Kevin Lee Jacobs

Gardening, Recipes & Home Décor Tips

Blueberry Bars!

BY Kevin Lee Jacobs | 111 Comments

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Last updated on July 6th, 2020

blueberry bars cover 1 6-30-16 jpgUpdated 2020. Blueberry Bars are deliciously moist and incredibly lemony. They’re perfect for picnics, because you can eat them with your fingers. They’re a cinch to make, too. To save time, I make the crust in a food processor. But a bowl and a pastry-blending gadget will work as well.

blueberry bars cover vertical 1 6-30-16 jpgI first wrote about these moist and lemony Blueberry Bars during the summer of 2012. And today, because I found some early-season blueberries at my favorite farm store, and because our good friends John and Jack are due for dinner tonight, and because John and Jack will surely love something blissful for dessert, I made the bars yet again!

blueberry bars add flour 6-29-16 jpgTo start, pour 3 cups of flour and 1/4 teaspoon of kosher salt into the bowl of a food processor.

blueberry bars add sugar 6-29-16 jpgThen add 1 cup of sugar…

blueberry bars add baking powder 6-29-16 jpg1 teaspoon of baking powder…

blueberry bars add zest of lemon 6-29-16 jpgThe zest of 1 handsome lemon…

blueberry bars add 2 sticks butter 6-29-16 jpgAnd 2 sticks of diced butter.

Pulse the works just until crumbly.

blueberry bars add beaten egg 6-29-16 jpgThen add 1 beaten egg, and pulse again just to blend.

blueberry bars flatten flour in pan 6-29-16 jpgPour half the crumbly mixture into a well-greased 9×13 baking dish, and firm it down with your (impeccably clean) knuckles.

blueberry bars whisk to combine 6-29-16 jpgNext, whisk together 1/2 cup of sugar and 4 teaspoons of cornstarch in a medium bowl…

blueberry bars add juice of lemon 6-29-16 jpgAnd stir in the juice of the (previously-zested) lemon.

blueberry stir spatula to coat 6-29-16 jpgThen add 4 cups of beautiful, fresh blueberries to the sugar mixture, and toss them about with an appropriately-colored spatula.

blueberry bars add berry mixture 6-29-16 jpgSpread the blueberries over the bottom crust…

blueberry bars cover with remaining flour 6-29-16 jpgAnd top with the remaining crust.

Easy-peazy, right?

Bake on the center rack of a preheated 375°F oven for 45 minutes, or until the top crust just begins to color. Allow the pan to cool for 30 minutes on a wire rack. Then place a sheet of plastic wrap over the pan, and refrigerate for at least one hour.

blueberry bars cover 1 6-30-16 jpgCut the works into rectangles or squares, and serve them cold or at room-temperature.

blueberry bars cover vertical cover 3 6-30-16 jpgYUM.

And here, because I love you, is a printable version of the above recipe:

Print Recipe
5 from 4 votes

Blueberry Bars

Moist, colorful and lemony, these Blueberry Bars are perfect for a picnic. They are a cinch to make!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: breakfast, dessert, afternoon tea
Cuisine: American

Equipment

  • a greased 9x13 baking dish

Ingredients

For the crust:

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • The grated zest of 1 lemon
  • 2 sticks (8 ounces) cold unsalted butter, diced
  • 1 large egg, beaten

For the berries:

  • 1/2 cup sugar
  • 4 teaspoons cornstarch
  • The juice of 1 lemon
  • 4 cups fresh blueberries

Instructions

  • Center the oven rack; preheat the oven to 375°F. Pour theflour, sugar, baking powder, salt, lemon zest and butter into the bowl of afood processor. Pulse the machine until the mixture resembles fine crumbs. Addthe egg, and pulse just to blend. Turn half the mixture into a greased 9x13baking dish, and pat it down with your fingers to coat the entire bottom of thepan.
  • In a medium bowl, whisk together the sugar and cornstarch.
    Then stir in the lemon juice. Add the blueberries, and gently move them about
    with a rubber spatula until all are coated with the sugar solution. Spread the
    berry mixture over the bottom crust. Then sprinkle with the remaining crust.
  • Bake in the preheated oven for 45 minutes, or until the top
    crust just begins to color. Cool on a wire rack for 30 minutes.  Then cover with plastic wrap, and chill in the refrigerator for at least one hour. Cut the dessert into rectangles, and
    serve cold or at room-temperature.

Think you’ll try these rectangles of sweet, lemon-infused blueberries? You can let me know by leaving a comment.

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Comments

  3. 3

    Trudi Dido says

    We have blueberries by the bowl full this week. I will try it (modified for gluten free) The pic makes my mouth water just looking a it . Good Sunday Morning to you Kevin!

  4. 4

    Marcia says

    For those of us that are gluten sensitive, can you put some suggestions for alternatives that will still turn out?

  5. 5

    Mary Anne says

    Hoping for a gluten alternate to these yummy looking sweets! I was thinking change out the flour and the sweetener and it should be fine….no???

  6. 6

    Carolyn Contois says

    Had to make something quick as a house warming gift….needless to say.. big hit! The plate was empty before the sandwiches were eaten…and…FYI….my favorite thing about your recipes… are the little details that always make me smile… like not forgetting to point out “the appropriate colored spatula”….

  7. 7

    Lois E. says

    Looks and sounds really good. Wish I had some blueberries – especially just freshly picked.
    I do have a comment. Why would you use a towel to strain juice? Wouldn’t a strainer work better and you would actually have more juice???? Love your site and all your ideas. Lois

  8. 8

    jules says

    Trudi or Kevin which flours &/or other ingredients would you switch to make this gluten free? Also, I would love to try this recipe but need to adjust my sugar. Would grounded dates or coconut sugar work in the place of white sugar?

  13. 13

    Judy P says

    I’m with Linda, I have 2 large bags of frozen blueberries in my freezer. I hope they will work for this, because this is the best recipe for them I’ve found yet!!

  14. 14

    Rose says

    Kevin, I love blueberries, and this recipe (as is!) looks delightful. In fact the whole tea menu is inspiring. I picked wild-growing blackberries while working on my land Friday. Right now, I have a blackberry cobbler in the oven. The house is starting to fill with the aroma! 🙂

  15. 15

    Marjean says

    Our local blueberries will be on in a few more weeks. My husband is retiring this week and we’re looking forward to enjoying more of the u-pick fruit available here – he’s better at picking than I am. I’ll definitely have to try this recipe!

  18. 18

    Susan says

    Absolutely! Blueberries are my husband’s favorite and lemon is one of mine (chocolate of course being MOST favorite). These look easy peasy…..

  19. 19

    Tiffany says

    I’m Gluten Free so I’ll use Almond Meal flour instead of the regular gluten containing flour. Think someone asked about what substitution to use for regular flour in the comments. I’ve used Almond Meal (Bob’s Red Mill brand…as well I have some Honeyville brand in my freezer) to make pie crusts for Key Lime pies and it works wonderfully. Need to watch the first bake step closely, because Almond Flour browns quickly, otherwise the sub should work perfectly.

  20. 20

    Sarah says

    Yum! Here in Michigan, our strawberries are just coming. Next month….blueberries galore!

  21. 21

    John says

    Perfect timing. The freezer went on the fritz, and I have a lot of blueberries to use up.

    Already cooked an entire beef tenderloin, entire pork rib section, pork roast, whole chicken, 4 full racks of lamb, 4 packages of lobster, and package of 8 cod loins, … all because someone left the freezer door open.

    At least I can save the blueberries. Maybe I’ll throw some rhubarb into the mix.

  22. 22

    dori says

    Your wonderful recipes usually involve a food processor. I don’t have one. Do you have a luddite’s version of these blueberry bars?

  24. 24

    Debra says

    I have had great results substituting frozen for fresh in other tart or bar recipes and don’t see a problem doing so with this recipe; Kevin your thoughts here??!!
    Thanks!

  25. 25

    Carol Imamura says

    You’ve got to get one of those Mexican gadgets for squeezing lemons – they filter the seeds and are quick and easy to use and work ready well at getting out all of the juice! I can’t believe I didn’t know about them sooner (kind of like rice cookers, why doesn’t everyone have one?) Just Google Mexican citrus squeezer 

  26. 26

    Sigrid says

    The branches of our blueberry bush are bending low because they are so full of berries this year. The berries should start to ripen in 2 -3 weeks and I will try your blueberry bar recipe for sure. They look delicious!

  29. 29

    Diana says

    My mother had a similar recipe she called Blueberry Buckle. Her recipe was 2 cups of blueberries. It was more cake-like. It is a favorite desert! Blueberries are bliss!

  30. 30

    Claudia S says

    Those blueberry bars look delicious! Gotta try them! Thanks for sharing the recipe!

  31. 31

    Bridget says

    Fabulous! I can’t wait to try your recipe..and your book. This is a beautiful presentation. Thanks over and over. I thought I was being silly, buying a blue spatula. Turns out, thanks to you, I now know it was fate! These bars and I were destined to meet!

  32. 32

    badger gardener says

    Kevin I had to tell you that I was dropping off some donations at Goodwill today and had to stop in to peruse the china. I found the cutest folksy desert plates, International Heartland, and I immediately pictured your blueberry bars sitting on top. So of course, I had to buy them. I wasn’t familiar with the brand but they looked to be good quality stoneware and only 49 cents a piece. If my husband ever needs to feature me on a hoarding show it will be because of china : )
    Love your blueberry bars but just waiting for the Michigan and WI crops to come in so I can buy a huge basket at the farmers’ market. Fruit is so darn expensive in the grocery stores this year ( California drought? ).

  34. 34

    Pat in New Brunswick says

    Hi Kevin, the recipe sounds heavenly. Thanks! We are in a wild blueberry area and they will be out in August. The large bush berries are extremely expensive in the stores here. I usually buy a couple of ten pound boxes of the small wild ones and freeze them. I know these would be better with fresh berries, but have you ever used frozen, and if so, did they turn out ok? I have already filed the recipe away as a must do. Pat in NB

  35. 35

    Kip Morrissette says

    I have used Frozen Blueberries many times. The trick is, do NOT thaw them. If you thaw them, you will have ‘blue’ batter.

  36. 36

    Bonnie says

    Recipe looks great. Do you think I could substitute frozen elderberries? I started with one bush/tree? and now have 3 thanks to our seed planting birds. I can’t stand to let them go to waste so I freeze them and hope somone can use them in something. In this recipe would the sugar amount have to be altered and should they be thawed and drained–help!!

  37. 37

    Judy Sides says

    I just made these awesome bars for the third time in two weeks. We are loving them and they are great to take to shut in neighbors. This last time, I used an orange liqueur in place of the lemon. So good! I think that I shall try it with peaches. Thanks again for this one. It’s a keeper.

  39. 39

    Shirley K. says

    Kevin I don’t have a food processor. Would blending it with a pastry blender by hand work?

  42. 42

    Joanna says

    Mine are in the oven – didn’t have blueberries so used frozen raspberries. This recipe is so easy!
    Thank you Kevin for sharing this recipe 🙂

  43. 43

    Linda says

    Just got my blueberries at the farmer’s market today to make this later on. Are they still good if rewarmed and served a la mode?

  44. 44

    Sue says

    I made your blueberry bars, Kevin, and they are pure deliciousness.
    Will be a favorite for years to come. Thank you, thank you!

  45. 45

    John says

    Kevin, I went to make this but discovered that the freezer door had been left slightly open. Inside I found about a cup of wild blueberries, and about 4 cups of sour cherries that had to be used, or discarded. I used this instead of pure blueberries. Also used orange rind, and juice of a half orange rather than the lemon.

    OMG, it was FABULOUS. Your really must try this for different taste. All kinds of people wanted the recipe when I shared it at a party. I gave you full credit.. as well as the person who left the freezer door slightly open.

  46. 46

    andrea says

    These were great—-better than the blueberry muffin recipe I’ve used forever!!!!!!!!!!

  47. 47

    Tricia says

    Kevin, I made these 2 days ago and they are FAB! Recipe’s definitely a keeper! Thanks for posting! And btw, you mentioned a cookbook…do tell!

  48. 48

    poulsbogardenlady says

    Thank you Kevin! Now I know what I’m making for the 4th..plus I already have all the ingredients on hand! Happy 4th of July to you!

  51. 51

    Terry Snyder says

    Fabulous! I came to the recipes for Kale- and got sidetracked into this luscious looking bar! My blueberry bushes are producing well, and I’m always on the lookout for more BB recipes(that’s BlueBerry). THANKS! Now, back to Kale.

  52. 52

    Carol H. says

    I made these a few days ago and they were delicious! And, although I’m an experienced cook, I made a rookie mistake. I didn’t check the ingredients before I went to the store. So I had only half the blueberries the recipe called for, and a lime but not a lemon. Even with these fairly major changes, the bars turned out great! In addition, in order to accommodate my gluten-intolerant husband, I made 1/3 of the recipe with GF flour and 2/3 with regular flour. I carefully made his portion at one end of a 9″X13″ pan and marked it right on the pan with a black sharpie, and made ours on the other end in the same pan. Sometimes the math is too difficult to try something like this, but it worked with this recipe. He doesn’t care much for desserts (weirdo), but he loves blueberries, and he just adored this dessert. I will say that I thought the bars were best the day I made them. The next day they started to get soft, and on the third day the texture was too soft. I’ll make them again, but only on the day they are to be eaten. One final point, the bottom does brown faster than the top. Take these out of the oven when the top is just barely showing a whisper of golden brown. For us it was at 39 minutes. Next time I might bake them higher in the oven. Thanks for another great recipe, Kevin!

  53. 53

    Carol W says

    These are delicious. I’ve made 2 batches so far and keep getting requests to make them again. I went to get more blueberries but our local grocery store didn’t have any, they had loads of strawberries but no blueberries. It can’t be that late in the season here in the North east that I can’t get fresh blueberries!

  54. 54

    Darla D says

    These was fantasticly delicious! The only problem was our gusts enjoyed them so much that there was only one for me. Will make this recipe again soon. Next time I will use an old fashioned pastry blender to prepare the crust.

  55. 55

    Sue says

    Kevin, I love you! Your website is my favorite. I am not “young and hip,”
    but your recipes are wonderful. These Blueberry Bars are particularly
    heaven-sent, but must be made with fresh berries. In the winter I tried
    frozen and they weren’t nearly as good. I also want to say that your
    advice on winter sowing of seeds is my mecca. Love the decorating too.
    It’s the whole gemilla in one A Garden for the House.

  56. 56

    Kathy C. says

    Hi, Kevin–
    I made these blueberries bars last summer and they were such a hit that I made them several more times before the flakes began flying. To all the cookbook editors out there: this man is a real find. I implicately trust his recipes. They’re tested, well written and presented in two formats, one of which even tells you what color bowls and spatulas to use! (His sense of humor and whimsy come through in every presentation.) Book him!

  57. 57

    Theresa says

    I LOVE blueberries, so when I saw this recipe I had to try it. Oh my goodness, it’s delicious! I took a plate full to a neighborhood dinner and everyone wanted seconds. This recipe is a keeper for sure!

  58. 58

    Plain Jane says

    Hi Kevin:

    I am going to try your wonderful looking Blueberry Bars…for the Holiday weekend…They look sooo Yummy.

    I also made your Blueberry Tart, except I used Fresh Boysenberries…. Served it warm, with Ice Cream….Yum…

    When is the Cook Book coming out.???? Because I want to get one too..

    Happy Trails, Plain Jane

  59. 59

    Tiffany says

    For Trudi, Marcia, Mary Anne and Jules: I have the new Bob’s Red Mill 1 to 1 GF baking flour (replacing wheat flour) and just love, love it for everything I make. Works out exactly like using wheat flour, so my previous response to use Almond flour has been changed to using the new Bob’s Red Mill 1 to 1 GF Baking Flour. I’ll make this using this new Bob’s Red Mill Flour. Hoping you see my new response to this recipe.

  60. 60

    Noella says

    Aloha Kevin,

    I’m very happy to help with a comment with regard to your Cookbook. My husband and I love your Blueberry Bar recipe. So much so, that I make it almost every week; and I haven’t moved beyond that. Although, I do want to try your other baking recipes, we keep making your Blueberry Bars! I’ve also made it with 2 cups blueberries and 1 cup raspberries. It’s very good that way too!

    Thank you for sharing. Happy 4th of July! Like you, we’ll be spending it in the comfort and peace of our home. God Bless you and yours!

    Noella

  61. 61

    Cheryl says

    Hi Kevin,
    Just want you to know that I am making your Blueberry Bars again this afternoon. This is probably the 15th time I have made this recipe and it is a no-fail, everyone loves this, dessert. I am also going to try to make it with fresh cherries to see how that works out. It’s almost tomato time in my garden–and I can hardly wait to make Tomato Pie again!

  62. 62

    Jesselyn Andersyn says

    Hey Kevin,
    Just wanted to let you know that one of the recipes I made several times on our family reunion / celebration vacation last month was your OLD Blueberry Bars and they were a huge hit (as they always are when I’ve served them over the past several years…)

    If this new “imrpoved” recipe is EVEN BETTER…. Well I can’t wait to try it VERY soon. (Right now I’m enjoying some excellent .99 cent a pound CHERRIES.~ I bought about 15 lbs, so I’m looking for some new (SWEET) Cherry recipes…

  63. 63

    Trudi says

    Julie. I would use almond flour. and yes either a few dates or maybe some maple syrup, just a little. Blueberries are already sweet enough for my taste. Probably use kuzu for the thickener . instead of corn starch Its better for the gut and no sugar blues

  64. 64

    Lynda says

    I’ve been looking at food processors. It’s overwhelming. I would welcome recommendations on the best/most reasonably priced food processors.

    Oh yes, and I love this recipe!

  65. 65

    Delores says

    These are wonderful – my family loves them-for these you do not need a food processors- and Kevin love your web site and all your recipes –Thank you

  67. 67

    Roberta Adams says

    Kevin,
    You shared this recipe with us last year. I made this delicious
    dessert for 5 girlfriends who asked for the recipe. I think I will make this again.
    Thanks for reposting it.

  71. 71

    Sandi says

    Oh, Kevin…I’d love to make these but wonder if Gluten-Free all purpose flour would work too… What do you think?

  73. 73

    Selma says

    I will use this recipe for next weekends family barbecue at our house! Sounds yummy!

  75. 75

    Kevin Lee Jacobs says

    Hi Diane R – I tested the print feature, and sure enough, it’s not working. I’ve sent an alert to my computer guru. Meantime, you can copy-and-paste the recipe into an email or some other printable document. Sorry for the hassle!

  76. 76

    Ralica says

    Our blueberries here in California are waiting now. Probably don’t have enough left on the bushes to make this recipe. I will file it for next year.

  78. 78

    nik says

    this was my first sweet bake only that the filing was strawberry jam
    ill try the blue ones this time
    thanx for the share

  79. 79

    Patti says

    Thanks for sharing Kevin. These look so good. i am going to make them for dessert for dinner tonight.

  82. 82

    Trudi says

    Since i am baking for a neighborhood BBQ, i can use YOUR recipe . YAY . I will just make one for myself that is Gluten free later. I know yours will be fantastic . I can experiment later I won’t mind too much if mine does not come out great ,but i know f
    or sure yours will. . . THANKS

  83. 83

    Barbara says

    Delicious Kevin! I made them this morning in 2 smaller pans in order to save half in the freezer for later. I’m afraid that was a futile exercise as I’ve already eaten 3 bars and I’m not done yet Thank you, Kevin.

  85. 85

    Bonnie in BC (zone 4/5) says

    I made these yesterday, and the results were perfect. I followed your recipe exactly except for the addition of two teaspoons of minte tapioca to the lemon juice mixture – I think my lemon was slightly large. I used a glass pan. Wonderful. I am going to enjoy one for breakfast on my back deck, with my morning cappuccino. Thanks, Kevin. I am anxious to buy your book!

  89. 89

    Anne says

    Regrettably, at this time of year it is very hard for me to find an impeccably clean knuckle. But you know what they say, in your lifetime you eat a peck of dirt. 😉

  90. 90

    Marlyn Anderson says

    In your cookbook, ” 100 Recipes for Delicious Living” you state 1 stick of butter but here on the e mail you say 2 sticks of butter. Which is the correct amount?

  93. 93

    Pat C says

    I have 4 quarts of giant yummy blueberries in my fridge right now. (We live near Hammonton, NJ, blueberry capital of the world). I am so making these blueberry bars today. I will convert the recipe to gluten free for my grandson. I can’t wait to eat one (or two or three)!
    Thanks Kevin!
    Pat C

  95. 95

    steven hobbs says

    love the way you present these! easy-peasy! our blueberrys are just getting ripe here in Mt. Shasta, looking forward to making these tonight and thank you!

  99. 99

    David says

    My kind of cooking. Especially in this hot weather. VERY easy and delicious.

  100. 100

    Kathy Day says

    5 stars
    I baked these yesterday but since I had some rhubarb that I needed to use, I mixed rhubarb, blueberries and a few frozen strawberries for the filling. Oh, my! They are so yummy! The lemon zest & juice gives it such a nice tartness to go with the sweet fruit! The only problem is staying out of them and since it’s just 2 of us, I have decided to drop off a few for each of my neighbors to enjoy!!
    Do these freeze well? Since it makes such a large pan, I thought I might give that a try so we’d have some for later.

  101. 101

    Kevin Lee Jacobs says

    Hi Kathy – Yum! So glad the rhubarb/BB/strawberry combination worked out deliciously for you. Since the bars disappear so quickly in my house, I have not had the opportunity to freeze them. Thank you for the 5 stars!

  102. 102

    Carol says

    These sound fab! I was actually thinking about adding rhubarb to the filling. Glad to see that a previous commentator tried it with good results.

  103. 103

    Magdalena says

    5 stars
    Thank you, Kevin, for yet another winner! I only have a mini food processor, so made the pastry the old-fashioned way, mixing in a bowl using my fingers. It barely added minutes to the time of preparation. These bars are indeed simple to prepare and very delicious. I think they may go well with vanilla ice cream on my garden patio…

  106. 106

    Christa Fraser says

    Hi Kevin,
    These look wonderful. I’m going to try them with from PEI wild blueberries. I figure if I drain them I am good to go. Any suggestions?
    Thanks for sharing your fabulous seasonal recipes, I really enjoy them.
    Stay safe and well, my friend,
    Christa

  107. 107

    Christa Fraser says

    Hi Kevin,

    Not only will I be making the blueberry bars, I’m looking forward to any peach recipes you can provide. Last year I froze peaches, thinking about how good they would be during a cold, bleak winter . Unfortunately, they were gone by December!

    Thanks so much,

    Christa

  109. 109

    Sandy Martinez says

    5 stars
    Kev,
    Made it! Loved it!! My 7 year old could help easily. Thanks for that, especially…
    We’ll make it again but use last years frozen peaches.
    Happy Summer!
    Sandy

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