Blueberry Cake Bars

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 03/30/21
Easy blueberry cake bars

The Spruce / Nita West
Prep: 10 mins
Cook: 50 mins
Total: 60 mins
Servings: 24 servings
Nutrition Facts (per serving)
174 Calories
10g Fat
21g Carbs
2g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 174
% Daily Value*
Total Fat 10g 12%
Saturated Fat 4g 21%
Cholesterol 53mg 18%
Sodium 74mg 3%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 3%
Protein 2g
Calcium 18mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This blueberry cake bars recipe is made in a 13 x 9-inch pan and is as easy as pie—except it isn't pie! It's just a darn-good cake that's simple to make and is perfect for an abundance of blueberries.

When the holidays roll around, substitute fresh cranberries for the blueberries. Or try pitted sour cherries. The batter is sweet enough to be able to use the tart fruit and still call it dessert.

Ingredients

  • 3/4 cup butter (softened)
  • 2 cups sugar
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon almond extract
  • 1 3/4 cups fresh blueberries (washed and stemmed)
  • 2/3 cup pecans (chopped)
  • For garnish: confectioners' sugar
  • Optional: fresh blueberry sauce

Steps to Make It

  1. Gather the ingredients.

    Ingredients for blueberry cake bars
    The Spruce / Nita West

  2. Preheat oven to 350 F. In a large bowl, cream the butter with sugar for 5 minutes.

    Cream butter with sugar
    The Spruce / Nita West

  3. Add eggs and beat another 2 minutes.

    Add eggs and beat
    The Spruce / Nita West

  4. Mix in flour and almond extract.

    Mix in flour
    The Spruce / Nita West

  5. Fold in blueberries and pecans until well combined.

    Fold in blueberries and pecans
     The Spruce / Nita West

  6. Coat a 13x9-inch pan with cooking spray (and dust with flour, if desired).

    Coat a pan with cooking spray
    The Spruce / Nita West

  7. Spread batter evenly in pan and bake 45 to 50 minutes or until toothpick tests clean (except for blueberry juice).

    Spread batter in pan
    The Spruce / Nita West 

  8. Cool on a wire rack.

    Cool
    The Spruce / Nita West

  9. When cool, sprinkle with confectioners' sugar.

    Sprinkle with sugar
    The Spruce / Nita West

  10. Cut into bars of the desired size. Serve warm or cold with fresh blueberry sauce, if desired.

    Cut into bars
    The Spruce / Nita West

  11. Enjoy!

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