This post may contain affiliate links. Read disclosure policy
These BLUEBERRY PIE BARS are a simple twist on the classic blueberry pie. This bar dessert is perfect for feeding a crowd and it’s loaded with juicy blueberries.
We used to live in a neighborhood with walking trails and the trails had berry bushes lining them.
You can imagine how much we enjoyed berry season – well, aside from the prickly thorns that always got me and the berry stained fingers that lasted for days.
My favorite berry has always been the raspberry and I still have a hard time baking with them. I have good intentions, but somehow they all make it to my mouth before they make it to the oven. 😉
Blueberries aren’t my favorite plain though. I love them in things, like these blueberry streusel muffins and this blueberry bread recipe.
Today, I’m sharing a recipe for blueberry pie bars. They’re a riff on these blackberry pie bars and oh man. Sooooo good – you won’t be able to stop with just one!
How to make this easy blueberry pie recipe:
For the dough, you’ll need the basics: flour, sugar, butter, and a pinch of salt.
Add the ingredients to a mixer and beat with the paddle attachment until the dough is coarse and crumbly, a bit like sand.
Press half of the dough into the bottom of a 9×9 baking dish.
Bake that off for about 10 minutes.
For the filling, you’ll want to whisk together sour cream, eggs, sugar, and flour until combined and then fold in your blueberries.
Pour that over the baked crust.
Use your hands to grab chunks of the remaining dough and squeeze it together to form chunks.
I like to form larger chunks, but whatever size streusel-like topping you want is fine here.
Sprinkle the chunks over the pie filling and pop it all in the oven.
This will bake up in about an hour.
You’ll want to let this cool for an hour or so before cutting into it so that the blueberry juices can settle in and the pie bars don’t crumble apart.
Go ahead and eat this with your hands or top it off with a scoop of vanilla ice cream and go at it with a fork!
My only problem with this recipe is that every time I walk by the pan, I have an irresistible urge to pick a chunk of the dough off the top. I mean, it’s so perfect. How could you resist??
I love serving these blueberry pie bars when we have guests – they’re easy to serve since you can eat them with your hands and pie is ALWAYS a hit!
More pie recipes to try:
Buttermilk Pie: If you like sweet custard pies, this is for you!
Strawberry Rhubarb Pie: I make this every year when I find fresh rhubarb!
Cherry Pie Bars: Simple and easy!
Chocolate Pecan Pie: This one is heaven!
Blueberry Pie Bars
Ingredients
For the dough:
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 3/4 cup cold butter cut into cubes
- Pinch of salt
For the filling:
- 2 large eggs
- 1 cup sugar
- 1/2 cup sour cream
- 1/2 cup all-purpose flour
- 3 cups fresh blueberries
Instructions
For the dough:
- Preheat oven to 350 degrees.
- In the bowl of your mixer, dump in flour, sugar, butter and salt. Beat with the paddle attachment for a couple of minutes until the dough comes together in small chunks.
- Press half of the dough into the bottom of a greased 9 x 9 pan. Set aside the remaining dough.
- Bake the dough for 10 minutes. Let cool for 10 minutes.
For the filling:
- Whisk the eggs in a large bowl. Add sugar, sour cream and flour to the eggs. Mix well and then fold blueberries.
- Pour blueberry mixture over baked crust and spread evenly.
- Use your hands to squeeze together chunks of the reserved dough. Sprinkle on top of the blueberry mixture and bake for 50-60 minutes.
- Let cool one hour before serving.
Lori says
Can this recipe be doubled? (I’ve found some baked goods don’t cook well in the center of the pan when I’ve tried this!)
Karly says
I haven’t tried doubling this one, so I can’t say for sure, but I do think it’d double just fine.
Christine says
Love this recipe . Made a few for harvest and froze them.
Nini Remojo says
It’s heaven feeling to bite this yummy bar
Priscilla says
Do you cover this while baking?
Karly says
Nope. 🙂
Daniela says
I just made this recipe with frozen blueberries, and it turned out great!
it’s delicious everyone enjoyed it, it’s a keeper ???
Debbie Altice says
Anxious to try however it says fresh blueberries can I use frozen?
Karly says
I haven’t tested this with frozen blueberries, but I think it would work fine.
Erin says
Made these last night and am cutting them up now…can barely stop myself from eating the whole pan! These are delicious, simple, and cut great! Thanks for such an awesome recipe!
Stephanie @ Eat. Drink. Love. says
These look SCRUMPTIOUS!
Alda says
If I don’t have fresh blueberries, can I use the one in a can?
Karly says
I’ve never made this with canned blueberries, but they’re usually packed with sugar. If you try, I probably wouldn’t add additional sugar and make sure that you’re just getting canned blueberries and not blueberry pie filling.
Christine Waltos says
Hubby does not like blueberries. How would I use canned apple pie filling (or use freshly-made apple pie filling) or any other canned fruit pie filling for these?
Karly says
I think these would work fine with any other canned fruit filling. Just swap the filling ingredients out for your canned filling and follow the crust instructions as is.
Deb / Vegelicious Kitchen says
These look delicious and so perfect for blueberry season! Definitely a good choice for summer get-togethers since they’re easy to eat with your hands!
Adina says
Another beautiful and mouthwatering blueberry recipe! I can’t wait for the blueberry season to start here as well, I love picking and eating fresh blueberries. And I am freezing a lot of them every summer, especially for making cakes like these. I will try this one when I get the chance.
Haylie / Our Balanced Bowl says
Karly, these look so super extra buttery and delicious! YUM! 🙂
Becky says
Oh my goodness! Yum! I love how comforting this dessert looks and not many ingredients which is an all-around win in my book! Can’t wait to try it!