Irresistible & Easy Blueberry Pie Bars with Buttery Shortbread Crust

Imagine all the delightful flavors and textures of your favorite classic blueberry pie, but in a much simpler, faster, and utterly delicious bar form. These delightful blueberry pie bars are a true game-changer, featuring a rich, crumbly shortbread crust that perfectly cradles a sweet and juicy fresh blueberry filling. Forget the fuss of a traditional pie crust; these bars offer all the homemade goodness without the extra effort.

While I adore a classic blueberry and blackberry pie, the convenience of baking these bars is simply unmatched. They are significantly easier to prepare, require less time in the kitchen, and taste just as — if not more — incredible! This winning combination ensures they’ll be a staple dessert in my kitchen year after year, especially during peak blueberry season.

There’s no need for a fussy, temperamental pie crust that demands chilling and precise rolling. These blueberry pie bars boast a dreamy, buttery shortbread crust that envelops their vibrant, sweet, and slightly tangy fruity center. Best of all, they come together in just about 20 minutes of active preparation time. Serve them warm with generous scoops of creamy vanilla ice cream for the quintessential summer dessert, or stack them up for a convenient, portable treat perfect for picnics, potlucks, or an on-the-go snack!

Table of Contents

• Why You’ll Adore These Blueberry Pie Bars
• Ingredients You’ll Need
• How to Make Blueberry Pie Bars
• Recipe Tips for Perfect Blueberry Bars
• Storage and Freezing Instructions
• Frequently Asked Questions
• More Blueberry Recipes to Love
• Get the Recipe

Why You’ll Adore These Blueberry Pie Bars

These aren’t just any blueberry bars; they are designed for maximum flavor and minimal effort, making them an instant favorite. Here’s why you’ll find yourself coming back to this recipe again and again:

• Effortless Elegance: Say goodbye to the stress of a traditional pie crust. Our shortbread base is simple to press into the pan, eliminating the need for rolling pins and chilling times. It’s pie-like goodness without the pie-making fuss!
• Irresistible Flavor & Texture: The perfect harmony of a rich, buttery shortbread crust and a vibrant, sweet-tart blueberry filling creates an unforgettable dessert experience. Each bite offers a delightful contrast of crumbly and gooey.
• Perfect for Any Occasion: Whether you’re hosting a summer barbecue, bringing a dish to a potluck, or simply craving a sweet treat at home, these bars are incredibly versatile. They travel well, serve easily, and always impress.
• A Celebration of Blueberries: This recipe truly lets the natural sweetness and slight tang of fresh blueberries shine. It’s an ideal way to enjoy seasonal berries, though it’s equally delicious with frozen ones, allowing you to enjoy this treat year-round.
• Make-Ahead Friendly: Life gets busy, and these bars are designed to accommodate. You can prepare them in advance, either unbaked or baked, making dessert preparation stress-free.
• Easy to Scale: This recipe yields a generous 9×13 pan, perfect for sharing. You can easily adjust the recipe for smaller or larger batches if needed, though this size is perfect for most gatherings.

How to Make Blueberry Pie Bars

Follow these straightforward steps to create your own batch of incredibly delicious blueberry pie bars. Each stage is designed to be simple, ensuring a perfect result every time.

1. Prepare Shortbread Crust: The foundation of our bars! Begin by utilizing the classic creaming method. In a stand mixer, beat the softened butter until light and fluffy. Gradually add the granulated sugar and continue beating until the mixture is pale and creamy, which usually takes 2-3 minutes. This step incorporates air, contributing to a tender crust. Next, beat in the egg yolks one at a time, followed by the vanilla extract, ensuring each is fully combined before adding the next. Finally, gently mix in the all-purpose flour and salt on low speed until a soft, cohesive dough forms. Be careful not to overmix at this stage, as it can lead to a tough crust. The dough will be soft and pliable.
2. Prepare Blueberry Filling: In a large mixing bowl, combine the fresh (or thawed and drained frozen) blueberries with granulated sugar, cornstarch, and a generous amount of lemon zest. Toss everything gently until the blueberries are evenly coated with the sugar and cornstarch mixture. The cornstarch is crucial here as it will thicken the juices released by the blueberries during baking, preventing a runny filling. The lemon zest adds a wonderful brightness and cuts through the sweetness.
3. Layer into Baking Dish: Take about two-thirds of your prepared shortbread dough and press it evenly into the bottom of a 9×13-inch baking dish that has been lined with parchment paper (this makes removal and slicing incredibly easy!). Once the base crust is firm and even, spread the blueberry mixture over the top in a single layer. Now, crumble or scatter small pieces of the remaining one-third of the shortbread dough over the blueberry filling. This creates a beautiful, rustic, and extra-buttery topping.
4. Bake to Golden Perfection: Place your layered bars into a preheated oven at 375°F (190°C). Bake for approximately 45-55 minutes, or until the shortbread crust is a beautiful golden brown around the edges and on top, and the blueberry filling in the center is visibly bubbling. The bubbling indicates that the cornstarch is working its magic to thicken the fruit juices.
5. Let Cool Completely: This is arguably the hardest part, but absolutely essential for perfectly set and sliceable bars! Remove the pan from the oven and allow the bars to cool to room temperature, which can take at least 1-2 hours, or even longer. Resist the urge to slice them warm, as the filling will still be quite fluid and messy. Patience will be rewarded with clean, firm slices.
6. Enjoy! Once cooled, use the parchment paper “sling” to lift the entire slab of bars out of the pan. Slice into individual portions. Serve the bars as-is for a delightful snack, or elevate them into a truly decadent dessert by topping each slice with a generous scoop of creamy vanilla ice cream or a dollop of freshly whipped cream. Enjoy every irresistible bite!

Recipe Tips for Perfect Blueberry Bars

Achieve blueberry bar perfection with these helpful hints and customizations:

• Fresh or Frozen Berries: Both work beautifully! I prefer making these bars with fresh, plump blueberries during the summer season. However, if using frozen blueberries, there’s a crucial step: thaw them completely and drain any excess liquid before combining them with the other filling ingredients. This prevents a watery filling and ensures your bars set properly. Pat them dry with a paper towel if they seem particularly wet.
• Embrace Other Berries or Fruit: This versatile shortbread crust and crumb topping isn’t just for blueberries! This recipe adapts wonderfully to other summer fruits. Consider using raspberries, blackberries, sliced peaches, nectarines, or pitted cherries. For larger fruits like peaches or nectarines, make sure to chop them into roughly 1-inch pieces before tossing them with the sugar, cornstarch, and lemon zest. You might need to adjust the sugar slightly depending on the sweetness of your chosen fruit.
• Cool Completely for Clean Slices: We can’t stress this enough! It’s truly the most important step for beautifully structured bars. If you slice them while warm, the blueberry filling will still be quite runny and the bars will be messy, making them hard to handle. Allow them to cool to room temperature, or even chill them briefly in the refrigerator, to ensure the filling sets firm and you get perfectly neat, impressive slices.
• The Parchment Paper Sling Trick: For the absolute easiest slicing and removal, line your 9×13-inch pan with parchment paper, leaving an overhang on the longer sides. Once the bars are completely cooled, you can use these parchment “handles” to lift the entire slab of bars out of the pan and onto a cutting board. This allows for much cleaner cuts and prevents scratching your baking dish.
• Prevent a Soggy Bottom: To ensure your shortbread crust stays crisp and doesn’t become soggy, make sure to press the bottom layer of dough firmly into the pan. Also, thoroughly draining thawed frozen blueberries (if using) is key. The cornstarch in the filling also plays a vital role in absorbing excess moisture.
• Enhance the Flavor: A tiny pinch of cinnamon or a few drops of almond extract added to the blueberry filling can complement the flavors beautifully. You can also sprinkle a little extra granulated sugar or coarse sugar over the top crust before baking for added sparkle and crunch.

Storage and Freezing Instructions

These blueberry pie bars are fantastic for making ahead or enjoying later. Here’s how to store them effectively:

• At Room Temperature: Once fully cooled, store leftover blueberry pie bars in an airtight container at room temperature for up to 2-3 days. While they’re delicious fresh, the flavors can deepen overnight.
• In the Refrigerator: For longer freshness, transfer the cooled bars to an airtight container and refrigerate for up to 5 days. Chilled bars are also wonderful, especially if you enjoy them with ice cream.
• Freezing Baked Bars: If you want to savor these treats for an extended period, freezing is a great option. Once the bars are completely cooled, slice them into individual portions. Arrange them in a single layer on a baking sheet and freeze until solid (about 2 hours). Then, transfer the frozen bars to a freezer-safe airtight container or a heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They will keep well for up to 2-3 months. Thaw individual bars at room temperature for a few hours, or warm them gently in the microwave or oven for a “freshly baked” experience.
• Freezing Unbaked Bars (Make Ahead): You can also prepare the bars up to the point of baking, cover the pan tightly with plastic wrap and then aluminum foil (double wrapped), and freeze for up to 1 month or more. When ready to bake, you can bake them directly from the freezer, adding an additional 15-25 minutes to the baking time, or until golden brown and bubbling.

Frequently Asked Questions

Got questions? We’ve got answers to help you perfect your blueberry pie bars!

• Q: Can I use almond flour instead of all-purpose flour for the crust?
  A: While almond flour can be used, it will significantly change the texture of the shortbread crust, making it more crumbly and less cohesive. This recipe is specifically developed for all-purpose flour to achieve the desired buttery, tender consistency. If you want to experiment, you might need to adjust liquid or other ingredients.
• Q: My filling is too runny. What went wrong?
  A: A runny filling is usually due to insufficient cornstarch or not letting the bars cool completely. Ensure you measure the cornstarch accurately. If using frozen blueberries, make sure they are thoroughly thawed and drained of all excess liquid before mixing. Also, resist the urge to slice the bars before they have fully cooled to room temperature, as the filling continues to thicken as it cools.
• Q: How do I know when the bars are fully baked?
  A: Look for visual cues! The shortbread crust should be a rich golden brown around the edges and on the top. The blueberry filling in the center should be visibly bubbling vigorously, indicating that the fruit juices are hot enough for the cornstarch to fully activate and thicken.
• Q: Can I reduce the amount of sugar in the recipe?
  A: You can certainly try! The amount of sugar can be adjusted slightly based on the sweetness of your blueberries and personal preference. However, sugar contributes not only to sweetness but also to the texture and moisture of both the crust and the filling. Reducing it too much might affect the overall balance and tenderness. I recommend reducing it by no more than 1/4 cup total for both crust and filling initially.

More Blueberry Recipes to Love

If you’re a fan of blueberries, explore these other fantastic recipes that celebrate this wonderful fruit:

• Blueberry Crisp: A comforting classic with a crunchy oat topping.
• Blueberry Pie Ice Cream: All the flavors of pie, churned into a delightful frozen treat.
• Blueberry Hand Pies: Portable, individual pockets of blueberry bliss.
• Mini Blueberry Galettes: Elegant, free-form tarts perfect for entertaining.

Get the Recipe

Disclosure: This recipe was originally created in partnership with Challenge Dairy, Inc in July 2021. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own.