These streusel-topped Blueberry Pie Bars have a dense crust and a gooey, blueberry-packed filling. They’re a perfect dessert (or breakfast) any day.
Blueberry Pie Bars
Do you have any foods that you’d eat any hour of any day, every day in a row until eternity? If you know what I’m talking about, raise your hand real high. There are a few foods I’d put on my list, and pretty much anything with pie crust, gooey fruit filling, and a crunchy streusel topping could make its way into my roundup. How could you ever get tired of such rich goodness?
You can’t. That’s the factual truth — at least when I’m the one reasoning! These Blueberry Pie Bars are somewhere near the top of my forever favorites. First of all, this pie crust is one of the easiest out there to make, and it’s not finicky or fussy like some renditions I’ve encountered.
And the filling of the bars takes a mixture of fresh (or frozen) blueberries and blueberry preserves. I am practically the blueberry queen once the warmer months hit, so this combo is everything dreamy to me. Give them a go next time you’re in charge of dessert at a cookout with friends or want to switch up your regular breakfast routine. Hey, they have fruit in them!
Can you use a different fruit than blueberries?
We’re big blueberry people over here, but if you’re not so much a fan, you could use raspberries with raspberry preserves, peeled and chopped apples with apple butter or sauce, or any other fruit-plus-preserves combination your heart and taste buds desire.
Can you freeze Blueberry Pie Bars?
Yes, you can! In fact, you might even like them better frozen. (As a big cold sweets person myself, I might need to give this idea a shot… Maybe with a scoop of French vanilla ice cream, for good measure.) Freeze the bars in an airtight container for up to 3 months.
What’s the difference between pie bars and pie?
I am a lover of all kinds of pie bars AND pie, but baking them as bars makes a few things easier. Preparation, serving, and eating are all very much simplified when you make pie bars. Basically, everything you love about pie (namely, the taste!) is included in pie bars, without all the fuss.
Blueberry Pie Bars
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: Makes 24 bars 1x
Description
These streusel-topped Blueberry Pie Bars have a dense crust and a gooey, blueberry-packed filling. They’re a perfect dessert (or breakfast) any day.
Ingredients
- 1 cup fresh or frozen blueberries
- 1 cup blueberry preserves or jam
- 1 tablespoon fresh lemon juice
- 2 1/2 cups all-purpose flour
- 2/3 cup sugar
- 1/2 teaspoon salt
- 2 1/4 sticks butter, softened and cut into tablespoons (18 tablespoons or 1 1/8 cups)
- 2/3 cup old-fashioned rolled oats
- 1/4 cup brown sugar
Instructions
- Preheat the oven to 375 degrees F. Line a 9-by-13-inch baking pan with foil so that the foil over hangs the sides by a few inches, and then butter the foil.
- In a small bowl, combine the fresh or frozen blueberries, preserves, and lemon juice. Use a fork to mash the berries so that a bit of the fruit remains. Stir to combine, and set aside.
- Add 16 tablespoons of butter (leaving 2 tablespoons for later), flour, sugar, and salt to the bowl of a stand mixer or in the food processor. Process until the mixture becomes a uniform texture and color, about 1 minute.
- Reserve 1 1/4 cups of the butter mixture for the topping. Press the remaining butter mixture into the foil-lined pan.
- Press the mixture together in the bottom of the pan using the bottom of a cup. Bake the crust until the edges start to brown, around 15 minutes.
- Spread the blueberry mixture evenly over the hot crust.
- Add the oats, brown sugar, and remaining 2 tablespoons of softened butter to the reserved flour mixture, and stir to combine.
- Pinch the mixture between your fingers to make small clumps of streusel, and drop them evenly over the fruit. Once you’ve made lots of streusel lumps, sprinkle any remaining topping over the fruit.
- Bake the bars until the blueberry filling begins to bubble and the topping is a deep golden color, around 24 minutes.
- Remove from the oven, and let the bars cool completely in the pan.
- Remove the bars from the pan by pulling on the foil, cut into squares, and serve.
- Store any extras in an airtight container.
Notes
- If you are using frozen berries just give them a chance to thaw a bit before using so that you can mash them with a fork. Mashing frozen things is tough work.
- These were great for breakfast… I’m just saying. They do have fruit!
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: blueberry pie bars, blueberry bar recipe, cookie bar recipes, breakfast bar recipe, dessert bar recipes
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For more dessert bar recipes, check out:
- Cheater Chocolate Chip Cookie Bars
- Life-Changing Peanut Butter S’mores Bars
- Chocolate Peanut Butter Oatmeal Cookie Bars
- Amazing Nutella S’mores Bars
- America’s Test Kitchen’s Raspberry Streusel Bars
- Reese’s Stuffed Peanut Butter S’mores Bars
- Red White and Blue Cheesecake Bars
- Brownie Cheesecake Bars
- Red Velvet Cheesecake Bars
- Patriotic Sugar Cookie Bars
- Perfect Classic Rice Crispy Treats
Other blueberry recipes you might like:
- Homemade Pancakes: traditional, whole wheat, blueberry, and chocolate chip
- My Favorite Blueberry Pecan Granola Bar Recipe
- Blueberry Muffin Date Balls (healthy, no-bake treat)
- Blueberry Chia Popsicles
- Blueberry Cornmeal Pancakes
- Blueberry Boy Bait from Cook’s Country
This post was originally published in 2012 and has been updated and rephotographed in May 2019.
I skipped the “cool” part and put ice cream next to it. Wow! So good. My family and two missionaries loved it!
Do you think they would be good if the blueberries were substituted with raspberries or strawberries? Looks so yummy!
I think raspberries would work better than strawberries because in my mind they have less liquid, but I’d totally try either or both. Let me know if you do, it sounds DELICIOUS!
I’m totally making these for Christmas Day! These look amazing!
And I think they’d be fairly easy to make GF… what say ye?