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
Tami c says
Hi yes thank you very much for sharing this recipe this is the forth time making its delicious and very simple to make my family and friends loved it so I definitely made sure to go blueberry picking for the second time before they closed so I can make again thank you
Kathi & Rachel says
Hi Tami! Thanks for the nice review…so glad you loved them!
Carol says
These are out of the world delicious!! I added little bit almond extract and lemon zest to batter. They were easy to make as well. Definitely making again!!
Teresa Bryant says
Can I leave sitting on counter covered of course or should I refrigerate them?
Rebecca says
I just made this with a 9×9 and cut the ingredients in half! About to pull it out of the oven. Cooked in about 45 min! 👍🏼 Great recipe!
Terri says
Hi there – do you think this could work with raspberries? Or would there be too much liquid?
Kathi & Rachel says
Hi Terri – I think raspberries would be fall apart and become very mushy during baking. You could try freezing them first and tossing them in flour for a better result but I have not tried that so can’t promise!
Diane Bridges says
Fabulous! I cut a small bite as a taste test and wanted to skip dinner and head straight to the dessert!
Kathi & Rachel says
Thank you Diane! What a nice note! Glad you loved them!
Alison Marie says
I made this but oops’d on the pan size – I used a 10×15 instead of a 9×13 so mine were thinner and cooked in only 40 minutes but were still delicious. To note, though, I cut the crust/crumble sugar down to 1/3 of a cup and the filling sugar in half to 1/2 cup and it was perfectly sweet enough for our family so I’d recommend that to anyone who really loves berries- this way it’s more about the berry flavor and less generic sweetness. I also used mainly blueberries, with a bit of raspberries, loganberries, and blackberries b/c we had a little bit of several types of berries ripe. I’ll be making it again soon with all marionberries – in the correct size pan this time!
Kim says
Have you ever tried freezing these. I’m considering freezing after baking and cooling. Then defrosting at a later time and slicing into bars then. What do you think?
Kathi & Rachel says
Hi Kim – I have not but I think they would freeze well! They are flat more dense bars and blueberries freeze great so it shouldn’t be a problem.
Brenda says
These are yummy !! I put about 3.5 cups of blueberries in it and it came out awesome ! I’ll make it again soon !
Brenda Cofell says
Do these bars freeze well?
Natalie says
Would this be OK baked in a 9×13 aluminum cake pan and do they need to be stored in the fridge?
Kathi & Rachel says
Hi Natalie – Aluminum is fine and yes, you can store them in the fridge.
Edith says
What about frozen strawberries?
Kathi & Rachel says
Hi Edith – I have not tried frozen strawberries so I can not recommend. I’m afraid they might get a bit mushy….
Becky says
Delicious
LL Cool G says
Sooo deliciously good!!! Can’t wait to make this recipe again. Five stars all the way!!!!
Kari says
I substituted saskatoon berries and decreased the sugars. It turned out very tasty. Thanks for a new
recipe to use with my frozen crop of saskatoons!
Kathi & Rachel says
Thats awesome! I don’t know what a saskatoon berry is but I think it sounds pretty darn good! Way to make this recipe your own. Thanks for the nice note!
Sarah says
Would you be able to substitute Greek yogurt for the sour cream?
LaughingSpatula.com says
Hi Sarah – it’s difficult for me to recommend as I have not tried it but I have read that greek yogurt makes a great sub for sour cream. I worry that it will be a runnier filling. Let us know if you try it please!