Blueberry Pie Bars


This post may contain affiliate links.

Blueberry Pie Bars — These pie bars are one of my all-time favorite frozen blueberry recipes! They have the flavors you love in a blueberry pie, but you don’t have to mess around with homemade pie crust. If desired, you can easily make this blueberry dessert with fresh blueberries instead of frozen! 

Blueberry Pie Bars — These pie bars are one of my all-time favorite frozen blueberry recipes! They have the flavors you love in a blueberry pie, but you don't have to mess around with homemade pie crust. If desired, you can easily make these with fresh blueberries instead of frozen! 

Best Ever Blueberry Dessert Recipe

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.

With these blueberry 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 blueberry pie 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.

Blueberry Pie Bars — These pie bars are one of my all-time favorite frozen blueberry recipes! They have the flavors you love in a blueberry pie, but you don't have to mess around with homemade pie crust. If desired, you can easily make these with fresh blueberries instead of frozen! 

There’s a creamy filling that tops the crust, which gives the bars a soft yet dense texture. Blueberries top the filling layer and they soften and release their juices while baking. All those juicy berries help to create extremely moist bars.

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. 

The blueberry 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. 

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 — These pie bars are one of my all-time favorite frozen blueberry recipes! They have the flavors you love in a blueberry pie, but you don't have to mess around with homemade pie crust. If desired, you can easily make these with fresh blueberries instead of frozen! 

What’s in These Blueberry Pie Bars? 

For this easy blueberry dessert recipe, you’ll need: 

  • Unsalted butter
  • Granulated sugar
  • Light brown sugar
  • All-purpose flour
  • Salt
  • Egg
  • Greek yogurt
  • Vanilla extract
  • Blueberries
  • Lemon juice
  • Cornstarch

Should I Use Fresh or Frozen Blueberries? 

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.

Can I Use Other Berries in This Recipe? 

Most likely, yes! I’ve had readers report success using frozen mixed berry blends in this recipe. Just remember that your bake time will vary depending on whether you use frozen or fresh berries, no matter what type you use!

Blueberry Pie Bars — These pie bars are one of my all-time favorite frozen blueberry recipes! They have the flavors you love in a blueberry pie, but you don't have to mess around with homemade pie crust. If desired, you can easily make these with fresh blueberries instead of frozen! 

How to Make Blueberry Pie Bars

This is one of my all-time favorite blueberry dessert recipes, not only because it’s delicious but because it’s so easy too! Here’s how the blueberry pie bars are made: 

  1. Make the dough for the crust and streusel topping: Set 3/4 cup of the mixture aside (that’s your topping).
  2. Press the rest of the dough into the bottom of an 8-inch square baking pan. Pack the dough down so there are no gaps. 
  3. Make the creamy filling: Then, pour it over the crust. Use a spatula or the back of a spoon to spread the filling out evenly. 
  4. Make the blueberry filling: Sprinkle evenly over the filling.
  5. Crumble the streusel topping over the blueberries, then bake the pie bars until the edges are bubbling vigorously. The crumble topping should be pale golden in color. 

Blueberry Pie Bars — These pie bars are one of my all-time favorite frozen blueberry recipes! They have the flavors you love in a blueberry pie, but you don't have to mess around with homemade pie crust. If desired, you can easily make these with fresh blueberries instead of frozen! 

Can I Double This Recipe? 

Mostly likely, yes! Simply double the ingredients and bake in a 9×13-inch baking dish. You may need to bake the bars for slightly longer if using a larger pan. 

Can I Make These Bars Gluten-Free?

It is hard to say since I have never made this specific blueberry dessert with gluten-free flour, so I cannot comment on results based on my personal experience. I have only made it as written.

Blueberry pie bar collage

Recipe Substitutions to Try

If you’ve never made this blueberry dessert recipe before, I suggest making it exactly as written before you start adjusting the ingredients. 

However, if you’re one of the many readers who make these bars summer after summer, feel free to experiment with one of the following ingredient swaps: 

  • Flour: I’ve only made this recipe as written, but I’ve had readers report success using Gluten-Free 1 for 1 flour. 
  • Sugar: If your berries are super sweet, you’re likely fine to scale back the sugar in the fillings to 1/4 each. 
  • Greek yogurt: Use plain or vanilla Greek yogurt. Or, use sour cream. Do NOT use regular yogurt. 
  • Blueberries: Fresh or frozen will work. Or, use another berry altogether. 

Blueberry Pie Bars — These pie bars are one of my all-time favorite frozen blueberry recipes! They have the flavors you love in a blueberry pie, but you don't have to mess around with homemade pie crust. If desired, you can easily make these with fresh blueberries instead of frozen! 

Tips for Making Blueberry Pie Bars

Bake time: When baking these blueberry pie bars, watch your dessert, not the clock, to determine doneness. The middle of the pie bars should just be starting to bubble up, while the edges should be bubbling a lot. The crumble topping won’t be a deep golden brown, but rather a pale golden color. 

Cooling time: You’ll need to let these pie bars cool completely before slicing them (they can cool on your countertop, no need to store in the fridge). If you try to slice these before they’re cooled completely, they’ll fall apart and will make a huge mess. 

To freeze: If desired, you can freeze these bars once they’ve cooled on your countertop. They’ll keep in the freezer for up to 6 months. When you’re ready to eat the frozen bars, just place them on the counter to thaw. 


Pin This Recipe

Yield: 9 servings

Blueberry Pie Bars

Blueberry Pie Bars

These blueberry pie bars are one of my all-time favorite frozen blueberry recipes! They're super moist and the streusel topping is irresistible!

Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 15 minutes


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


  • 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


  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.

Make the Crust and Crumble Topping

  1. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  2. Add the sugars and whisk to combine.
  3. And the flour, optional salt, and stir to combine. Mixture will be very dry and sandy with some larger, well-formed crumble pieces.
  4. Set a heaping 3/4 cup crumble mixture aside.
  5. 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.

Make the Filling

  1. In a medium bowl, add the egg, Greek yogurt, sugar, vanilla, and whisk to combine.
  2. Add the flour and whisk to combine.
  3. Evenly pour filling over the crust and jiggle pan to help distribute it or smooth it with a spatula; set aside.

Make the Blueberry Layer

  1. 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.
  2. Evenly distribute blueberry mixture over the filling.
  3. 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.

Bake the Bars

  1. 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.*
  2. 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.


*Note: 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 340Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 49mgSodium: 32mgCarbohydrates: 56gFiber: 2gSugar: 36gProtein: 5g

More Blueberry Dessert Recipes: 


Crustless Blueberry Pie — a FAST, crustless, no-mixer dessert that’s perfect for summer entertaining, picnics, or potlucks!! Somewhere in between pie, cake, and blondies is what you get with this FABULOUS blueberry dessert recipe!

Blueberry Bars with Crumble Topping — These bars are buttery and packed with blueberry flavor! They take just 10 minutes of prep and then go straight into the oven. So easy to make, and a crowd pleaser every time!

Blueberry Crisp — This fruit crisp is delicious as is, but you could also serve it with a dollop of whipped cream or a scoop of ice cream.

Blueberry Streusel Coffee Cake – An EASY, no-mixer cake studded with juicy blueberries and topped with big buttery streusel nuggets that are just SO GOOD!! Not overly sweet and PERFECT with a cup of coffee for breakfast, brunch, or a snack!

Blueberry Lemon Bundt Cake — The cake is packed with sweet, juicy blueberries and while there’s lemon in the batter, it’s the lemon glaze that really brings out the tartly-sweet lemon flavor that complements the blueberries so well!

Brown Sugar Blueberry Banana Bread — Super moist blueberry banana bread made with Greek yogurt and dark brown sugar. Smear some homemade blueberry butter onto a slice of this blueberry brown sugar banana bread and prepare to fall in love! 

Brown Sugar Blueberry Banana Bread

Lightened Up Blueberry Lemon Pound Cake — Since most of us can’t afford to eat a pound of butter and a pound of sugar, this is the next best thing. This is butter-less pound cake and made using I Can’t Believe It’s Not Butter!® Spread, the Light version.

Lightened Up Blueberry Lemon Pound Cake

Blueberry Muffin Cake — This fast and easy cake tastes like a big buttermilk pancake that ran into a blueberry muffin on the way to the oven.

Blueberry Muffin & Buttermilk Pancakes Cake

Reposted July 13, 2019 and reposted May 13, 2022 with updated text.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

Get the latest recipes via email!

Leave a Comment

Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Great recipe! Although there are several steps it is super easy and quite quick to whip up. I made this late last night to bring to a blueberry social in the office. Everyone loved it and I came home with a clean pan. I will make it again for sure and will also try some of your other blueberry recipes. Thanks for sharing!

    Rating: 5
  2. I had some fresh blueberries and wanted to make a slab pie, but didn’t have one of the ingredients, so made this instead this afternoon. It was very easy to put the layers together, and it is delicious! When using the fresh blueberries, I only baked for 45 minutes.

    Rating: 5
    1. Thanks for the 5 star review and I’m glad that this was easy enough to make and delicious for you!

  3. I got a lot of blueberries in a CSA farm share. I don’t like making homemade pie crust and looked for an alternative dessert to bring into the office. I just put it into the oven, with hopes that it is worth the effort. This recipe took way longer than pie crust would have.
    I made a double recipe in a 13×9 pan, so it would have been helpful to have a multiplier as some recipes include.

    1. A few things – this is not a superrrr quick dessert recipe because there are layers. Anytime you are making a layered dessert, you must take into account they each take time. However, it’s not out of control ridiculous with the time commitment or anything!

      If you are looking for a truly fast and easy blueberry pie style of recipe, make this

      Anytime you want to double a 8×8 recipe for a 9×13 recipe, you just do that – simply double all ingredients. No fancy multipliers needed. All of those “add ons” slow down websites so I don’t include them.

      1. Thank you, I will try that crustless pie recipe.
        The folks in my office loved the blueberry bars! One person even said it was not too sweet, which I didn’t expect because each layer had sugar. But blueberries, especially fresh ones, can be a bit tart, so I think the sugar works.
        I didn’t think about how multiplier calculators might slow down a website. Ads can already affect website performance, so I guess a finance person like me can live without it :)

      2. Glad people enjoyed the bars and yes I know what you mean about fresh blueberries sometimes being tart! Which is why I do put sugar in every layer :) but overall it still works.

  4. I was intimidated by all the ingredients and layers, but making it was SUPER SIMPLE & QUICK!!! Now one of my very favorite desserts! I look up and try so many recipes & this is the first time I have taken the time to comment!Don’t be intimidated – JUST MAKE IT!!!!!!!

    Rating: 5
    1. Thanks for the 5 star review and I am glad that these are one of your very favorite desserts! And that you’re not intimidated by them and they’re fast and simple for you!

  5. I make my husband a blueberry dessert every year for his birthday and other times throughout the year. This is the absolute best blueberry recipe I have ever made! It is the perfect amount of sweet and sour, soft and crunchy. I will definitely make this over and over again. I used half sour cream, half greek yogurt. Wonderful recipe, thanks for sharing!

    Rating: 5
    1. Thanks for the five star review and letting me know that it’s the best, blueberry dessert you’ve ever made, and you will make it over and over again! It’s one of my personal favorite recipes and everyone always adores this recipe!

  6. What a great recipe!   I wanted something a little more deserty then pie and this was spot on!   The cream middle added just a perfect little creaminess to it.   I didn’t want to run to the store so my only sub was dark brown sugar for the light brown.   My frozen blueberries were slightly tart so it balanced nicely.   Boyfriend gobbled it up watching football – and actually called to the kitchen that he loved it. (Amazing in it self lol) Thanks for your hard work and extra tips to help it bake correctly. 

    Rating: 5
    1. Thanks And I’m glad these turned out great for you! And that you were able to use what you had on hand and not run to the store and your boyfriend gobbled them up!

  7. These bars are perfection! I needed a simple, quick recipe for a gathering and these worked beautifully. Everyone loved them! Thanks so much for sharing!

    Rating: 5
  8. Just finished making these, they look AMAZINGG!! Thank you so much for the recipe. Definitely will try your other recipes too : )

    Rating: 5
    1. Thanks for the 5 star review and I am glad they are amazingggg! One of my personal fave desserts, too!

  9. We made the blueberry pie bars and they were out of this world. Easy recipe. Greek yogurt makes them so rich. We will be making these again this week!Question, can you substitute the egg for anything? Our grandchild is highly allergic to eggs and we are always looking to adapt good recipes.Thank you!

    Rating: 5
  10. I made this blueberry pie bars today,,,came out great, except the bottom crust was very hard,,, wondering if I baked it a bit too long,, the center was just starting to bubble when I took it out,, Love the blueberry layer, I think I had a bit more than 2 cups of berries and baked it about 70 minutes instead of 60.

    Rating: 5
    1. Thanks for the 5 star review and yes if they were hard on the bottom, you could have just baked 60 rather than 70 minutes is my guess. If you stick with the recommended amount of berries it should bake in the allotted time, without having the crust overbake slightly.

  11. Love these! I make them with Bob’s Red Mill  1 to 1 gluten-free baking flour, Miyoko‘s creamery vegan  butter and Siggy‘s plant-based vanilla cinnamon yogurt.  They turn out wonderfully every time!  I have both gluten and dairy sensitivities and these adapt well to GF and plant-based ingredients 😊

    Rating: 5
    1. Thanks for the 5 star review and glad these were great with the Bob’s GF 1:1 as well as the with vegan butter and Siggy’s. That is awesome you made them vegan and GF and said that the recipe adapts well to the changes.

    1. Thanks for the 5 star review and glad you’ve made them twice and that you wouldn’t change a thing!

  12. These are great, both in flavor and ease of preparation!  After cooling and chilling overnight, they set up beautifully, tasted light and refreshing and were voted a keeper recipe by all.  I did need to bake about 10 minutes more but the recipe instructions to watch for the bubbling middle were spot on.

    Rating: 5
    1. Thanks for the 5 star review and these were a winner! Yes, baking time can really vary on this recipe based on the blueberries themselves so glad you watched for the bubbling in the center.

  13. BLUEBERRY PIE BARS – I have made this recipe twice, exactly as written; DELISH! I can’t think of one thing I would change. I used frozen blueberries and didn’t thaw them. The first time I made this was for a friend and 2 days later for family. Rave reviews both times. I’m thinking of other fruit to use instead of/in addition to blueberries. This is definitely a keeper!

    Rating: 5
    1. Thanks for the 5 star review and glad you love this recipe and have made it twice in two days!I think it would work great with other berries as well as peaches, nectarines, etc. in the summer!

  14. These are wonderful and I think would be great with raspberries or blackberries. To cut the sweetness I only used 1/4 c. of sugar in the filling and 1/4 c. in the berry layer. Also, I used plain Greek yogurt – with no sugar added (unlike vanilla yogurt) that helped cut the sweet too. Lastly, my berries were thawed an quickly drained (a little juice left) and I felt like that gave the bars just enough juice, but not enough to make them runny. They hold together nicely.

    Rating: 5
    1. Thanks for the five star review and yes they are great with raspberries and blackberries, I’ve done those combos with great success.

      I am glad that the reduced sugar as well as plain Greek yogurt worked just fine.

      Thanks for sharing how much you drained the juice, some but not bone dry, for the perfect amount of juiciness in the finished bars!

  15. I have made these bars 4 times this summer and they have come out great each time. I found a way to make it more “diet friendly” by cutting all the sugar in half for each layer and it still tasted great! Also used 4 teaspoon of four instead of cornstarch since I didn’t have on hand. Used frozen wild Maine blueberry’s and it tasted just as good a fresh! Thank you!

    Rating: 5
    1. Thanks for the 5 star review and glad that cutting the sugar in half for each layer works great as well as the frozen berries!

  16. I made the blueberry bars gluten free and monk fruit for sugar really good I also used 1 &1/2 cup frozen berries and 1/2  cup fresh baking time was the same. Thanks I always like your recipes. 

    Rating: 5
    1. Thanks for the 5 star review and great to hear that it worked well going GF and with alternate sugar as well as with half fresh and frozen!

  17. Excellent! I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and it turned out beautifully — everyone enjoyed it. I also reduced the sugar by about 1/4 cup for each layer (crust, filling, berries) and it was still plenty sweet enough. Thanks for a keeper, Averie!

    Rating: 5
    1. Thank you for the 5 star review and glad that this worked great with Bob’s 1:1 GF flour. And that you were able to cut the sugar back on all 3 layers by a bit. Great to hear!

  18. My dad gave me some fresh berries he grew and it was the perfect amount for this recipe… after having stuffed a handful in my mouth that is. Great recipe! Easy to make, turns out great. I can see myself using this as a base for experimentation in the future. I accidentally cooked it for the longer frozen berry time and it turned out perfectly, btw. 

    Rating: 5
    1. Thanks for the 5 star review and I am glad this recipe was perfect for your berries and that you can see experimenting with it more in the future, too!

  19. These look amazing!! We live in Maine and have free wild berry fields to pick from. My husband and I foraged our first round ever last week and have been looking for a recipe. If these work out for us it will be fun to freeze some and later remember our adventure!

    Question: I don’t have Greek yogurt or sour cream in my fridge, but I do have plain, regular yogurt. I imagine that would be a lot more liquidy? Any advice or insight? I also do have cream cheese, but… 🤷🏻‍♀️

    1. To get the right consistency you really do want a thicker yogurt like Greek yogurt or sour cream. I would not start trying to experiment with cream cheese and cutting it with regular yogurt, it may work, but it may not, and cream cheese when baked has a totally different finished texture than the other two aforementioned ingredients. Bottom line, make as written for best results.

      How amazing that you have access to free wild blueberries, what a dream! Enjoy them!

  20. I used unsweetened Greek yogurt. It was so we’ll received at my potluck, I’m bringing it to the next one too!

    Rating: 5
    1. Thanks for the 5 star review and glad that this was so well-received that you’ll be bringing it…again! Wonderful to hear!

  21. I have made this recipe three times this week,  with fresh blueberries,  I have given out to the neighbors,  to my own family and all I get are raves!  This is a keeper, and so easy.  Thank you, I followed the recipe exactly using fresh berries. 

    Rating: 5
    1. Thanks for the 5 star review and glad that you’ve made this three times this week and it’s a keeper for you!

  22. Luv these bars! Thank you for this great recipe! So easy and delicious! Wondering if I can just leave them in the pan overnight and  if I do can they stay out of the fridge just covered with foil? Thank you again! 

    Rating: 5
    1. Thanks for the 5 star review and glad that you love these! Yes in the pan overnight and covered with foil is fine.

  23. Hi! Love all your recipes and follow your blog regularly. Had to tell you! I’m going to try the blueberry pie bars but I do have 2 questions not in your FAQ’s: I used to always use foil in baking but have recently changed to parchment to be healthier. Do you think the  parchment is sufficiently ok for lining the dish & helping  remove the bars?  Also, wanting to double the recipe. Do you think it will turn out ok in a 9x 13 Pyrex doubled? 

    1. I use foil because I can get a tighter seal in the corners and it doesn’t lift up like parchment tends to do for me so it’s my preference and I don’t bake with parchment much for that reason so really can’t give guidance. They are definitely not ‘the same’ but possibly it’s ‘sufficient’.

      9×13 would be fine but noticed you said it’s Pyrex. I never line glass pans only mental ones, just fyi.

  24. Simply yummilicious from the first bite to the last😍 I found fresh blueberries freshly picked & they were perfect.  The crust was so divine as well as all of the layers! My husband said this was a sure fire winner‼️

    Rating: 5
    1. Thanks for the 5 star review and glad these were perfect and your husband loved them as well!

  25. Lady, you knocked it out of the ballpark on these! They turned out delicious. I substituted the butter for extra virgin coconut oil, and forgot the brown sugar. I also used fresh blueberries. They were moist, crumbly, and the blueberries were dripping out slightly. I will definitely be making these again. They were perfect for my 4th of July gathering. Thank you. 

    Rating: 5
    1. Thanks for the 5 star review and glad you think I knocked it out of the park, even without the brown sugar :) This is one of my personal favorite desserts and glad you will definitely be making it again too!

    1. Yes I would imagine since I would have recommended a 9×13 if you doubled the recipe, so these will be thicker and likely take slightly longer to bake.

  26. These are delicious! Buttery, savory, and sweet! My son and I made these and they are almost gone! They are a hit! We will be making again!!! 

    Rating: 5
    1. Thanks for the 5 star review and glad you and your son baked together and will make these again!

  27. I made this last night with fresh berries. Sigh, I had the best dreams. I used more sugar cuz the berries seemed tart. I regret that as they would have been plenty sweet. The buttery crust and textured filling was DELICIOUS 😋.  I used the same bowl for each layer. Thank you!

    Rating: 5
    1. Thanks for the 5 star review and glad they were delicious! Now you know for next time re the sugar but for me, I would’ve done what you did too and add more :)

  28. My frozen blueberries have some soft ice on them. Should I rinse them first? Can’t wait to make these. Thank you Averie!

    1. Yes a quick rinse is essential otherwise that ice will melt and turn into excess water in the batter.

  29. Hi Averie! I think melted butter is the easiest way to go, but would I get significantly more volume if I use softened butter (and then cream it) or grated frozen butter instead? How would these affect the texture?

    1. Just make it as written. These bars are PERFECT as is. They are one of the only recipes my own mother will make from my site (2500+ recipes and counting) and this is one of her favorites. Trust me on this one, don’t mess with the recipe, make as is.

  30. I made this for my family and everyone really liked it! I substituted the egg with a flax-egg substitute (since I’m allergic) and it seemed to have worked just fine! I’m going to try this again next week, using strawberries in addition to the blueberries. Thank you for the recipe:)

    Rating: 5
    1. Thanks for the 5 star review and glad this turned out great for you even with a flax egg! LMK how the strawberry/blueberry combo goes for you!

  31. Hi Averie. My frozen blueberries have ice on them. Should I put them in the batter as is OR rinse and pat dry?
    Thanks so much for your help and great recipes!

  32. I make these blueberry bars fairly frequently and always love them but this time I had no blueberries and used Scottish raspberries instead YUM! maybe ’cause I’m Scottish!

    Rating: 5
    1. Thanks for the five star review and glad these are great with blueberries and raspberries!

  33. Made this recipe with fresh blueberries- only took 5 mines to bake.  Super easy to follow,  simply delicious! Very happy 

    Rating: 4
  34. WELL, my family is SO glad I found this recipe….just in time for quarantine ;) I have made this recipe may times but changed the fruit every time (blueberry, strawberry, cherry, mango/pineapple, peach)and it is ALWAYS a HUGE hit! My husband recently decided to go low-carb so I currently have a keto-friendly version in the oven (alternates used: almond flour, swerve granular and brown, guar gum instead of corn starch and blackberry). Thank you for such an awesome recipe that I’m using every chance I get!

    Rating: 5
    1. Thanks for the 5 star review and glad that this has been a huge hit and with rotating fruits every time, too!

    1. This is a very popular recipe that normally everyone loves. I am not sure what happened but sorry it didn’t work for you.

  35. We are always looking for a recipe that has a good filling but more of the other stuff lol This recipe was hands down the best recipe ever. Making them for the second time in 2 weeks tonight! Easy to follow instructions and way to make! I would bring this to any event if it made it out of our home ! Thank you!  

    Rating: 5
    1. Thanks for the 5 star review and glad you loved these and will make them again tonight and for future events!

    1. It is hard to say since I have never made it GF so cannot comment on results based on my personal experience. I have only made it as written. Good luck with the recipe.

    1. It is hard to say since I have never made it GF so cannot comment on results based on my personal experience. I have only made it as written.

  36. We don’t have fresh or frozen blueberries available in our country. We only have canned blueberries. Kindly let me know how to use this in your recipe which i really love to make. Thank you!

    1. You would want to use either fresh (you don’t have them) or frozen. But you cannot use what I am thinking you have which is what we call ‘blueberry pie filling’. Google that and see if those images look like what you are talking about. That has lots of sugar and is in a sauce which won’t work with this recipe as written. You’d have to made adaptations which I cannot suggest without trialing it personally.

  37. I have a bag of frozen blueberries that have thawed.
    Can I still use them for the blueberry bars.
    They sound great.

    If not do you have any other suggestions.

    1. It will probably be fine. Drain off the juice and pat them dry before adding to the batter. In this time of food scarcity, use what you have and hope for the best!

  38. I made these for a belated Galentine’s party last night and OH MY WORD they are amazing!! So simple to make, and I love that you weren’t shy about adding the blueberries. I used frozen blueberries and this recipe turned out perfectly!

    Rating: 5
    1. Thanks for the 5 star review and glad you loved these! Thank you for making so many of my desserts! :)

      My mother rarely makes my stuff because she has her own arsenal of a million recipes but she tells me she makes this recipe all the time for various guests and that everyone always loves these. Glad you are in the loving them group, too! Never shy with the blueberries :)

  39. This recipe is so delicious !! I used frozen Saskatoon berries , also known as serviceberries in the US. I cut the sugar since they are really sweet .

    Rating: 5
  40. This is an exceptional recipe! Made it as written and it was perfect, and easy to make :-) — The crust/topping was my favorite part .. but also not too much sugar and the filling complimented, but didn’t over-take the blueberries! and even the little that was left over for the next day, wasn’t soggy at all! …YUM

    Rating: 5
  41. Amazing amazing amazing! This is the second dessert I’ve made from your recipes and both have been divine! You’re so talented!

    Rating: 5
    1. Thanks for the 5 star review and glad these turned out divine! Hopefully you keep making my recipes and leaving comments. I love hearing how things turn out!

  42. I made this last night and wow it is sooo delish! Very different from the other Blueberry Bars that i’ve made before. The vanilla yogurt filling added another level of yum! This is now my official blueberry go-to recipe! Thanks for this wonderful recipe!

    Rating: 5
  43. I made this scrumptious dessert today and I definately recommend this to all blueberry lovers,follow the recipe and it comes out picture perfect and its soooooo good👍my boyfriend never put his fork down once and said “damn good” after each bite lol,thank you for the recipe…

    Rating: 5
  44. Jas anyone tried this and added cream cheese yo the filling. More calories I know but i love cheesy danish.

  45. I have made these several times now. They are now a family favorite! Soooo scrumptiously delicious! Great recipe!

    Rating: 5
  46. What can I do if I don’t have sour cream or Greek yogurt? Desperately want to make these but I don’t have any on hand :(

    1. I would wait to make them until you have the correct ingredients. Even a trip to a gas station/convenience mart would probably yield some sour cream!

  47. Absolutely delicious! I used sour cream instead of Greek yogurt, so next time I’ll try the yogurt just to compare, but I can’t stop eating this. It’s definitely one of my new go-to favorites!!

    Rating: 5
    1. Thanks for the 5 star review and glad that this is one of your new go-to faves!

      LMK how Greek yogurt vs. sour cream compare if you try that next time.

  48. Absolutely fantastic! These are always a hit when I make them. I’ve made them about 5 times in different ways. I’ve subbed strawberries for the blueberries and it was still incredibly delicious. We also used fresh rhubarb and strawberry one time instead of the blueberry and that was fantastic. I’ve also had to make these fully dairy free for a party where someone had a milk allergy and they still turned out incredible. I used oat milk (turned to buttermilk with vinegar and cornstarch) and plant based butter for my dairy free version.

    Rating: 5
    1. Thanks for the 5 star review and glad this is such a versatile recipe for you that you’ve been able to make many different ways including DF! Thanks for sharing what you did.

  49. Looks so tempting n wanna make this but without egg, can you give substitute for making this Eggless ?

  50. Discovered your website yesterday while looking for something besides pie that I could make with frozen blueberries. After reading every one of your blueberry recipes, I settled on this. Yours are the first recipes I’ve seen that don’t require thawing first. That drew me in immediately. Even though I didn’t have aluminum foil, an 8×8 pan or Greek yogurt, I figured I could sub with parchment paper, a 9″ pie pan and full fat sour cream. I had to add 1/4 cup extra flour to get a more sandy consistency for the crust/crumble, but no biggie…it came out perfectly! And I baked at 325F because the pan is dark brown. At the 37 minute mark, the house started smelling like HEAVEN. I took it out of the oven after 70 minutes and let it cool for 4 hours. Oh, my goodness, it was FANTASTIC! Now I have a reason to go buy an 8×8 pan – just so I can try those blueberry oat bars. I’ll never bother with the hassle of a plain blueberry pie again. This is SO much easier, interesting and flavorful. Thank you BUNCHES for sharing this! I’ll be coming back to your website again and again. You are bookmarked at the very top of my list.

    Rating: 5
    1. Thanks for the 5 star review and glad they turned out amazing!

      And glad to hear you’ll be making more of my recipes! Keep me posted in the comments what you try!

  51. Oh my goodness, this is amazing!! I added a splash of almond extract to the crust and a bit to the blueberries. It is just fabulous!!! My topping basically melted into the filling so I think I’d do 1.5 times the topping/crust recipe or reserve a heaping cup (rather than 3/4). It’s definitely not a complaint. These are so easy and so incredibly delicious!

    Rating: 5
  52. Hey Averie! I made this tonight – delicious! I have a question on the crust – when I prepared it it was very moist and not dry as mentioned in the recipe. Tastes great but almost carmelized and hard to cut through on the bottom – should I reduce the amount of butter or do you have any suggestions? Thanks! I look forward to making this again soon

    Rating: 5
    1. Thanks for the 5 star review and glad it was delicious!

      It’s hard to say what exactly happened with your crust. Since the crust and the crumble topping are one in the same, I probably wouldn’t mess with it. You could try adding a tiny touch more flour next time and that will dry it out some.

  53. I made this a couple of weeks ago, it is so good that my wife got mad at me for never having made it before, haha. Round 2 for a potluck tonight.

    Rating: 5
    1. Wow I can’t believe I was considering just throwing away the package of blueberries taking up valuable space in my freezer. Glad I found this recipe instead…. soooo flavorful!! Thank you!

      Rating: 5
  54. This recipe sounds so easy but I’m wondering if the shortbread crust should be baked prior to putting the fillings in?

    Can’t wait to try it, sounds absolutely fantanstic.

  55. These were so good! I didn’t have any yogurt or sour cream in the fridge so I made my own buttermilk with 1teaspoon white vinegar in 1/8cup 1/2 & 1/2 instead. It worked fine and wasn’t too liquidy.

    Rating: 5
  56. This recipe is great. I used fresh blueberries but cooked it for the same amount of time and it was perfect. I did substitute almond for the vanilla and it was delicious.

    Rating: 5
    1. Thanks for the 5 star review and glad it was delicious! I love almond extract too.

  57. Just made these today. Thank you so much for the recipe. They taste amazing. Approved by all the family.

    Rating: 5
  58. We made these bars tonight, discovered we didn’t have blue berries and used frozen mixed berries but otherwise made zero chnages… It was so good. The texture is incredible, creamy and firm all at the same time. Dang, these are super good.

    Rating: 5
    1. Thanks for the 5 star review and glad these turned out perfectly with your frozen mixed berries!

  59. Made this recipe with frozen blueberries, they came out perfect and so delicious! Made them in my 9 inch square pan, Thank you for this wonderful recipe, it’s now my favourite blueberry dessert!

    Rating: 5
  60. Amazing recipe, delicious and easy to make! I doubled it and baked in a bigger pan, baked for 1 hour and 10 minutes. Bars got better the next day, I stored them in an airtight container in the fridge. I did use slightly less sugar, but otherwise great recipe! My 2 year old loved them 😀 and my friends asked for the recipe

    Rating: 5
  61. Made this for the first time today with my frozen blueberries picked 2 weeks ago. The recipe was super easy to make and it turned out beautifully. I’m so happy and will be sharing with my 3 grown daughters. Thanks!

    Rating: 5
    1. Thanks for the 5 star review and I’m glad you were able to make this with berries you picked yourself!

    1. Thanks for the 5 star review and I’m glad it was one of the best desserts you’ve made!

  62. This recipe tastes amazing! Both times I have made it, the pastry texture is very wet and not dry or crumbly at all, but it still makes a delicious dessert.

    Rating: 5
    1. Thanks for the 5 star review and just add a touch more flour to dry out the pastry portion, very easy solution.

  63. I see this recipe was somewhat recently updated but I’ve been making it for about five years now and I thought it was my duty to come leave a 5 star review as I prepare to make it again. I’ve probably made 10 times and every time it’s delicious. I follow the recipe exactly using store bought blueberries. I’ve made it with both fresh and bottled lemon juice and fresh really takes it up a notch. One of the things I love about this dessert is the subtle lemon flavor. I bring it to a lot of pot lucks and stuff like that and I always get compliments. It looks so fancy when you cut it into squares so it looks like you put a lot more work into it than you actually did. Definitely a great spring/summer dessert recipe.!

    Rating: 5
    1. Thanks for the five star review and I’m glad that you’ve been making it for years! I didn’t update anything with the actual recipe, just some of keywords so Google has a better chance of finding it.

      Glad that it’s always a hit and you always get compliments!

  64. Just made these as I love blueberry! I’m letting them sit and wonder could I put it in the fridge for little or will this affect it negatively? Also I think I did what a previous baker did and maybe packed the crust too much? I tried a smidge and found the crust tastes good not hard but slightly chewy ish if that make sense. Any tips on that? Otherwise, the flavors are great! I also used activia vanilla yogurt as its all I had on hand and it still tastes lovely but I will try greek next time :)

    1. Regarding the crust you are supposed to pack it so not sure. It is slightly chewy, it’s not like biting into a crisp and hard graham cracker or anything.

      Fridge is fine.

  65. This looks awesome, can’t wait to make it. Do you think I would need have to alter anything for the crust/crumble topping if I were to use gluten free flour? It’s all I currently have in the pantry haha!

  66. This is a lovely recipe . Just cooked it and it looks and smells delicious. I did reduce the sugar in each section and it seems ok. Did you used heaped cups of flour as I am cooking in UK? I had to add a bit more flour to get the clumping. It’s off to our community kitchen tomorrow for the taste test! Thankyou Averie

    1. I used a regular American cup of flour. I am not sure how that translates into other measurements. It was not a heaping cup or overfilled, it was just one standard cup.

      I’m glad with even reducing the sugar that this turned out nicely for you and I hope everyone loves it!

  67. YUM! I made these pie bars today and they are amazing. I had a bunch of frozen blueberries I needed to use up and this was the perfect recipe for them. It really does taste like pie, without all the hassle of crust-making. I still have more blueberries, so I’ll be making this again soon!

    Rating: 5
  68. Literally the best dessert I have ever eaten. I can’t get enough of it. I did modify it by adding frozen cherry berry mix rather than just blueberries (cherries, blueberries, rasberries and blackberries), giving it a bit of tartness. Seriously so heavenly. Thanks for the recipe!!!

    Rating: 5
    1. Thanks for the five star review and I’m glad it’s literally the best dessert you’ve ever eaten!

  69. I’ve made this twice with blueberries picked on the trail. The first time I used 2 cups and felt it wasn’t juicy enough, as wild blueberries can be so much smaller and less juicy than “regular” blueberries. The second time I used 4 cups of the wild blueberries and it was perfect! Thank you so much for such a wonderful recipe!

    Rating: 5
  70. I didn’t have an 8 x 8 pan so I decided to make it in a pie pan and I put in 1 1/2 the blueberriy filling. I haven’t cut into it yet because I’m actually giving it to someone but it looks beautiful! I did end up having to cook it about 15 minutes longer.

    Rating: 5
  71. Here’s a dumb question….I baked while sick so my head wasn’t in it and I’m turn…forgot the darn egg!!!! It’s currently in the oven – think it’ll be a waste?? Lol

  72. Absolutely fabulous! My whole family LOVED these. Prepared exactly as stated in recipe with the addition of a few drops of almond extract. Perfection!

    Rating: 5
    1. Either fresh or frozen but not pie filling; you want pure berries here without sauce, extra sugar already added, etc.

  73. I just made these and they are the bomb. Not to sweet just rhe right about of blueberries to crust ratio. I used fresh berries and cooked it for one hour. Perfect 😋

    Rating: 5
  74. I doubled this and made it for thanksgiving. It was a hit! My 12 year old son said it was the best thanksgiving ever because of the blueberry bars.

    Rating: 5
    1. Thanks for the 5 star review and glad your 12 year old son said it was the best thanksgiving ever because of the blueberry bars! Love that!

  75. Followed this recipe to a T and used sour cream instead of yogurt. They came out super moist and delicious. Everyone at my party loved them!! I’m definitely going to make these again.

    Rating: 5
    1. I used canned blueberry pie filling as I had no fresh or frozen… we thought it turned out fine! I’m sure fresh/frozen may give it more flavor and I will try that next time to compare. I would, however, make it again with canned! I baked for about 50 minutes. A quick and easy recipe on a day that I happened to be snowed in! Really enjoyed the crust!

  76. Do you know if these freeze well? I would like to make them for Thanksgiving. Would be nice if I could make them ahead of time.

    1. If you’re trying to do things in advance these would be fine to make a couple say on Tuesday for example. I am not sure about the freezing them though and the consistency of the fruit upon thawing.

  77. I made this last night and I will agree with every other good review! I live in South Africa and have never tasted anything like it here- I lived in the States and that gave me my love of pies! Thanks for this!

    Rating: 5
    1. Thanks for the five star review and I’m glad that you loved these! I agree, not a ‘common’ taste, not even for the states I don’t think, but a great improvisation of blueberry pie (that’s better and easier than pie in my opinion)!

  78. I’ve made this for dessert tonight, I’m sure the four teenage boys will eat the whole tray, looks and smells delicious, also great as all ingredients ‘normal things’ we get in Australia, sometimes I get excited About. Among something and then can’t make it if we don’t have a substitute. Thanks for a great recipe!

    Rating: 5
  79. These bars were amazing! Even my daughter who is very picky loved them. I just noticed the bottom crust was really hard – like hard to eat with a fork??? I’m not sure if normal or if maybe I did something wrong??? Maybe I overcooked or packed down the layer too much.

    Rating: 5
    1. I’m glad that even your daughter love this! Regarding the crust, it could be a couple different things. They could be like you said that you over packed it, you could’ve over flouted the dough a bit. Maybe scale back by a couple tablespoons of flour. You could’ve over baked it by 3 to 5 minutes, there’s a variety of things but trying a combination of those things are all of the above should help you next time.

      1. Thank you Averie! I think I packed down and maybe too much flour.. I will try again for sure..thanks for your help😊

  80. This is in my oven right now! I am bringing it to a friend’s house tonight. I’ve never made it before but it looks so fabulous I figure I can’t go wrong! I’m going to bring along some vanilla ice cream to go with it!

  81. This was fabulous. I made it just as written with fresh blueberries and cooked for 50 minutes. It drew raves from my yoga group. Thank you! Wish I could add a picture!

    Rating: 5
  82. your recipe looks great but I have a grand-daughter with a sensitivity to dairy products. Have you ever tried this recipe using a non-dairy yogurt? Just wondering if it would work the same way as a Greek or other dairy yogurt?

    1. I have not made this exact recipe using a dairy-free/vegan yogurt but I have used them in baking in the past with good luck. It was the Silk brand that I used. Good luck!

  83. Fantastic recipe. Used fresh blueberries. Cook time was 50 minutes. Used Reynolds non-stick foil to line pan. No spray needed. Thank you for sharing this recipe. Everyone loved it!!!

    Rating: 5
    1. Thanks for the 5 star review and glad you love the bars! I also love that foil – my fave foil of all time :)

  84. These Blueberry Pie Bars are AMAZING! They are the best fruit dessert I’ve ever had. My husband can’t get enough of them. I made them for a BBQ and they were a huge hit. I quadrupled the recipe and I used fresh blueberries from our local farm. They took much longer to bake, but, I was patient and waited until they were browned. Perfection! Thanks so much for the recipe!

    Rating: 5
    1. Thanks for the 5 star review and glad you think it’s the best fruit dessert you’ve ever had!

  85. Very easy and yummy. Definitely on the keeper list. Want to try your Crustless Blueberry Pie next.

    Rating: 5
    1. Thanks for the 5 star review and glad this is a keeper. Definitely try the Crustless Blueberry Pie next!

  86. I have made this with fresh blueberies and was delicious, wondering about trying it with fresh rhubarb not sure I’d to much water in it for this recipie. Have you tried this?

    Rating: 5
    1. Thanks for the 5 star review and glad it was delicious!

      I don’t bake much with rhubarb so really can’t give advice on that one.

  87. Absolutely delicious! My son is visiting when I made a pan to take to a July 4th party we were going to. I had to made another pan this morning for him to take home with him later tonight, even before we went to the party! It was hard keeping the first pan around for party time! No alterations to the recipe. It’s wonderful as is! Thank you for posting and the great pictures!

    Rating: 5
  88. These are amazing! My friends loved them at a BBQ last weekend & several asked for the recipe. I am making them again today for another group of friends!. I cooled them for 2 hours on a rack and then put them in the fridge overnight & they were very easy to cut into squares. Don’t miss out on these easy, delicious, make ahead crowd pleasers!

    Rating: 5
  89. Thus is such an amazing recipe with wonderful flavours,so pretty to serve,yet so easy to make . Another great hit Averie.

    Rating: 5
  90. This is an excellent recipe, super easy and very yummy! I was worried the filling wouldn’t set but it was perfect, I may have overbaked it a bit tho’ or the wild blueberries just didn’t create as much juice as yours because it didn’t bubble and the juices weren’t dripping down like your pictures. My crust was still nice though so like someone else mentioned the trick might be to not pack it too hard. I am going to use this recipe for a lot of my frozen fruits because it’s just so easy and versatile. Only thing I would change is less sugar in the fruit but that’s just a preference. Thanks for sharing!

    1. With desserts like this with fruit, even though you may think you need to bake longer for them to set, in my experience, they will always set so just trust in the process and don’t overbake since they are so much better with some juiciness :)

    1. Deeann – did you try it without the egg?! 🤷🏼‍♀️ My son has an egg allergy. But we are picking blueberries next week and these look sooooo good! Was hoping someone had tried a substitute!

  91. Hi, Averie! Thank you so much for this recipe, these bars are amazing! I’ve already baked them several times, and they’re always a hit!

  92. I made recipe last week and I also thought crust was hard, but patience is necessary. After I cooled in refrigerator overnight the juices absorbed and was absolutely amazing! I also think when u press the crust into pan, don’t press as hard as you can. Press firm and evenly with no loose crumbs but I find that if press to hard the juices can’t absorb as well. I’ve made recipe 3 times now and I learnt from my mistakes. I’ve tried mixing raspberries and strawberries with blueberries and it’s delicious. The different colours look great. Also after you drop berries into filling save that bowl! There’s a juicy berry mixture left in the bottom of bowl. I drizzled it on top of the crumble when only few minutes left to bake and it looks and tastes so yummy! It’s the cherry on top! I really recommend it. I just doubled the recipe in 9×13 pan and it’s baking now ( that smal dish is gone too fast) .I will let you know how long it took and finished result. Thanks for sharing this recipe, it is way better than a pie, your right! It’s a huge hit and super easy with little clean up!

    1. Glad you agree it’s way better than pie and I have also made it with different fruits and berries. Glad you keep on making it!

  93. So impressed with this !!!!! My son who haaaaaaates bluberries just devoured this and honestly i wasnt sure mine would turn out …substitude reg strawberry yogurt and tapico instead of cornstarch and to my surprise it worked amazing and was glorious!!!

    1. So glad it worked and that you impressed your bb hating son! I impressed my mother with this dessert and that’s not easy to do either :)

  94. Hi, I made these bars a few days ago. I used fresh blueberries and I think that’s why the bars didn’t turn out as “moist” as yours, because you used frozen blueberries instead. I didn’t really like the bottom crust, it was very hard – something I am not a big fan of. However, the flavor of these bars was outstanding. I just wished there was a “softer” bottom crust recipe.

    1. I have never had these turn out anything other than very juicy and the crust isn’t too hard at all. Berries vary in their juiciness as do ovens, climates, etc. I would suggest reducing the baking time by 5 mins or so based on what you wrote. Glad you loved the flavor overall.

  95. Just made the blueberry pie bars for my husband and he loved them! I’m not a fan of blueberries. Do you think I could use frozen peaches?

    1. Glad your husband loved them! I would use fresh peaches rather than frozen if possible but I think either will work.

  96. I made this today with fresh blackberries, which I do not like, but my family loves. I just tried it and it is delicious, even though it has blackberries!!! Thank you for an awesome recipe

    1. Thanks for trying the recipe and I’m glad you enjoyed it – even with a fruit you’re not particularly fond of! That’s quite a testament to the recipe :)

  97. Hi! Has anyone ever tried to double this recipe and make in a 9 x 13? Would you have to bake longer than 60 minutes? I’ve tried the original recipe and is very delicious! Now have to make for a larger croud.
    Thank you!!!

    1. Generally when you double a recipe, you don’t necessarily need to add much time to the baking overall, but it can vary. I would just keep an eye on things and bake until it’s done.

  98. Made your blueberry pie bars. Delicious! So easy! Next time I would bake only 50 minutes. Definitely a keeper.

    1. All ovens (and the juiciness level of the berries) vary, so yes bake until it’s done in your situation. Glad you loved the bars and that it’s a keeper!

  99. Just made these! Tweaked the recipe a bit though, didn’t have sour cream or yoghurt so I used cream cheese (about 5oz, omitted the flour), baked it in a 9×13 so I 1.5x the crust and eyeballed the amount of filling and blueberries needed, I also added some oats into the crumble, they turned out great! Thanks!

  100. I can I tell you how grateful I am for this recipe. I have used it over the last two years for all kinds of events. Backyard barbecues and picnics as Well as formal high tea event. Mostly For my friends. I have done many different variations…. like making more crumble (or adding oats and coconut) and adding different fruits like mulberries, but I always come back to the same recipe. I have seven children and cannot thank you for the ease of this recipe. I basically use one bowl and stir each step accordingly. I wish I could post pics, but you get the idea. A HUUUUUGE THANK YOU!!!!! You have brought many smiles too many people.

    1. Thanks for the glowing feedback and so glad this recipe is an ultimate hit for you! And kudos to you for being a mom of 7!!

  101. Hi Averie –  I made these pie bars last week and they were a huge success, so I made them again today for superbowl sunday.  This time I added a 1/2 tsp of almond extract to the crust, which added a nice flavor.   I also tried your blueberry crumble bars last week.  These pie bars are definitely more sweet dessert-y as you mentioned, and they were my family’s favorite between the two.  Needless to say we wiped out our stock of frozen blueberries! Thanks for the delicious and unique recipes! Love your site!

    1. Thanks for trying the recipe and I’m glad it came out great for you! And also for trying the crumble version. These are definitely more dessert-ey and nice to know which ones you preferred.

  102. Hi, Averie! I put the bars in 25 minutes ago, and I’ve noticed the crumble topping has started to sink into the blueberry mixture. I’ve made these before, but this has never happened. There are a few “nibs” of topping but it looks like the rest have sunk ?. I used a slightly bigger pan, so I felt as I needed more blueberry. Last time, I used this same pan and used the same amount of ingredients as this time. Could you please determine where I went wrong? Thanks.

    1. Hard for me to say since I wasn’t in the kitchen with you but maybe these blueberries are extra juicy and are ‘soaking up’ the majority of the crumble topping? Since you’ve made it before successfully I would just say this is a fluke and I’m sure things will be back to normal next time. When baking with fruit, there are always extra variables.

    2. Thank you so much! I’m so sorry, but I have one more thing ?. Instead of cooling them room temperature, can I use the fridge?

  103. For years I have looked for the perfect dessert. And for years I have shoved blueberry pie down my throat saying, “There has to be a better way!” Found it! Thanks so much, Averie! I’m horrible at making crust; it either cooks or it doesn’t. And when it DOES cook, I never get that perfect crust. Sigh. Happy New Years!


    1. I too am not a pie crust maker. I’d rather make anything else! Glad these are the perfect dessert for you!

  104. Your recipes are killing me! These bars are perfection. I made a batch a couple of weeks ago and froze them. Each night, I’d pull out four bars just to keep us from inhaling the entire batch in one sitting. They’re so good, with that irresistible combo of crunchy crumble topping and sweet, gooey filling. Love the idea of using frozen fruit so we can enjoy these year-round. Thanks for another winner, Averie!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Great idea to freeze the portion you don’t need all at once…I do that too! :)

  105. i made these blueberry bars and while they were tasty they were VERY sweet. I would most likely cut the sugar way back next time I made them. After eating just one bar I have a raging headache and needed to brush my teeth right away.

    I’ll probably only put a tablespoon of sugar in the filling since there is already a lot of sweetener in the crust and blueberries.

  106. These look great and I can’t wait to try them. Can this recipe be doubled and baked in a 9×13 pan? I need to make a larger quantity for a party and was wondering what the easiest way of going about that would be. Thank you!

    1. Possibly – I haven’t tried so can’t say for sure. You’d may have to tweak some ratios/ingredients because they’re different consistencies, but if you nail it, it could be great!

  107. I baked these a few days ago and they were really good!  I used fresh blueberries vs. frozen, because that’s just me, and the bars disappeared in short order.  I actually found these pie bars were more flavorful the day after I baked them~  I’m going to bake the blueberry crumble bars next!

    1. Thanks for trying the recipe and I’m glad it came out great for you! I agree that certain things like pies and banana breads and certain muffins actually get better a day or two later after the flavors all meld and marry. Enjoy the crumble bars – they aren’t as desserty and are less sweet and more breakfasty so just make sure you know that going in :)

  108. I made these yesterday for my mom’s 61st birthday. They were delicious and such a beautiful dessert to serve. Your pictures are glgorgeous! Thanks for a wonderful recipe. Jessica @

    1. Thanks for trying the recipe and I’m glad it came out great for you! And happy Bday to your mom, and so nice of you to bake for her!

  109. Averie, Thanks so muchfor ALL of your WONDERFUL recipes. I’d love to bake these for my niece who is crazy about blueberry pie. However, she’s out of state at college. Do you think these would hold up to a few days in the mail? Could I wrap each piece individually & send them all togerther in a well padded box? Would you have any other suggestions for blueberry pie by mail? Again, thanks much for all of your delicious recipes.

    1. I would not cut them if you are going to mail them. Line your pan with aluminum foil as I indicate, then left out by the overhang once they’re cooled. And then wrap with more foil. Then put that inside a huge Ziplock bag (they sell the jumbo sizes). Then mail it that way after it’s been properly packed, padded, etc. I mean it’s not going to be perfect but I think they’ll survive. You are a great aunt!!

  110. These were fantastic! I only wish that I had an extra piece before my boyfriend’s brother-in-law ate the last 4 squares for a midnight snack. I will definitely use this recipe again. Might try mixed berry or peaches next time!

    Thanks for another great recipe! :)

  111. These blueberry recipes look awesome!
    I recently realized that 90% of the recipes I pin are from your website or links to your site.
    Keep em coming!

  112. Came across your recipe on Pinterest when I was searching for plum desserts. These look amazing! Do you think I can make this with Italian plums instead of blueberries? I have so many plums this year from a tree in our backyard and I don’t know what to do with them :-)

  113. Averie, I made these Blueberry Pie Nars tonight and they are truly fantastic! Last weekend, I made another recipe with the same name and they were a flop. I should’ve known by the amount of ingredients (too much of this and not enough of that) that it wouldn’t work. So, I went in search of a recipe that looked like it would work and chose yours! Are we happy blueberry lovers tonight! Thank you!
    a new fan….Kathy

    1. Thanks for trying my recipe and glad you loved them and they’re a new fan :) There is nothing more frustrating that trying recipes online or in cookbooks and they fail; gah the worst. So happy these came out great for you!

  114. Hi Averie,
    I made these yesterday to take to a family BBQ and they were a hit! I did use fresh blueberries and reduced the baking time by approx 10 minutes per your recipe notes. Fantastic recipe and website. Thanks for sharing!

    1. Glad they were a big hit and good call on reducing the baking time since you used fresh. Thanks for trying them!

  115. OMG, I made this today…..several steps involved, but easy steps, I had all the ingredients in the house (just went blueberry picking!), house smells yummy and anxious for dessert for dinner……may need to get some ice cream tho!

    1. Thanks for trying these and that’s wonderful you had everything on hand! Hope you loved them!

  116. Amazing recipe. These turned out so well. They freeze extremely well, which I love. Thank you for the wonderful recipe as always.

    1. Thanks for trying these and my other recipes, too, Becca! And yes, these freeze well. I froze some for company that was coming and they never knew the difference 3 weeks or so later when I pulled them out!

  117. I made this over the weekend and they are wonderful! My baking skills are below novice. Yet I found this recipe very easy to follow. Thank you Averie!

    It really is advisable to let them cool overnight. I tried to cut them too soon to take to a party and they were quite gooey and messy. Although, that worked out because we were able to eat them ourselves!

  118. I have to make a batch of these ASAP because I can’t eat the lovely photographs. Seriously, these look so delicious!

  119. Your photos are great! It feels like I could literally reach into my screen and pull out a piece of pie!

  120. These are in the oven right now! I couldn’t help but try the yogurt layer even though it had a raw egg … it was so delicious! I cannot wait for them to finish cooking! The husband is almost drooling. Thanks for an awesome recipe! Definitely bookmarked ♡

  121. I made these bars for the 4th of July and I can honestly say that they are the best tasting blueberry dessert I have ever had! And so easy to make! The only change I made was to add about 1/2 tablespoon of cinnamon to the filling. I used fresh blueberries and the bars were baked in 50 minutes. Thank you so much for the recipe!

    1. Thanks for trying these, Sarah, and the cinnamon sounds wonderful. I almost added it to the main recipe but I know some people may not prefer it so kept it out. But I know it would taste wonderful. So glad you think this is the best blueberry dessert you’ve ever had!

  122. I’m fine with blueberry pie, but I enjoyed your post and I made these bars. They are delicious, and I agree that they are a great choice for a potluck. My take–very different from pie, and absolutely great. Thanks!

  123. I made these tonight- thank you for the recipe! They were very good but had a strange aftertaste- I’m wondering if it was the aluminum foil? Will try it again in the next week or two, but without the foil and see if it makes a difference. Thanks!

    1. Gosh I’ve never heard of that! I always use Reynold’s and never have an issue (with this recipe or thousands of others!) Maybe try with another brand of foil. And lining your pan isn’t 100% mandatory but sure makes cleanup so much faster, but if you think that is the culprit, omit or change brands of foil! Glad you liked the bars overall though!

      1. You probably could, I just never can get a tight seal in the corners when I use parchment so that it stays down and stays put without ripping or tearing and have better luck with foil but do whatever you prefer!

  124. These look finger lickin good!
    Love the beautiful color blueberries lend to desserts too. Prettier than any artificial dye out there.

  125. These came out amazing. Made them egg free for my grandma and she lives them too. The crust is so perfect. I used frozen blueberries as well, a perfect recipe for any blueberry lover.

    1. Thanks for trying these and glad they worked out egg-free and that you and your Grandma are both happy!

  126. On Monday, a coworker pointed at this recipe in a Buzzfeed article and said, “Laura, that needs to happen.” I whipped up a batch last night and I am in heaven! They are to die for!

    So easy to make and super delicious. My coworkers (and I) thank you!

    1. Thanks for trying these and glad you’re in heaven – and how sweet of you to bake for your coworkers! Thanks for telling me they’re a hit with everyone!

  127. I just made these bars, they are soooo good! I made them for dessert for tonight and I can’t help sampling them. I better stop or there won’t be any left for tonight. Thanks for the great recipe, it was easy and delicious! Have you ever tried it with raspberries?

  128. I’m right there with you — I’ll take double the pie filling and none of the crust any day! (Well, unless it’s my grandma’s famous shortbread crust… But that’s a totally different ball game.) I’ve thought about making a crustless fruit pie before, but then I realized that’s basically a crumble minus the streusel, and streusel is way too good to pass up. So that’s what I end up making, but I love the idea of bars instead! Especially ones as juicy and sweet and perfect as yours. I’d give anything to be your taste tester right now!

  129. Well HELLO, good looking! Dude, blueberry pie is a summertime MUST. And these pie bars look infinitely easier than rolling out crust. Plus, more servings = happier Hayley. See how easy it is to please me?! ;)

    1. These were one of the best desserts I’ve made all year, so so so good! :) I know you’d love these!

  130. Your bars look lovely!
    With blueberries it’s wonderful!!
    Me too I’ll take a pie bar over pie any day!

  131. Super-easy recipe with gorgeous results – thanks for sharing. I’ve cut them up so that they’ll serve 16, since that’s how many are on my team at work, and I can’t wait to see what they think.

    1. Thanks for trying these just days after I posted the recipe and for the field report back! I can totally see this recipe serving 16, even though it’s a small pan, because they are rich and pretty ‘tall’ so each piece is decent sized. Please LMK what people think of them!!

  132. I’ve died and gone to blueberry heaven! I’m totally with you on the pie boat, I could live without it but love the fillings! Off to make a Blueberry board on Pinterest ;)

    1. Thanks for pinning, Aimee, and the compliments :) And yes with a recipe like this, it never even crossed my mind to use canned filling but I guess you could..but that’s one thing I never buy! I don’t thinK I ever have, actually!

  133. Averie! You never cease to AMAZE me!!! Rock on girl… and pass the pie bars please :) Pinned! xo

  134. Just found your website and it all looks soooo delicious! I will definitely be trying these!

  135. I can’t get enough blueberries right now! This is making my mouth water and I love that it’s in bar form! So handy and packable :)

  136. I love pie, I could probably live on pie alone, but I cannot make a crust to save my life, this i perfect, and SO gorgeous Averie

  137. If there is anything better than blueberry pie, it is blueberry pie in bar form. These look ridiculously good!!!

  138. Wow these blueberry pie bars look incredible! These are perfect because the serving size is smaller than a pie, so I probably wouldn’t feel as bad if I ate two…! ;)

  139. I do love to make pie, but it only works when there’s just a few people for dessert. When there’s a crowd, or dessert is for a barbecue or picnic, it’s all about pie bars. They’re so portable and perfect without the fuss! These look fantastic, Averie. :)

  140. Averie, your site is by far the leader in the, “I want to grab this off the screen and it” category. My goodness, now this is my kinda bar!!

    1. No way! That’s such high praise because seriously Todd, everything you make is gorgeous and so well thought out, well styled, and just gorgeous – so thank you!

  141. 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!

  142. 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

  143. 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!

    1. I do that too! Glares surely do happen but why bother with the dry stuff if you can have filling, right!

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

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

  146. 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!

  147. 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. :)

  148. 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 :)

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

  150. 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!

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

  152. 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.

    1. 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!

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

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

  155. 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.

    1. 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 :)

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

  157. 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 :)

  158. 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.

  159. 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!

    1. Stressed over desserts, I know. Such a shame but yes, been there (often!) and so try not to intentionally make things that will do that! And thanks for pinning!

  160. 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 ;-)

  161. 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!

    1. That’s awesome you’ll make it with fresh berries. LMK how it goes! One of my new faves, for sure!

  162. Averie, these bars are absolutely gorgeous!! I like the muss and fuss of pie crusts but sometimes a wee break is lovely. Definitely bookmarking this one!

    1. Valerie these are YOU all the way. I know over the years what my friends like/have a fondness for and this would be one for you. The crumb topping, the shortbread crust, the berries, the rustic nature of them…seriously hope you get a chance to try these!

  163. These do look super easy to make, Averie! So now that I know you’re from MN originally, please tell me you blueberry pick….or at least have before? It’s one of my favorite things to do in the summer. Wild blueberries just taste so much better when they’re wild in my opinion! Stinks that in MN you have to wait until August for fresh wild ones..can’t wait though! Pinning this recipe for later, looks like the perfect 4th of July treat for the cabin!

    1. I haven’t lived there since I was in college so honestly couldn’t even give you a recommendation for picking. I pick my berries these days from the Trader Joe’s freezer case for 1.99. Cannot go wrong when baking :) Thanks for pinning! And 4th of July at the cabin. That is so MN & I love it!! Thanks for a quick trip down memory lane :)

  164. I like how you made pie bars instead of a whole pie because it’s so easy to overindulge in a whole pie! Blueberries are one of my favorite berries. These bars look incredibly amazing!

    1. These things were pretty easy to over-indulge in too, but I froze half the pan for a rainy day. These were too good to donate :)

  165. These bars look fantastic, Averie! They are so full of blueberries! I will take them over a pie any day! Pinned!

  166. I want to come shadow you for an hour and see how you do the photography magic! ;) These bars are absolutely stunning and an incredible flavor combo. Juicy bars that practically require a fork are the best kind!

    1. Oh god thank you, but it’s 5 years of a work-in-progress thing and I never know what any given day or photo shoot will bring! Lately I’ve been shooting with backlight so have tons of reflectors everywhere in the front. Talk about a messy set! LOL

      Juicy bars that practically require a fork are the best kind! <-- these are those!

  167. Oh, wow! Look at those gorgeous berries!!! Pie without the fuss sounds just about perfect to me, I’m all over this!

    1. Both you and I make a ton of desserts, which we promptly donate, rehome, give to friends and family, make for events, etc. b/c you can’t bake 5 days a week and keep it all! But I will say these climbed to the top of the food chain and were not rehomed and were hoarded. One of my new faves!

  168. Gorgeous pics, Averie! I love pie in bar form, so much easier and fun to eat! Pinned!

  169. I love pie (I actually find making the crust relaxing!) but it is a lot of work! These look so much easier and I love how ooey gooey they are.

    1. Yeah since I bake 5-6 days a week, the LEAST amount of work I have to do some of those days (okay, most days) the better :)

  170. I love making pie, as you know, but blackberry pie bars are probably my favorite dessert of all time. I made them several times over the summer. I was already planning on making them with blueberries and am even more excited now!

    1. I know you love pie, and berries, and I make a ton of desserts, which I promptly donate, rehome, give to friends and family, make for events, etc. b/c you can’t bake 5 days a week and keep it all! But I will say these climbed to the top of the food chain and were not rehomed and were hoarded. One of my new faves & if you try them or a version, please LMK!

  171. These look divine! Even as a long time serious home baker, I’ve never been able to master the art of pie crust. And…..I love making bars, bar, bars of all kinds, so this is definitely a keeper!

    1. I can make it, if I try. But I don’t want to try! I just don’t care that much…LOL! It’s just not my thing. And with bars like this, it makes it less and less likely I ever want to make a traditional pie :) Glad you’re a fan of bars, too!

  172. I am terrible at making pie crust..I’ve cried many times over crusts that would just keep cracking so to have all that wonderful blueberrry filling without having to actually make a crust is perfect. I love how syrupy the pictures are…

    1. Juicy and then some. These things were SO GOOD. And crying over making desserts…god, I have been there. More spatula throwing than crying but I have had days where I’ve been there and that’s when I say this should be FUN. And abort the mission :) And pie crust…not fun and not worth it to me!

  173. they look amazing! So pretty and sweet. I just love blueberries in anything let alone a pie! YUM!

  174. I’m with you on pie bars. So much better than pie and you can eat several squares in one sitting!
    These look fantastic. Love that filling!

  175. I’m with you – indifferent on making pies. I love eating them but not as much making them… So pie in bar form is much more up my alley! And boy do these blueberry ones look awesome!!

  176. Buttery crust?!? Yes please every time. These look luscious.

    I’m glad you said we can use frozen blueberries. We have an organic blueberry field we pick from here and in July pick…….20 pounds of blueberries to freeze (but you know how expensive fresh ones are.)

    Perfect 4th of July dessert.

    1. Yes, save your fresh for eating and bake with frozen. 99% of the time that’s my strategy since the fresh ones are always more of a delicacy!

  177. I love crust, but I also love pie bars and they are definitely easier! I love how gooey these bars look! Pinned :)

  178. You’ve come up with another delectable bar recipe!! The filling reminds me of a crustless yogurt “cheesecake” I’ve made. A shortbread crust is preferable to regular pie crust for me too….and with this recipe I can have pie and cookies in one bite!

    1. Your crustless yogurt cheesecake sounds intriguing!- So these bars are barely cheesecakey. It’s not like blueberry cheesecake pie bars, it’s just blueberry pie bars with a creamy filling. My family is VERY particular about cheesecake and generally it’s a no-go, so I have to be careful not to cross the line from creamy filling to cheesecake-like filling and this one stays on their preferred side. And you’re right, pie and cookies in one bite!

  179. Girl, your pictures always make me drool! I’m going to have to go out and buy me some blueberries to make this. Pinned!

  180. Jeez Averie! The only thing wrong with this is that I am going to have a hard time deciding which pic to pin. They are all so gorgeous! So inspired by this idea!

  181. Omg, you are indifferent to crust! This totally brought me out of my commenting siesta. Granted, most of the time crust is too dry, too thick, or is just boring, but a great crust can take a pie from good to amazing! I almost feel like this is a challenge for me to find a pie + crust that you will fall in love with. :)

    Still, I know that I wouldn’t miss it in this pie bars because they look delectable, as always. Once again, I’m starving and it’s past 2am, so I’m in the “try to fall asleep” or “have a late snack” conundrum. Thanks! ;)

    1. Well if you can find a crust that’s worth my time, energy, effort, and most of all worth the nutrition stats, I’m all ears. I always think why would I want to eat dry bland carbs when I can eat juicy, full-flavored ones. Therefore crust will always take a back seat to just about anything for me!

  182. I’m not much of a pie person but I’ll definitely have them in bar form! So perfect for easy serving and portion control! :)