These Blueberry Pie Bars 🫐💙💜 are one of my all-time favorite blueberry dessert recipes! You can even use frozen blueberry recipes if you don’t have fresh blueberries. These bars have the flavors you love in a blueberry pie, but are so much EASIER than pie because there’s no pie crust to make. A true reader favorite with 800+ 5-star reviews! ⭐️
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- 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.
- 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.
This blueberry dessert recipe tastes 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!
Ingredients 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
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
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:
- Make the dough for the crust and streusel topping: Set 3/4 cup of the mixture aside (that’s your topping).
- 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.
- 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.
- Make the blueberry filling: Sprinkle evenly over the filling.
- 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.
Recipe FAQs
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.
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!
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.
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.
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.
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.
Do not pack: You don’t need to pack down the crust layer with all your might. Yes, press it firmly, but you don’t need to be overly aggressive. Doing so will cause the crust layer to become too hard during baking and the bars will be hard to cut.
Foil is optional: I use this Reynolds Nonstick Foil and I never have issues with foil sticking when sprayed well with cooking spray. Cheaper foil may stick. I prefer to use foil than not, but it’s up to you.
Blueberry Pie Bars
Video
Equipment
- nonstick foil optional
Ingredients
Crust and Crumble Topping
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 ½ 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
- ⅓ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
Blueberry Layer
- 12 ounces (about 2 cups blueberries) fresh or frozen; I have used frozen and don't thaw them before using
- ⅓ cup granulated sugar, or 1/2 cup if berries are sour
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
Instructions
- Preheat oven to 350F. Optionally, line an 8-inch square pan with nonstick aluminum foil and spray with cooking spray; set aside. Tip – In my experience, lining the pan will really help with cleanup and is recommended IF you use nonstick foil that you spray well. If you have other foil, or don't want to use it because you fear it will stick to the dessert, then omit the foil and just spray your pan well with cooking spray.
Make the Crust and Crumble Topping
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Add the sugars and whisk to combine.
- And the flour, optional salt, and stir to combine. Mixture will be very dry and sandy with some larger, well-formed crumble pieces.
- Set a heaping 3/4 cup crumble mixture aside.
- 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. See Tip in blog post about NOT overpacking. Press it down but you don't have to hard hard-pack it or the crust will bake up too hard to cut easily.
Make the Filling
- In a medium bowl, add the egg, Greek yogurt, sugar, vanilla, and whisk to combine.
- Add the flour and whisk to combine.
- 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
- 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.
- Evenly distribute blueberry mixture over the filling.
- 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
- 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.*
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!
Blueberry Zucchini Bread — 🫐🙌🏻😋🍞This blueberry zucchini bread is a quick, no-mixer recipe that’s sweet, but not too sweet. Each bite is bursting with fresh blueberries! This is a fan favorite EVERY summer! Especially when the markets or your garden is overflowing with zucchini!
Blueberry Cream Cheese Cake — A light and tender blueberry sponge cake stuffed with tangy-sweet cream cheese filling and bursting with juicy blueberries in every bite! An EASY, no-mixer cake recipe that’s sure to be a family FAVORITE!!
Reposted July 13, 2019 and reposted May 13, 2022 with updated text.
This recipe has a yummy buttery note. I will definitely make again.
Thanks for the 5 star review Angie and I love hearing you’ll make these again!
Really good.
Easy and delicious!
Thanks for the 5 star review, Geri, and I’m glad this was easy and delicious!
Absolutely a fan favorite! Not saying I have a lot of fans.. I do, but it’s the first request right up there with my lemon pound cake I get when I ask if I can bring dessert. Yes. I do give credit where credit is due. Thanks for a great recipe. Def a keeper.
Thanks for the 5 star review, Rod, and I love hearing that these are a fan favorite from all your adoring fans! They’re a personal fave of mine too and glad they’re a keeper for you!
This was one of the BEST Dessert’s my Son in-law made them then I did I used fresh berries from Bulldog Berries in Traverse City!!!
Bravo I think everyone should make this!!
Thanks for the 5 star review, Penny, and it’s lovely to hear that both you and your SIL have made tis recipe and that it’s one of the best for you!
We loved your blueberry pie bars. Very easy and tasty. I will be making this again. I’ve made a number of your recipes with great success. Your crustless blueberry pie is favorite of ours. Thanks.
Thanks for the 5 star review, Diane, and I’m glad you loved these bars and the crustless blueberry pie, too! Thank you for having confidence in me and my recipes – that’s the highest compliment someone can give me!
my granddaughter used this receipe for a baking contest at our local festival and won 3rd place. It’s definately a keeper..
Thanks for the 5 star review, Linda, and what a sweet story about your granddaughter placing at the local baking content using my recipe! This one yes is definitely a keeper!
This recipe was quite tasty. I love the crumble. My blueberries were tart so I used 1/2 cup of sugar instead, like the recipe said. It ended up being too sweet for my taste. HOWEVER, everyone else thought they were delicious. They didn’t last 2 days in my house.
As a baker the only thing I’d change about this recipe is some lemon zest and more lemon juice to balance it out.
I’d say it’s a success if they didn’t even last two days! Sweetness preference levels vary so much that you may need to play with the sugar a bit but what suits you may not suit your other family members as well, and vice versa. And then there’s the natural sweetness (or not) of the berries as another factor but sounds like they were delicious for everyone!
Is it 12 oz or 2 cups of blueberries or 12 oz plus 2 cups?
12 ounces, which is about 2 cups. But if you have a bit more and want to add them, it’s fine.
Tasted great and I will make it again. However, next time I won’t press the bottom crust down so hard because it was extremely difficult to cut. Also, do NOT use a glass baking dish with the aluminum foil. It will stick to the foil and be impossible to pull off. I will use a metal pan next time.
Thanks for the 5 star review and I appreciate your feedback about the crust and the foil. I went in and updated the recipe with this info. I am glad you enjoyed the taste and for taking the time to leave me feedback.
Do not pack: You don’t need to pack down the crust layer with all your might. Yes, press it firmly, but you don’t need to be overly aggressive. Doing so will cause the crust layer to become too hard during baking and the bars will be hard to cut.
Foil is optional: I use this Reynolds Nonstick Foil and I never have issues with foil sticking when sprayed well with cooking spray. Cheaper foil may stick. I prefer to use foil than not, but it’s up to you.
Super easy and soooo tasty!!!
Thank you for sharing your lovely photo, Mary! I am glad this was super easy and so tasty! One of my personal fave dessert recipes on my entire site!
Loved this recipe. Had a lot of fresh blueberries and looked for something to make. It was a hit with my husband and he asked me to make more. Very simple to make and delicious. Have made it twice and will be making it again.
Thanks for the 5 star review, Shirley, and I’m glad you love this recipes and have made it twice already and will make it again given that it’s a hit with your husband!
I used GF 1:1 flour (King Arthur) because reviews said it was ok to do so.
I found the flavor to be wonderful, but I used a glass pan and foil-lined it as the directions said and the resulting crust was too hard. If you are using a glass pan, do not use foil as it overbakes it. I would make this again and use a glass baking pan alone. crust.
Thanks for trying the recipe, Janet, and I’m glad it was overall a good experience. I have never made this recipe using GF flour like a King Arthur 1:1 and so I can’t speak from experience. I do not have an issue baking it in a metal pan, lined with foil, with regular King Arthur flour (that’s the only flour I use). Perhaps something changes when you use GF flour and it gets harder but it sounds like you have an idea for the future of what you plan to do to rectify that. Keep me posted!
I love this recipe I have made it quite afew times now
Thanks for the 5 star review, Louise, and these blueberry bars are a personal favorite of mine, too!
Easy and wonderful!
Thanks for the 5 star review, Marla! Glad these were easy and wonderful!
Loved the Blueberry pie bars but found the bottom crust quite hard maybe I pressed the crumble too hard
Yes that is probably the case. You don’t have to press all that hard for it to set up fine. Now you know for next time. Glad you loved them overall!