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–+ servings
Blueberry bars cut into squares and in baking pan
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Blueberry Pie Bars

Easier than pie and loaded with juicy blueberries!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 9 servings
Calories 448kcal
Author Karly Campbell

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.
  • If using a stand mixer, add the flour, sugar, butter, and salt to the bowl and beat with the paddle attachment for a couple of minutes until the dough comes together in small chunks. If using a hand mixer, add all of the ingredients to a large bowl and beat together with the mixer on low speed until the mixture forms 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, until the top is golden and the blueberries are bubbly.
  • Let cool one hour before serving.

Notes

I have not tested this recipe with frozen blueberries, but it should work fine.
This recipe would also work well with raspberries or blackberries. 

Nutrition

Serving: 1 | Calories: 448kcal | Carbohydrates: 65g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 88mg | Sodium: 162mg | Potassium: 145mg | Fiber: 3g | Sugar: 41g | Vitamin A: 715IU | Vitamin C: 10.2mg | Calcium: 42mg | Iron: 1.8mg