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
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.
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!!
great recipe. must they be cut after 10 minutes if cooling?
Can I make these a day of serving?
You bet! Just cover and leave at room temp.
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
Hi Tami! Thanks for the nice review…so glad you loved them!
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!!
Can I leave sitting on counter covered of course or should I refrigerate them?
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!
Hi there – do you think this could work with raspberries? Or would there be too much liquid?
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!
Fabulous! I cut a small bite as a taste test and wanted to skip dinner and head straight to the dessert!
Thank you Diane! What a nice note! Glad you loved them!
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!
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?
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.