Blueberry Pie Bars are an easy to make dessert recipe made with a fresh blueberry filling and crumb topping. They are the perfect summer treat!
Hello there! Did you know that July is National Blueberry Month? I couldn’t think of a better way to celebrate than with a super easy recipe. These Blueberry Pie Bars tastes just like the original pie but are so much easier to make. These bars have a flaky crust, fresh blueberry filling, and a crumb topping that is delicious. They are the perfect dessert to make for picnics and get-togethers.
I love the taste of blueberries and nowadays you can get them in the grocery store all year long. These berries have just the right amount of sweet and sour flavors. They also are great for making pies. I love this Blueberry Pie Bars recipe because it is much easier to make than regular pie.
I recently took these bars to a church small group on a lovely, little cakes stand and they were a huge hit! There is just 15 minutes of prep time and then 45 minute bake time for this blueberry pie bars. You seriously need to make these!
- Blueberry Filling:
- 2 cups fresh or frozen blueberries
- 2 teaspoons cornstarch
- 1 tablespoon lemon juice
- ¼ cup granulated sugar
- For the Bottom Crust & Top Crumble
- 1 and ¼ cup all-purpose flour , spooned & leveled
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ⅛ teaspoon ground cinnamon
- 10 tablespoons unsalted butter , cold (1/2 cup plus 2 tablespoons)
- 1 large egg yolk
- 1 tablespoon packed brown sugar
- 1 tablespoon granulated sugar
- ⅛ teaspoon ground cinnamon
- Preheat oven to 375F degrees. Line an 8x8 inch square baking pan with aluminium foil and grease with butter.
- In a medium bowl toss blueberry filling ingredients until completely combined.
- In a separate bowl whisk together the flour, ½ cup granulated sugar, cinnamon, and baking powder.
- Cut in the butter and egg yolk using a pastry cutter or fork until the mixture is crumbly and the butter is pea size.
- Press three quarters of the flour and butter mixture into the bottom of the prepared pan. Pour the blueberry filling on top.
- To the remaining flour mixture, stir in the brown sugar and remaining 1 tablespoon of granulated sugar and ⅛ teaspoon ground cinnamon.
- Crumble the remaining dough over the blueberry filling by squeezing it with your hand, then crumbling it over top.
- Bake in the oven for about 45 minutes, until you the blueberries bubble and the crumb topping is golden brown. Allow to cool completely.
These are PERFECT. All the deliciousness of blueberry pie without the meticulous business of pie making. Gotta try soon!
Lovely looking recipe. pinned & shared. Nice to catch up with you today. Pop by anytime. Theresa
Yum! These sound delicious!!