Satisfy your sweet tooth with these delicious Blueberry Pie Bars! Made with a buttery crust and juicy blueberry filling, this is a delicious dessert bar recipe you'll be making all summer long!
If you love Classic Blueberry Pie for dessert, then you will LOVE these Blueberry Pie Bars.
Made with fresh, sweet blueberries, they're the perfect way to use that excess during blueberry season!
These delicious pie bars are a great dessert, served with a scoop of vanilla ice cream.
They also make a perfect snack with a hot cup of coffee for an afternoon pick-me-up!
For more delicious fresh blueberry flavor, try my Blueberry Pie Cookies, these Lemon Blueberry Cookies, or my Fruit Pizza Cookies!
Shopping List
Wet Ingredients. Butter, Almond Extract, Egg
Dry Ingredients. All Purpose Flour, Granulated Sugar, Baking Soda, Cornstarch, Salt
Fruit. Fresh Blueberries, Fresh Lemon
How to Make Blueberry Pie Bars
Make Cookie Base
Preheat the Oven to 350 F Degrees. Line an 8x8 baking dish with parchment paper or spray with cooking spray, and set aside.
In a large bowl, or the bowl of a food processor, cut the cold Butter into cubes and combine it with Granulated Sugar.
Use a pastry cutter, hand mixer, or stand mixer at low speed to do this. Continue to combine ingredients, gradually adding speed. The Butter will break apart into small pieces when mixed with the Sugar.
Add the Almond Extract, then gradually add All Purpose Flour and Baking Soda to the butter mixture and combine. The mixture will be crumbly but will hold together when pressed.
Mix in Lemon Zest and egg yolk.
Divide the dough in half. Put half of the mixture into the prepared baking dish and press it into the bottom of the pan using your fingers.
Blueberry Pie Filling Directions
In a saucepan, place washed Blueberries, Sugar, Fresh Lemon Juice, Water, Fresh Lemon Zest, and Cornstarch.
Heat over medium heat and stir. As the blueberry mixture heats up, the liquid will start to thicken. Keep stirring.
As the mixture gets thick, remove it from the heat. Using the back of a wooden spoon, break open about half of the blueberries. The sauce will turn a deep, rich purple color.
Pour thickened Blueberry Pie Filling on top of the cookie crumb crust in the baking dish.
Top with remaining crust mixture. Using your hands, pinch small pieces of crumble to clump together and drop them on top of the pie filling, covering all the filling.
Bake at 375 F for 18-22 minutes or until the crumble is golden brown.
Remove from oven and allow it to fully cool before slicing into it.
Storage & Freezing
Storage: Store baked blueberry pie bars in a sealed container or Ziploc bag for up to a week. For best results, enjoy within 2-4 days.
Freezing: Blueberry pie bars freeze so easily. Place them in a sealed container or Ziploc Bag. Put parchment paper between the layers when freezing, and freeze them for up to 3 months. To thaw, remove from the freezer and allow to thaw to room temperature on the counter.
Substitutions & Variations
- Pie Filling. Use canned pie filling instead of making it from scratch. It's quick and easy and still tastes great.
- Blueberries. Use fresh blueberries that aren't overripe to ensure your bars have a nice shape and don't get mushy. I haven't tried this recipe with frozen berries, but if you do let me know how it goes in the comments below!
- Other Fruit. Use other berries like raspberries, cherries, or cranberries, or use pears, or apples for a different flavor.
- Extract. Use Vanilla Extract or even Lemon Extract instead of Almond Extract. All will be delicious!
- Topping. Add a simple vanilla glaze on top, or add serve with a dollop of cream cheese frosting on top for an easy dessert!
Pro Tips
I know you can't wait to get going on these blueberry crumble bars, but you'll want to check out these pro tips before you begin.
Weighing Ingredients.
Baking is a science, and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference in any baking project. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Pastry Cutter.
When making the crust and crumble topping, you can cut in the butter using a pastry cutter. The mixture will be dry and crumbly, with small pieces of butter flecked throughout. This will give you a tasty crust with a flaky texture that is so delicious!
Baking Dish.
In this recipe, I've used a 9x9-inch baking dish lined with parchment paper to easily remove Blueberry Crumb Bars. You can also use an 8x8-inch baking dish and spray it with baking spray.
Baking Time.
For a more firm crust, bake the crust for 10 minutes in a 350-degree oven. Then top with blueberry filling and crumb topping, and bake for 20 more minutes. (optional)
Cooling Bars.
Let your bars cool completely before slicing into them. As they cool they will set up a bit to better hold their shape and make them easier to cut.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this Blueberry Pie Bars recipe?
Let me know what you think of these blueberry bars! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Delicious Cookie Bar Recipes
Blueberry Pie Bars
Ingredients
Cookie Bar Base
- ½ cup Butter Softened
- ½ cup Granulated Sugar 100g
- ½ teaspoon Baking Soda
- 1½ cup All Purpose Flour
- ½ teaspoon Almond Extract
- 1 Egg Yolk
- Lemon Zest from one small Lemon
Blueberry Pie Filling
- 2½ cups Blueberries Fresh
- ¼ cup Granulated Sugar 50g
- 1 Tablespoon Cornstarch
- Lemon Juice from 1 lemon (about 2 Tablespoon)
- 4 tablespoons Water
Instructions
Make Cookie Base
- Preheat the Oven to 350 F Degrees. Line an 8x8 baking dish with parchment paper or spray with cooking spray and set aside.
- Cut the cold Butter into cubes and combine it with Granulated Sugar using a pastry cutter, hand mixer, or a stand mixer at low speed. Continue to combine ingredients, gradually adding speed. The Butter will break apart into small pieces when mixed with the Sugar.
- Add the Almond Extract, then gradually add All Purpose Flour and Baking Soda to the butter mixture and combine. The mixture will be crumbly but will hold together when pressed.
- Mix in Lemon Zest and egg yolk.
- Divide the dough in half. Put half of the mixture into the prepared baking dish and press it into the bottom of the pan using your fingers.
Blueberry Pie Filling Directions
- In a saucepan, place washed Blueberries, Sugar, Lemon Juice, Water, Lemon Zest, and Cornstarch.
- Heat over medium heat and stir. As the blueberry mixture heats up, the liquid will start to thicken. Keep stirring.
- As the mixture gets thick, remove it from the heat. Using the back of a wooden spoon, break open about half of the blueberries. The sauce will turn a deep, rich purple color.
- Pour thickened Blueberry Pie Filling on top of the cookie crumb crust in the baking dish. Top with remaining crumble mixture.
- Using your hands, pinch small pieces of crumble to clump together and drop them on top of the pie filling, covering all the filling.
- Bake at 375 F for 18-22 minutes or until the crumble is golden brown.
- Remove from oven and allow to fully cool before cutting.
Notes
- Storage: Store baked blueberry pie bars in a sealed container or Ziploc bag for up to a week. For best results, enjoy within 2-4 days.
- Freeze: Blueberry Pie Bars easily freeze. Place in a sealed container or Ziploc bag. Place parchment paper between layers when freezing. Freeze bars for up to 3 months. To thaw, remove from the freezer and allow to thaw to room temperature on the counter.
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Rebecca Johnston
Blueberry Pie Bars were perfect. I'm not a huge fruit pie fan so this was a great balance of fruit and crumble crust. Truly delicious and will always recommend.