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!
Prep Time15 minutesmins
Cook Time18 minutesmins
Total Time33 minutesmins
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Servings: 12
Ingredients
Cookie Bar Base
½cupButterSoftened
½cupGranulated Sugar100g
½teaspoonBaking Soda
1½cupAll Purpose Flour
½teaspoonAlmond Extract
1EggYolk
Lemon Zestfrom one small Lemon
Blueberry Pie Filling
2½cupsBlueberriesFresh
¼cupGranulated Sugar50g
1TablespoonCornstarch
Lemon Juicefrom 1 lemon (about 2 Tablespoon)
4tablespoonsWater
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
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.Storage
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.
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.