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Blueberry Pie Cookie Bars

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 16 bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Blueberry Pie Cookie Bars feature a buttery sugar cookie crust, a juicy blueberry pie filling, and a crumbly streusel topping. They’re easier to make than traditional pie but just as delicious! Perfect for summer gatherings, holidays, or when you’re craving a fruity dessert.

Ingredients

Units Scale

For the Cookie Crust & Crumble Topping:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt

For the Blueberry Filling:

  • 3 cups (450g) fresh or frozen blueberries
  • 1/3 cup (65g) granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp vanilla extract

Instructions

Step 1: Make the Blueberry Filling

  1. In a medium saucepan over medium heat, combine blueberries, sugar, cornstarch, lemon juice, and lemon zest.
  2. Cook, stirring often, until the mixture thickens (about 5-7 minutes).
  3. Remove from heat, stir in vanilla extract, and let cool slightly.

Step 2: Make the Cookie Crust & Crumble

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
  2. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add eggs and vanilla extract, mixing until combined.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients until just combined.
  5. Press ⅔ of the dough evenly into the prepared baking pan for the crust. Reserve the remaining ⅓ for the crumble topping.

Step 3: Assemble & Bake

  1. Spread the blueberry filling evenly over the cookie crust.
  2. Crumble the remaining cookie dough over the top.
  3. Bake for 35-40 minutes, or until the top is golden brown.
  4. Let cool completely before slicing into bars.

Notes

  • Fresh vs. Frozen Blueberries: If using frozen, do not thaw before cooking.
  • Storage: Store in an airtight container at room temperature for 2 days or in the refrigerator for 5 days.
  • Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before serving.
  • Extra Flavor: Drizzle with a vanilla glaze (powdered sugar + milk + vanilla) for extra sweetness.

Find it online: https://quickbiteskitchen.com/blueberry-pie-cookie-bars/