Name: Blueberry Pie Bars
Prep time: 20 min
Cook time: 55 min
Total time: 260 min
Ingredients: 1 ½ cups spooned and leveled all-purpose flour; 1 cup + 2 tbsp whole rolled oats (used separately); ½ cup packed dark or light brown sugar; 10 tbsp melted (unsalted butter); 1 ¼ tsp lemon zest; 1 tsp baking powder; ⅓ tsp ground cinnamon; a pinch salt; 4 ½ cups blueberries (fresh or frozen); ½ cup granulated sugar; 2 tbsp cornstarch; 2 tsp lemon zest; 1 tbsp lemon juice

Jump to Recipe

Who’s on Team Blueberry Pie? Count me in! But sometimes, we’re torn between that luscious treat and the hassle of whipping up the crust, shaping the pie, and all that effort. I’ve got you covered with these blueberry pie bars! They pack the same heavenly goodness without keeping you stuck in the kitchen for hours.

Why These Blueberry Pie Bars Are Always A Big Hit

Still doubting if those cute little bars could live up to the giant blueberry pie? Hear me out:

They’re a feast for the taste buds: Don’t let their small size fool you! These bite-sized bars pack a punch of flavors. Each bite starts with a delightful crunch of oat crumbs, followed by the gooey blueberry filling, and rounds out with a crispy oat crust. The juicy filling strikes a perfect balance of sweet and tart, leaving you mouth-watering. Even non-fans of blueberry will fall in love with these bars!
They’re perfect for sharing: These small bars are crowd-pleasers for everyone, whether at your party, a casual get-together, or any occasion. Everyone can enjoy that luscious, crumbly treat right at their fingertips.
This is a hassle-free recipe: Kiss goodbye to mixers, rolling pins, and messy pie crusts! Just grab some oats to make up for the crust and topping, and you’re all set for this foolproof recipe. Cooling time aside, it just takes me an hour, give or take, to whip up these decadent bars!

7 Basic Steps To Make Blueberry Pie Bars

Ingredients

Here are some ingredients you need to prepare:

Crust & Topping

All-purpose flour: We still need flour to stabilize the base of the crust.
Oats: I swear by whole rolled oats cuz they give out a more satisfying texture when baked. Quick oats can work in a pinch, though. Anyway, put aside about 2 tablespoons of oats for the crumble topping.
baking powder: A little baking powder goes a long way in lightening the texture of the crust. You don’t want a dense, hard base to ruin the luscious treat.
Brown sugar: You can swap this for granulated sugar, but I love brown sugar for its extra moisture and flavor nuances.
Unsalted butter: Remember to melt it before folding in the mixture. It binds everything together, creating a harmonious blend.
Ground cinnamon, lemon zest, and salt: They are unsung heroes, adding more depth to the flavor profile. The cinnamon pulls out a warm, nostalgic note like apple pie, while the lemon zest makes the blueberry flavor truly shine through.

Blueberry Filling

Blueberries: My go-to is fresh blueberries. I’ve tested with frozen blueberries. While they brought out the blueberry taste, they squeezed out lots of liquid and messed up my recipe. So, reduce the liquids in your recipe if frozen berries are all you get.
Cornstarch: It’s the secret to that gooey, sliceable texture of the filling.
Granulated sugar: Use to balance out the tartness of juicy blueberries.
Lemon: Grab a lemon and zest it first. Then, squeeze it to get about a tablespoon of juice. It will brighten up the flavor profile.

Instructions

Step 1

Preheat your oven to 350°F or 177°C. Grab a 9-inch square pan and line it with parchment paper. I recommend leaving some overhangs to lift up the bars easily after baking. Set aside.

Step 2

Take a medium bowl and whisk in 1 cup of oats, the all-purpose flour, brown sugar, baking powder, cinnamon, salt, and lemon zest.

Then, pour the melted butter into the dry ingredients. Mix them until combined. We aim at a moist, crumbly sand texture, free of dry spots. You will have around 3 cups (or 520 g) of “dough” for the crust.

Step 3

Take the prepared baking pan out and pour ⅔ of the crust mixture into it (around 2 cups). Don’t need to be on point, my friends!

Press the mixture down the bottom of the pan, but don’t work your way up to the sides! We’re making bars, not pies here! I use my hands to press it down so that I can feel its firmness better. Don’t want to get your hands dirty? Use a spatula, a large spoon, or anything with a flat bottom.

Pop the pan into the oven for 10 minutes. Then, take it out and let it cool at room temperature.

Step 4

It’s time for the filling to shine! But first, be sure to rinse the fresh blueberries and pat them dry. The remaining water might turn your treat soggy!

Grab a saucepan and stir the juicy blueberries, cornstarch, sugar, and lemon juice over medium heat. Keep stirring constantly for a good 2 or 3 minutes until the sugar and cornstarch dissolve completely and the blueberries become evenly wet.

Wait until you take the saucepan out of the heat to toss in the lemon zest. I once rushed to add the delicate zest too early. The result? It was cooked and infused a bitter hint into the blueberry mixture. That sucks!

Pro tip: Remember to give those blueberries a taste test to check their sweetness. Too sweet? Scale down the sugar a bit!

Step 5

Spread the filling evenly on the warm crust. Remember the remaining 1 cup of the crust mixture? Mix it with 2 tablespoons of whole rolled oats and sprinkle it over the filling.

Use a spatula or a large spoon and slightly press the crumble texture so it sticks to the filling. This will prevent it from falling out after baking.

Step 6

Pop the pan into the oven again. But this time, bake for 45 to 55 minutes. Keep an eye on it! Once you notice the top turns golden brown and the filling starts bubbling, it’s time to take the pan out!

Step 7

Let the pan cool completely on a wire rack. Then, grab the overhangs of the parchment paper and lift the bars up. Cut the whole sheet into bite-sized bars, and enjoy!

Are you making it ahead of time? After the bars cool down, cover the whole pan and stash it in the fridge for up to 1 day.

Some Tips To Nail The Recipe

Storage

Always let the bars cool completely before packing them up. If they’re still warm, they can trap moisture, which makes the crust go soggy; nobody wants that! Once cool, slice them into individual bars and arrange them neatly in an airtight container. To keep them from sticking, I usually slip a parchment paper between each layer. These bars will stay fresh for 1 week in the fridge.

Freezing

Freezing these bars is a lifesaver if you want a stash of fruity treats on hand. Just let them cool fully, cut them, and layer them in a freezer-safe container, again with parchment between the layers. This way, they’ll keep in the freezer for up to three months!

Spice Up The Filling

Not a fan of blueberries? No problems! Swap them out for other berries like blackberries, strawberries, or raspberries. Feeling fancy? Peaches or cherries can bring out a unique flavor for your treat! Try my peach or cherry pie recipes to give them a try!

FAQs

Can I Double This Recipe?

Of course! If you have a crowd to feed, just double the ingredients and bake them in a 9×13-inch pan. Remember to keep the crust in the oven for 18 minutes and increase the baking time to 1 hour.