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.