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.

5
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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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261 comments on “Blueberry Pie Bars”

  1. 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
  2. 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
  3. Does it have to be greek yogurt?

  4. 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?

  5. can you use something other than yogurt or sour cream?

  6. Delicious! Will def make again.

    Rating: 5
  7. 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
  8. 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!

  9. These were easy to make and a family favorite!

    Rating: 4
  10. 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
    • 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.

  11. 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
  12. 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
    • 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)!

  13. 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.

    • 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.

  14. How about using canned blueberries? Pie filling

  15. 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
  16. 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
  17. 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

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