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4 from 1 vote

Red, White & Blueberry Pie Bars (Kuchen)

These Red, White and Blueberry Pie Bars combine the flavors of cherry and blueberry pie in one unique, hand-held bar! Great for feeding a crowd!
Prep Time15 mins
Cook Time37 mins
Total Time52 mins
Course: Bars, Dessert, Pie
Cuisine: American, Dessert
Servings: 20 -25
Author: Hayley Parker, The Domestic Rebel


  • 1 cup butter softened
  • 2 cups granulated sugar
  • 1 tsp salt
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 3 cups all-purpose flour
  • One (21-ounce can) cherry pie filling
  • 1/2 of a 21 oz can blueberry pie filling see Note below for what to do with the rest!
  • 1 cup confectioners' sugar
  • 4 Tbsp heavy cream or milk
  • Juice of 1/2 a lemon


  • Preheat oven to 350 degrees F. Liberally grease a 15x10x1-inch baking pan with cooking spray; set aside.
  • In the bowl of a stand mixer, cream together the butter, sugar, and salt until creamy & fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition, followed by the extracts. Lastly, beat in the flour. The dough will be VERY sticky.
  • Spread 3 cups of the dough in the bottom of the prepared pan. Top with the cherry pie filling evenly. Dot the cherry pie surface with the blueberry pie filling and gently swirl together with the back of a spoon. Drop the remaining dough by the teaspoonfuls over the top of the fillings.
  • Bake for approx. 30-37 minutes or until the tops are golden brown. Cool completely in the pan.
  • For the glaze, mix the confectioners' sugar, heavy cream, and lemon juice together until pourable. Pour over the tops of the bars before cutting into squares.


NOTE: Use the remaining pie filling in the following ways (or eat it with a spoon!): blend into a milkshake (try vanilla ice cream with graham crackers), fold it in with Cool Whip or fresh whipped cream for a mousse, top an ice cream sundae with it, make mini pies with it, or swirl it into homemade ice cream!