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Laughing Spatula / Recipe Index / Desserts / Easy Blueberry Pie Bars

Easy Blueberry Pie Bars

By Kathi & Rachel

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Easy Blueberry Pie Bars!  –   Made with fresh ingredients and the crust does double duty as the topping making this a super easy treat!

Blueberry Pie Bars ready to serve

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).

Crust for blueberry bars

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.  

fresh blueberries into the batter

Pour blueberry and batter mix on top of your par baked crust.

blueberries pie bars mix

Sprinkle the blueberry batter with the cup of crust mixture you set aside earlier.

sprinkle blueberry pie bars with remaining crust mixture

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.

baked blueberry pie bars

 

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

Blueberry Pie Bars

Easy Blueberry Pie Bars

Blueberry Pie in a bar!  One pan easy!
4.31 from 226 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 servings
Author: Kathi & Rachel

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

Careful not over mix crust mixture as it will result in a cookie dough type consistency. We like to use an electric mixer for this but you can also use a pasty cutter or two forks. MIX JUST UNTIL CRUMBLY, DO NOT OVER MIX.
I used fresh blueberries but you can substitute frozen, just don't thaw them.  Use them frozen or you will have a big blue mess on your hands.  It will still taste good but it won't be pretty.  I like pretty.

Nutrition

Calories: 217kcal | Carbohydrates: 45g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 19mg | Potassium: 72mg | Fiber: 1g | Sugar: 28g | Vitamin A: 120IU | Vitamin C: 3.7mg | Calcium: 19mg | Iron: 1.1mg

 

 

 

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Filed Under: Desserts, Fast and Fresh, Holidays, Most Popular Recipes

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Reader Interactions

Comments

  1. Kaitlin says

    September 14, 2018 at 6:45 pm

    Could this be made without sour cream?

    Reply
    • LaughingSpatula.com says

      September 15, 2018 at 7:52 am

      Hi Kaitlin, you might be able to sub greek yogurt (although I havnt tried that), but sour cream is a required part of the recipe.

      Reply
      • Meg says

        September 18, 2018 at 9:41 am

        Yes, plain sour cream works-not flavored though. I tried it because I didn’t have sour cream. It was still delicious!

        Reply
    • Heidi says

      March 16, 2022 at 6:23 pm

      I bet you could use a silken or very soft tofu! I’ve done stints of no dairy and that was a good substitute for desserts.

      Reply
  2. Meg says

    September 12, 2018 at 6:07 pm

    5 stars
    YUM!! This was delicious!! I just made it tonight. I searched so long for a blueberry dessert. So many of them looked delicious, but I settled on this for a couple reasons. I had all the ingredients, I thought it looked amazing, and I like a shortbread type crust. I also like that mom and daughter do this blog together! I love to bake, it reminds me of the ladies in my family that baked before me! Anyway, this dessert was perfect. It hit the spot. A keeper for sure. I can’t wait to make it again and again for more people. I know they will love it! Thank you!

    Reply
    • Kathi @ LaughingSpatula.com says

      September 13, 2018 at 7:59 am

      Meg you are so sweet! I love this recipe…did you see there is a pineapple version too! Hope you try more of our recipes…thank you for the note!

      Reply
      • Meg says

        September 18, 2018 at 9:38 am

        5 stars
        Oh yummy, I’ll have to check that our too. Thank you 🙂 -Meg

        Reply
  3. Susan says

    September 8, 2018 at 10:04 am

    Hi, you have “filling” in your ingredients, what is the “filling”?

    Reply
    • Kathi @ LaughingSpatula.com says

      September 8, 2018 at 10:48 am

      The ‘filling’ are the ingredients that follow the title ‘filling’ :). I updated to be clearer. Thanks!

      Reply
      • Susan says

        September 8, 2018 at 7:32 pm

        Thank you. I thought I was missing something.

        Reply
      • Joyce says

        April 1, 2019 at 7:01 pm

        If I were to make these and cut the recipe in half and use an 8 by 8 square pan would I bake them shorter time?

        Reply
  4. Pam says

    August 15, 2018 at 1:34 pm

    5 stars
    Thank You! Just in time I need to use my blueberries. These look delicious!

    Reply
  5. Debbie Lalko says

    August 13, 2018 at 3:38 pm

    made this recipe and it burned- are you sure that it should bake another hour after the crust is done with the filling at 350

    Reply
    • Kathi @ LaughingSpatula.com says

      August 15, 2018 at 1:51 pm

      Hi Debbie – yes that is correct. Sorry you had problems with the recipe! Could your oven rack be on the lowest rung? I make this regularly and have not had it burn.

      Reply
  6. Julie says

    August 1, 2018 at 12:01 pm

    Hi Kathi! Do you think I could substitute store bought pie crust? I have one already in the fridge and thought maybe I could use it, but I’m not sure it would “crumble” the right way.

    Reply
    • Kathi @ LaughingSpatula.com says

      August 1, 2018 at 12:12 pm

      You could use it for the bottom crust but it wouldn’t crumble for the topping. But you could make your own crumble topping! See the recipe here for the topping, just sub cinnamon for the pumpkin pie spice. https://laughingspatula.com/pumpkin-pecan-crunch-muffins

      Reply
  7. Libby says

    July 14, 2018 at 1:45 pm

    This recipe looks and sounds delish – do you have a gluten free ? I know when substituting almond flour and coconut flour the proportions are a bit different, just wondering if anyone has tried it. Here in Oregon blueberries are IN!

    Reply
    • Kathi @ LaughingSpatula.com says

      July 15, 2018 at 8:13 am

      Hi Libby – I think for this recipe, almond flour would work. Only because it’s a crust, not a cake. I have not tried it, want to be clear on that :). It would just be more of a nut type crust. If it feels to dry then add a bit of fat like butter or coconut oil to it until it gets to a consistency where it can be pressed into the pan. Hope that helps…let us know please!

      Reply
  8. Laura says

    July 2, 2018 at 4:35 pm

    Thank you for this recipe! I am not a baker, this was simple and delicious!!

    Reply
    • Kathi @ LaughingSpatula.com says

      July 4, 2018 at 7:00 am

      I am so glad you liked them Laura! I use the same recipe with crushed pineapple and there is a tutorial video as well. You might like those too and you can see them here. https://laughingspatula.com/easy-pineapple-bars/
      Thank you for the note!

      Reply
    • Connie says

      March 3, 2021 at 10:55 am

      do you have to cool crust before adding blueberries it didnt say

      Reply
      • Kathi & Rachel says

        March 3, 2021 at 4:23 pm

        No Connie – do not cool. Good question…I’ll update the recipe!

        Reply
  9. Melinda says

    June 26, 2018 at 7:46 am

    5 stars
    Blueberry season! These bars are so yummy. I would like to experiment on making them healthier, less carbs, any seggestions?

    Reply
    • Kathi @ LaughingSpatula.com says

      June 26, 2018 at 8:12 am

      Hi Melinda – with only a 1/2 cup of sugar there isn’t a lot of carb wiggle room on these. You could probably reduce that by a few tablespoons without too much damage but these are not overly sweet. You could sub half the flour for almond flour as well. Love to hear how they turn out!

      Reply
    • Heather pack says

      July 26, 2020 at 8:08 am

      I subbed out the flour with almond flour and the sugar with swerve granular sugar. Takes net carbs down to 4 per serving! I will say I haven’t mastered the recipe just yet as it needs some coconut flour as well for texture purposes and to set up better but still it will be a drastic lowering of carbs.

      I’m low carb but I’m also allergic to wheat and gluten so I have to fully adapt the recipe

      Reply
  10. Alicia Grigsby says

    April 30, 2018 at 6:12 am

    5 stars
    I made these bars the other day and they were fabulous! Slight tweaking of the recipe-after setting aside the 1cup of crust mixture for the topping I added some crushed almonds to the remaining mixture to add a little pizzaz.to the crust. I also made a drizzle of icing with confectioners sugar, tablespoon of butter, splash of milk and almond extract. My husband and friends devoured the bars. Thanks so much for the delish recipe!,

    Reply
  11. Julie Shields says

    February 25, 2018 at 10:06 pm

    Have you tried to make this with whole wheat flour?

    Reply
  12. Jennifer English says

    August 10, 2017 at 10:56 am

    5 stars
    This was awesome and very easy. I used the food processor to mix up the crust ingredients. Think I may try subbing peaches.

    Reply
    • Kathi @ LaughingSpatula.com says

      August 10, 2017 at 1:09 pm

      I’m so glad you liked them! I think it would be great with peaches! I worry a bit about too much juice. Maybe toss the peaches with a little flour before mixing into the sour cream mixture? Would love to know how it turns out!

      Reply
      • Debra says

        April 18, 2019 at 6:26 am

        Do you think if I substitute the sour cream for cream cheese it would be good? Just wondering if anyone has done this! And do you think it would be ok to add some pecans to the topping ?

        Reply
        • LaughingSpatula.com says

          April 18, 2019 at 8:01 am

          Hi Debra – It would be really thick, like a cheesecake. Would probably work but I havn’t tried it so can not recommend. Try to use the sour cream if you can…it doesn’t taste like sour cream when all baked together if thats a concern for you.

          Reply
        • Cindy says

          June 5, 2020 at 9:32 am

          Maybe marscapone?

          Reply
          • Judy says

            August 1, 2020 at 9:48 am

            I replaced sour cream with fat free greek yogurt. Cannot tell the difference

          • Kathi & Rachel says

            August 1, 2020 at 12:06 pm

            Thanks Judy – good to know!

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