This Blueberry Pie Bars Recipe is the perfect dessert recipe for blueberry lovers. Loaded with fresh blueberries, these buttery bars are great for any occasion.
Oh my goodness- I love making treats with fruit. I love Yummy Bar Recipes!
I wander around the produce aisle or look in our co-op produce basket & the wheels start turning in my head of all the things I can make. This time, I had a pile of blueberries to inspire this Blueberry Pie Bars Recipe.
I especially love baking with blueberries. The hubs wanted blueberry muffins but I didn’t have the right ingredients without going to the store.
I had to come up with something different & I wanted it to be something I had not made before.
Blueberry Pie Bars
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You know- one can only eat the same thing so many times before you want to try something else out for a bit.
Plus I was feeling pretty creative & wanted to stretch that with my baking. The blueberries were just giving me an excuse.
Here are some commonly asked questions
What are Blueberry Pie Bars?
Blueberry Pie Bars are a dessert made with a shortbread crust, a layer of blueberry filling, and a crumbly streusel topping. They are similar to a blueberry pie, but in a bar form.
Can I use frozen blueberries for this recipe?
I suppose you could if you thawed them first. However, frozen berries tend to bake out more liquid than fresh berries do, which would drastically change how these bars bake.
I would hate for your blueberry pie bars to not turn out quite right and have the whole dessert be disappointing. So I highly recommend using fresh berries for this recipe.
What can I use instead of sour cream?
I have heard of some people swapping out sour cream with plain Greek yogurt. I have not personally tried it, so I can’t tell you from personal experience how this will change the bars.
So if you decide to make this switch, please let me know how they turn out. I’d love to know.
HOW DO YOU MAKE this Blueberry Pie Bars Recipe?
- Grease 9×13 glass baking dish- set aside.
- Preheat oven to 350 degrees.
- Add flour, sugar, salt & cubed butter to a mixing bowl, beat until combined & crumbly.
- Take 1 cup of the mixture & set aside.
- Take the remaining mixture & firmly press it into your baking dish, covering the bottom.
- Bake this bottom layer for 15 minutes.
- While the crust is baking- whisk eggs in a large bowl.
- Add sugar, sour cream, flour & salt.
- Gently fold in blueberries.
- Set aside.
- When the crust is ready – remove it from the oven & add filling—gently spooning over the top of the crust.
- Sprinkle with the remaining crust mixture you had set aside.
- Bake for 1 hour or until the top is lightly browned.
- Cool before serving if eating without a topping.
- If serving warm- add a scoop of vanilla ice cream on top.
Storage
To store blueberry pie bars, follow these steps:
- Let the blueberry pie bars cool completely before storing them. If they are still warm, they can release steam and create condensation, which can make them soggy.
- Once the blueberry pie bars have cooled, cut them into individual servings and place them in an airtight container.
- Place a piece of parchment paper or wax paper between each layer of blueberry pie bars to prevent them from sticking together.
- Seal the container tightly and store it in the refrigerator. Blueberry pie bars can be stored in the refrigerator for up to 5 days.
Freezing
Alternatively, if you want to store them for longer, you can freeze them. To freeze blueberry pie bars, follow these steps:
- Let the blueberry pie bars cool completely before freezing them.
- Once the blueberry pie bars have cooled, cut them into individual servings and place them in an airtight container.
- Place a piece of parchment paper or wax paper between each layer of blueberry pie bars to prevent them from sticking together.
- Seal the container tightly and place it in the freezer.
Blueberry pie bars can be stored in the freezer for up to 2 months. When you’re ready to eat them, thaw them in the refrigerator overnight or at room temperature for a few hours.
Blueberry Pie Bars Dessert
Blueberry Pie Bar Ingredients
- all-purpose flour
- granulated sugar
- pinch salt
- cold butter
- fresh blueberries
- eggs
- sour cream
Can I substitute other fruits for blueberries in Blueberry Pie Bars?
Yes, you can use other fruits such as raspberries, blackberries, or strawberries in place of blueberries. Just adjust the amount of sugar and maybe add some lemon juice to suit the fruit you’re using.
Can I make Blueberry Pie Bars ahead of time?
Yes, you can make Blueberry Pie Bars ahead of time. They can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months.
How do I prevent the streusel topping from becoming soggy?
To prevent the streusel topping from becoming soggy, make sure to cool the Blueberry Pie Bars completely before storing them. You can also sprinkle a little bit of cornstarch or flour over the blueberry filling before adding the streusel topping, which can help absorb any excess moisture.
Can I make Blueberry Pie Bars gluten-free?
Yes, you can make Blueberry Pie Bars gluten-free by using a gluten-free flour blend for the crust and topping. Make sure to check that all of your ingredients are gluten-free.
Can I make Blueberry Pie Bars vegan?
Yes, you can make Blueberry Pie Bars vegan by using vegan butter or coconut oil for the crust and topping and a vegan egg substitute for the filling, such as flax eggs or applesauce.
Tips and Tricks when making these Easy Blueberry Pie Bars
- Try swapping the vanilla extract with another type of extract.
- Be sure the juicy blueberries are rinsed and dried before they are added to the batter mixture to prevent the top of the bars from getting soggy. Also, make sure to bake until the top is golden brown.
- You can use the bowl of a food processor with the dough attachment when making the crust for this great dessert. Or try using a pastry cutter.
- Add a little lemon zest, fresh lemon juice, or maple syrup to the filling mixture of these easy blueberry pie bars.
- These can be made with almond flour, coconut flour, or a bit of brown sugar.
- Top this easy dessert with a vanilla glaze, powdered sugar, more fresh sweet blueberries.
These were simply divine. This recipe was simple & made these Blueberry Pie Bars a snap to make.
They were so good. But I think I had more fun photographing them than eating them.
My family polished them off in record time.
Products I love when making Blueberry Pie Bars…
This Blueberry Pie Bars recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made pie bars before, & you might be a bit nervous – but you’re going to love these. I have made a list below of the things I absolutely can’t live without when it comes to making this pie bars recipe.
If you love this easy pie bar recipe, you’re going to love these other tasty treats too. Please click each link below to find the easy, printable recipe!
More Great Blueberry Recipes
Red, White, and Blueberry Pie Bars
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Blueberry Pie Bars
Ingredients
Crust & Topping
- 1 ½ cups all-purpose flour
- ¾ cup cold butter cubed (1½ sticks)
- ¾ cup granulated sugar
- pinch salt
Filling
- 2 eggs
- 1 cup sugar
- ½ cup sour cream
- ⅓ cup all-purpose flour
- pinch salt
- 3 cups fresh blueberries
Instructions
- Grease or line with parchment a 9×13 baking dish- set aside.
- Preheat oven to 350 degrees.
- Add flour, butter, sugar, and salt to the mixing bowl, beat until combined & crumbly.
- Take 1 cup of the mixture & set aside.
- Take the remaining mixture & firmly press it into the prepared baking dish, covering the bottom. Bake for 15 minutes.
- While the crust is baking- whisk the eggs in a large bowl.
- Add the sugar, sour cream, flour & salt. Whisk well.
- Gently fold in the blueberries. Set aside.
- When the crust is ready – remove it from the oven & add the filling by gently spooning it over the top of the partially baked crust.
- Sprinkle the top with the remaining crust mixture you had set aside.
- Return to the oven and bake for 1 hour or until the top is lightly browned.
- Cool completely before serving if you are eating it without a topping.
- If serving warm- add a scoop of vanilla ice cream on top.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Kelley Hambrick says
So far, I’ve made this 5 times! In the past 2 weeks. I’ve never had so many fresh blueberries off of 2 bushes…and they are still coming. So I was looking fir a great recipe to use them. This was a hit!! Thank you and keep the great recipes coming;)
Cathi S. says
I made these today….they are really good.
We ate them while they were still warm—Delicious !
I will make them again…thanks for the great recipe !
Becky says
Hello! Do you use salted butter or unsalted? Thank you!
Gina Kleinworth says
That is really up to you. I prefer a little added salt, but I just use whichever I happen to have at the time.
Angelika Evans says
This is absolutely delicious! Thank you for sharing the recipe.
Joe Murray says
I made these but mixed raspberries and blueberries together and Greek yougurt instead of sour cream yum yum yum the best cake bars ever thank you for the recipe
MONICA says
Question – can I make these 2 days before an event? If so, what’s the best way to store them? Thank you!
Gina Kleinworth says
Yes, you can but they definitely won’t be as soft or fresh, even when storing in an airtight container. Ours are usually gone well before then, so I can’t say just how long they would last. But you might try covering the pan tightly & then freezing them. Just thaw them the morning of your event. It would keep them from drying out before serving.
s says
how much flour is needed? 1 cup to 1/2 cup? or 1 cup and 1/2 cup? it’s not clearly instructed. thx
Gina Kleinworth says
I’m sorry, I thought the plural on cups showed that it should be one and a half cups. I haven’t seen a recipe call for 1 to a half cup before. But I will see how I can reword it to make it more clear.
Iris says
Can I use frozen blueberries?
Gina Kleinworth says
Can I use frozen blueberries for this recipe?
I suppose you could if you thawed them first. However, frozen berries tend to bake out more liquid than fresh berries do, which would drastically change how these bars bake. I would hate for your blueberry pie bars to not turn out quite right and have the whole dessert be disappointing. So I highly recommend using fresh berries for this recipe.
Jenna says
I used fresh frozen blueberries and they turned out amazing!!!
Mindy Fountain says
My daughter and I made these together and loved them. A perfect recipe!! Thank you for a memorable dessert. So delicious.
Carey Mullens says
I made these last night to use up my blueberries before they went bad and it turned out delicious! Very easy to make too! My question is, do I need to store the leftovers in the fridge or can they stay out on the counter in an air tight container? Thanks!
Gina Kleinworth says
I usually cover them & refrigerate. Then reheat in the microwave for a few seconds to warm when serving again.
Lisa says
The Blueberry Pie Bars were fantastic! My family and friends loved them! I served them with whipped cream. The recipe is so easy to make and I loved the blueberry filling!
Linda hoffner says
This was delicious. A little sweet but that can easily be adjusted.
We didn’t eat it all in one day and the next day it was very soggy. Not sure what to do about that.
Gina Kleinworth says
I’m glad you enjoyed them. I’m sorry to hear about the situation on the second day. My son said he had a similar issue when he made them the other day too. Try placing the remaining bars on a paper towel and then on a paper plate and then covering it. This might help catch any excess moisture that wants to evaporate from the bars and allow some, but not a lot, of airflow to the bars instead of trapping it all in an airtight container.
Laura says
These were a big hit. I wanted to use frozen blueberries so I DID NOT THAW THEM first, and I added an extra 1 1/2 tablespoons of flour to absorb any extra liquid. They were perfect. I also cut down some on the sugar. Thanks for the good recipe
Christina M Foley says
You say cover bottom of pan with flour mixture, but I look at picture and it looks like you spread some of the crust up the sides. Which is it?
Shelly says
These bars are one of my favorite “go-to” desserts for summer! I have made them for July 4th celebrations for the past couple of years and they are always a hit! Getting ready to make them again today! Thank you for such an easy and tasty recipe!
Rhonda Bishop says
Amazing recipe! It turned out exactly like the photos. Will definitely make again but add oatmeal to the crust mixture:)
Laura says
I LOVE this recipe, my husbands’s family can be super picky about deserts but these are always a huge hit! My brother in law is obsessed with them! Super easy to make and the ingredients are not expensive, also with frozen blueberries you can make them year-round!
Sally says
These bars are easy to make and really delicious. They are now in my regular dessert rotation. Everyone who has tasted them just loves them.