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
Peggy says
Should frozen blueberries be thawed before using in this recipe?
Kathi & Rachel says
Hi Peggy – they can be frozen. It will help them from turning your batter blue. Good question! I’ll add to the recipe notes.
Kris says
I’ve been obsessed with blueberries this season and I found your recipe and it is soooooo good! And it’s easy! As my family will tell anyone…I can burn water – (luckily hubs and our son can cook). I made this and they LOOOVE it! This is going to be a staple in the family! Thank you so much for making it easy – the pics and video were a great help! 😀
Mary martin says
Would this work with rhubarb?
Tammy says
I have made this several times, instead of blueberries I use blackberries. Definitely a family favorite..
Jean Whitehead says
Loved the recipe. In the middle it was moist. Thinking it’s supposed to be. Do I put it in the fridge or leave it on the cupboard. I added a little vanilla and cinnamon. Tasted really good. I love easy recipes that turn out.
Laura says
These are so delicious. I can’t stop eating them. LOL! Bringing them to a friends house for dinner tonight so I need to stop!!! Followed the recipe except used 2 Good lemon yogurt in place of the sour cream and they came out perfect. Love the crunch on the crust. Will be making again and again
morgan says
Can i use a throw away baking pan for this, i was going to make these for somoene so i didnt want to put them in my glass baking dish.
thank you
Kathi & Rachel says
Yes. A 9 x 13 aluminum pan will work fine.
Corinne Kelly says
I don’t normally eat blueberries unless they are in a pie as I find them either too bland or tart! I made this & it was delicious! I added cinnamon & brown sugar to the topping & it turned out great! I will try your pineapple version & add nuts to the topping! The only issue I had was trying to whip the flour & butter together; I had flour flying over my counter!! I ended up using a fork; it worked but took longer to get the base together. It was buttery so was worth taking a longer time! Thank you!
Lori Ann Simpson says
These sound delicious! Would using mini chocolate chips instead of fruit work? A bakery in my old hometown used to make chocolate chip bars with the crumble on top, and I cannot find a recipe anywhere! These blueberry bars look just like them, but were chocolate instead. The bakery, which was opened before I was born has since gone out of business or I’d just keep buying them there. Thanks for any help.
Kathi & Rachel says
Hi Lori – Oh I love this idea! I might give it at try myself! Let me know how it comes out please!
Bethany says
Made these and they were good the first day- just good. However, after being in the fridge overnight they were amazing.
Amirah Walker says
I am looking forward to making this for my job’s party next week. It looks amazing.
Rebecca says
I’ve made these so many times; as the recipe says and once with raspberries instead of blueberries and they were awesome both times. Will have to try peaches as suggested above. Amazing recipe, thank you for posting it!
Joan says
Delicious bars! I used a 11 x 13 dish and made an extra halved recipe of the crust topping. Turned out perfect.
Kathi & Rachel says
Hi Joan – So glad you loved them and thanks for the tip about increasing the bars to an 11 x 13! If you hover over the number of servings in the recipe card a slider will pop up and you can increase and decrease a recipe! Hidden secret 🙂
Judy says
I tried it and we loved it but my oven runs a little hotter so I took it out earlier. Very yummy. Thanks so much.
Vanessa says
Thanks for sharing! Does it keep long?
Suzanne says
This looks so good! Can I make with other kinds of berries?