These Blueberry Pie Bars are a delicious combination of sweet blueberry filling nestled between a buttery crust and crumble topping. These bars are perfect for any occasion and a super easy blueberry dessert to make with simple ingredients.
Why You Will Love This Blueberry Pie Bars Recipe
- Easy to Make. Unlike pie, there's no rolling pin required! The dough is easy to spread into the pan.
- Simple Ingredients. We're using fresh blueberries and a handful of basic baking ingredients to make these blueberry bars.
- Customizable. There are plenty of variations when it comes to making the fruit dessert bars giving you some options to use up ingredients you have on hand or using the flavors you prefer.
If you like simple fruity desserts like this, take a look at this Caramel Peach Upside Down Cake, Blueberry Sheet Cake, Puff Pastry Apple Tart, Blueberry Monkey Bread, Blueberry Cream Cheese Pie or our Blueberry Cheesecake Bars.
Ingredients
Only a handful of ingredients are needed to make this blueberry dessert, and you probably already have most in your kitchen. Here's a look at what you need.
- Crust: Made with all-purpose flour, granulated sugar, unsalted butter, and salt. Make sure your butter is very cold and grated to make mixing easy and achieve the right texture.
- Blueberries: I love these bars using fresh blueberries but you can also use frozen.
- Maple syrup: Adds sweetness with a bit more depth than regular sugar.
- Lemon juice: A bit of acidity to balance out the sweetness.
- Cornstarch: For thickening the filling. You can also use arrowroot powder or tapioca flour.
- Vanilla extract: Adds a natural warmth, sweetness, and aroma to the filling. Almond extract also works for a slightly different flavor and essence.
Variations
- Change Up the Fruit. If blueberry isn't your jam you can swap the blueberries out for another berry or other fruit such as fruit.
- Skip the Homemade Pie Filling. If time is short, you can use canned pie filling instead. Any flavor works to make pie bars you love.
- Add a Glaze. Drizzle the bars with a simple glaze made with milk and powdered sugar.
- Gluten-Free. Swap the regular flour with your favorite 1-to-1 gluten-free flour blend.
- Brown Sugar. Swap the granulated sugar in the crust for the more complex flavor of brown sugar.
How To Make Blueberry Pie Bars
Here are the step-by-step photos and instructions for making these easy blueberry pie-filling bars. Check the recipe card further down on the page for the complete instructions.
Before you start mixing, preheat your oven and prepare an 8x8 inch baking pan with parchment paper, leaving some overhang to make it easy to remove after baking.
Step 1: Combine the flour, sugar, and salt in a large mixing bowl.
Step 2: Grate the cold butter into the flour mixture using a box grater.
Step 3: Mix the grated butter into the flour mixture with your hands or a fork until it resembles coarse crumbs.
Step 4: Press the crumbs, except a three-quarters cup reserved for the topping, firmly and evenly into the bottom of your prepared baking pan.
Step 5: Place the blueberries, maple syrup, lemon juice, and cornstarch in a saucepan.
Step 6: Cook the mixture over medium heat, stirring constantly, until it thickens and the blueberries begin to burst.
Step 7: Remove the blueberry mixture from the heat and stir in the vanilla extract. Let it cool slightly.
Step 8: Spread the blueberry filling evenly over the crust in the baking pan.
Step 9: Sprinkle the extra crumble mixture evenly over the blueberry filling.
Step 10: Bake until the crust and crumble topping are golden brown. Remove from the oven and let cool completely in the pan on a wire rack.
Remove from the pan and cut into squares or bars.
⭐️ Hint: Make sure that butter and flour are evenly mixed in the crumble to ensure the best flavor and texture possible.
If you love this recipe, you may also enjoy Blueberry Scones with Lemon Glaze, Lemon Blueberry Ice Cream or Blueberry Cheesecake Bars.
Recipe Tips
- Making the Crumb Mixture. Be sure to use very cold butter and that it's mixed evenly with the flour to ensure the best flavor and texture possible for the crust.
- Cool Completely. Allow the bars to cool completely before cutting for neat and clean slices.
- Serving: The perfect easy-to-make sweet ending for two of my favorite weeknight easy recipes BBQ meatloaf and margarita grilled chicken. These bars are perfect for picnics, cookouts, and potlucks too.
- Storing: Cover with plastic wrap or aluminum foil and store in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 2 months.
Recipe FAQs
Yes, you can! Swap the baking pan for a 9 x 13 instead of a square pan. The bars may be a bit thicker so I recommend checking them and continue cooking as needed.
Use the cooking time as a gauge and watch the top closely for color. What you're really looking for though to determine doneness is that the blueberry filling is heated and bubbly. Make sure to check for bubbles in the middle as it's the last part of the pan to cook all the way.
Wait until they are fully cooled to remove them from the pan. They will be quite soft when they first come out of the oven and need time to set up. Then grasp the edges of the parchment paper that are extended beyond the edge of the pan, remove the entire square of bars, and place it on a cutting board. Use a sharp knife to cut into squares. Wipe the blade as needed to keep the cuts clean.
Video
More Blueberry Recipes
Do you like blueberries? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Blueberry Pie Bars
Ingredients
For the Crust and Crumble Topping:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- ¾ cup unsalted butter cold and grated
For the Blueberry Filling:
- 2 cups fresh or frozen blueberries
- ⅓ cup pure maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang.
- In a large mixing bowl, combine the flour, sugar, and salt.
- Grate the cold butter into the flour mixture using a box grater. Gently mix the grated butter into the flour mixture with your hands or a fork until it resembles coarse crumbs.
- Set aside about ¾ cup of the mixture for the crumble topping. Press the remaining mixture firmly and evenly into the bottom of the prepared baking pan.
- In a medium saucepan, dump in the blueberries, maple syrup, lemon juice, and cornstarch.
- Cook the mixture over medium heat, stirring constantly, until it thickens and the blueberries begin to burst, about 5-7 minutes. Remove from heat and stir in the vanilla extract. Let cool slightly.
- Spread the blueberry filling evenly over the crust in the baking pan. Sprinkle the extra crumble mixture evenly over the blueberry filling.
- Bake in the preheated oven for 35-40 minutes, or until the crust and crumble topping are golden brown.
- Remove from the oven and let cool completely in the pan on a wire rack. Once cooled, carefully lift out of the pan using the parchment overhang. Cut into squares or bars and serve.
Video
Notes
- Making the Crumb Mixture. Be sure to use very cold butter and that it's mixed evenly with the flour to ensure the best flavor and texture possible for the crust.
- Cool Completely. Allow the bars to cool completely before cutting for neat and clean slices.
- Serving: The perfect easy-to-make sweet ending for two of my favorite weeknight easy recipes BBQ meatloaf and margarita grilled chicken. These bars are perfect for picnics, cookouts, and potlucks too.
- Storing: Cover with plastic wrap or aluminum foil and store in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 2 months.
Nutrition
This post was originally published September 2022. It has been updated with new images and content.
Palinek says
Made this on the weekend and we loved it. Thank you for an easy recipe KD
Karin and Ken says
As always you’re most welcome. Remember you can use any fruit pie filling. All the best. Karin
Lee says
We used this recipe with cherries and it turned out really good. Thank you for sharing.
Karin and Ken says
This recipe works with every fruit pie filling! Glad you liked it! All the best. Karin