EASY Blueberry Pie Bars

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Blueberry pie is probably one of the most delicious pies, but sometimes we just don't have the time to make a whole pie? My Blueberry Pie Bars have all of the goodness of blueberry pie with a fraction of the effort and time! They are easy to make with a simple buttery oat crumb base that you use for the crust and also as the crumble topping. The filling is so incredibly juicy and perfectly sweet. You will love these bars! If you do feel like making a whole pie, you must check out my BEST Blueberry Pie recipe.

WHY THIS RECIPE WORKS

Super easy to make - this recipe only has just a handful of simple pantry ingredients! You only make one base mixture and use it to make the crust and the crumble topping.
Juicy blueberry pie filling - the filling is so juicy and full of concentrated blueberry taste. It's well balanced by lemon and is completely irresistible.
Brown sugar oat crumble - this recipe is based on a blueberry crumble pie with a buttery brown sugar oat crumble on top.
Hint of spice - a bit of cinnamon is a wonderful surprise and a great pairing with blueberries in addition to the more traditional lemon.

INGREDIENTS

All-purpose flour - simple all-purpose flour works great in this recipe. I use unbleached flour.
Rolled oats - I use old-fashioned rolled oats for this recipe which add a nice texture and nutty flavor to the crust and crumble.
Baking powder - a bit of baking powder keeps the crust tender so it is not too dense.
Cinnamon - a bit of spice makes everything nice! Cinnamon pairs really well with blueberries since it has a floral character and it also really drives home the "pie" concept.
Butter - you can use salted butter to make the crust for a rich dairy taste. You can also use unsalted butter and then add a pinch of salt with it.
Pure vanilla extract - vanilla will elevate and enhance the white chocolate. I like this Madagascar Bourbon Vanilla extract.

Brown sugar - you can use dark brown or light brown sugar. It adds a nice butterscotch taste. Make sure you pack it down in your measuring cup if you are not using a scale to weigh ingredients.
Granulated sugar - white granulated sugar adds the right amount of sweetness so that the molasses from the brown sugar doesn't overpower the taste of the blueberries.
Blueberries - you can use fresh or frozen blueberries to make the filling since it gets cooked down anyway.
Lemon juice - a bit of lemon juice adds tartness to balance the sweet blueberry swirl. Blueberries are one of those fruits that are mostly just sweet (like grapes) and they need some acidity to balance them out.
Lemon zest - you'll use the zest of the lemon in the base crust/crumb mixture which adds such nice flavor!

STEP BY STEP INSTRUCTIONS

STEP 1). Make the base and topping. Combine flour, oats, brown sugar, baking powder, cinnamon, lemon zest and salt together in a large bowl. Make sure that it is evenly blended with no lumps of brown sugar. Add the cooled melted butter and stir until the mixture is evenly combined and it holds together in moist clumps with no dry spots remaining.
STEP 2). Reserve the topping. Remove one-third of the crumble/crust mixture and set it aside for the topping.
STEP 3). Form the base crust. Tip ⅔ of the mixture into the prepared baking pan. Press it evenly into the pan with your hands, and then smooth it out with the bottom of a measuring cup.
STEP 4). Pre-bake the crust. Bake until golden and then set aside to cool slightly.

STEP 5). Make the filling. Place the blueberries, sugar, cornstarch and lemon juice in a saucepan over medium-high heat on the stove and stir gently to combine. Cook and stir for 7-10 minutes until it begins to thicken and bubble. Once it bubbles, immediately remove from heat and let cool slightly. Reserve 2 tablespoons of the juices from this filling and set it aside to make the icing.
STEP 6). Top the bars. Spread the filling over the crust. Crumble the remaining crust mixture over the filling leaving it in clumps.
STEP 7). Bake for about 25-30 minutes until the crumble is golden brown and the blueberry filling is bubbling around the edges.
STEP 8). Cool. Transfer to a wire rack and let the bars cool completely in the pan. Then, cover and refrigerate the cooled bars for 2 hours.
STEP 9). Make the icing. Combine reserved 2 tablespoons of blueberry filling juice with lemon juice and enough powdered sugar to make a thick glaze. Drizzle it over the cooled bars and let it set for about 20 minutes before slicing and serving.

EXPERT BAKING TIPS

Cool the butter. Having the melted butter cooled to lukewarm or room temperature will ensure that your crust/crumble isn't greasy.
Don't over-cook the filling. The filling is ready as soon as it starts to bubble and thickens. If you let it boil too long, then the corn starch can actually break down and it will lose its ability to hold in the water.
Let the bars cool completely then chill. These bars will hold together best once they are completely chilled.
Let the base crust cool slightly before spreading the filling on top. This will help prevent a soggy bottom.

RECIPE FAQ

Can I make these blueberry pie bars with shortening?

Yes, you can, but I always prefer butter for its superior flavor. Butter also contains trace amounts of milk proteins which will brown in the oven, so if you use shortening then the bars will be more pale and less golden.

How do I know when blueberry pie bars are done baking?

Blueberry pie bars are finished baking when the crumble on top is golden and the filling is bubbling around the sides.

How to prevent soggy bottom in blueberry pie bars?

To prevent the bottom crust from becoming soggy, we pre-bake it until it is golden before adding the blueberry topping. Then after you add the crumble over top of the filling, you bake it again until the filling is bubbling and the crumble is golden. Let the base crust and the blueberry filling cool slightly before putting them together since a hot crust will absorb moisture from a hot filling more readily than a cool crust.

Can I use fresh or frozen blueberries for this recipe?

You can use either! Since you are cooking the berries to make a juicy pie filling, it doesn't matter that there will be excess moisture from frozen berries. You do not need to thaw frozen berries to make the filling, but it will take a few minutes longer for it to reach a boil since they are frozen cold of course.

Do you eat blueberry pie bars hot or cold?

I recommend eating these bars cold or at room temperature since they need time to cool and set in order for you to slice them easily.

STORING AND SUBSTITUTIONS

Can I substitute blueberries for other berries?

You can make the same type of bars with other berries, however the quantity of sugar and corn starch in the filling will vary depending on the moisture content of the berries. For example, strawberries have more water content than raspberries.

How do I store blueberry pie bars?

For the first day you can store these bars in an airtight container, then store in the fridge.

How long do blueberry pie bars last?

These bars will last for about 4 days in the fridge. Beyond that the crust will get a bit soft, but they are still good for 1 week.

Can I freeze blueberry pie bars?

I do not recommend freezing these bars as they tend to become soggy once thawed due to the high moisture of the filling.

If you love bars and berries, check out these recipes!

White Chocolate Raspberry Blondies Sugar Free Banana Cranberry/Blueberry Muffins Better Than Box Brownie Mix Recipe Brown Butter Blueberry Muffins Fudgy Lemon Brownies Raspberry Lemonade Cookies The BEST Blueberry Muffin Recipe Lemon Raspberry Muffins Moist Chocolate Fudge Swirl Banana Muffins Banana Blueberry Oat Muffins BEST Banana Oat Muffins Chai Spice Chocolate Chip Banana Muffins Chocolate Swirl Pumpkin Muffins

Looking for other recipes with blueberries? Try these:

More bars and squares

Here are more bar recipes to try:

Video

Blueberry Pie Bars

Christina Marsigliese

Easy blueberry pie bars are a cinch to make with a buttery brown sugar crust that also becomes the crumble topping over a juicy blueberry lemon filling.

5 from 9 votes

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Prep Time 15

Cook Time 35

Servings 9 servings

Ingredients

Crust and Topping:

1 cup plus 2 tbsp 160g all-purpose flour
¾ cup 75g old-fashioned rolled oats
⅓ cup 70g packed light brown sugar
½ teaspoon baking powder
¼ teaspoon ground cinnamon
1 teaspoon lemon zest
⅛ teaspoon salt
½ cup 113g salted butter, melted

Filling:

3 ½ cups 420g blueberries (fresh or frozen)
⅓ cup 65g granulated sugar
1 ½ tablespoon 12g cornstarch
2 teaspoon 10ml lemon juice

Icing:

2 tablespoon 30ml blueberry filling liquid (reserved from making the filling)
1 teaspoon 5ml lemon juice
¾ cup to 1 cup powdered (icing) sugar

Instructions

Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan.
Make the base and topping. Combine flour, oats, brown sugar, baking powder, cinnamon, lemon zest and salt together in a large bowl. Make sure that it is evenly blended with no lumps of brown sugar. Add the cooled melted butter and stir until the mixture is evenly combined and it holds together in moist clumps with no dry spots remaining. Remove one-third of the mixture and set it aside for the topping. Tip ⅔ of the mixture into the prepared baking pan. Press it evenly into the pan with your hands, and then smooth it out with the bottom of a measuring cup. Bake for 12 minutes, and then remove from the oven to cool slightly.
Make the filling. Place the blueberries, sugar, cornstarch and lemon juice in a saucepan over medium-high heat on the stove and stir gently to combine. Cook and stir for 7-10 minutes until it begins to thicken and bubble. Once it bubbles, immediately remove from heat and let cool slightly. Reserve 2 tablespoons of the juices from this filling and set it aside to make the icing.
Spread the filling over the crust. Crumble the remaining crust mixture over the filling leaving it in clumps. Bake for about 25-30 minutes until the top is golden brown and the blueberry filling is bubbling around the edges.
Transfer to a wire rack and let the bars cool completely in the pan. Then, cover and refrigerate the cooled bars for 2 hours.
Make the icing. Combine reserved 2 tablespoons of blueberry filling juice with lemon juice and enough powdered sugar to make a thick glaze. Drizzle it over the cooled bars and let it set for about 20 minutes before slicing and serving.