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Blueberry Lattice Bars

Total Time

Prep: 25 min. + chilling Bake: 30 min.


2 dozen

Since our area has an annual blueberry festival, my daughters and I are always looking for amazing new recipes to enter in the cooking contest. These lovely bars won a blue ribbon one year. —Debbie Ayers, Baileyville, Maine
Blueberry Lattice Bars Recipe photo by Taste of Home
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  • 1-1/3 cups butter, softened
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 3-3/4 cups all-purpose flour
  • 3 cups fresh or frozen blueberries
  • 1 cup sugar
  • 3 tablespoons cornstarch


  1. Cream butter, sugar and salt until light and fluffy, 5-7 minutes; beat in egg and vanilla. Gradually beat in flour. Divide dough in half; shape each half into a 1-in.-thick rectangle. Wrap and refrigerate 2 hours or overnight.
  2. Preheat oven to 375°. Place blueberries, sugar and cornstarch in a small saucepan. Bring to a boil over medium heat, stirring frequently; cook and stir until thickened, about 2 minutes. Cool slightly.
  3. Roll each portion of dough between 2 sheets of waxed paper into a 14x10-in. rectangle. Place rectangles on separate baking sheets; freeze until firm, 5-10 minutes. Place 1 rectangle in a greased 13x9-in. baking pan, pressing onto bottom and about 1/2 in. up the sides. Add filling.
  4. Cut remaining rectangle into 1/2-in. strips; freeze 5-10 minutes to firm. Arrange strips over filling in crisscross fashion. If desired, press edges with a fork to seal strips. Bake until top crust is golden brown, 30-35 minutes. Cool on a wire rack. Cut into bars.

Nutrition Facts

1 bar: 233 calories, 11g fat (7g saturated fat), 35mg cholesterol, 109mg sodium, 32g carbohydrate (16g sugars, 1g fiber), 3g protein.

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