Description
Delicious blueberry pie bars with a firm crust and juicy filling, perfect for dessert lovers.
Ingredients
Scale
- 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