Delightful Fresh Apricot Bars with a Blueberry Twist
This recipe for Fresh Apricot Bars with Blueberries comes straight from a cherished cookbook dating back to the 1930s. Passed down through generations, it captures the simplicity and flavor of a bygone era. Using fresh, local ingredients, this heritage recipe brings a touch of nostalgia and a delicious treat to your table.

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I chose fresh apricots and blueberries for this unique dessert and I doubled the recipe to have one for my family and another to take on a recent visit we had with some friends and it was a hit!
If you enjoy using fresh blueberries when
Apricot and Blueberry Cake Recipe
Ingredients:
Crust and topping:
1 ½ cups + ⅓ cup of all-purpose flour
½ cup granulated sugar
½ tsp. vanilla extract
1 ⅜ sticks of butter, softened but not melted

Cake Mix:
1 stick + 1 tbsp. butter
⅓ cup granulated sugar
1 tsp. vanilla extract
1 egg
1 cup ricotta cheese
grated rind of one lemon
1 tbsp. fresh lemon juice
1 envelope vanilla instant pudding mix (small box)
1 pound fresh apricots
1 cup blueberries

- Preheat oven to 400 degrees F. and grease a 8 x 8 inch
baking pan. Use shortening or butter to grease pan. - Crust ~ mix together the flour, granulated sugar, vanilla extract and butter in a mixing bowl. Cut the butter into very small pieces and mix in by hand to the previously mentioned dry mix. Be gentle with this step, and patient! You want to mix this in until it has a crumbly consistency. Spread approximately two-thirds of this mixture into the bottom of your prepared pan pressing down firmly. Bake for 10 minutes.

- Remove from oven and decrease oven temperature to 350 degrees F.
- Cake Mix ~ Place butter, granulated sugar and vanilla extract into a bowl and beat on medium high until fluffy. Add the egg and beat until creamy.

- Stir the ricotta cheese, lemon rind and juice, and pudding mix into the mixture.

- Spread the above over the crust.

- Halve and pit the apricots (no need to peel them) and arrange on top of the cream layer alternating with the blueberries in a diagonal pattern.

- Sprinkle the remaining crumb mixture on top of the fruit.
- Bake for 30 minutes testing the center for doneness adding 5 minutes to the time if it is not completely cooked through.

- Let cool thoroughly and cut into pieces. Serve with whipped cream or ice cream if desired.
📖 Recipe
Apricot Bars Recipe with Fresh Blueberries
Ingredients
Crust and Topping
- 1 ½ cups all purpose flour
- ⅓ cup all purpose flour
- ½ cup granulated sugar
- ½ tsp. vanilla extract
- 11 tbsp. butter softened but not melted
Cake Mix
- 9 tbsp. butter
- ⅓ cup granulated sugar
- 1 tsp. vanilla extract
- 1 egg
- 1 cup ricotta cheese
- grated rind of one lemon
- 1 tbsp. fresh lemon juice
- 1 envelope vanilla instant pudding mix small box
- 1 pound fresh apricots
- 1 cup blueberries
Instructions
- Preheat oven to 400 degrees F. and grease a 8 x 8 inch baking pan. Use shortening or butter to grease pan.
Crust
- Mix together the flour, granulated sugar, vanilla extract and butter in a mixing bowl. Cut the butter into very small pieces and mix in by hand to the previously mentioned dry mix. Be gentle with this step, and patient! You want to mix this in until it has a crumbly consistency. Spread approximately two-thirds of this mixture into the bottom of your prepared pan pressing down firmly. Bake for 10 minutes. Remove from oven and decrease oven temperature to 350 degrees F.1 ½ cups all purpose flour, ⅓ cup all purpose flour, ½ cup granulated sugar, ½ tsp. vanilla extract, 11 tbsp. butter
Cake Mix
- Place butter, granulated sugar and vanilla extract into a bowl and beat on medium high until fluffy. Add the egg and beat until creamy.9 tbsp. butter, ⅓ cup granulated sugar, 1 tsp. vanilla extract, 1 egg
- Stir the ricotta cheese, lemon rind and juice, and pudding mix into the mixture.1 cup ricotta cheese, grated rind of one lemon, 1 tbsp. fresh lemon juice, 1 envelope vanilla instant pudding mix
- Spread the above over the crust.
- Halve and pit the apricots (no need to peel them) and arrange on top of the cream layer alternating with the blueberries in a diagonal pattern.1 pound fresh apricots, 1 cup blueberries
- Sprinkle the remaining crumb mixture on top of the fruit.
- Bake for 30 minutes testing the center for doneness adding 5 minutes to the time if it is not completely cooked through.
- Let cool thoroughly and cut into pieces. Serve with whipped cream or ice cream if desired.
As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
Nutrition
This is a great dessert to make your guests feel welcome or to serve your family for any occasion.



Mary Beth, this looks absolutely delicious!! In fact, I LOVE the photo with the fruit on the diagonal before your put the crumb layer on it. Apricots are so good... I will have to see if there are any at the farmers' market when I go this week. Or maybe I could try the fresh peaches I already have. Hmmmm. Regardless... I'm pinning this to remember.
One little thing... do you have a wire pastry blender? I usually use that for cutting in my butter with the flour for a recipe like this. Then again... this is your recipe... and I should try it the way you suggest. 😉 I bet you take after your grandmother with all your delicious recipes.
I'll bet this would be delicious with peaches, Diane! I do have a wire pastry blender. I'm not sure why I didn't use it for this?!? LOL I'll do that next time, though. Thanks for the reminder. xo