Blueberry Pie Bars

Blueberry pie is such a classic, but I’m not much of a pie-maker.

I’m indifferent about pie crust and making a pie just to eat filling sounds like way too much work.

Blueberry Pie Bars - Super soft, easy bars with a creamy filling, streusel topping and abundance of juicy blueberries! Sooo darn good!

With pie bars, there’s no crust to roll out, no mixer or rolling pin needed, and there’s an abundance of sweet blueberry filling. Now we’re talking.

The bars have a soft yet crisp, buttery, shortbread-style crust. The crust mixture does double duty as the crumble topping. Love it when that happens so there’s one less step and one less bowl to wash.

There’s a creamy filling that tops the crust, which gives the bars a soft yet dense texture.

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Blueberry Pie Bars - Super soft, easy bars with a creamy filling, streusel topping and abundance of juicy blueberries! Sooo darn good!

Blueberries top the filling layer and they soften and release their juices while baking. All those juicy berries help to create extremely moist bars.

I used frozen blueberries because they’re cheaper, readily available year round, and went straight from freezer to mixing bowl. I always bake with frozen. If you have fresh, they’d be lovely and you’ll need to reduce the baking time.

The crumbly bits on top of the bars add welcome texture and dimension to the soft filling and juicy berries. I love streusel or crumble toppings and will take crumble topping over pie crust any day.

Blueberry Pie Bars - Super soft, easy bars with a creamy filling, streusel topping and abundance of juicy blueberries! Sooo darn good!

The bars are super soft and tender in the interior while the crust is firmer. The contrast of soft and firm makes you want to keep on taking bite after bite of these blue beauties.

Between the firm crust, the soft filling, the juicy blueberries, and the sandy crumbles, the bars have so many wonderful textures and flavors in every thick bite.

Blueberry Pie Bars - Super soft, easy bars with a creamy filling, streusel topping and abundance of juicy blueberries! Sooo darn good!

They taste fancy enough to serve at a special event, luncheon, or brunch, yet are so homey and comforting.

I’ll take a pie bar over pie any day.

Blueberry Pie Bars - Super soft, easy bars with a creamy filling, streusel topping and abundance of juicy blueberries! Sooo darn good!

Blueberry Pie Bars

The bars are easier to make than pie, with no mixer or rolling pin needed. They have a soft yet crisp, buttery, shortbread-style crust which doubles as the crumble topping. A creamy filling tops the crust, giving the bars a soft yet dense texture. Blueberries top the filling layer and they soften and release their juices while baking so the bars are extremely moist. I used frozen blueberries that I did not thaw first. If you have fresh, they’d be lovely and you’ll need to reduce the baking time. The bars are super soft and tender in the interior while the crust is firmer and the contrast will have you taking bite after bite. I’ll take a pie bar over pie any day.

Ingredients:

Crust and Crumble Topping
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 1/2 cups all-purpose flour
pinch salt, optional and to taste

Filling
1 large egg
heaping 1/2 cup plain or vanilla Greek yogurt; or sour cream (lite is okay)
1/3 cup granulated sugar
2 teaspoons vanilla extract
1 tablespoon all-purpose flour

Blueberry Layer
12 ounces (2 cups) blueberries (fresh or frozen; I used frozen and didn’t thaw)
1/3 cup granulated sugar (or 1/2 cup if berries are sour)
2 tablespoons lemon juice
2 teaspoons cornstarch

Directions:

  1. Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan will really help with cleanup and is recommended.
  2. Crust and Crumble Topping – In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Add the sugars and whisk to combine.
  4. And the flour, optional salt, and stir to combine. Mixture will be very dry and sandy with some larger, well-formed crumble pieces.
  5. Set a heaping 3/4 cup crumble mixture aside.
  6. Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
  7. Filling – In a medium bowl, add the egg, Greek yogurt, sugar, vanilla, and whisk to combine.
  8. Add the flour and whisk to combine.
  9. Evenly pour filling over the crust and jiggle pan to help distribute it or smooth it with a spatula; set aside.
  10. Blueberry Layer – In a separate medium mixing bowl, add all filling ingredients and toss to combine. If sugar hasn’t dissolved fully or still has crystals, that’s okay because it liquifies while baking.
  11. Evenly distribute blueberry mixture over the filling.
  12. Evenly sprinkle with the reserved heaping 3/4 cup crust mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
  13. Bake for about 60 minutes, or until edges are bubbling quite vigorously and there’s some bubbling in the center. Crumble topping should appear set and very pale golden. I used frozen berries without thawing and the pan was very cold going into the oven. If using fresh berries, baking time will be reduced, but I’m not sure by how much, I’d guess at least 10-15 minutes, possibly less. Watch your bars, not the clock, when evaluating doneness. Place pan on a wire rack and allow bars to cool for at least 1 to 2 hours (overnight is even better) before slicing and serving. If you try to slice bars before they’ve cooled completely, they’ll be extremely messy and could fall apart. Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days (they’re good slightly chilled if you like chilled pie), or in the freezer for up to 6 months.
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202 comments on “Blueberry Pie Bars”

  1. Averie, these are the most gorgeous looking pie bars ever! Pinned!

  2. We are about a month away from blueberry season here–yes, I endure crazy high snowdrifts in winter but in summer … fresh blueberries. We have to have some compensation. :) Thanks for another blueberry recipe to try and be very jealous … I’ll be able to use fresh berries!

  3. Ugh, I died and went to heaven! What a delicious recipe. Love the colour. I prefer bars than pie, cause they are just easier to make, but they are as good as any pie ;-)

  4. I’ve made a few pies but do tend to get stressed out at the thought of them since I’m a perfectionist and they’re easy to mess up. This looks like a great alternative, and easy enough, pinned!

  5. I completely agree with you about pie – too much effort when I really don’t like the crust. These bars look fantastic. I love that the crumb topping and blueberries melt together.

  6. I love pie but I’m with you on pie bars – they are so much easier than making a pie and can eat several squares in one sitting and perfect for parties.
    These look mesmerizing – love the pretty blueberry filling! Pinned :)

  7. Yum! These are def more exciting than your average blueberry pie. I’ll take it! : )

  8. I procrastinate when it comes to baking pies. I love them, but not enough I guess. Blueberries are out now, so pie is on my mind. What a wonderful way to avoid making a crust!!!!! Plus I can freeze part of these easier than part of a pie.

    • I froze half the batch because it was too good to give away, and it will make a nice rainy day surprise in a few months…right about the time the leaves are changing and I want to taste summer again :)

  9. I agree – I love pie, but I don’t love making it. These pie bars, however, look like the perfect alternative!! Yum!!

  10. I feel the same way about pie crust! I’m all about that pie filling, and your bars look like the perfect solution :) Gorgeous!

  11. I’m totally with you on the whole pie thing, these on the other hand look awesome. BTW love all the light in your photos.

    • Thanks for the lighting compliments – I’ve been experimenting lately with backlighting and it’s a pain in the front b/c of all the reflector boards I need but I do like the look it gives!

  12. Definitely taking advantage of the fresh blueberries right now to make a bunch of these!

  13. I always say that my favorite desserts are chocolate, but I fruity desserts with a cookie crust/crumble always come in second! These look fantastic and the colors are so beautiful!

  14. So gorgeous ! And I think the frozen berries taste better than fresh when it is not blueberry season…

  15. The first time I saw these I thought of Willy Wonka and the Chocolate Factory…YOU’RE TURNING VIOLET VIOLET!! haha those look delicious, great job Averie :)

  16. I love pie bars for that same reason. I mean, I’m crazy for crust, but even more so when it’s in bar form!! These are simply gorgeous! Pinned, duh. :)

  17. Oh that buttery shortbread crumbly topping and crust with the juicy blueberries peeking through looks amazing! I will def use my frozen berries like you did! Buttery, crisp, summery deliciousness!

  18. I have to agree, I’d take a pie bar over making a pie as well, they are just too fussy sometimes.

  19. Oh love this! They look so moist – blueberrys are the bomb!

  20. These looks a-mazing! I love eating pie, but I don’t necessarily love making it. These look like the ultimate solution :)

  21. YAY! These look awesome! And I don’t have to endure the glares from people when I only eat the filling not the pie crust! Oh yes…pie bars = clean dessert plate!

  22. Wow, what a beautiful colors! I love it. Very summery and blueberries are the best ♥ These babbies are screaming at me to have a bite (or two) :D

  23. Oh, I am so glad it’s berry season. I completely agree on pie bars vs. pie- who has the time or patience for that crust? Not me. Love your description of the different textures in the bars!

  24. Well Averie, you KNOW I’m loving these bars with all those stunning blueberries!! Pinned :)

  25. YUM! Better than the original for sure!

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