If you love blueberry crumble pie, but making pie crust from scratch intimidates you, this blueberry pie bar recipe is the answer. You’ll get the same delicious flavors, but with the welcome ease of making a single “dough” that becomes both crust and topping—no finicky pie crust chilling, shaping, or latticing today! Dessert is served. 🙂
These Blueberry Pie Bars Are:
Quicker than many fruit fillings—no pitting, peeling, or chopping! Easier than pie—crust & topping made from the same 1-bowl mixture Super flavorful, with a jammy blueberry filling between layers of buttery brown sugar oat crust A great make-ahead dessert Another egg-free baking recipe Easy to transport, slice, serve, and freeze!
Grab Your Blueberry Pie Bars Ingredients
This is everything you need for juicy blueberry bar perfection:
Crust & Topping Made From Same Mixture
Stir everything together until it’s formed large crumbles, with no visibly dry parts. Reserve about 1/3 of this mixture to use as the crumble topping, and press the remaining 2/3 into a 9-inch-square baking pan lined with parchment paper (which makes the bars easy to lift out and slice). I use the same tip when making rice krispie treats and M&M cookie bars, too.
All-Purpose Flour: Flour is the base of the crust/crumble. Oats: Feel free to use either whole rolled oats or quick oats here. Reserve 2 Tablespoons of oats to add to the crumble topping before sprinkling it on top of the blueberry pie filling. Brown Sugar: I love using brown sugar in a dough/crumble like this, because of the moisture and flavor it provides. Baking Powder: Baking powder keeps the crust/crumble on the lighter side. Without it, the texture would be a little too hard and dense. Salt, Cinnamon, & Lemon Zest: Small amounts but definitely necessary for flavorful bars. The lemon zest brightens up the blueberry flavor, and a touch of cinnamon adds a warmth that’s reminiscent of homemade pie, like apple pie. Melted Butter: Using melted butter makes this a stir-by-hand mixture (just like these chewy chocolate chip cookies!). It binds the ingredients together and provides the most delicious buttery flavor. Y-U-M.
Blueberry Pie Bar Filling
How to Cut Neat Squares
Serving Blueberry Pie Bars
I love the handheld nature of dessert bars, but remember, these are blueberry pie bars. They’re gooey, juicy, crumbly, and a bit messy. So I do recommend a fork and plate… or at least a plate and a napkin. Unless you’re willing to risk purple-stained fingers and clothing! Sally’s Baking Recipes is not liable for blueberry stains. Bake the crust for 10 minutes, to give it a head-start before you top it with the filling. While the crust bakes, make the filling. Pour the filling over the pre-baked crust. Stir an additional 2 Tablespoons of oats into the remaining crumble mixture, to give it a little extra volume. Then sprinkle the topping all over the blueberry filling. One silver lining: this is a great make-ahead recipe! Lift the bars out of the pan using the edges of the parchment paper lining and place the whole thing on a cutting board. Slice squares with a sharp knife and wipe the knife clean between each cut. These bars are delicious served cold or room temperature, or warm one up and top with vanilla ice cream for an à la mode experience! You can also top them with whipped cream. For another easy but delicious alternative to blueberry pie, try my lemony blueberry galette next!
More Fruit Bar Recipes
Strawberry Rhubarb Crumb Bars Lemon Strawberry Crumb Bars Cranberry Crumble Pie Bars Oatmeal Lemon Crumble Bars Apple Pie Bars (with Salted Caramel!) Raspberry Streusel Bars Cherry Pie Bars
And here is even more inspiration for dessert recipes that use blueberries.
