These Easy Blueberry Pie Bars are a delicious and simple way to enjoy all the flavors of a classic blueberry pie without the hassle of rolling out dough. With a buttery shortbread crust, a juicy blueberry filling, and a crumbly topping, these bars are perfect for dessert, snacks, or even breakfast!
Why You’ll Love This Recipe
- No pie crust needed – A simple press-in shortbread crust makes this recipe easy.
- Bursting with blueberries – Fresh or frozen blueberries create a sweet, juicy filling.
- Perfect for any occasion – Great for potlucks, picnics, or a quick homemade treat.
- Easy to make – Simple steps with pantry-friendly ingredients.
- Customizable – Add lemon zest, cinnamon, or a drizzle of icing for extra flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust & Crumble Topping:
- All-purpose flour
- Granulated sugar
- Unsalted butter (cold, cubed)
- Salt
- Vanilla extract
For the Blueberry Filling:
- Fresh or frozen blueberries
- Granulated sugar
- Cornstarch
- Lemon juice
- Lemon zest (optional, for extra brightness)
Directions
1. Prepare the Crust & Topping
- Preheat Oven: Set to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
- Make the Crust: In a bowl, mix flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Press & Bake: Reserve 1 cup of the mixture for the topping. Press the remaining dough into the pan and bake for 10 minutes until slightly golden.
2. Make the Blueberry Filling
- Combine Ingredients: In a saucepan, mix blueberries, sugar, cornstarch, lemon juice, and zest.
- Cook Until Thick: Heat over medium, stirring until the mixture thickens (about 5 minutes). Let cool slightly.
3. Assemble & Bake
- Spread Filling: Evenly spread the blueberry filling over the baked crust.
- Add Crumble Topping: Sprinkle the reserved crust mixture over the top.
- Bake: Return to the oven and bake for 30-35 minutes until the topping is golden and the filling is bubbly.
4. Cool & Serve
- Let Cool: Allow bars to cool completely before slicing.
- Optional: Drizzle with a simple powdered sugar glaze for extra sweetness.
Servings and Timing
- Servings: 12 bars
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Variations
- Gluten-Free: Use a 1:1 gluten-free flour substitute.
- Extra Crunch: Add chopped almonds or pecans to the topping.
- Warm Spice: Mix in a pinch of cinnamon to the crust for extra depth.
- Mixed Berry: Combine blueberries with raspberries or blackberries.
- Vegan Option: Use dairy-free butter.
Storage & Freezing
- Storage: Keep in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Freezing: Freeze bars for up to 3 months. Thaw at room temperature before serving.
FAQs
Can I use frozen blueberries?
Yes! No need to thaw—just increase the cornstarch slightly to absorb extra moisture.
How do I prevent the crust from getting soggy?
Pre-baking the crust helps keep it firm under the juicy filling.
Can I make these ahead of time?
Yes! They taste even better after chilling for a few hours.
What can I serve these with?
Try them with whipped cream, vanilla ice cream, or a dusting of powdered sugar.
Can I use other fruits?
Yes! This recipe works with peaches, strawberries, or cherries too.
Why did my filling turn out runny?
Make sure to cook the blueberry mixture until thickened before spreading it on the crust.
Can I double the recipe?
Yes! Use a 9×13-inch pan and adjust baking time by about 5-10 minutes.
Can I use a food processor for the crust?
Absolutely! Pulse until the butter is incorporated into the flour mixture.
How do I make the bars easier to slice?
Chill them in the fridge for at least 1 hour before cutting.
Can I add oats to the crumble topping?
Yes! Swap ½ cup of flour for rolled oats for a crispier topping.
Conclusion
These Easy Blueberry Pie Bars are the perfect blend of buttery crust, juicy blueberries, and crumbly topping. Whether you’re baking for a gathering or just treating yourself, these bars are sure to be a hit. Serve them as is, or pair with ice cream for an irresistible dessert!
PrintEasy Blueberry Pie Bars
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: ~55 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These blueberry pie bars have a buttery shortbread crust, a juicy blueberry filling, and a crumbly streusel topping. They taste just like blueberry pie but are much easier to make—no rolling dough required!
Ingredients
For the Crust & Crumble Topping:
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the Blueberry Filling:
- 3 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon cinnamon (optional)
For the Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk or lemon juice
Instructions
Step 1: Preheat & Prepare the Pan
Preheat oven to 350°F (175°C).
Line a 9×13-inch baking dish with parchment paper.
Step 2: Make the Crust & Topping
In a bowl, mix melted butter, sugar, vanilla, flour, and salt until crumbly.
Press ⅔ of the mixture into the bottom of the pan to form a crust.
Step 3: Make the Blueberry Filling
In a medium bowl, toss blueberries, sugar, cornstarch, lemon juice, zest, and cinnamon until coated.
Spread the blueberry mixture evenly over the crust.
Step 4: Add the Crumble & Bake
Sprinkle the remaining ⅓ crumble mixture over the blueberries.
Bake for 40-45 minutes, or until golden brown and bubbly.
Let cool completely before cutting into bars.
Step 5: Drizzle with Glaze (Optional)
Whisk together powdered sugar and milk or lemon juice.
Drizzle over cooled bars before serving.
Notes
- Use frozen blueberries: No need to thaw, just add 5 extra minutes to the bake time.
- For extra crunch: Add ½ cup chopped almonds or walnuts to the topping.
- Storage: Keep in an airtight container at room temp for 2 days or refrigerate for up to 5 days.
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