Easy Blueberry Pie Bars are one of our most favorite dessert recipes. Made with fresh ingredients, the crust does double duty as the topping making this a super easy treat! It’s a classic family favorite, made through generations in our family, tried, true and tested. We know you’ll love this easy fresh take on blueberry pie bars as much as we have over the years. Easier than traditional pie, but with all of the familiar flavors!
Blueberry Pie Bar Recipe
This recipe is delicious, and impressive, but it’s simple to put together. The unique part about this recipe is that the crust and topping are the same mixture, you just reserve some for the topping and sprinkle it on. I like that this saves on dish clean up, too. No rolling dough. No major cleanup. Just jammy blueberry pie bars, a crumbly butter topping and crust, and a super fresh flavor. These blueberry pie bars aren’t too sweet, so you can use them for breakfast or brunch, too.
Every time I make this recipe, I remember why it is such a classic in our household. The flavors are fresh, the process is easy, and it makes a big pan full of a delicious blueberry bliss that we can snack on for days, or feed a crowd with.
Ingredients
You really only need a few ingredients to make these easy blueberry pie bars. Some of the ingredients are used twice, in the filling and in the crust, which cuts down the necessary needed ingredients! 8 total ingredients, one easy recipe, lots of rave reviews
- Butter
- Flour
- Sugar
- Salt
- Eggs
- Sour Cream
- Fresh Blueberries
- You can use frozen blueberries. If you do, toss a tablespoon of flour into them to keep them from bleeding into your bars.
- Vanilla Extract
- Almond extract also works deliciously in this recipe.
Making Easy Blueberry Pie Bars
This recipe is pretty simple to put together. It really is only 3 steps, but here’s some detailed instructions so it’s even easier on the cook.
- We like to use a 9×13 inch glass dish for this recipe. Just make sure it is at least about 2 inches deep!
- Make the crust (which is also the topping). This is a mixture of cold cubed butter, flour, sugar, and salt.
- I like to mix this with clean hands. You really want a sandlike texture. Be cautious not to overmix, otherwise you’ll end up with cookie dough.
- Reserve about a cup for the topping. Bake the pie crust for about 10 minutes, which helps pre-set it for the blueberry mixture.
- While the crust is baking, mix together the blueberry mixture. Whisk the eggs with the sugar, sour cream and vanilla, then add in the flour, and continue to whisk until no lumps remain. Fold in the blueberries, being cautious not to break them open as you stare.
- Remove the crust from the oven, and allow for it to slightly cool for about 5 minutes. Then, pour the blueberry 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! Bake it for about 45 minutes to 1 hour, or until the topping is golden brown, and the filling mixture is full set.
- Cool slightly before serving to make them easier to cut. These are good fresh out of the oven or served room temp.
Storing, Variations & Tips
- Storing Blueberry Pie Bars
- If you have leftovers of this recipe, I recommend storing them in the refrigerator. The topping can get a little soft when left at room temperature. Store them in a lidded container, or wrap them in plastic wrap.
- These bars will keep in the refrigerator for about 4 days.
- Variations
- If you want a zesty flavor, add in 1 tbsp of lemon zest to the crust and topping mixture.
- Almond extract and blueberries are a great pairing. Add 1 tsp of almond extract to the blueberry filling for extra flavor.
- Add any berry to the mixture for added color and flavor. Raspberries, blackberries, and strawberries work great.
- Tips for Blueberry Bars
- Blueberries are in season in generally from about May until August. However, you can find them at the grocery store usually year round.
- Wash the blueberries well, and be sure to remove any remaining stems. Dry them thoroughly with a paper towel.
- As previously mentioned, you can use frozen blueberries. Just be sure to toss them in about 1 tbsp of flour so they don’t bleed when they cook.
We are big fans of bar style dessert recipes, if you like this one here’s some more we think you’ll enjoy.
- Peach Pie Bar
- Pineapple Bar Recipe
- Cranberry Bars
- One Bowl Cinnamon Apple Bars
- Glazed Orange Bars
- Cherry Pie Bars
- Gingerbread Cookie Bars
Let’s eat! – Kathi and Rachel
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
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?