All that you love about blueberry pie in easy and delicious and pie bars. These blueberry pie bars have a rich, buttery shortbread crust and fresh blueberry filling. Top it with vanilla ice cream for the perfect summer treat!
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.