Blueberry Pie Bars โ ๐ซ๐๐๐ป๐๐ป These pie bars are one of my all-time favorite frozen blueberry recipes! They have the flavors you love in a blueberry pie, but you donโt have to mess around with homemade pie crust. If desired, you can easily make this blueberry dessert with fresh blueberries instead of frozen!
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Blueberry pie is such a classic, but Iโm not much of a pie-maker. Iโm indifferent about pie crust and making a pie just to eat filling sounds like way too much work.
With these blueberry pie bars, thereโs no crust to roll out, no mixer or rolling pin needed, and thereโs an abundance of sweet blueberry filling. Now weโre talking!
The blueberry pie bars have a soft yet crisp, buttery, shortbread-style crust. The crust mixture does double duty as the crumble topping. Love it when that happens so thereโs one less step and one less bowl to wash.
Thereโs a creamy filling that tops the crust, which gives the bars a soft yet dense texture. Blueberries top the filling layer and they soften and release their juices while baking. All those juicy berries help to create extremely moist bars.
The crumbly bits on top of the bars add welcome texture and dimension to the soft filling and juicy berries. I love streusel or crumble toppings and will take crumble topping over pie crust any day.
The blueberry bars are super soft and tender in the interior while the crust is firmer. The contrast of soft and firm makes you want to keep on taking bite after bite of these blue beauties.
Between the firm crust, the soft filling, the juicy blueberries, and the sandy crumbles, the bars have so many wonderful textures and flavors in every thick bite.
They taste fancy enough to serve at a special event, luncheon, or brunch, yet are so homey and comforting. Iโll take a pie bar over pie any day!
Ingredients in These Blueberry Pie Bars
For this easy blueberry dessert recipe, youโll need:
- Unsalted butter
- Granulated sugar
- Light brown sugar
- All-purpose flour
- Salt
- Egg
- Greek yogurt
- Vanilla extract
- Blueberries
- Lemon juice
- Cornstarch
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Blueberry Pie Bars
This is one of my all-time favorite blueberry dessert recipes, not only because itโs delicious but because itโs so easy too! Hereโs how the blueberry pie bars are made:
- Make the dough for the crust and streusel topping: Set 3/4 cup of the mixture aside (thatโs your topping).
- Press the rest of the dough into the bottom of an 8-inch square baking pan. Pack the dough down so there are no gaps.
- Make the creamy filling: Then, pour it over the crust. Use a spatula or the back of a spoon to spread the filling out evenly.
- Make the blueberry filling: Sprinkle evenly over the filling.
- Crumble the streusel topping over the blueberries, then bake the pie bars until the edges are bubbling vigorously. The crumble topping should be pale golden in color.
Recipe FAQs
Should I Use Fresh or Frozen Blueberries?
I used frozen blueberries because theyโre cheaper, readily available year-round, and went straight from freezer to mixing bowl. I always bake with frozen. If you have fresh, theyโd be lovely and youโll need to reduce the baking time.
Can I Use Other Berries in This Recipe?
Most likely, yes! Iโve had readers report success using frozen mixed berry blends in this recipe. Just remember that your bake time will vary depending on whether you use frozen or fresh berries, no matter what type you use!
Can I Double This Recipe?
Mostly likely, yes! Simply double the ingredients and bake in a 9ร13-inch baking dish. You may need to bake the bars for slightly longer if using a larger pan.
Can I Make These Bars Gluten-Free?
It is hard to say since I have never made this specific blueberry dessert with gluten-free flour, so I cannot comment on results based on my personal experience. I have only made it as written.
Recipe Substitutions to Try
If youโve never made this blueberry dessert recipe before, I suggest making it exactly as written before you start adjusting the ingredients.
However, if youโre one of the many readers who make these bars summer after summer, feel free to experiment with one of the following ingredient swaps:
- Flour: Iโve only made this recipe as written, but Iโve had readers report success using Gluten-Free 1 for 1 flour.
- Sugar: If your berries are super sweet, youโre likely fine to scale back the sugar in the fillings to 1/4 each.
- Greek yogurt: Use plain or vanilla Greek yogurt. Or, use sour cream. Do NOT use regular yogurt.
- Blueberries: Fresh or frozen will work. Or, use another berry altogether.
Tips for Making Blueberry Pie Bars
Bake time: When baking these blueberry pie bars, watch your dessert, not the clock, to determine doneness. The middle of the pie bars should just be starting to bubble up, while the edges should be bubbling a lot. The crumble topping wonโt be a deep golden brown, but rather a pale golden color.
Cooling time: Youโll need to let these pie bars cool completely before slicing them (they can cool on your countertop, no need to store in the fridge). If you try to slice these before theyโre cooled completely, theyโll fall apart and will make a huge mess.
To freeze: If desired, you can freeze these bars once theyโve cooled on your countertop. Theyโll keep in the freezer for up to 6 months. When youโre ready to eat the frozen bars, just place them on the counter to thaw.
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Blueberry Pie Bars
Ingredients
Crust and Crumble Topping
- ยฝ cup unsalted butter, melted
- ยฝ cup granulated sugar
- ยผ cup light brown sugar, packed
- 1 ยฝ cups all-purpose flour
- pinch salt, optional and to taste
Filling
- 1 large egg
- heaping 1/2 cup plain or vanilla Greek yogurt; or sour cream, lite is okay
- โ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
Blueberry Layer
- 12 ounces 2 cups blueberries (fresh or frozen; I used frozen and didnโt thaw)
- โ cup granulated sugar, or 1/2 cup if berries are sour
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
Instructions
- Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan will really help with cleanup and is recommended.
Make the Crust and Crumble Topping
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Add the sugars and whisk to combine.
- And the flour, optional salt, and stir to combine. Mixture will be very dry and sandy with some larger, well-formed crumble pieces.
- Set a heaping 3/4 cup crumble mixture aside.
- Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
Make the Filling
- In a medium bowl, add the egg, Greek yogurt, sugar, vanilla, and whisk to combine.
- Add the flour and whisk to combine.
- Evenly pour filling over the crust and jiggle pan to help distribute it or smooth it with a spatula; set aside.
Make the Blueberry Layer
- In a separate medium mixing bowl, add all filling ingredients and toss to combine. If sugar hasnโt dissolved fully or still has crystals, thatโs okay because it liquifies while baking.
- Evenly distribute blueberry mixture over the filling.
- Evenly sprinkle with the reserved heaping 3/4 cup crust mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
Bake the Bars
- Bake for about 60 minutes, or until edges are bubbling quite vigorously and thereโs some bubbling in the center. Crumble topping should appear set and very pale golden.*
- Place pan on a wire rack and allow bars to cool for at least 1 to 2 hours (overnight is even better) before slicing and serving. If you try to slice bars before theyโve cooled completely, theyโll be extremely messy and could fall apart. Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days (theyโre good slightly chilled if you like chilled pie), or in the freezer for up to 6 months.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Blueberry Dessert Recipes:
Crustless Blueberry Pie โ a FAST, crustless, no-mixer dessert thatโs perfect for summer entertaining, picnics, or potlucks!! Somewhere in between pie, cake, and blondies is what you get with this FABULOUS blueberry dessert recipe!
Blueberry Bars with Crumble Topping โ These bars are buttery and packed with blueberry flavor! They take just 10 minutes of prep and then go straight into the oven. So easy to make, and a crowd pleaser every time!
Blueberry Crisp โ This fruit crisp is delicious as is, but you could also serve it with a dollop of whipped cream or a scoop of ice cream.
Blueberry Streusel Coffee Cake โ An EASY, no-mixer cake studded with juicy blueberries and topped with big buttery streusel nuggets that are just SO GOOD!! Not overly sweet and PERFECT with a cup of coffee for breakfast, brunch, or a snack!
Blueberry Lemon Bundt Cake โ The cake is packed with sweet, juicy blueberries and while thereโs lemon in the batter, itโs the lemon glaze that really brings out the tartly-sweet lemon flavor that complements the blueberries so well!
Brown Sugar Blueberry Banana Bread โ Super moist blueberry banana bread made with Greek yogurt and dark brown sugar. Smear some homemade blueberry butter onto a slice of this blueberry brown sugar banana bread and prepare to fall in love!
Blueberry Zucchini Bread โ ๐ซ๐๐ป๐๐This blueberry zucchini bread is a quick, no-mixer recipe thatโs sweet, but not too sweet. Each bite is bursting with fresh blueberries! This is a fan favorite EVERY summer! Especially when the markets or your garden is overflowing with zucchini!
Blueberry Cream Cheese Cake โ A light and tender blueberry sponge cake stuffed with tangy-sweet cream cheese filling and bursting with juicy blueberries in every bite! An EASY, no-mixer cake recipe thatโs sure to be a family FAVORITE!!
Reposted July 13, 2019 and reposted May 13, 2022 with updated text.
One of the best desserts that I have made. Fresh bluberries were incredible.
Thanks for the 5 star review and Iโm glad it was one of the best desserts youโve made!
This recipe tastes amazing! Both times I have made it, the pastry texture is very wet and not dry or crumbly at all, but it still makes a delicious dessert.
Thanks for the 5 star review and just add a touch more flour to dry out the pastry portion, very easy solution.
I see this recipe was somewhat recently updated but Iโve been making it for about five years now and I thought it was my duty to come leave a 5 star review as I prepare to make it again. Iโve probably made 10 times and every time itโs delicious. I follow the recipe exactly using store bought blueberries. Iโve made it with both fresh and bottled lemon juice and fresh really takes it up a notch. One of the things I love about this dessert is the subtle lemon flavor. I bring it to a lot of pot lucks and stuff like that and I always get compliments. It looks so fancy when you cut it into squares so it looks like you put a lot more work into it than you actually did. Definitely a great spring/summer dessert recipe.!
Thanks for the five star review and Iโm glad that youโve been making it for years! I didnโt update anything with the actual recipe, just some of keywords so Google has a better chance of finding it.
Glad that itโs always a hit and you always get compliments!
Just made these as I love blueberry! Iโm letting them sit and wonder could I put it in the fridge for little or will this affect it negatively? Also I think I did what a previous baker did and maybe packed the crust too much? I tried a smidge and found the crust tastes good not hard but slightly chewy ish if that make sense. Any tips on that? Otherwise, the flavors are great! I also used activia vanilla yogurt as its all I had on hand and it still tastes lovely but I will try greek next time :)
Regarding the crust you are supposed to pack it so not sure. It is slightly chewy, itโs not like biting into a crisp and hard graham cracker or anything.
Fridge is fine.
This looks awesome, canโt wait to make it. Do you think I would need have to alter anything for the crust/crumble topping if I were to use gluten free flour? Itโs all I currently have in the pantry haha!
Ooh sorry! I just read the note at the bottom. Iโll have a look at the FAQโs :)
This is a lovely recipe . Just cooked it and it looks and smells delicious. I did reduce the sugar in each section and it seems ok. Did you used heaped cups of flour as I am cooking in UK? I had to add a bit more flour to get the clumping. Itโs off to our community kitchen tomorrow for the taste test! Thankyou Averie
I used a regular American cup of flour. I am not sure how that translates into other measurements. It was not a heaping cup or overfilled, it was just one standard cup.
Iโm glad with even reducing the sugar that this turned out nicely for you and I hope everyone loves it!
YUM! I made these pie bars today and they are amazing. I had a bunch of frozen blueberries I needed to use up and this was the perfect recipe for them. It really does taste like pie, without all the hassle of crust-making. I still have more blueberries, so Iโll be making this again soon!
Thanks for the 5 star review and Iโm glad you loved the recipe and will make it again soon!
Literally the best dessert I have ever eaten. I canโt get enough of it. I did modify it by adding frozen cherry berry mix rather than just blueberries (cherries, blueberries, rasberries and blackberries), giving it a bit of tartness. Seriously so heavenly. Thanks for the recipe!!!
Thanks for the five star review and Iโm glad itโs literally the best dessert youโve ever eaten!
Iโve made this twice with blueberries picked on the trail. The first time I used 2 cups and felt it wasnโt juicy enough, as wild blueberries can be so much smaller and less juicy than โregularโ blueberries. The second time I used 4 cups of the wild blueberries and it was perfect! Thank you so much for such a wonderful recipe!
Thanks for the five star review and Iโm glad the ratio of wild blueberries turned out to be great!
I didnโt have an 8 x 8 pan so I decided to make it in a pie pan and I put in 1 1/2 the blueberriy filling. I havenโt cut into it yet because Iโm actually giving it to someone but it looks beautiful! I did end up having to cook it about 15 minutes longer.
Thanks for the 5 star review and glad it looks beautiful! Iโm sure the person will love it!
Hereโs a dumb questionโฆ.I baked while sick so my head wasnโt in it and Iโm turnโฆforgot the darn egg!!!! Itโs currently in the oven โ think itโll be a waste?? Lol
By now you have your answerโฆhope it was salvageable!
Absolutely fabulous! My whole family LOVED these. Prepared exactly as stated in recipe with the addition of a few drops of almond extract. Perfection!
Thanks for the 5 star review and Iโm glad they were a hit with your family!
These pie bars are absolutely
scrumdiddlyumptious !
Thanks for the 5 star review and Iโm glad you love them!
Do not have fresh or frozen blueberries. Can I use pie filling? If not why?
Either fresh or frozen but not pie filling; you want pure berries here without sauce, extra sugar already added, etc.
Hi there! Would it be possible to double the recipe in a 9ร13 baking dish instead?
Yes I would just double the recipe.
Hi there โ can I double this recipe in a 9ร13 baking dish instead?