Blueberry Pie Bars — 🫐💙🙌🏻👏🏻 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 don’t 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 I’m not much of a pie-maker. I’m indifferent about pie crust and making a pie just to eat filling sounds like way too much work.
With these blueberry pie bars, there’s no crust to roll out, no mixer or rolling pin needed, and there’s an abundance of sweet blueberry filling. Now we’re 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 there’s one less step and one less bowl to wash.
There’s 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. I’ll take a pie bar over pie any day!
Ingredients in These Blueberry Pie Bars
For this easy blueberry dessert recipe, you’ll 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 it’s delicious but because it’s so easy too! Here’s how the blueberry pie bars are made:
- Make the dough for the crust and streusel topping: Set 3/4 cup of the mixture aside (that’s 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
I used frozen blueberries because they’re cheaper, readily available year-round, and went straight from freezer to mixing bowl. I always bake with frozen. If you have fresh, they’d be lovely and you’ll need to reduce the baking time.
Most likely, yes! I’ve 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!
Mostly likely, yes! Simply double the ingredients and bake in a 9×13-inch baking dish. You may need to bake the bars for slightly longer if using a larger pan.
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 you’ve never made this blueberry dessert recipe before, I suggest making it exactly as written before you start adjusting the ingredients.
However, if you’re one of the many readers who make these bars summer after summer, feel free to experiment with one of the following ingredient swaps:
- Flour: I’ve only made this recipe as written, but I’ve had readers report success using Gluten-Free 1 for 1 flour.
- Sugar: If your berries are super sweet, you’re 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 won’t be a deep golden brown, but rather a pale golden color.
Cooling time: You’ll 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 they’re cooled completely, they’ll fall apart and will make a huge mess.
To freeze: If desired, you can freeze these bars once they’ve cooled on your countertop. They’ll keep in the freezer for up to 6 months. When you’re 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
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 ½ 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
- ⅓ 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 didn’t thaw)
- ⅓ 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 hasn’t dissolved fully or still has crystals, that’s 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 there’s 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 they’ve cooled completely, they’ll 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 (they’re good slightly chilled if you like chilled pie), or in the freezer for up to 6 months.
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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 — a FAST, crustless, no-mixer dessert that’s 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 — 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 — 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 – 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 — The cake is packed with sweet, juicy blueberries and while there’s lemon in the batter, it’s the lemon glaze that really brings out the tartly-sweet lemon flavor that complements the blueberries so well!
Brown Sugar Blueberry Banana Bread — 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 — 🫐🙌🏻😋🍞This blueberry zucchini bread is a quick, no-mixer recipe that’s 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 — 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 that’s sure to be a family FAVORITE!!
Reposted July 13, 2019 and reposted May 13, 2022 with updated text.
This the best bars or dessert for blueberrys i ever made or ate I used sour cream and sprinkled choped nuts on top of the last topping so good i make it a lot
Thanks Kathy for letting me know that these are the best blueberry dessert recipe you’ve ever made or ate! My mom says the same thing and so do I! This recipe is always a winner and glad you agree!
My husband asked, “so when will you be making these again?” As he ate the last bite from the pan…I did the first batch in a metal round cake pan which worked great. Blueberries were on sale today for $1.99 and I had everything else in my pantry so it was super cheap!!
My husband asked, “so when will you be making these again?” As he ate the last bite from the pan…I did the first batch in a metal round cake pan which worked great. Blueberries were on sale today for $1.99 and I had everything else in my pantry so it was super cheap!!
Thanks for the 5 star review and I am glad this was a big winner! Wow blueberries are never that cheap where I live in San Diego. You scored with those for sure!
Great recipe! Although there are several steps it is super easy and quite quick to whip up. I made this late last night to bring to a blueberry social in the office. Everyone loved it and I came home with a clean pan. I will make it again for sure and will also try some of your other blueberry recipes. Thanks for sharing!
Great recipe! Although there are several steps it is super easy and quite quick to whip up. I made this late last night to bring to a blueberry social in the office. Everyone loved it and I came home with a clean pan. I will make it again for sure and will also try some of your other blueberry recipes. Thanks for sharing!
Thanks for the 5 star review and glad these were a hit at your blueberry social! What a fun theme!
I used sour cream because I had it and I’m so glad I did. Also I used 4 oz of blackberries because I only had 8 oz blueberries. Delish!
I had some fresh blueberries and wanted to make a slab pie, but didn’t have one of the ingredients, so made this instead this afternoon. It was very easy to put the layers together, and it is delicious! When using the fresh blueberries, I only baked for 45 minutes.
I had some fresh blueberries and wanted to make a slab pie, but didn’t have one of the ingredients, so made this instead this afternoon. It was very easy to put the layers together, and it is delicious! When using the fresh blueberries, I only baked for 45 minutes.
Thanks for the 5 star review and I’m glad that this was easy enough to make and delicious for you!
I got a lot of blueberries in a CSA farm share. I don’t like making homemade pie crust and looked for an alternative dessert to bring into the office. I just put it into the oven, with hopes that it is worth the effort. This recipe took way longer than pie crust would have.
I made a double recipe in a 13×9 pan, so it would have been helpful to have a multiplier as some recipes include.
A few things – this is not a superrrr quick dessert recipe because there are layers. Anytime you are making a layered dessert, you must take into account they each take time. However, it’s not out of control ridiculous with the time commitment or anything!
If you are looking for a truly fast and easy blueberry pie style of recipe, make this https://www.averiecooks.com/crustless-blueberry-pie/
Anytime you want to double a 8×8 recipe for a 9×13 recipe, you just do that – simply double all ingredients. No fancy multipliers needed. All of those “add ons” slow down websites so I don’t include them.
Thank you, I will try that crustless pie recipe.
The folks in my office loved the blueberry bars! One person even said it was not too sweet, which I didn’t expect because each layer had sugar. But blueberries, especially fresh ones, can be a bit tart, so I think the sugar works.
I didn’t think about how multiplier calculators might slow down a website. Ads can already affect website performance, so I guess a finance person like me can live without it :)
Glad people enjoyed the bars and yes I know what you mean about fresh blueberries sometimes being tart! Which is why I do put sugar in every layer :) but overall it still works.
I was looking for a recipe to use up some blueberries I had in the freezer. This was a gem. So easy to put together and delicious. I didn’t have plain or vanilla Greek yogurt but I did have blueberry Greek yogurt so I used that with no issues. I also used 16 ounces of blueberries instead of 12 and added a little more corn starch to compensate for the extra for thickening purposes. I will definitely make this again. BTW, this dessert pairs well with a glass of cabernet sauvignon 🙂
I have yet to find ANYTHING that did not pair well with a glass/bottle of Cab……..
I was intimidated by all the ingredients and layers, but making it was SUPER SIMPLE & QUICK!!! Now one of my very favorite desserts!
I look up and try so many recipes & this is the first time I have taken the time to comment!
Don’t be intimidated – JUST MAKE IT!!!!!!!
I was intimidated by all the ingredients and layers, but making it was SUPER SIMPLE & QUICK!!! Now one of my very favorite desserts!
I look up and try so many recipes & this is the first time I have taken the time to comment!
Don’t be intimidated – JUST MAKE IT!!!!!!!
Thanks for the 5 star review and I am glad that these are one of your very favorite desserts! And that you’re not intimidated by them and they’re fast and simple for you!
I make my husband a blueberry dessert every year for his birthday and other times throughout the year. This is the absolute best blueberry recipe I have ever made! It is the perfect amount of sweet and sour, soft and crunchy. I will definitely make this over and over again. I used half sour cream, half greek yogurt. Wonderful recipe, thanks for sharing!
I make my husband a blueberry dessert every year for his birthday and other times throughout the year. This is the absolute best blueberry recipe I have ever made! It is the perfect amount of sweet and sour, soft and crunchy. I will definitely make this over and over again. I used half sour cream, half greek yogurt. Wonderful recipe, thanks for sharing!
Thanks for the five star review and letting me know that it’s the best, blueberry dessert you’ve ever made, and you will make it over and over again! It’s one of my personal favorite recipes and everyone always adores this recipe!
What a great recipe! I wanted something a little more deserty then pie and this was spot on! The cream middle added just a perfect little creaminess to it. I didn’t want to run to the store so my only sub was dark brown sugar for the light brown. My frozen blueberries were slightly tart so it balanced nicely. Boyfriend gobbled it up watching football – and actually called to the kitchen that he loved it. (Amazing in it self lol)
Thanks for your hard work and extra tips to help it bake correctly.
What a great recipe! I wanted something a little more deserty then pie and this was spot on! The cream middle added just a perfect little creaminess to it. I didn’t want to run to the store so my only sub was dark brown sugar for the light brown. My frozen blueberries were slightly tart so it balanced nicely. Boyfriend gobbled it up watching football – and actually called to the kitchen that he loved it. (Amazing in it self lol)
Thanks for your hard work and extra tips to help it bake correctly.
Thanks And I’m glad these turned out great for you! And that you were able to use what you had on hand and not run to the store and your boyfriend gobbled them up!