Friday, February 24, 2012

Lemon Blueberry Bars

These delicious and colorful treats jumped out of a magazine at me just in time for spring!

Am I being too optimistic? Is it not spring yet? Oh, fine. So it's still February. It's almost March, right? I'll take it.

Anyway, as spring approaches...I've found you the perfect way to welcome it- with a fruity and beautiful bar, loaded with creamy lemon and topped with sweet blueberries.

It doesn't get much easier, either. This tasty recipe consists of a simple crumbly, buttery crust, topped by a creamy mixture of canned lemon pie filling and sweetened condensed milk, followed by a can of sweet and pretty blueberry pie filling to top it off.

Lemon Blueberry Bars
(printable version)
serves 24

3/4 cup butter or margarine, melted
1/2 cup powdered sugar
2 tsp vanilla
1/4 tsp salt
2 1/4 cups flour
1 can lemon pie filling (any size)
1/2 cup sweetened condensed milk (not evaporated milk)
1 (21 oz) can blueberry pie filling

Preheat oven to 350. Line 13x9 in. pan with foil.
Combine butter, powdered sugar, vanilla, and salt. Add flour gradually until well blended.
Press dough evenly into bottom of prepared pan. Bake 20 min. or until edges are lightly browned.
In separate bowl, combine lemon filling and milk until well blended.
Spread lemon mixture over baked crust.
Spoon blueberry filling gently over lemon mixture. Return to oven and bake 15 min. or until set.
Cool in pan on wire rack. Cut into squares.

Source: (originally found in AllYou Magazine)


  1. YUM! Definitely going to try this!!! And hey, I'm all about anticipating is only a month away. Crazy!

  2. Quick question: did you cut the bars after they cooled or did you refrigerate them first? these look like they need to be stored in the fridge, right?

  3. and as long as Im here: another silly question.... did you use a hand mixer or just a spoon for the crust?

    1. Hi Terri! I haven't made these in awhile, but if I remember right, I did chill them before cutting. And yes, they do need to be stored in the fridge. I believe I used my stand mixer to make the crust, but if you don't have one, a food processor, hand mixer or a spoon would probably work great!

  4. Thanks Jen,
    I remember seeing this recipe in a magazine and then I misplaced it!
    I wish they were more specific in the recipe but I will give it a go this weekend. I will use my hand mixer I think. I have a stand mixer but its old and heavy. I usually only lug it out at christmas time!
    Thanks for the reply and I look forward to reading more of your blog!

  5. Jen,
    I made these last night. They turned out well.
    I just mixed all with a wooden spoon.simple and fast. I refrigerated overnight and cut them for breakfast. Yum.


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