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 / 5 ()
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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.
  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. 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!

    • 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.

  2. 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.

  3. 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!

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

  5. 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!!!

    • 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.

  6. 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

  7. 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?

  8. 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.

    • 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.

  9. no baking soda or powder for the crust?

  10. Hi — do you think this would work without the filling, just the blueberries?

  11. 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!!!

  12. Could you make this with fresh strawberries

  13. Do you think mixed berries would work? Ie blueberries, raspberries and blackberries?

  14. 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!

  15. 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!

  16. Could you use applesause instead of the egg.?

  17. 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!

    • 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 :)

  18. Why don’t you give your viewers the option to “PinIt” your recipes?

  19. Made this today,Very good, very easy, Great flavor!!!!!

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

    Rating: 5
  21. 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
  22. 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
  23. 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
  24. Excellent !!! Family devoured it.. used vanilla Greek yogurt

    Rating: 5
  25. Very easy and yummy. Definitely on the keeper list. Want to try your Crustless Blueberry Pie next.

    Rating: 5

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