two parts – one half is pressed into the pan and smeared, and the other half is sprinkled over the berry layer. This means less thinking, less mingling and less chaos! The blueberry filling is never completely cooked through, which makes it very simple. Like Ree’s Strawberry Oatmeal Bars, it calls for a bit of jam to help the berry layer hold together.

Can you use frozen blueberries for blueberry bars?

yes! Frozen blueberries will work well for this recipe, but they must be thawed and dried before using. Frozen berries contain excess moisture that can prevent these bars from settling properly unless they are thawed and drained properly.

How do you serve blueberry bars?

The key to cutting neat squares is to let these bars cool completely before serving. For extra insurance, place the cooled pan in the refrigerator for about an hour to help everything hold together. Then, using the parchment paper as handles, lift the uncut candy from the pan, cutting as desired. Place the chopped bars on a plate and let them come to room temperature before serving.

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Preparation time:





total time:





For veneer and garnish:


Stick unsalted butter cut into small pieces

to fill in:

3 1/2 c.

fresh berries

2 tbsp.

Fresh lemon juice

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  1. Preheat oven to 375 degrees with rack positioned in the lower third of the oven. Spray a 9″ x 13″ baking tray with cooking spray. Cover the tray with butter paper.
  2. To prepare crust and topping: Whisk together flour, salt, cinnamon, and sugar in a medium bowl until combined. Add butter. Using a pastry mixer or your fingertips, mix the butter into the flour mixture until well blended and the mixture has a consistency of wet sand (the mixture should hold together when squeezed). Pour half of the mixture into the prepared pan in an even layer. Bake until light brown, about 15 minutes.
  3. To make the filling: Whisk together the sugar and cornstarch in a medium bowl. Add the blueberries, jam, lemon peel, juice, and salt, and stir to combine. Spread the filling in an even layer over the warm crust in the skillet.
  4. Sprinkle the remaining crust mixture over the blueberry filling in an even layer, leaving some large clumps. Bake until golden brown on top and the filling is bubbling around the edges and in the center, 1 hour. Remove from the oven and let cool completely in the pan on a wire rack, about 3 hours. Cut into bars and serve.

These tapes can be made up to 5 days in advance. Put it in the fridge in an airtight container.

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