These blueberry pie bars are the kind of dessert that disappears quickly at family gatherings. They have a buttery shortbread-like crust, a creamy blueberry filling, and a golden crumb topping that tastes like a cross between blueberry pie and coffee cake. They’re easy enough for a weekend baking project with kids and impressive enough to serve at potlucks, picnics, or holiday brunches.

Serve the bars slightly chilled or at room temperature with a dusting of powdered sugar if you’d like. They’re wonderful with a cup of coffee or tea, and a scoop of vanilla ice cream turns them into an extra-special dessert.

Blueberry Pie Bars

Servings: 16 bars

Ingredients

For the Crust and Topping

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into cubes
• 1 teaspoon vanilla extract

For the Filling

• 2 large eggs
• 3/4 cup granulated sugar
• 1/2 cup sour cream
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 3 cups fresh blueberries

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

2. Make the Crust and Crumble

In a large mixing bowl, combine the flour, sugar, salt, chilled butter, and vanilla extract. Use an electric mixer, pastry cutter, or your fingertips to work the butter into the dry ingredients until the mixture is crumbly and resembles coarse sand.

3. Form the Bottom Crust

Set aside 1 cup of the crumb mixture for the topping. Press the remaining mixture firmly into the bottom of the prepared baking dish.

4. Pre-Bake the Crust

Bake the crust for 15 minutes, until it is lightly set but not browned.

5. Prepare the Filling

In a clean bowl, beat the eggs until slightly frothy. Add the sugar, sour cream, flour, and salt, and mix until smooth. Gently fold in the blueberries.

6. Assemble

Pour the blueberry filling evenly over the warm crust. Sprinkle the reserved crumb mixture over the top.

7. Bake

Return the pan to the oven and bake for 45–55 minutes, or until the topping is golden and the center is set.

8. Cool and Slice

Let the bars cool in the pan for at least 1 hour before cutting into squares.

Variations & Tips

• Frozen Blueberries: Use frozen berries straight from the freezer; do not thaw.
• Lemon Boost: Add 1 teaspoon of lemon zest to the filling for extra brightness.
• Mixed Berry Version: Replace part of the blueberries with raspberries or blackberries.
• Cleaner Slices: Chill the bars for 1–2 hours before cutting.
• Powdered Sugar Finish: Dust the cooled bars lightly before serving.

Storage

Store the bars in an airtight container:

• Refrigerator: Up to 5 days
• Freezer: Up to 3 months

Because the filling contains eggs and sour cream, keep leftovers refrigerated.