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Blueberry Pie Bars

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These easy blueberry pie bars capture all the flavor of classic blueberry pie in a handheld, buttery dessert bar. With a crumbly crust, juicy blueberry filling, and a hint of lemon, they’re the perfect summer treat for picnics, brunches, or anytime you crave something sweet and simple.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour (315g)
  • 1 cup granulated sugar (200g), divided
  • 1 cup unsalted butter, cold and cubed (226g)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups fresh or frozen blueberries (450g)
  • 1/2 cup granulated sugar (100g) (for filling)
  • 2 tablespoons cornstarch
  • 2 tablespoons lemon juice (about 1 small lemon)
  • 1 teaspoon lemon zest
  • 1/4 teaspoon ground cinnamon (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease well.
  2. In a large bowl, whisk together flour, 1 cup sugar, salt, and baking powder. Cut in cold, cubed butter using a pastry cutter or fork until mixture resembles coarse crumbs.
  3. In a small bowl, whisk egg with vanilla extract. Pour over flour mixture and stir gently until just combined.
  4. Press about two-thirds of the dough firmly into the bottom of the prepared pan to form an even layer. Set aside remaining dough for topping.
  5. In a medium bowl, toss blueberries with 1/2 cup sugar, cornstarch, lemon juice, lemon zest, and cinnamon (if using) until evenly coated.
  6. Spread blueberry mixture evenly over the crust in the pan.
  7. Crumble reserved dough over the blueberry layer. It’s okay if some berries peek through.
  8. Bake for 40–50 minutes, or until the top is golden and the blueberry filling is bubbling at the edges. If browning too quickly, cover loosely with foil after 35 minutes.
  9. Let bars cool completely in the pan for at least 2 hours. For cleaner slices, chill in the fridge for 30–60 minutes before cutting.
  10. Lift bars out using parchment overhang and slice into 16 squares. Serve at room temperature, chilled, or gently warmed.

Notes

Keep butter cold for the best crumbly texture. Don’t overmix the dough. Let bars cool completely before slicing for clean cuts. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter. You can use a berry medley or add nuts to the topping for variation. Store in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: blueberry pie bars, summer dessert, blueberry bars, easy dessert bars, picnic dessert, handheld pie, fruit bars, lemon blueberry bars

Find it online: https://blairrecipes.com/blueberry-pie-bars-recipe-easy-summer-dessert-bar-treats/