Blueberry Snack Bars Recipe

Reviews More Reviews

Most Helpful Positive Review

Feb 09, 2009

I came across this recipe while looking for something to do with my fresh blueberries. I made this recipe as instructed only I substituted fresh blueberries for the canned. I put a pint of blueberries in a saucepan with about 1/3 cup of sugar, 1/2 cup of water and boiled for 5 minutes to thicken, I also whisked in about 1/4 cup of corn starch to help thickening. I let it cool before spreading on the cream cheese layer. After the bars came out of the oven, I let it cool enough so I was able to put it in the fridge -much easier to slice!! This is one of the best recipes ever! I have never found a recipe my family loved so much using blueberries! I think the only way it gets better is adding a big spoon of either whipped cream or cool whip - a big dollup! I made it last night and I just returned from the store with more ingredients to make more!!!!

—charlotte

See full review »

Most Helpful Critical Review

Nov 11, 2009

These were just okay for me. I used a lemon cake mix but otherwise followed recipe exactly. They are very pretty but thin, hard to get out of the pan without slopping around. I brought them for a bake sale and they sold out, and one person asked for the recipe. But I probably wont make again.

—Omaha Jen

See full review »

25 Ratings

See other versions of this recipe!

Jan 02, 2012

These are off the charts insane. I made three small changes--I added one cup of fresh blueberries (I really wanted to taste the blueberres) and a teaspoon of lemon zest AND I used pecans instead of walnuts, as we don't care for walnuts. We can't keep our hands off of them. Out of the whole batch, two "bars" remain. They are SO flipping good. Awesome pantry dessert/snack. We love these. I might try this with cherry pie filling and almonds next time. I bet that would be really good, too.

—Sarah Jo

See full review »

Nov 09, 2008

I made this for a family gathering. Everyone loved it. They liked the chewing crust. The blueberry and cream cheese was yummy. I used a butter flavored cake mix. I bet a lemon flavored cake mix would be good too. It was easy to make. I used a 10 x 12 pan and baked for 50 mins. I love fast & easy recipes.

—IMSTUFFED

See full review »

Jan 07, 2010

Holy Blueberry Hill!! These are awesome! I did have to use some substitutions based on what I had (or didn't have is more like it). No canned blueberry pie filling. I made my own with 1 and a half cups frozen blueberries. Bring half a cup of water, the blueberries and 1/3 cup white sugar to a boil. In small bowl wisk 1/4 cup cornstarch in 1/2 cup cold water. Very gently wisk this mixture into the bluberries. Boil about 5 minutes. Wisking gently and often. Set aside and let cool completely. I also didn't have a boxed cake mix so I used an AR recipe (Cake Mixes from Scratch)for yellow cake. I used the entire (dry ingredients only) cake mix (with complete disregard to the blueberry recipe calling for 18oz. of cake mix.) Turned out great! Made a thick crust that was just right. I baked this in a 9x13in. metal pan at 325 degrees for 55 minutes. Let it cool on the counter then it went in the fridge for a few hours prior to slicing it up into squares. I can't say enough how good this is. Looks kinda fancy, too. Thanks for this recipe!!

—1gdcowgrl gone

See full review »

Feb 23, 2009

You can't eat just one! My changes: We had a larger group, so I used a large jelly-roll pan (made about 35 servings). The crust was thinner, but everyone loved it! Also had to make my own quick version of pie filling w/ our fresh blueberries (see the comments above), and used only 2 C. of the conf. sugar, but it all came out fantastic! GREAT recipe - thanks for sharing!

—LDSMama5

See full review »

Aug 24, 2009

Absolutely delicious!!! Made in a 9X13 pyrex dish and baked 10 minutes longer. Took to dinner at a friends house and everyone had 2 pieces. I think next time I may try it with cherry pie filling and sliced almonds.

—MrsHavens1984

See full review »

Jun 25, 2009

Definitely give this one a try! It is wonderful!! The 1st time I made this, I followed the recipe as written and loved it, but I like to play with recipes so the 2nd time I reduced the butter and added applesauce which worked, but made the dough stickier and a little harder to work with when spreading it in the pan. Next time I make this I think I will try a lemon cake mix because that sounds good too.

—Toasty Mama

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Kim's Cherry Chocolate Chip Bars

Easy Blueberry Shortbread

Blue Ribbon Stuffed Crust Blueberry Lime Pie

Easy Apple Cheese Danish

Cherry Bliss Brownies

Monkey Bread

Charming Cherry Pretzel Squares

Cherry Chocolate Almond Croissant Bread Pudding

Chocolate Cherry Cake with Rum Ganache

Sara's Famous Cherry Crisp

Nutrition

Calories
423 kcal
21%

Carbohydrates
57.9 g
19%

Cholesterol
71 mg
24%

Fat
19.8 g
31%

Fiber
1.5 g
6%

Protein
4.6 g
9%

Sodium
335 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blueberry Snack Bars

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 423
Calories from Fat: 179

% Daily Value *
Total Fat 19.8g 31 %
Saturated Fat 8.8g 44 %
Cholesterol 71mg 24 %
Sodium 335mg 13 %
** Potassium 94mg 3 %
Total Carbohydrates 57.9g 19 %
Dietary Fiber 1.5g 6 %
Protein 4.6g 9 %
** Sugars 34.5g
** Vitamin A 8 %
** Vitamin C < 1 %
** Calcium 8 %
** Iron 10 %
** Thiamin 9 %
** Niacin 12 %
** Vitamin B6 5 %
** Magnesium 6 %
** Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.