All the delicious flavor and nostalgia of blueberry pie with much less effort! Everything comes together for these Blueberry Pie Bars in a single bowl and a little quick cooking of the blueberries. No rolling out dough, no crimping pie edges. Just press, pour and crumble! I've added spices to create a unique flavor and added flair that will keep you coming back for more.
Summertime is ALMOST here! And what better way to celebrate the abundance of summer fruit, like blueberries than in pie form? I found some incredibly sweet blueberries the other day and dreamt of using them to make the perfect pie. Of course I wanted the least amount of effort - enter pie bars! All the incredible flavor with half the work and stress of a traditional pie.
These Blueberry Pie Bars have a shortcrust base that is baked to golden perfection, similar to my Apricot Shortbread Bars. Gooey blueberry filling that is spiced with cinnamon, cardamom and black pepper (trust me!). And finally, the best part of a pie (in my opinion) a crumble topping. These are seriously so good, easy to make and very forgiving.
Ingredients
Simple pantry staple ingredients make this standout dessert (or breakfast, no one will judge you here!) These are almost as easy as my Pear Galette recipe!
- Butter - Butter is essential in our crust and crumble topping
- Powdered Sugar - We're using a fine powdered sugar for our shortcrust base, it gives it a nice tender feel.
- Flour - Both in our crust and crumble
- Baking Powder - For our crust
- Oats - I love a bit of oat in a crumble, it gives it nice texture
- Brown Sugar - Both the blueberries and crumble get brown sugar which has a nice deep flavor
- Blueberries - The star ingredient
- Corn Starch - Our thickening agent for our blueberry filling
- Lemon zest + juice - For flavor and thickening
- Vanilla extract
- Cinnamon
- Cardamom
- Black Pepper
- Salt
See recipe card for quantities.
Instructions
This is a great entry dessert if you are intimidated about making pies. Making bars is so much easier and forgiving - you're going to love it! This is also a great one to make with kids! These are similar to my Cranberry Pie Bars but with a summery feel using blueberries.
- Step 1: Preheat oven to 350 degrees fahrenheit. Prepare a 9x9 baking pan by spraying cooking spray or greasing with a bit of butter. I like to then lay a sheet of parchment paper in the pan. Slit the corners so they overlap and trim any excess. Having the parchment paper will allow you to remove bars from the pan easily. Otherwise, note you will need to cut directly in the pan (be aware if you are using a non-stick pan).
- Step 2: Prepare your base crust by melting your butter in a heatproof bowl large enough to fit your other ingredients. Heat until just barely melted.
- Step 3: Add your powdered sugar, flour, salt, lemon zest and baking powder to the melted butter. Using a fork at first then spatula - mix until a dough forms.
- Step 4: Press your dough into your prepared pan until you have an even layer. You can use the bottom of a measuring cup to help you press evenly into place or simply work with your hands. Prick the dough with a fork several times and bake for 20-25 minutes until golden brown.
- Step 5: In the same bowl, prepare your crumble topping. Add your flour, oats, brown sugar, butter, cinnamon, cardamom and salt. Work together with fork or spatula until small crumbles form. Set aside.
- Step 6: In a medium sized pot, add your washed blueberries and add the remaining filling ingredients: brown sugar, corn starch, lemon zest, lemon juice, vanilla, cinnamon, cardamom, black pepper and salt.
- Step 7: Place your pot of blueberry mixture on the stove and heat on medium-high for 10-12 minutes. Stir frequently to ensure the mixture doesn't burn. Cook until the liquid begins to thicken then remove from heat.
- Step 8: Remove your golden crust and set aside.
- Step 9: Once your crust is golden brown, pour your blueberry mixture on top.
- Step 10: Finally, top with crumble topping and place in oven at 350 degrees fahrenheit for another 45-50 minutes until golden and blueberry mixture is bubbling.
- Remove from oven and allow to FULLY COOL before cutting or removing from pan. If removed or cut too early the pie bars may lose their shape and blueberry filling will ooze out.
Once cool, cut into square sized bites and enjoy as is or with a scoop of ice cream! Store the remaining bars in a sealed container or in fridge. Heat slightly before enjoying for ultimate flavor.
These bars are perfect for dessert or breakfast - crumble a bar on some yogurt for the perfect breakfast treat.
Equipment
This is a very simple recipe that doesn't require a lot of tools or equipment but these are a few of my favorite essentials.
- Microplane - Whether you're grating lemon or garlic, an essential kitchen tool. This is what I use to zest lemon.
- Parchment Sheets - Ditch your parchment roll, these sheets are THE BEST THING EVER! Perfectly fit a half sheet pan but easy enough to cut to size. No rolling or fighting with. I ALWAYS have this pack on hand.
- 9x9 Pan - When we bake there are so many different pans we use. 9x9 is a classic size and perfect for brownies, small cakes or these pie bars!
Storage
Bars can be store in a sealed container in fridge for 5-6 days. They can also be wrapped and sealed and frozen for 4 months. Remove from freezer and allow to come to room temperature and enjoy.
Why We Love this Dish
These ooey gooey Blueberry Pie Bars are the perfect blend of a traditional pie and easy grab and go bars. We love them for dessert, breakfast or to grab and go on the trail. Simple ingredients and packed with flavor!
If you make these Blueberry Pie Bars, please let me know by leaving a rating and review below!
As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen which lets me know what is working for you! You can find me on Facebook, Instagram, Twitter , Tiktok and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!
xoxo,
Cosette
Blueberry Pie Bars
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 16 bars 1x
- Category: Baking
- Method: Oven
- Cuisine: Dessert
Description
Lemon, blueberries, cardamom and cinnamon make these Blueberry Pie Bars stand out from the rest. The combination of both a shortbread crust and crumble topping are reminiscent of a true pie! Definitely worth making!
recipe adapted from Sally's Baking Blog
Ingredients
Crust
- 1 stick of butter - melted, 113 grams (I actually like salted here but unsalted works fine too)
- ½ cup powdered sugar, 50 grams
- 1 cup + 2 tablespoons flour (spooned and leveled), 140 grams
- ½ teaspoon baking powder
- zest of 1 lemon
- pinch of salt (if using unsalted butter)
Crumble Topping
- ½ cup flour, 60 grams
- ½ cup whole old-fashioned oats, 45 grams
- ⅓ cup brown sugar, 67 grams
- 5 Tablespoons butter - melted, (salted or unsalted is fine), 70 grams
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- pinch of salt (if using unsalted butter)
Blueberry Filling
- 18 ounces fresh or frozen blueberries (about 3.5 cups) - 510 grams
- ½ cup brown sugar, 100 grams
- 2 Tablespoons corn starch
- zest of 1 lemon
- juice of 1 lemon
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon black pepper*
Instructions
Crust
- Preheat oven to 350 degrees farenheit.
- Prepare a 9x9 baking pan by spraying cooking spray or greasing with a bit of butter. I like to then lay a sheet of parchment paper in the pan. Slit the corners so they overlap and trim any excess. Having the parchment paper will allow you to remove bars from the pan easily. Otherwise, note you will need to cut directly in the pan (be aware if you are using a non-stick pan).
- In a microwave safe bowl large enough for all your crust ingredients, cut your butter into slices and heat until just melted. Begin with 30 seconds and add 10 seconds at a time as needed.
- 1 stick of butter, 113 grams (I actually like salted here but unsalted works fine too)
- Add in your powdered sugar, flour, baking powder, lemon zest and salt. Combine with a fork to start then spatula until a dough forms.
- ½ cup powdered sugar, 50 grams
- 1 cup + 2 Tablespoons flour (spooned and leveled), 140 grams
- ½ teaspoon baking powder
- zest of 1 lemon
- Press your dough into your prepared pan until you have an even layer. You can use the bottom of a measuring cup to help you press evenly into place or simply work with your hands.
- Prick the dough with a fork several times and bake for 20-25 minutes until golden brown. Remove and let cool slightly.
Crumble Topping
- In the same bowl you made your crust, prepare your crumble topping.
- Cut your butter into slice and melt for about 30 seconds.
- 5 Tablespoons butter - melted, (salted or unsalted is fine), 70 grams
- Add your flour, oats, brown sugar, butter, cinnamon, cardamom and salt. Work together with fork or spatula until small crumbles form. Set aside.
- ½ cup flour, 60 grams
- ½ cup whole old-fashioned oats, 45 grams
- ⅓ cup brown sugar, 67 grams
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- pinch of salt (if using unsalted butter)
Blueberry Filling
- In a medium sized pot, add your washed blueberries and remaining filling ingredients.
- 18 ounces fresh or frozen blueberries (about 3.5 cups) - 510 grams
- ½ cup brown sugar, 100 grams
- 2 Tablespoons corn starch
- zest of 1 lemon
- juice of 1 lemon
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon black pepper*
- Place your pot of blueberry mixture on the stove and heat on medium-high for 10-12 minutes. Stir frequently to ensure the mixture doesn't burn. Cook until the liquid begins to thicken then remove from heat.
- Pour the blueberry mixture onto the prepared crust and top with prepared crumble topping.
- Place in preheated 350 degree Fahrenheit oven to bake for another 45-50 minutes until blueberry filling is bubbling and top is golden brown.
- ALLOW TO FULLY COOL before cutting or removing from pan. Cutting or removing while hot will cause the blueberry filling to spill over.
- Enjoy as is or with a scoop or ice cream or yogurt!
Notes
- Black pepper seems like an odd choice but it really enhances the flavor of the sweet blueberries and gives them an intriguing flavor profile, especially paired with the cardamom.
- You can certainly use only cinnamon if you don't have or don't enjoy cardamom.
- Be sure to allow the bars to FULLY cool before cutting otherwise you risk the filling spilling out and bars not holding their shape.
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