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
Kathleen W. says
Made these delicious bars for our church’s Coffee Hour today and they were a HUGE hit!
Dee S. says
These bars are soooooo delicious! I just made these this afternoon and oh my! Recipe was easy to follow and I love the buttery flavor in these bars. Thank you so much for this awesome recipe! I will be making them again!
phyllis burgess says
can this be frozen
Kathi & Rachel says
Hi Phyllis – like everything fresh is best but yes, you can freeze these for up to 3 months by wrapping in plastic wrap then put inside zipper freezer bag.
Sarah y says
Hi! I’m excited to make this recipe. Does it call for salted or unsalted butter?
Thanks!
Kathi & Rachel says
I Sarah – salted. In most recipes if it does not specify you can use salted. Thanks! Hope you love them!
Michael says
Does this need to be refrigerated after baking?
Terry says
Love this recipe. Made for the family, big hit. Froze the butter stick for about 1 hour and grated the butter rather than cutting small pieces, for me, easier. Will definitely make again.
Helen says
These are absolutely wonderful. I made these x3 for my son’s rehearsal dinner as a seasonal dessert. They have been asked for ever since.
Try using other fruit. It comes out amazing every time.
Paula says
These are so delicious!! My new favourite recipe for baking with blueberries!
Lisa g. says
My frozen blueberries have ice on them. Should I rinse them before mixing into the batter? Thank you for the recipe.
Lisa g. says
My frozen blueberries have ice on them. Should I rinse them with water first? Thank you for the recipe!
Kathi & Rachel says
Hi Lisa – I think they will be fine. If you want, you can just let them thaw for a few minutes and blot them with a paper towel.
Kelly says
Would these work with lemon pie filling. Entered incorrect email address on my last comment. My apologies.
Kathi & Rachel says
Hi Kelli – To be clear you would just be using the pie crust and topping basically. The filling is already made? As long as the filling can be baked it would be okay. If it’s the kind you pour into an already baked pie crust and is chilled not baked, then no as you have to bake this dessert. Hope that helps!
Jane says
Hi is there anything I can substitute for the eggs in this recipe since I have a family member with an allergy?
Kathi & Rachel says
Hi Jane – There are several things, none of which I have tried so I can’t recommend whole hearteldly. Mashed bananas, applesauce, yogurt are just a few. Google is your friend for this :).
D K says
Very good. Made it a bit healthier, half regular flour, half whole wheat flour. Reduced the sugar to 3/4 cup for the filling. Next time, for the crust, I will reduce the sugar and use only whole wheat flour.
CV Herrington says
Used 2/4 cups of butter and 1/4 cup of canola oil. Did not have sour cream so I used plain Greek yogurt. I also USD a 8 1/2 x 11 glass pan. Bars came out great!!
Michael says
great recipe. must they be cut after 10 minutes if cooling?
Kathy coughlin says
Can I make these a day of serving?
Kathi & Rachel says
You bet! Just cover and leave at room temp.