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.

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.

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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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302 comments on “Blueberry Pie Bars”

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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

    • 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!

  6. 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!

  7. 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 :)

  8. 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
    • 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!

  9. 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
  10. One of the best desserts that I have made. Fresh bluberries were incredible.

    Rating: 5
  11. 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
  12. 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

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