Blueberry Pie Bars
All that you love about blueberry pie in easy and delicious pie bars. These blueberry pie bars have a rich, buttery shortbread crust and fresh blueberry filling. Top them with vanilla ice cream for the perfect summer treat!
This recipe is sponsored by Challenge Dairy.
As much as I love blueberry pie, baking these bars is so much easier, faster, and just as delicious. That adds up to a dessert that I’ll make over and over again year after year.
There’s no fussy pie crust, and no waiting for it to chill. These blueberry pie bars have a buttery shortbread crust surrounding their sweet fruity center, and take just 20 minutes to prepare.
Enjoy the pie bars with scoops of vanilla ice cream, or stack them up for a summery treat on the go!
So let’s get baking, shall we?
Ingredients you’ll need
- Challenge Salted Butter
- Granulated sugar
- Vanilla extract
- Large egg yolks
- All-purpose flour
- Lemon zest
Why I bake with Challenge Butter
Delicious baked goods start with quality butter, and that’s why I bake with Challenge Butter. It’s made with the freshest cream from family-owned dairies. In fact, Challenge Butter is made and ready to be shipped to the supermarket just 36 hours after milking.
There’s 3 whole sticks of butter in this recipe, which creates so much delicious flavor. And since it’s such an important part of this recipe, you don’t want to skimp on it! Challenge Butter will give you the tastiest results every time.
How to make blueberry pie bars
1. Prepare shortbread crust. Use the creaming method to make the crust dough. Start by beating the butter and sugar, then add egg yolks and vanilla, and finish by mixing in the dry ingredients. The dough will be soft.
2. Prepare blueberry filling. Toss blueberries, sugar, lemon zest and cornstarch in a large bowl until blueberries are coated.
3. Layer into baking dish. Press ⅔ of dough evenly into the bottom of a 9×13-inch baking dish. Top with blueberry mixture. Scatter pieces of the remaining dough on top.
4. Bake. Bake bars at 375°F for about 45 minutes, until crust is golden brown and the blueberry filling is bubbling in the center.
5. Let cool. This is the hardest part! Let bars cool to room temperature to let them finish setting up before serving.
Then, enjoy as is or top slices with a scoop of vanilla ice cream. And enjoy!
- I prefer to make these bars with fresh blueberries in the summertime, but you can use frozen blueberries. Thaw frozen blueberries and drain any excess liquid before using them in this recipe.
- This recipe should also work for other berries or summer fruit like peaches or cherries. Chop larger fruit into 1-inch pieces before combining with other filling ingredients.
- Let bars cool completely before slicing, otherwise the filling will be a bit runny and messy.
- Use the parchment paper as a sling to lift the bars out of the pan for easiest slicing.
- These blueberry pie bars can be prepped or made ahead! Store assembled, unbaked bars in the fridge for up to 24 hours before baking, or in the freezer (double wrapped) for a month or more. Bake straight from the fridge or freezer, adding more baking time as needed. Baked pie bars can also be stored in the freezer (double wrapped) and thawed before serving.
More blueberry recipes to try
Shop tools for this recipe
Blueberry Pie Bars
- 1½ cup Challenge Salted Butter , softened to room temperature (3 sticks, 339 grams)
- 1 cup granulated sugar (200 grams)
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 3¼ cup all-purpose flour (390 grams)
- ¼ teaspoon salt
- 4 cup blueberries
- ½ cup granulated sugar
- 3 tablespoon cornstarch
- Zest of 1 lemon
- Preheat oven to 375°F and line a 9x13-inch baking pan with parchment paper.
To make the butter crust:
- Beat butter in a stand mixer fitted with a paddle attachment on high speed for 1-2 minutes until smooth. Scrape down bowl and add sugar, then continue to beat until pale and creamy, another 2-3 minutes.
- Add egg yolks one at a time, mixing after each, then add vanilla.
- Add the flour and salt, and mix on low speed until combined into a soft dough.
- Press a generous ⅔ of the dough into the prepared pan, saving the remaining 1/3 for the top.
To make the filling:
- In a large bowl, toss the blueberries, sugar, cornstarch and lemon zest together. Spread into the even layer over the crust.
- Scatter pieces of the remaining dough over the top of the blueberries.
- Bake until topping is golden brown and filling is bubbling, about 45 minutes.
- Let cool for at least 30 minutes to finish setting up, though I prefer to let the bars cool completely. ThenI use the parchment paper as a sling to lift the bars out of the pan for easy slicing.
- Serve bars warm or at room temperature, with vanilla ice cream or whipped cream if desired.
Disclosure: This recipe was created in partnership with Challenge Dairy, Inc. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own. To learn more about Challenge Dairy, you can visit their website here. You can also find them on facebook, instagram, youtube, and pinterest.