Blueberry Pie Bars: A recipe for sour cream blueberry pie is transformed into a hand-held treat as pie and cookie collide. Lightened-up recipe included as well.
I am not a pie person.
Just being honest.
I love most desserts, but pie (and cake) are usually not something that I choose and can easily say no to. Give me Peanut Butter Chocolate Cups—I would eat the whole tray.
However, there is one pie I ADORE–Sour Cream Blueberry Pie.
BUT—-I am not the best at making pie crusts from scratch. And have you seen the ingredients in most store-bought pie crusts?!!! YUCK!
Therefore Blueberry Pie Bars were born!
These blueberry pie bars highlight sweet fresh blueberries. The berries are smothered in a sweet creamy sauce that lends to the sweetness of the berries and in every bite the berries burst in your mouth for pure satisfaction. Not to mention that pie crust base is easy-peasy!
I always make the pie bars for the 4th of July.
Look at that crumble on top! Buttery goodness!!!
Oh these bars are just SO SO good!
And truly, these pie bars are perfect for any cook-out or pot-luck because they are hand held and easily portable.
Blueberry Pie Bars
Ingredients
- 1 1/2 cup whole white wheat flour or all purpose
- 1/2 cup sugar divided
- dash of salt
- 1/2 cup unsalted butter cubed and cold
- 1/2 cup Sour Cream I have made with plain Greek yogurt with perfect success
- 1 tsp vanilla
- 1 egg slightly beaten
- 4 cups fresh blueberries washed and dried
Instructions
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Preheat oven to 350. Grease an 8x8 baking dish and set aside.
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In a large mixing bowl, combine flour, 1/4 cup sugar, and dash of salt. Mix in the butter with a paddle mixer, pastry blender, or 2 forks until crumbly, and butter is distributed evenly. Reserve 1/2 cup of the mixture for later. With the remaining batter, press it evenly in the glass baking dish. Bake for 15 minutes.
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While crust is baking, mix together yogurt/sour cream, remaining 1/4 cup sugar, vanilla and egg together. Gently fold in the blueberries. When the crust comes out of the oven, pour the blueberry batter over the crust and sprinkle the reserved 1/2 cup crust batter over the berry mixture evenly. Return to the oven and bake for 45-50 minutes or until pie bars are set and crumble over top is slightly browned.
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Allow to cool for at least an hour before slicing (I found the bars tasted even better the next day if you can wait that long!)
This is a great thing to make with your children after a trip to a local farm for blueberry picking–such a fun way to spend the day and it ends with a fabulous dessert.
Blueberry Recipes:
Whole Wheat Blueberry Muffins
Blueberry and Watermelon Arugula Salad
Blueberry Citrus Coffee Cake
Hi from #FoodieFridays!! What a delicious looking dessert. I love blueberries..yummm
Thanks Shaina!
Hi from #FoodieFriday! I shared blueberries this week too; I’m kind of a blueberry addict. These pie bars look really good. I may need to try them out after my next blueberry picking adventure.
You definitely need to try to them. They are delicious!!
I am there with you on the “pie” thing! I would much rather bake up some scrumptious bars like these! They look and sound fabulous! And defiantly a perfect summer treat!
Thanks Shelia!! These are definitely a great substitute for us non-pie lovers!! They are delicous!
OOOOhh those look so yummy! Thanks so much for the Facebook like! I liked you back and decided to check out your blog too! Keep it up! 🙂
Thanks Amanda!! So great to share inspiration with people with similar outlooks 🙂 Enjoy these bars–they are “semi-healthy.” Greek yogurt for protein and blueberries for antioxidants (this negates the sugar and butter–ha!)
These look amazing…. and so moist. Yum! 🙂
Thank you! They are definitely moist, which is why I love them myself!
These look amazing! I am all about anything blueberry right now!!!
Thanks Jocelyn. I am a bit obsessed with blueberries as well. I just picked a batch of fresh berries. Happy day at my house! I hope you love these bars as much as my family did!
These look soooo good! A great substitution for the traditional pie. I’d love to try this recipe for our next family party! I am one of those whose pie crusts sometimes come out not so pie crusty lol. Still something to work on 🙂 Thanks so much for sharing the recipe, and your post will be featured in tonight’s What’d You Do This Weekend! Pinned 🙂
Thanks Ashley for the feature, I am honored! This recipe is great for anyone who fears pie crust or does not like it. I hope they are a hit at your family party!
These look awesome! I’m so impressed your five year old made these by herself! My three year old, almost four, loves to help me bake, maybe by the time he is five I’ll be able to give him a recipe and let him go to town. 🙂
Thanks for linking up in the Bloggers Brags Party, hope you come again soon!
Good for you getting your child in the kitchen. I am sure he will be able to do a recipe start to finish at 5 if you keep it up!
I am looking forward to making these this evening but after reviewing the recipe I don’t see where you use the 2nd 1/4 cup of sugar in the recipe. Can you please let me know if that is added to the berry mixture. Thank you and I can’t wait to make and bake!!
Ellen…great catch!! I apologize for my error…funny how you can read it over so many times and not catch something so obvious. Editing is not my strength 🙂 ha! You add the sugar to the yogurt/sour cream mixture. Enjoy them. Let me know what you think.
Wow! These looks D-licious!!! Just went raspberry picking with my kids…I bet raspberries would work great in this recipe too!
Do try and let me know. I bet thst would be awesome. I love raspberries.
Hi I’m just wondering how much a stick of butter is in grams please???
Hey Rhiana, The recipe calls for 3/4 cups of butter which is 170 grams of butter. That would equal 1 stick (113 grams) + 1/2 stick (about 57 grams). I hope that helps you!!
Kristen
I know a long time has passed since this comment, but for anyone new reading this, definitely don’t use 3/4 cups of butter! The recipe lists 1 1/2 sticks, which is 6 tablespoons, and even that is way too much for the listed amounts of flour and sugar.
Thanks for you comment Agnes. My recipe only calls for 3/4 a stick of butter NOT 3/4 cup of butter. So it will work out just fine!
Hi Kristen! Just like everyone else, I thought these looked so good! I made them this morning and they are delicious! We all love blueberries here and with the yogurt and whole wheat flour, I don’t feel too guilty about snitching a bit or two out of the pan. Next time, I think I may play a bit with the ingredient amounts. My dough was very thick and hard to spread. When baked and cooled, it could only be eaten in a dish with a spoon. Still…a great treat!
Hey Kathy,
Hmmm. I wonder if the humidity or elevation where you are affected the result. I did let my bars cool for about an hour before slicing. Sorry it wasnt perfection for you. I am glad you enjoyed the flavor though.
Hi,
I just made this with my five year old, its amazing! we can’t stop eating it! Just a quick question….is it better to keep in the fridge overnight or out?
thanks again for this super easy recipe!
Kate, I am so glad you love them and you had your 5 year old help you!!! Yea!! I would keep them in the fridge–just my own preference to be extra safe. Plus, I really enjoy them cold!!!
Blessings,
Kristen
I am definitely a dessert person especially when the dessert involves my favorite fruit, blueberries. These are going on my list of must make!
You will love these Christie.
oooh, this makes me miss our old house where we had six blueberry bushes… this recipe is perfect for the huge amounts of blueberries I had all over my kitchen. I am saving this to make later this summer, cannot wait!
I wish I lived in that house too!! I love blueberries.
These look absolutely decadent – can’t wait to give them a try!
You will love them!
Are the measurements correct for this recipe? One half cup flour seems too little.
Mary, It does seem like too little, but it works. This is only for an 8×8 pan and the blueberries are really the star here.
Kristen, do you deliver? Please? PLEASE!
Sending some now Arman!
Hi! Do you think I can get away with using salted butter instead of unsalted in these?
Chelsea, unsalted butter is always best for baking, but go ahead and use salted butter this time. I would omit any other salt from the recipe.
What a great alternative to blueberry pie! Perfect for a summer BBQ.
Thank so much Candess–these are always a hit.
🙂 Thanks again!
Thanks for the love!!