Featuring a juicy blueberry filling and a buttery, crumbly brown sugar streusel, there’s much to love about these blueberry pie bars. The filling and streusel come together quickly, and the crust and crumble topping are made from the same mixture, so there’s no need to dirty an additional bowl. They’re easy to make, transport, serve, and freeze!
If you love blueberry crumble pie, but making pie crust from scratch intimidates you, this blueberry pie bar recipe is the answer. You’ll get the same delicious flavors, but with the welcome ease of making a single “dough” that becomes both crust and toppingโno finicky pie crust chilling, shaping, or latticing today! Dessert is served. ๐
These Blueberry Pie Bars Are:
- Quicker than many fruit fillingsโno pitting, peeling, or chopping!
- Easier than pieโcrust & topping made from the same 1-bowl mixture
- Super flavorful, with a jammy blueberry filling between layers of buttery brown sugar oat crust
- A great make-ahead dessert
- Another egg-free baking recipe
- Easy to transport, slice, serve, and freeze!
One reader, Cami, commented: “A family favorite and a hit at get togethers! Made with fresh blueberries and it turned out fantastic…will make over and over again! โ โ โ โ โ “
Grab Your Blueberry Pie Bars Ingredients
This is everything you need for juicy blueberry bar perfection:
Crust & Topping Made From Same Mixture
This step really couldn’t be easier. You need 1 bowl and a spatula (no mixer required!), and you’ll use this dough for both the crust and the crumble topping.
- All-Purpose Flour: Flour is the base of the crust/crumble.
- Oats: Feel free to use either whole rolled oats or quick oats here. Reserve 2 Tablespoons of oats to add to the crumble topping before sprinkling it on top of the blueberry pie filling.
- Brown Sugar: I love using brown sugar in a dough/crumble like this, because of the moisture and flavor it provides.
- Baking Powder: Baking powder keeps the crust/crumble on the lighter side. Without it, the texture would be a little too hard and dense.
- Salt, Cinnamon, & Lemon Zest: Small amounts but definitely necessary for flavorful bars. The lemon zest brightens up the blueberry flavor, and a touch of cinnamon adds a warmth that’s reminiscent of homemade pie, like apple pie.
- Melted Butter: Using melted butter makes this a stir-by-hand mixture (just like these chewy chocolate chip cookies!). It binds the ingredients together and provides the most delicious buttery flavor. Y-U-M.
Stir everything together until it’s formed large crumbles, with no visibly dry parts. Reserve about 1/3 of this mixture to use as the crumble topping, and press the remaining 2/3 into a 9-inch-square baking pan lined with parchment paper (which makes the bars easy to lift out and slice). I use the same tip when making rice krispie treats and M&M cookie bars, too.
Success Tip: Here’s a neat way to line square baking pans.
Bake the crust for 10 minutes, to give it a head-start before you top it with the filling. While the crust bakes, make the filling.
Blueberry Pie Bar Filling
Grab these 4 ingredients:
- Blueberries: You need about 4 and 1/2 cups of fresh blueberries. If using fresh, give them a rinse. If you want to use frozen, expect a juicier filling. No need to thaw.
- Granulated Sugar: Just enough to sweeten the berry filling.
- Cornstarch: This is the thickening agent that works to set the filling and make these blueberry pie bars perfectly sliceable. It’s essential in classic blueberry pie and cobbler, too.
- Lemon: Zest it first, and then juice itโyou need both zest and juice in the filling. The fresh lemon brightens up the flavor. Without it, the blueberry filling tastes a bit… meh. (And we don’t have time for meh desserts!)
Stir most of the ingredients together on the stove for just a couple minutes, to begin dissolving the sugar and cornstarch. Cook and stir only until the berries are coated and look evenly wet. This doesn’t take longโwe’re not going for blueberry sauce here! After you take it off the heat, stir in the lemon zest.
Pour the filling over the pre-baked crust. Stir an additional 2 Tablespoons of oats into the remaining crumble mixture, to give it a little extra volume. Then sprinkle the topping all over the blueberry filling.
Now comes the hardest part of this recipe: the waiting. The bars need to bake for 45โ55 minutes, and then cool completely before you can slice them. I know, I’m sorry!
One silver lining: this is a great make-ahead recipe!
How to Cut Neat Squares
Cool baked bars completely, just like you would let a pie cool completely. If you cut the bars into squares while they are still warm, they’ll completely fall apart. If I’m serving these at a party or event, I prepare them the night before just so I know they’ll cool long enough to yield neat squares.
Lift the bars out of the pan using the edges of the parchment paper lining and place the whole thing on a cutting board. Slice squares with a sharp knife and wipe the knife clean between each cut.
Serving Blueberry Pie Bars
I love the handheld nature of dessert bars, but remember, these are blueberry pie bars. They’re gooey, juicy, crumbly, and a bit messy. So I do recommend a fork and plate… or at least a plate and a napkin. Unless you’re willing to risk purple-stained fingers and clothing! *Sally’s Baking Recipes is not liable for blueberry stains.*
These bars are delicious served cold or room temperature, or warm one up and top with vanilla ice cream for an ร la mode experience! You can also top them with whipped cream.
For another easy but delicious alternative to blueberry pie, try my lemony blueberry galette next!
More Fruit Bar Recipes
- Strawberry Rhubarb Crumb Bars
- Lemon Strawberry Crumb Bars
- Cranberry Crumble Pie Bars
- Oatmeal Lemon Crumble Bars
- Apple Pie Bars (with Salted Caramel!)
- Raspberry Streusel Bars
- Cherry Pie Bars
And here is even more inspiration for dessert recipes that use blueberries.
Print
Blueberry Pie Bars Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 4 hours, 15 minutes (includes cooling)
- Yield: 16 bars
- Category: Bars
- Method: Baking
- Cuisine: American
Description
This is blueberry pie without the hassle of making a homemade pie crust! To prepare these easy blueberry pie bars, layer a buttery brown sugar crust, jammy blueberry filling, and a crumbly oat topping. The crust and crumble topping are made from the same mixture, so there’s no need to dirty an additional bowl. Cool completely before cutting.
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
- Preheat oven to 350ยฐF (177ยฐC). Line a 9-inch square baking pan (I love this one and this one) with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Set aside.
- Make the crust: Whisk the flour, 1 cup (85g) oats, brown sugar, baking powder, lemon zest, cinnamon, and salt together in a medium bowl. Add the melted butter and stir until the mixture resembles moist crumbly sand and no dry spots remain. You will have a little more than 3 cups of crust mixture, or about 520g. Press 2/3 of the mixture (about 2 cups/345gโdoesn’t have to be exact) into the prepared baking pan. Press it into the pan with your hands, a large spoon or spatula, or the bottom of a measuring cup to form a crust. Bake for 10 minutes, and then remove from the oven to slightly cool.
- Make the filling: Place the blueberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat on the stove and stir gently to combine. Cook and stir for 2โ3 minutes until the cornstarch and sugar begin to dissolve and the berries look evenly wet. Remove from heat and stir in the lemon zest.
- Pour/spread the filling over the warm crust. Stir 2 Tablespoons oats into the remaining crumble mixture, then sprinkle it all over the filling, and lightly press it down with the back of a large spoon or flat spatula.
- Bake for about 45โ55 minutes, or until the top is lightly browned and the blueberry filling is bubbling around the edges.
- Remove from the oven and allow the bars to cool completely in the pan set on a wire rack. Feel free to cover and refrigerate the cooled bars for up to 1 day before cutting into squares.
- Lift the cooled bars out of the pan using the overhang on the sides and cut into squares.
- Cover and store leftover blueberry pie bars at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: You can refrigerate the cooled bars before cutting into squares, see step 6. Baked and cooled bars freeze well up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.
- Special Tools (affiliate links): 9-inch Square Baking Pan (like this one or this one)ย | Glass Mixing Bowl | Citrus Zester | Citrus Juicer
- Can I Bake This in a 9×13-inch Pan? You can, but I have had better results baking a smaller batch, as written, in the 9-inch pan. If you want to make a larger batch, double each ingredient (only use 8 cups of blueberries) and bake in a 9ร13-inch pan. Increase crust pre-bake time to 18 minutes. Increase the bake time after adding the filling & crumble topping to 1 hour, or until filling is bubbling.
- Fresh Blueberries: It’s best to use fresh blueberries in this recipe. If you’d like to use frozen, follow the recipe as written and sub in frozen blueberries (do not thaw). Keep in mind that the filling will be much juicier.
- Update in 2023: This recipe used to call for 3 cups (about 525g) of blueberries in the filling, and 1 peeled and sliced apple. To make the blueberry apple version, follow the recipe instructions above through step 3. After spreading blueberry filling onto the warm crust in step 4, top evenly with sliced apple, and then sprinkle remaining crumble mixture on top. Continue with the recipe as written.
- Looking for a vegan and gluten-free version? Try my healthy berry streusel bars.
Reader Comments and Reviews
This is one of the best blueberry recipes I have ever tried. I love the fact that the crust uses melted butter rather than like a pie crust where you cut cold butter in, so much easier and frankly, this will be my go to from now on. I had a box of fresh peaches later in August so I made this in peach, first making a peach like jam and then I cut up pieces to be baked on the raw crust. Fabulous! Next year when I have fresh pie cherries I will try this recipe, I think it will be great, as well as our rhubard and strawberries.
These turned out great! Do you recommend reheating or eating cold? (I stored in the fridge)
Either is great, Penny! Totally up to you.
Can gluten free oats and GF 1:1 flour be used to make this gluten free?
Hi Jennifer, certified gluten free oats should work well, although we haven’t tested gluten free 1:1 flour here. Let us know if you do!
I have 2 questions. I live in Toronto. We have access to small wild blueberries or regular larger size. Should the blueberries be the larger size or wild blueberries.
I am having a problem printing out this recipe. I have pressed “print” but i only receive the instructions, no recipe. Please advice. I would like to make this recipe.
Hi Fern, you could use either type of berries here. Are you using the Print Recipe button at the top of the gray recipe card? That should open up a new tab with a print-friendly version of the recipe. We hope you enjoy these blueberry pie bars!
Will this work in an 8″ pan?
Hi Holly, the bars will be too thick in a smaller pan. We really do recommend a 9-inch pan.
I used frozen blueberries and found that adding 2 teaspoons of tapioca starch to the filling gave it a perfectly set jammy texture that held up to cutting into bars. So for anyone worried about the filling being too runny from frozen berries, try that! Great flavor on these, I love the lemon zest notes. Ideal filling to crust ratio. My dad ate half the pan in one day.
Thanks SO much for your recommendation, Mira! The fresh blueberries sold hereโorganic or notโarenโt always dependably sweet or flavorfulโeven in season, where usually frozen are. Your suggestion is a keeper!!
Again, thank you!!!
This recipe turned out great! I replaced about a cup of blueberries with blackberries and they added really nice flavor. I would definitely make this again!
I followed the recipe and they came out looking great and jammy, however, the lemon zest was incredibly strong and I couldn’t taste the blueberries at all. Others who tried the bars also commented the same thing. Maybe no lemon at all next time? What do you think? I’m so disappointed because I love blueberries!
Hi Jennifer, I’m sorry to hear you were disappointed with this recipe. We wouldn’t recommend leaving the lemon out entirely, because the filling tastes flat without it, but you could certainly reduce it. Maybe next time try just 1/2 Tbsp lemon juice and 1/2 tsp lemon zest in the filling. Hope this helps for next time, or that you find another recipe to try that you like better!
Iโve been making blueberry crumble all the time but after I tried this recipe, this is the best recipe and the best blueberry crumble Iโve ever made. Iโll stick to this recipe from now on.
These bars were a big hit with my friends and family.
These blueberry pie bars were so easy to make and incredibly delicious. They didn’t last any time in our house!
Hi Sally
Can I use fresh raspberries and blackberries in this recipe instead of blueberries?
Would there be any changes necessary? Thanks !!
Hi Jennifer, we fear raspberries and blackberries may be a bit too juicy. You might try these raspberry streusel bars instead.
Family member allergic to corn. Can potato starch be used to thicken the blueberries? Thx.
Hi Econ, we haven’t tested it, but let us know if you do.
Can I use peaches with this recipe? Or is there another way I can do egg free bars and not the peach crisp recipe?
Hi Marissa, we haven’t tested this recipe with peaches, let us know if you do.
Sallyโs Blueberry Pie bars are delicious. I made them
two times in one weekend for two different get togethers. They were a big hit.
Could you bake these in disposable aluminum pans?
Sure could, Maddie! The bake time may be a little shorter.
This recipe is fantastic! The perfect hand held blueberry bites- So I decided to try my other favorite Pie- Strawberry Rhubarb. Hopefully comes out just as good!
Has anyone on Sallyโs team substituted other pie flavors with success? If so which ones?
Hi Kristie, we love these cherry pie bars as well – happy baking!
can i use a can blueberry pie filling for this recipe?
Hi Edie, fresh blueberries really are best here (or see recipe Notes for using frozen). Canned blueberry pie filling will take some tweaking of the other ingredients, since it contains extra sugar and other ingredients.
I made these for brunch this morning. Delicious and a huge hit! Definitely not overly sweet, so the true blueberry flavor shines through. Great combo with the brown sugar and oat crust. Itโs a keeper!
I’ve made these twice… once on purpose, second time on accident. While they are delicious, 45-55 minute bake time is way too long! Crust is hard and difficult to cut. I have a similar recipe that calls for a 25 minute bake time and that is my go to, perfect every time.