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 topping—no finicky pie crust chilling, shaping, or latticing today!
These Blueberry Pie Bars Are:
- Quicker than many fruit fillings—no pitting, peeling, or chopping!
- Easier than pie—crust & 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!
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).
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 it—you 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 long—we’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 45–55 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 à la mode experience! You can also top them with whipped cream.
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
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
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.
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 (141g) unsalted butter, melted
- 4 and 1/2 cups (about 700g) blueberries, fresh is best*
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons (15g) cornstarch
- 1 Tablespoon lemon juice
- 2 teaspoons lemon zest
- Preheat oven to 350°F (177°C). 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/345g—doesn’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 2–3 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 45–55 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.
- 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 or this 9-Inch Square Baking Pan | 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 9×13-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.
Keywords: blueberry pie bars
Reader Comments & Reviews
I absolutely love this recipe, just the right amount of sweet / tart. I made it per directions!
I only used half the blueberry mix as seemed far too much, I also added museli to topping instead of extra oats which worked well. I’d make these again.
Came out perfect! Didn’t change a thing.
I made these last week, and they were a hit.
Hi Sally, I loved the apple blueberry version, baked it 3 times in 2 weeks over the Christmas period last year. I saw your notes, if i wanna do the apply blueberry version should I be using 525g or 700g of blueberries? And would the amounts of the other ingredients for the filling remain the same?
Hi Suzie, We are so happy you have been enjoying this recipe! To make the version with apples you will want to use only 3 cups (about 525g) of blueberries in the filling, keeping the rest of the ingredients the same. Then after you pour the blueberry filling into the crust, and 1 peeled and sliced apple before adding the crumble topping. Hope this helps!
These came out AMAZING!! They held up so well and tasted just like blueberry pie! Loved them so much and will definitely make again!
I just made this and oh my goodness its INCREDIBLE. Blueberry crumb pie is my favorite pie, but in general i hate rolling out pie dough so this is a perfect substitute! thank you!
This was great – lovely simple fruit dessert. My family asked me to “put it in the rotation” – high praise indeed!
These are seriously so good. We didn’t like the extra oats in the topping, but next time I’ll try some chopped nuts. It set up wonderful and the blueberry flavor pops.
Hi Sally, I saw your note if using frozen blueberries but be prepared for extra juice….question: do think maybe adding a bit of cornstarch or flour to the frozen blueberries help thicken some of the excess juice? Or is the excess juice not incredibly overwhelming the bars? I haven’t tried yet but didn’t want to make if the bars fall apart with them being extra juicy.
Hi April, I never got as far as adding more cornstarch to the batch with frozen blueberries. They are VERY tasty with frozen blueberries, but juicier. I think a little more cornstarch could help, such as another Tablespoon. Let me know if you test it.
I’ve been using your Apple Blueberry Pie Bars recipe, omitting the apple, for quite a while now, and have liked both the flavor and how it’s a healthier dessert. Happy to see that you now have a recipe for these bars with only blueberries. Will have to try it! A tip for those who are want a lower carb version; I use less crust mixture and sometimes only top it with oats. Also, I often use less sugar; just enough to sweeten the filling. Still great!
Hi Sally – Can I double this recipe with a 9 x 13 pan? If so, how long would you cook?
Hi Pat, yes. See recipe note for details.
Can I do this with other fruits? If so, do I use the same amount of fruit?
Hi Kate, I’m sure strawberries would be great. I feel raspberries or blackberries would be too juicy. Also, see the list above the recipe card for other similar recipes with other fruits.
Hi I would love to make this recipe but I am trying to cut down on added sugars, where can I make cuts to the sugar volume in this recipe? I do not want to substitute for artificial sugar or stevia, I just want to cut down on the overall sugar. Thank you.
Hi NP, feel free to cut some of the sugar in the crust/topping but keep in mind the overall volume (and moisture) will decrease. I don’t recommend reducing the sugar in the filling because the sugar helps it thicken/set.
Just picked blueberries and about to get some peaches tomorrow. Any big adjustments if I use peaches instead of apples?
Hi Jon, We haven’t tested this recipe with peaches. You may also enjoy our recipe for these peaches and cream bars!
What could I use as a substitute for the oats in the crust and topping?
Hi Robin, we haven’t tested this recipe without oats, but let us know if you do!
Robin, have you ever tried without oats? I’m highly allergic so I had hoped to see a different strudel topping
This recipe is delicious! I was looking for a quick and easy recipe to use up some blueberries (just picked). I didn’t have an apple or orange juice so I used lemon juice and added more blueberries. The whole family enjoyed this and was super quick and easy to throw together.
These bars might be the most delicious dessert I’ve made from this website! I took Sally’s recommendation and served with a scoop of ice cream.
I didn’t have any OJ so I substituted with 2-3 tbs of lemon. I also omitted the apple because I’m not a big fan of apples in my dessert. I’m looking forward to making these again, but with blackberries.