Lemony Blueberry Layered Bars

Lemony Blueberry Layered Bars

This take on a lemon bar moves these classics up a notch into cult status, using a perfect combination of a creamy double-lemon filling topped with blueberry pie filling.



4 cups graham cracker crumbs
3/4 cup unsalted butter, melted
1 lb. light cream cheese, softened
2 14-oz. cans sweetened condensed milk
1 cup confectioners' sugar
7 oz. instant lemon pudding mix
1 cup freshly squeezed lemon juice
1 1/2 Tbsp. fresh lemon zest
1 1/2 qt. LUCKY LEAF® Blueberry Pie Filling
Frozen whipped topping, thawed, if desired


  1. Preheat oven to 350°F. Grease a full-size hotel pan.
  2. In the bottom of a full-size hotel pan, mix crumbs and butter. Pat down to cover bottom of pan evenly in one layer. Bake 10 minutes, remove and cool. Hold.
  3. Combine cream cheese, condensed milk and powdered sugar in a mixing bowl; beat 2 minutes on medium, until smooth. Add pudding mix, lemon juice and zest and mix until just mixed in. Hold.
  4. Gently spoon about half of Lucky Leaf® Premium Blueberry Pie Filling evenly over top of graham cracker crust in pan. Spoon the lemon filling over the top of the pie filling and spread gently to coat evenly. Spoon the remaining pie filling over the top of the lemon filling layer and spread evenly to cover. Cover and chill for at least 3 hours before serving.
  5. To Serve: Spoodle or spoon 1/2 cup lemon-blueberry into a serving bowl and garnish top with fresh lemon zest and whipped topping, if desired.

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