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
Could this be made without sour cream?
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.
Yes, plain sour cream works-not flavored though. I tried it because I didn’t have sour cream. It was still delicious!
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.
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!
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!
Oh yummy, I’ll have to check that our too. Thank you 🙂 -Meg
Hi, you have “filling” in your ingredients, what is the “filling”?
The ‘filling’ are the ingredients that follow the title ‘filling’ :). I updated to be clearer. Thanks!
Thank you. I thought I was missing something.
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?
Thank You! Just in time I need to use my blueberries. These look delicious!
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
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.
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.
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
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!
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!
I’ve made this recipe dozens of times – it is wonderful made with huckleberries!! We make it gluten free a lot – we use Bob’s Red Mill 1:1 gluten free flour. There is a slight texture difference but tastes almost the same. We love it both ways!
Thank you for this recipe! I am not a baker, this was simple and delicious!!
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!
do you have to cool crust before adding blueberries it didnt say
No Connie – do not cool. Good question…I’ll update the recipe!
Blueberry season! These bars are so yummy. I would like to experiment on making them healthier, less carbs, any seggestions?
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!
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
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!,
Have you tried to make this with whole wheat flour?
This was awesome and very easy. I used the food processor to mix up the crust ingredients. Think I may try subbing peaches.
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!
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 ?
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.
Maybe marscapone?
I replaced sour cream with fat free greek yogurt. Cannot tell the difference
Thanks Judy – good to know!