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

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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

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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.