Easy Blueberry Pie Bars! – Made with fresh ingredients and the crust does double duty as the topping making this a super easy treat!
If I were a blueberry, this is how I would wanna go out….
This recipe is one I posted way long ago, when my blog was just a baby. Now it is old, the blog I mean…well the blogger is too…
But it’s okay because we have Blueberry Pie Bars!
I love getting older, some day I’ll tell you all about it. The aches, the pains, the urge to watch Let’s Make a Deal. And when did Bob Barker get so hot?
Such a simple recipe. You mix up a standard quick crust of flour, butter etc. Remove one cup before pressing in the bottom of pan, to use for the crumble on top. (I am giving you a visual of this so you don’t forget this step… I am old. I always forget this step).
Mix up your filling ingredients that include eggs and sour cream …yes sour cream! How clever is that?
Us oldies, we got the secrets!
Now add the fresh or frozen blueberries.
TIP: If using frozen blueberries, toss a tablespoon of flour into them to keep them from bleeding into your bars.
Pour blueberry and 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!
Cool slightly before serving to make them easier to cut.
These are good fresh out of the oven or served room temp.
This same recipe can be made with pineapple! Delicious and just as easy! PINEAPPLE BARS
More easy desserts please! –
How about this beautiful Orange Bars!
There are Cherry Pie Bars too with easy step by step instructions!
To ageless easy recipes and the people who make them!
Clink!
Kathi
Ingredients
- Crust and Topping
- 1 1/2 cups all purpose flour
- 1/2 cup sugar
- pinch salt
- 3/4 cup cold butter cut into cubes
For the filling
- 2 eggs
- 1 cup sugar
- 1/3 cup all purpose flour
- 1/2 cup sour cream
- pinch salt
- 3 cups fresh blueberries - Frozen can be substituted
Instructions
- Spray a 9x13 glass baking dish with non stick spray - set aside.
- Preheat oven to 350 degrees.
- Add flour, sugar, salt and cubed butter to mixing bowl, beat until combined and crumbly. (DO NOT OVER MIX or you will have a cookie dough consistency. It should be crumbly)
- Remove one cup of flour mixture and set aside.
- Take remaining mixture and firmly press into your baking dish, covering the bottom.
- Bake 10-12 minutes or until just firm to the touch and no brown on the sides. It will continue to bake after you add the topping.
- While crust is baking- whisk eggs in a large bowl.
- Add sugar, sour cream, flour and salt.
- Gently fold in blueberries. (if using frozen, do not fold in blueberries until you are ready to pour into prepared pie crust to avoid your batter turning blue).
- When crust is ready - remove from oven and add filling. Gently spooning over the top of the crust.
- Sprinkle with remaining crust mixture you had set aside.
- Bake 1 hour or until top is lightly browned.
- Cool 10 minutes before slicing.
Notes
Nutrition
Melrose says
Hello, this is amazing. I need to make a larger onc, would it be ok to double the recipe and put it in a large cookie pan?? Do I use the same temperature and same length to bake?
Thank you
Melrose
Kathi & Rachel says
Yes you can easily double. If you hover over the ‘servings’ in the recipe card a slider will pop up and double it for you! Same oven temp for about 10 minutes longer depending on the thickness. Hope you love it! Kathi
MaryAnn Lee says
Can these be cooked and frozen?
Angie Guarisco says
I made this and it turned out wonderful and everyone loved it. Thank you so much for sharing.
Cindy S says
These are definitely a winner! My husband said I should make this again for sure.
Pam says
I made with fresh blueberries. I added lemmon zest to both filling and crustt and lemmon juice to filling. Added a little more flour to filling to compensate for juice. Tasted greatgreat. I did 3 3/4 cups blueberries.
Joanne says
Great recipe. I made these for a neighbourhood gathering and everyone loved them. I added lemon zest to the crust mixture and filling. I also added the lemon juice of one lemon to the filling. I increased the flour slightly to accommodate for the added liquid. This will be more ne of our summer favourites.
Sharon says
This was delicious. I made a few alterations:
I used 3 cups of berries, you can never have enough fresh blueberries
cut cane sugar amount in half for both the crust and berries but added 1 T of brown sugar to both
used lemon greek yogurt instead of sour cream
added 2 T. lemon zest to the berry mixture
I’ll definitely be making this again. Thank you Kathi and Rachel.
Marcia Greenberg says
Hi, this looks so good. Can I cut the recipe in half ND MAKE IN A 8×8 or 9×9 pan. Thanks
Kathi & Rachel says
Yes! If you hover over the serving size in the recipe card a slider will pop up and you can adjust! Hope you love them! Kathi
Kathy says
Tried this cause I wanted something different for a snack.Boy am I glad I did!!! The recipe is easy to follow, comes together quickly, and is absolutely delicious, I made it three times in 10 days everyone loved it so much!!!
Robyn says
Loved these! My mixer didn’t work well for the crust, so will use a pastry blender next time.
Bonnie says
Just wondering….I have to make this dessert a day or two ahead of the event. Should it be refrigerated or kept at room temp?
Kathi & Rachel says
Room temp is fine as long as your not in a hot climate (we are in the desert so room temp is 78 :).
Denyse says
This recipe came out perfect & delicious just as written. Bars held together very well & were super delicious! Great way to use our fresh-picked Maine blueberries. I’ll be making this again many times in the future-Thank you!
Missy says
This is absolutely delicious!!! I made this one afternoon last week with our own blues, and my husband loved it!!! It truly is a keeper. I will be making it again. Thank you!!!!!
Gerry says
What a great use of the fresh wild blueberries that I picked yesterday. I didn’t want to make cake or pie, I was very happy to find your recipe. It was quick and easy recipe to make with excellent results. Great flavor and wonderful textures. Delicious, it was simply delicious: the shortbread crust put it over the top. Thanks for sharing a recipe that we will enjoy often.
Bonn Fizzell says
The picture looks like a smaller pan than 9 x 13. Is 9×13 correct?
Kathi & Rachel says
The pan showed is a 9 x 13 which is what the recipe calls for.
Liz says
I think I’ll increase the flour next time I make these yummy bars – they were too greasy with 3/4 cup of butter. And next time I won’t measure the blueberries! 😉