These Easy Blueberry Pie Bars are made with fresh blueberries and a tasty crust that also serves a crisp crumb topping. Super simple and delicious dessert.
I say this year after year, but it’s worth saying again (plus, why break tradition at this point?). I love when it’s fresh blueberry season. I’m well known for buying them by the box, and sometimes many boxes at one time.
Blueberries make the perfect snack, whether at home or on the go. They are handy for tossing into pancake or muffin batter – and make the best smoothies ever. Some of my favourite recipes include this berry, including Blueberry Lemon Loaf Cake, Blueberry Shortcake, and just plain (but not in taste) Blueberry Cake.
So it only goes without saying, I’m going to add more blueberry recipes each year, because I’m so excited when I stumble upon new ones to spice up my obsession.
These Easy Blueberry Pie Bars are the perfect proof that these poppable berries make the best desserts out there. I urge you to make some for yourself and tell me any different.
How to Make Blueberry Pie Bars
These fruit bars or squares start with making the shortbread-like crust which also serves as the best topping ever. It contains only flour, sugar, salt and butter.
Right there you know, that if you have fresh blueberries on hand, you’ll most likely have everything needed for these squares.
The crust is baked in a greased pan, the topped with the blueberry filling which is a mixture made of eggs, sugar, sour cream, flour, salt and of course fresh blueberries.
The grand finale is the crumbly topping which is the reserved crust mixture. Perfection!
Once cooled slightly, cut your dessert into squares of your preferred size.I love these bars when still warm, freshly baked.
You can top with some ice cream or whipped topping as you would our Apple Coffee Cake. Or eat as is, it’s just as good.
Tips for Making Blueberry Pie Bars
- You can use frozen berries for this recipe. Yet make sure to toss them into a couple tablespoons of flour before adding them to the mixture. This prevents them from bleeding into the bars.
- You can substitute greek yogurt for the sour cream, yet it won’t be as robust. Still tasty, but noticeably different. This vintage recipes calls for sour cream for a reason.
FOR THE CRUST & TOPPING:
- 1.5 cups all-purpose flour
- 3/4 cups granulated sugar
- 3/4 cup chilled butter, cubed
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/3 cup all-purpose flour
- pinch of salt
- 3 cups fresh blueberries
- Preheat the oven to 360 degrees and grease a 8x8 baking dish.
- In a large bowl combine the flour, sugar and butter pieces with an electric mixer until it reaches a consistency that is crumbly.
- Set aside 3/4-1 cup of the mixture to use as the topping.
- Press the rest of the mixture into the prepared dish. Try to press the mixture evenly onto the bottom.
- Bake for 18 minutes or until the edges are golden brown. Remove from the oven and set aside as you make the filling
- In another bowl, whisk the eggs together and then add in the sugar, sour cream, flour and the pinch of salt.
- When combined, gently stir in the blueberries.
- Pour the mixture on top of the still-warm crust, and sprinkle the reserved crust mixture on top of the filling.
- Bake for 50-60 minutes, or until the topping is slightly browned. Cool before serving, but it is best when still warm.
- If you use frozen berries, toss them in flour before adding them to the mixture to prevent them from bleeding into the bars.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 336Total Fat: 14gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 67mgSodium: 118mgCarbohydrates: 50gFiber: 1gSugar: 33gProtein: 4g