If you’re craving blueberry pie bars, then you’re in for a treat! These scrumptious bars have all the flavors of traditional blueberry pie but come together in a much simpler form. They’re great for a cozy dessert at home or a quick snack on the go.
This recipe addresses how to avoid soggy crusts, uneven baking, and complex preparation when making blueberry pie bars for quick, tasty homemade dessert options.
I often find myself juggling between kids’ schedules and unexpected visitors, which can make baking feel overwhelming. However, I’ve figured out how to whip up these blueberry bars, solving the problem of needing a homemade dessert without the fuss. You won’t believe how easy they are, even if measuring out the ingredients has its challenges.
This recipe holds up beautifully, thanks to fresh blueberries and the right mix of crust and crumble. You’ll have these baked and ready to cool in just about an hour, making it a go-to for any busy weeknight.
If you’re still looking for something else to satisfy your sweet tooth, check out my Sourdough Blueberry Scones for another delicious way to enjoy blueberries!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of all-purpose flour in the base and topping.
- The recipe contains butter, so it is unsuitable for vegan and dairy-free diets.
- This recipe does not meet keto or low-carb diets as it contains sugar and flour with high carbohydrates.
- The recipe is vegetarian since it contains no meat or animal-derived gelatin.
- The recipe is nut-free, using only fruit, grains, and dairy-based ingredients from the list provided.
Why You Will Love This Recipe
- A Tasty Texture These bars feature a crumbly, buttery crust complemented by a chewy oat topping. The combination gives a delightful contrast to the juicy blueberry filling, making each bite satisfying.
- Bright and Sweet Flavor Fresh blueberries bring a burst of flavor that shines through the subtle hints of cinnamon and lemon zest. This fruity sweetness is perfectly balanced with just the right amount of sugar.
- Make-Ahead Friendly Prepare these bars ahead of time for gatherings or quick snacks. They store well in the fridge and can be enjoyed for several days, making them an easy option for busy weeks.
- Simple Ingredients With basic pantry staples like oats, flour, and butter, these bars are easy to whip up. There’s no need for fancy ingredients, just straightforward options that yield delicious results.
How to Make Blueberry Pie Bars
- Prep Time: 25 minutes
- Cool Time: 3 hours
- Cook Time: 50 minutes
- Total Time: 4 hours, 15 minutes
- Yield: 16 bars 1x
- Category: Dessert / Fruit Dessert Bars
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious blueberry pie bars with a firm crust and juicy filling, perfect for dessert lovers.
Ingredients
- 1 and 1/2 cups (188g) all-purpose flour
- 1 cup (85g) oats (old-fashioned rolled oats)
- 1/2 cup (100g) light or dark brown sugar
- 4 and 1/2 cups (about 640g) fresh blueberries
- 10 Tablespoons (142g) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons (15g) cornstarch
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 Tablespoons oats (reserved for topping)
- 1 Tablespoon freshly squeezed lemon juice
Instructions
- Step 1: Preheat Oven: Set the oven to 350°F (175°C). Allow it to reach temperature fully to ensure even baking and a golden top on the bars.
- Step 2: Prepare the Pan: Line a 9-inch square baking pan with parchment paper. Leave an overhang on the sides to make lifting out the bars easier and to keep them intact when serving.
- Step 3: Make the Crust: In a mixing bowl, combine the all-purpose flour, 1 cup oats, brown sugar, baking powder, lemon zest, cinnamon, and salt. Stir until well blended. Add the melted unsalted butter, stirring until the mixture resembles coarse crumbs with no visible dry spots. This creates a sturdy base for the bars.
- Step 4: Press the Mixture: Press about two-thirds of the crumb mixture evenly into the bottom of the prepared pan. Bake this crust layer for 10 minutes. This pre-bake firms the crust to prevent sogginess under the filling.
- Step 5: Cook the Blueberries: In a saucepan over medium heat, combine the fresh blueberries, granulated sugar, cornstarch, and freshly squeezed lemon juice. Stir gently and cook for 2 to 3 minutes until the berries are coated and the mixture begins to bubble gently. Watch carefully to avoid overcooking.
- Step 6: Layer the Bars: Pour the blueberry filling evenly over the partially baked crust. Sprinkle the remaining one-third of the crumb mixture combined with the reserved 2 tablespoons oats evenly on top. Press lightly to hold the topping in place.
- Step 7: Bake the Bars: Bake the assembled bars for 45 to 55 minutes until the blueberry filling is bubbly and the crumble topping is lightly browned. Check at 45 minutes to monitor browning; if the topping browns too quickly, loosely cover with aluminum foil for the remaining bake time.
- Step 8: Cool Completely: Remove bars from the oven and let cool completely in the pan. Cooling fully (approximately 3 hours) allows the filling to set firmly, making it easier to cut neat squares and enhancing flavor melding.
Notes
- Room Temperature: Keep bars in an airtight container at room temperature for up to 2 days to maintain crust firmness.
- Refrigeration: Store bars in an airtight container in the refrigerator for up to 5 days to preserve texture and slow moisture breakdown.
- Freezing: Wrap bars individually in plastic wrap or aluminum foil, then place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before serving.
- Gradually add the melted butter when mixing the crust and crumble to ensure a crumbly texture without dry spots—total 10 tablespoons butter used.
- Simmer blueberries only 2-3 minutes on medium heat to prevent a runny filling; look for gentle bubbling and fully coated berries.
- If bars brown excessively before done, cover loosely with foil after 30 minutes to prevent burning.
- For soggy bottoms, cool bars completely on a wire rack for at least 2 hours before cutting to allow the filling to solidify.
- If topping is too soft, mix in an extra 2 tablespoons oats before sprinkling on top for more texture.
- Serve bars warm or at room temperature alongside creamy vanilla ice cream or whipped cream for a sweet finish.
- Pair with fresh fruit salad or a scoop of yogurt to complement the blueberry flavor.
- Use bars as layers in a trifle with vanilla pudding and crushed graham crackers, or blend into smoothies or cheesecakes for a fruity twist.
- Add a drizzle of warm blueberry sauce or a dusting of powdered sugar before serving. Garnish with fresh mint leaves for color and freshness.
- Substitute other fresh fruits in place of blueberries following the same measurements and cooking times.
- For gluten-free versions, use a measure-for-measure gluten-free all-purpose flour with xanthan gum.
- Use fresh, plump blueberries with vibrant color for optimal natural sweetness and juicy texture. Avoid frozen for best results.
- Use unsalted butter for control over salt content; keep butter cold before adding to maintain a flaky crust and crumble.
- Opt for old-fashioned rolled oats to add chewiness and texture; steel-cut oats are not suitable as they do not soften fully during baking.
- Use freshly squeezed lemon juice and zest for brightness; avoid bottled products for fresh flavor.
- Combine cornstarch well with sugar before adding to the filling to ensure even thickening.
- Pure vanilla extract complements blueberry sweetness but is optional in this recipe.
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Fresh blueberries: Look for plump, firm berries with a vibrant blue color. They provide natural sweetness and juicy texture, which are key to the filling!
- Granulated sugar: A good quality sugar helps balance the tartness of the blueberries. For a slight variation, try brown sugar for added depth in flavor.
- Butter: Use unsalted butter for a richer taste, ensuring you can control the saltiness. Cold butter gives the crust a flaky texture, so keep it chilled until ready to mix.
- Flour: All-purpose flour works best for binding the crust together. For gluten-free versions, look for a quality measure-for-measure option that includes xanthan gum.
- Oats: Go for old-fashioned rolled oats, they add heartiness and texture. Steel-cut oats aren’t as suitable since they won’t fully soften during baking.
- Cornstarch: This ingredient helps thicken the blueberry filling, giving it that desirable, gooey consistency. Make sure to mix it well with the sugar before adding to the blueberries.
- Lemon juice: Freshly squeezed lemon juice brightens the flavor of the blueberries and adds a nice tang. Avoid bottled lemon juice for best results!
- Vanilla extract: Use pure vanilla extract instead of imitation for deeper flavor impact. It complements the blueberries beautifully and enhances the overall sweetness.
Recipe Tips
- If your crust is crumbly, make sure to add melted butter gradually, aiming for a total of 10 tablespoons throughout the mixture.
- When blueberries aren’t bursting with juice, be sure to simmer them for 2-3 minutes on medium heat before pouring over the crust.
- If bars are browning too quickly, loosely cover them with aluminum foil 30 minutes into the baking to prevent excess browning.
- For soggy bars, allow them to cool completely on a wire rack for at least 2 hours before cutting into squares to help set the filling.
- If the topping isn’t crumbly enough, add an extra 2 tablespoons of oats to the mixture before sprinkling it on top of the filling.
Serving Suggestions
Serve blueberry pie bars with creamy vanilla ice cream or whipped cream for a sweet finish. A fresh fruit salad or a scoop of yogurt can also complement their flavor.
Use blueberry pie bars to create a delightful trifle with layers of vanilla pudding and crushed graham crackers. Add them to smoothies for a fruity blast or blend into a cheesecake for a unique dessert twist.
Top with a drizzle of warm blueberry sauce or a sprinkle of powdered sugar for added sweetness. Serve alongside fresh mint leaves for a burst of freshness and color.
Recipe variations
- You can use fresh or frozen blueberries for the filling, adjusting cooking time slightly if frozen. Either fresh or thawed frozen blueberries work well in blueberry pie bars.
- Add 1/4 teaspoon ground nutmeg or 1/2 teaspoon vanilla extract to replace or supplement cinnamon, heightening warm flavors in blueberry pie bars without changing the texture.
- You can substitute oats with chopped nuts such as walnuts or pecans in the crumble topping for extra crunch. Either chopped or ground nuts work well in the topping.
- If making more bars, double all ingredients and bake in a 9×13-inch pan, checking for doneness at 50 minutes. This scale adjustment preserves the blueberry pie bars’ texture and flavor.
Save This Recipe!
How to Store?
To keep your blueberry pie bars fresh and delicious, follow these storage tips:
Room Temperature: Store blueberry pie bars in an airtight container at room temperature up to 2 days to keep the crust firm and filling fresh.
Refrigeration: Place blueberry pie bars in an airtight container in the refrigerator up to 5 days, protecting texture and slowing berry moisture breakdown.
Freezing: Wrap blueberry pie bars individually in plastic wrap or aluminum foil; store in a freezer container up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Chocolate Peanut Clusters
- Lemon Lavender Scones
- Buffalo Chicken Stromboli
If you enjoyed this Blueberry Pie Bars or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
