Lemon Blueberry Oatmeal Cookie Bars

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Thick lemony bars made with our Oatmeal Cookie Mix.

Lemon Blueberry Oatmeal Cookie Bars

Yield: 16 2x2-inch bars

Lemon Blueberry Oatmeal Cookie Bars


  • 1 bag Pamela’s Oatmeal Cookie & Bar Mix
  • 8 TBSP butter, room temperature (10 TBSP if using egg replacer)
  • 1 large egg (or equivalent of 2 eggs with egg replacer)
  • 1 tsp vanilla
  • ¼ cup lemon curd (store bought works great!)
  • ½ cup dried blueberries
  • ½ cup walnuts, toasted (Optional)


Pre-heat oven to 350° with rack in the center. Use an 8 x 8-inch baking pan lined with well-sprayed parchment or foil for easy removal and cutting.

Cream butter in the bowl of a stand mixer using the paddle. Once soft and fluffy add Oatmeal Cookie & Bar Mix, vanilla and egg, and beat until well mixed. Add the blueberries and nuts and blend until incorporated.

Press half the dough into the parchment-covered baking pan. Using sprayed wax paper or plastic wrap, press dough until flat and even with no holes to form a solid thin bottom. Press the edges up the wall of the pan a little to form a tiny border. Spread lemon curd over the top leaving a ¼” gap at the edge. Sprinkle hunks of dough over lemon curd. You want to cover the top all the way to the edge. Once covered press very lightly to form an even top.

Bake in pre-heated oven for 40 minutes. Top will be golden brown all across the top when done (not just the edges).

Cool on a rack until almost totally cool; remove from pan with help of parchment. Let cool completely on a cutting board. Peel off parchment carefully as not to crack bar. Cut the bars in half using a long knife (not serrated). Press blade through bar onto cutting board; rock back and forth until bar is cleanly cut. Clean knife. Go to next cut. Repeat. Easily makes 16 pieces.

Store in wax paper lined container with paper in-between layers. They will soften over time, due to the lemon curd.

© Pamela's Products, Inc.


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