Blueberry Pie Bars

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! 

Blueberry Pie Bars on white plates

Addicting 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.

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 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. 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 Bar slice on white plate

What’s in These Blueberry Pie Bars? 

For this easy blueberry recipe, you’ll need: 

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

How to Make Blueberry Pie Bars

You’ll first need to make the dough for the crust and streusel topping. Set 3/4 cup of the mixture aside (that’s your topping), and 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. 

Next, make the creamy filling and pour it over the crust. Use a spatula or the back of a spoon to spread the filling out evenly. 

Lastly, toss together the blueberry filling and 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. 

Blueberry Pie Bars on large white platter

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 Bar slice on plate in front of platter of blueberry bars

Tips for Making Blueberry Pie Bars

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. 

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. 

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. 

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!

More Blueberry Desserts: 

  • 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!
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!

Yield: 9 servings
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: 340 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 49mg Sodium: 32mg Carbohydrates: 56g Fiber: 2g Sugar: 36g Protein: 5g

Even More Frozen Blueberry Recipes: 

The BEST Blueberry Muffins — These muffins are fluffy and moist thanks to the addition of sour cream in the batter. Not to mention they’re bursting with fresh blueberry flavor.

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! 

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.

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

340 comments on “Blueberry Pie Bars”

  1. 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!

  2. 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!

    • 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!

  3. 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 ♡

  4. How lovely the entire post looks! Beautiful!

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

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

  7. 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!

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

    • 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!

  9. 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!

  10. This recipe was fantastic! I can’t wait to try it again with different types of fruit.

  11. 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!

  12. 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

    • 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!

  13. 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 :-)

  14. 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!

  15. 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! :)

  16. 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.

    • 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!!

  17. these look amazing! can’t wait to try out this recipe. thanks!

  18. 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 @

  19. 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!

    • 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 :)

  20. Could I use cream cheese instead of sour cream?

    • 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!

  21. 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!

  22. 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.

  23. 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!

  24. 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!


  25. 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.

    • 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.

    • 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?

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