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Buttery, fruity and topped with a cloud of meringue, these blueberry pie meringue squares are a show-stopping treat that’s surprisingly easy to make. With a tender almond shortbread crust, juicy blueberry pie filling and a billowy meringue topping, each bite hits all the right notes. Whether you’re baking for a summer gathering, brunch or just want something sweet and impressive, these squares bring together texture and flavor in the best way. Plus, they slice beautifully for sharing.
Blueberry pie meringue squares combine a buttery almond crust, fruity filling and fluffy meringue for a gorgeous dessert that’s light, rich and full of texture.
More tasty sweet treats include blueberry cream cheese muffins, graham cracker toffee bars, air fryer pavlova, and pumpkin spice latte ice cream.
Why You’ll Love It
Impressive results: These look fancy but are easy to make at home.
Perfect balance: Tangy fruit, rich crust and light topping in every bite.
Great for sharing: They slice cleanly into bars for gatherings.
Simple ingredients: No hard-to-find items required.
Crowd-pleaser: Blueberry and meringue is a classic combo everyone loves.
Blueberry Meringue Squares Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Unsalted butter: For richness in the pastry.
Granulated sugar: Creams into the butter for a sweet, tender crust.
Almond extract: Adds a warm, nutty flavor to the base.
All-purpose flour: Forms the structure of the shortbread-style base.
Blueberry pie filling: Brings fruity flavor and a jammy layer.
Lemon juice: Brightens the blueberry filling.
Egg whites: Whipped into a fluffy meringue topping.
Icing sugar: Also known as powdered sugar and confectioner’s sugar, this ingredient stabilizes the meringue and adds sweetness.
Almonds: Provide crunch and a toasty finish.
How to Make Blueberry Meringue Squares
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the crust: Cream butter, sugar and almond extract. Mix in flour to form dough and press into a dish.
Bake the crust: Cook until lightly golden and set aside.
Prepare the filling: Heat blueberry pie filling with lemon juice until bubbling.
Make the meringue: Whip egg whites to soft peaks, then add icing sugar until glossy.
Assemble and bake: Spread filling over crust, top with meringue and almonds, then bake again until golden.
Substitutions and Variations
Use another fruit: Try cherry or raspberry pie filling instead of blueberry.
Make it nut-free: Skip the almonds or use seeds for crunch.
Add citrus zest: Lemon or orange zest in the crust boosts brightness.
Make it gluten-free: Use a 1:1 gluten-free flour blend.
Serving Suggestions
With a hot drink: Anything from a hot lavender matcha latte or cinnamon dolce latte to a boozy hot chocolate would be great with these.
After dinner: Enjoy them after a meal of orzo salad, pistachio crusted salmon with garlic mashed potatoes or BBQ ribs.
How to Store Blueberry Pie Meringue Squares
Store: Keep the squares in an airtight container at room temperature for up to a week. Put them in the fridge if the weather is hot.
Freeze: You can freeze them in an airtight container with parchment paper between each layer for up to 1 month.
Thaw: Defrost the squares in the refrigerator overnight or at room temperature for a few hours.
Top Tips
Use fresh egg whites: Older eggs can collapse or fail to rise properly when making meringue.
Bring egg whites to room temperature: This helps achieve better volume and a more stable meringue.
Avoid yolk contamination: Even a tiny bit of yolk can ruin the meringue, so separate carefully.
Skip packaged egg whites: Pasteurized egg whites often don’t whip up well for meringue.
Use a glass or metal bowl: Plastic bowls can hold grease that interferes with whipping.
Start mixing on low speed: Begin on medium-low, gradually increase, and finish on high for best structure.
Look for stiff, shiny peaks: That’s how you know the meringue is perfectly whipped and ready.
Cool completely before slicing: This helps the layers set and cuts stay clean.
Blueberry Pie Meringue Squares FAQs
I like to use fresh lemon juice for almond and blueberry cookie bars. But bottled is also fine if you don’t have any fresh lemons on hand.
You can use any kind of berries you want, such as cherries, strawberries and so on, or even a combination of different ones. You might like to swap the lemon juice for lime juice. I love lime juice with cherries.
Blueberry Squares with Meringue Topping
Blueberry Pie Meringue Squares
Equipment
- Baking Dish 8-Inch Square
- Saucepan Small
Ingredients
- ½ Cup butter
- ¼ Cup granulated sugar
- 1 Teaspoon almond extract
- 1 Cup all purpose flour
- 1 Cup blueberry pie filling
- 2 Teaspoons lemon juice
- 2 egg whites
- ¼ Cup icing sugar
- ½ Cup almonds, sliced or crushed
Instructions
- Grease an 8-inch square baking dish and preheat oven to 350°F.
- Cream butter and sugar with an electric mixer until light and fluffy. Add almond extract and mix in.
- Add flour and mix until a crumbly dough forms.
- Press into bottom of baking dish. Bake 20 to 25 minutes until lightly browned.
- While crust is baking make filling. Add blueberry pie mix into a small saucepan with lemon juice. Bring to a boil, stirring often, and then remove from heat.
- Make meringue by whisking egg whites with an electric mixer until soft peaks form.
- Continue whisking and add icing sugar a tablespoon at a time until stiff, glossy peaks form.
- Once crust is cooked, increase oven temperature to 400°F.
- Pour pie filling mixture onto crust and spread evenly.
- Add meringue and spread on top of blueberry filling. Sprinkle almonds on top.
- Bake for 10 to 12 minutes.
- Remove from oven and allow to cool completely before slicing.
Notes
Bring egg whites to room temperature: This helps achieve better volume and a more stable meringue.
Avoid yolk contamination: Even a tiny bit of yolk can ruin the meringue, so separate carefully.
Skip packaged egg whites: Pasteurized egg whites often don’t whip up well for meringue.
Use a glass or metal bowl: Plastic bowls can hold grease that interferes with whipping.
Start mixing on low speed: Begin on medium-low, gradually increase, and finish on high for best structure.
Look for stiff, shiny peaks: That’s how you know the meringue is perfectly whipped and ready.
Cool completely before slicing: This helps the layers set and cuts stay clean.
Nutrition
Blueberry pie meringue squares are the kind of treat that looks bakery-worthy but is totally doable at home. The tender almond crust, vibrant blueberry filling and glossy meringue topping come together beautifully in every bite. Whether you’re baking for a party or craving a cozy dessert, this recipe delivers flavor, texture and charm. The contrast of crunchy nuts, airy topping and fruity center in this easy blueberry dessert recipe makes this something you’ll want to revisit all year round.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
These look so good! Can you use cherry pie filling instead?