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Blueberry Pie Bars Recipe

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3.9 from 6 reviews

These Blueberry Pie Bars offer the delightful taste of classic blueberry pie without the fuss of making a traditional pie crust. Featuring a buttery brown sugar crust, a luscious jammy blueberry filling, and a crumbly oat topping made from the same mixture as the crust, these bars are easy to assemble and perfect for any occasion. They bake to a golden finish with bubbling blueberry filling and are best enjoyed after cooling completely and chilling in the refrigerator.

Ingredients

Crust + Topping

  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 1 cup (85g) + 2 Tablespoons old-fashioned whole rolled oats, divided
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon lemon zest
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 10 Tablespoons (142g) unsalted butter, melted

Filling

  • 4 and 1/2 cups (about 640g) blueberries, fresh is best
  • 1/2 cup (100g) granulated sugar
  • 2 Tablespoons (15g) cornstarch
  • 1 Tablespoon lemon juice
  • 2 teaspoons lemon zest

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to allow easy lifting of the bars later. Set aside.
  2. Make the Crust: In a medium bowl, whisk together the flour, 1 cup oats, brown sugar, baking powder, lemon zest, cinnamon, and salt. Add the melted butter and stir until the mixture looks like moist, crumbly sand with no dry spots. You should have a little over 3 cups (about 520g) of this mixture. Press about two-thirds of it (around 2 cups or 345g) firmly into the bottom of the prepared pan using your hands, a spoon, or a spatula to form an even crust. Bake for 10 minutes, then remove and let cool slightly.
  3. Prepare the Filling: In a saucepan over medium heat, combine the blueberries, granulated sugar, cornstarch, and lemon juice. Stir gently to mix and cook for 2–3 minutes until the sugar and cornstarch start dissolving and the berries are evenly wet. Remove from heat and stir in the lemon zest.
  4. Assemble the Bars: Pour the warm blueberry filling over the baked crust, spreading evenly. Mix the remaining 2 tablespoons oats into the leftover crumble mixture and sprinkle this over the filling. Lightly press down the topping with the back of a spoon or spatula.
  5. Bake the Bars: Return the pan to the oven and bake for 45–55 minutes, or until the topping is lightly browned and the blueberry filling is bubbling around the edges.
  6. Cool Completely: Remove from the oven and place the pan on a wire rack to cool completely. For best results, cover and refrigerate the bars for up to 1 day before cutting.
  7. Serve and Store: Use the parchment overhang to lift the bars out of the pan. Cut into 16 squares. Store leftovers covered at room temperature for up to 2 days, or refrigerated for up to 1 week.

Notes

  • Fresh blueberries are preferred for the best flavor and texture.
  • Be sure to cool the bars completely before cutting to allow the filling to set properly.
  • You can refrigerate the bars before cutting to make slicing easier and cleaner.
  • Use parchment paper with an overhang for easy removal from the pan.
  • This recipe yields 16 bars, perfect for sharing or snacking throughout the week.

Find it online: https://recipesbyliza.com/blueberry-pie-bars-recipe/