Easy Blueberry Pie Bars

Easy Blueberry Pie Bars are one of our most favorite dessert recipes. Made with fresh ingredients, the crust does double duty as the topping making this a super easy treat! It’s a classic family favorite, made through generations in our family, tried, true and tested. We know you’ll love this easy fresh take on blueberry pie bars as much as we have over the years. Easier than traditional pie, but with all of the familiar flavors!

Blueberry Pie Bar Recipe

This recipe is delicious, and impressive, but it’s simple to put together. The unique part about this recipe is that the crust and topping are the same mixture, you just reserve some for the topping and sprinkle it on. I like that this saves on dish clean up, too. No rolling dough. No major cleanup. Just jammy blueberry pie bars, a crumbly butter topping and crust, and a super fresh flavor. These blueberry pie bars aren’t too sweet, so you can use them for breakfast or brunch, too. 

Every time I make this recipe, I remember why it is such a classic in our household. The flavors are fresh, the process is easy, and it makes a big pan full of a delicious blueberry bliss that we can snack on for days, or feed a crowd with. 

Ingredients

You really only need a few ingredients to make these easy blueberry pie bars. Some of the ingredients are used twice, in the filling and in the crust, which cuts down the necessary needed ingredients! 8 total ingredients, one easy recipe, lots of rave reviews 

• Butter
• Flour
• Sugar
• Salt
• Eggs
• Sour Cream
• Fresh Blueberries
  • You can use frozen blueberries. If you do, toss a tablespoon of flour into them to keep them from bleeding into your bars.  
• Vanilla Extract
  • Almond extract also works deliciously in this recipe.

Making Easy Blueberry Pie Bars

This recipe is pretty simple to put together. It really is only 3 steps, but here’s some detailed instructions so it’s even easier on the cook. 

• We like to use a 9×13 inch glass dish for this recipe. Just make sure it is at least about 2 inches deep!
• Make the crust (which is also the topping). This is a mixture of cold cubed butter, flour, sugar, and salt.
  • I like to mix this with clean hands. You really want a sandlike texture. Be cautious not to overmix, otherwise you’ll end up with cookie dough.
  • Reserve about a cup for the topping. Bake the pie crust for about 10 minutes, which helps pre-set it for the blueberry mixture.
• While the crust is baking, mix together the blueberry mixture. Whisk the eggs with the sugar, sour cream and vanilla, then add in the flour, and continue to whisk until no lumps remain. Fold in the blueberries, being cautious not to break them open as you stare. 
• Remove the crust from the oven, and allow for it to slightly cool for about 5 minutes. Then, pour the blueberry batter mix on top of your par baked crust.
• Sprinkle the blueberry batter with the cup of crust mixture you set aside earlier.
• In the oven it goes! Bake it for about 45 minutes to 1 hour, or until the topping is golden brown, and the filling mixture is full set. 
• Cool slightly before serving to make them easier to cut. These are good fresh out of the oven or served room temp.

Storing, Variations & Tips

• Storing Blueberry Pie Bars
  • If you have leftovers of this recipe, I recommend storing them in the refrigerator. The topping can get a little soft when left at room temperature. Store them in a lidded container, or wrap them in plastic wrap.
  • These bars will keep in the refrigerator for about 4 days. 
• Variations
  • If you want a zesty flavor, add in 1 tbsp of lemon zest to the crust and topping mixture.
  • Almond extract and blueberries are a great pairing. Add 1 tsp of almond extract to the blueberry filling for extra flavor.
  • Add any berry to the mixture for added color and flavor. Raspberries, blackberries, and strawberries work great.
• Tips for Blueberry Bars
  • Blueberries are in season in generally from about May until August. However, you can find them at the grocery store usually year round.
  • Wash the blueberries well, and be sure to remove any remaining stems. Dry them thoroughly with a paper towel.
  • As previously mentioned, you can use frozen blueberries. Just be sure to toss them in about 1 tbsp of flour so they don’t bleed when they cook.

We are big fans of bar style dessert recipes, if you like this one here’s some more we think you’ll enjoy. 

• Peach Pie Bar 
• Pineapple Bar Recipe 
• Cranberry Bars 
• One Bowl Cinnamon Apple Bars
• Glazed Orange Bars 
• Cherry Pie Bars
• Gingerbread Cookie Bars 

Let’s eat! – Kathi and Rachel

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