Blueberry Pie Bars

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Blueberry Pie Bars â€” 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 this blueberry dessert with fresh blueberries instead of frozen! 

Blueberry Pie Bars â€” 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! 

Best Ever Blueberry Dessert Recipe

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.

Blueberry Pie Bars â€” 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! 

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 Bars â€” 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! 

What’s 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

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 Bars â€” 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! 

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: 

  1. Make the dough for the crust and streusel topping: Set 3/4 cup of the mixture aside (that’s your topping).
  2. 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. 
  3. 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. 
  4. Make the blueberry filling: Sprinkle evenly over the filling.
  5. 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 â€” 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! 

Can I Double This Recipe? 

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. 

Can I Make These Bars Gluten-Free?

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.

Blueberry pie bar collage

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. 

Blueberry Pie Bars â€” 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! 

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. 

 
 

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4.48 from 775 votes

Blueberry Pie Bars

By Averie Sunshine
These blueberry pie bars are one of my all-time favorite frozen blueberry recipes! They're super moist and the streusel topping is irresistible!
Prep Time: 15 minutes
Cook Time: 1 hour
Cooling Time: 2 hours
Total Time: 3 hours 15 minutes
Servings: 9 servings
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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
  • â…“ 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)
  • â…“ cup granulated sugar, or 1/2 cup if berries are sour
  • 2 tablespoons lemon juice
  • 2 teaspoons cornstarch

Instructions 

  • 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

  • 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.

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

*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

Serving: 1, Calories: 340kcal, Carbohydrates: 56g, Protein: 5g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Cholesterol: 49mg, Sodium: 32mg, Fiber: 2g, Sugar: 36g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Blueberry Dessert Recipes: 

ALL OF MY FROZEN BLUEBERRY 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 â€” 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! 

Brown Sugar Blueberry Banana Bread

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.

Lightened Up Blueberry Lemon Pound Cake

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

Blueberry Muffin & Buttermilk Pancakes Cake

Reposted July 13, 2019 and reposted May 13, 2022 with updated text.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

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

    julieblanner.com

  2. 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 ♡

  3. 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!

    1. 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!

  4. 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!

  5. I made these tonight- thank you for the recipe! They were very good but had a strange aftertaste- I’m wondering if it was the aluminum foil? Will try it again in the next week or two, but without the foil and see if it makes a difference. Thanks!

    1. Gosh I’ve never heard of that! I always use Reynold’s and never have an issue (with this recipe or thousands of others!) Maybe try with another brand of foil. And lining your pan isn’t 100% mandatory but sure makes cleanup so much faster, but if you think that is the culprit, omit or change brands of foil! Glad you liked the bars overall though!

      1. You probably could, I just never can get a tight seal in the corners when I use parchment so that it stays down and stays put without ripping or tearing and have better luck with foil but do whatever you prefer!

  6. These look finger lickin good!
    Love the beautiful color blueberries lend to desserts too. Prettier than any artificial dye out there.

  7. These came out amazing. Made them egg free for my grandma and she lives them too. The crust is so perfect. I used frozen blueberries as well, a perfect recipe for any blueberry lover.

    1. Thanks for trying these and glad they worked out egg-free and that you and your Grandma are both happy!

  8. On Monday, a coworker pointed at this recipe in a Buzzfeed article and said, “Laura, that needs to happen.” I whipped up a batch last night and I am in heaven! They are to die for!

    So easy to make and super delicious. My coworkers (and I) thank you!

    1. Thanks for trying these and glad you’re in heaven – and how sweet of you to bake for your coworkers! Thanks for telling me they’re a hit with everyone!

  9. I just made these bars, they are soooo good! I made them for dessert for tonight and I can’t help sampling them. I better stop or there won’t be any left for tonight. Thanks for the great recipe, it was easy and delicious! Have you ever tried it with raspberries?

  10. I’m right there with you — I’ll take double the pie filling and none of the crust any day! (Well, unless it’s my grandma’s famous shortbread crust… But that’s a totally different ball game.) I’ve thought about making a crustless fruit pie before, but then I realized that’s basically a crumble minus the streusel, and streusel is way too good to pass up. So that’s what I end up making, but I love the idea of bars instead! Especially ones as juicy and sweet and perfect as yours. I’d give anything to be your taste tester right now!

  11. Well HELLO, good looking! Dude, blueberry pie is a summertime MUST. And these pie bars look infinitely easier than rolling out crust. Plus, more servings = happier Hayley. See how easy it is to please me?! ;)

    1. These were one of the best desserts I’ve made all year, so so so good! :) I know you’d love these!

  12. Your bars look lovely!
    With blueberries it’s wonderful!!
    Me too I’ll take a pie bar over pie any day!