Easy Blueberry Cake Bars Recipe

Homemade currant cornmeal crumble bars
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  • Total: 60 mins
  • Prep: 10 mins
  • Cook: 50 mins
  • Yield: 24 cake bars (24 servings)
Nutritional Guidelines (per serving)
174 Calories
10g Fat
21g Carbs
2g Protein
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Nutrition Facts
Servings: 24 cake bars (24 servings)
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 13x9-inch pan and is as easy as pie, except it isn't pie! The recipe comes to me by way of my friend Diane who got it from her friend Bernie who got it from someone else! It's just a darn-good cake that's simple to make and is perfect for an abundance of blueberries.

When Thanksgiving and Christmas 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. Here are more Eastern European Blueberry Recipes.


  • 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)
  • Garnish: confectioners' sugar
  • Optional: fresh blueberry sauce

Steps to Make It

  1. Heat oven to 350 degrees. In a large bowl, cream butter with sugar for 5 minutes.

  2. Add eggs and beat another 2 minutes.

  3. Mix in flour and almond extract.

  4. Fold in blueberries and pecans until well combined.

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

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

  7. Cool on a wire rack.

  8. When cool, sprinkle with confectioners' sugar.

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