• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Mind "Full" Mom
  • ingredient
    • Pasta
    • Beef
    • Poultry
    • Pork
    • Seafood
    • Vegetarian
    • soups
    • burgers
  • course
    • Beverages
    • Appetizers
    • Breakfast
    • Lunch
    • Main Courses
    • Sides
    • Salads
    • Snacks
    • Desserts
    • Condiments
  • method
    • 30-Minute Meals
    • Grilling
    • Instant Pot
    • Slow Cooker
    • Air Fryer
  • All Recipes
    • Main Courses
      • Beef Recipes
      • Chicken & Turkey
      • Pasta
      • Pork
      • Seafood
      • Soup, Stew, and Chili
      • Vegetarian
    • Breakfast
    • Breads and Muffins
    • Desserts
    • Kid-Friendly
    • Salads
    • Side Dishes
    • Slow Cooker
    • Snacks
    • Pantry Staples
    • Allergy Friendly Recipes
      • Plant-Based
      • Gluten-Free
      • Dairy-Free
  • Instant Pot
  • 30-Minute Meals
  • Meet Kristen
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Instant Pot
  • 30-Minute Meals
  • All Recipes
  • Meet Kristen
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Blueberry Pie Bars

    Desserts Real Food Seasonal July 1, 2022 | By Kristen Chidsey | 76 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    Nothing much better than a shortbread cookie crust, sweet blueberry filling, and crumbling topping! These Blueberry Crumb Bars are irresistible. #blueberries #cookies #dessert

    Made with a buttery shortbread cookie base, a creamy, sweet blueberry filling, and a generous crumb topping, these Blueberry Pie Bars are absolutely delicious.

    Blueberry Bar on Cutting Board with crumb topping.

    One of my all-time favorite dessert recipes is this recipe for Blueberry Pie Bars.

    From the flaky shortbread crust to the sweet blueberries that are enveloped in a creamy custard to the buttery crumble, these Blueberry Pie Bars have it all. They are sweet. They are buttery. They are creamy. Absolute perfection!

    Not to mention, these blueberry bars are nearly effortless to make--so much easier than pie!

    Notes on Ingredients

    • Shortbread: Both the crumble and the base of these bars are a shortbread mixture that is made with flour, butter, sugar, and salt--much like my recipe for Classic Shortbread Cookies.
    • Blueberries: While fresh berries are best, frozen blueberries work as well, so you can enjoy this treat year-round.
    • Custard Filling: The creaminess in these pie bars comes from a mixture of sour cream, vanilla, eggs, and sugar together. The mixture is tangy, creamy, and perfectly sweet. It coats the blueberries in a rich, sweet coating that takes the blueberry bars to a whole new level of deliciousness!

    How to Make Blueberry Bars

    • To form the shortbread crust and crumble, mix together the flour, ¼ cup sugar, and a dash of salt together in a large mixing bowl or in a food processor fitted with an s-blade.
    • Add the cold butter to the flour mixture and either pulse the mixture together in the food processor or use a fork, your hands, or a pastry blade to mix the mixture together by hand, until the butter is incorporated into the flour mixture and resembles sand.
    • Once the mixture comes together and is nice and crumbly, take out a ½ cup of the shortbread mixture and set it aside to use for the blueberry bar's crumb topping.
    • Press the remaining batter evenly into a greased or parchment-lined glass baking dish.
    shortbread crust in Glass Baking Dish.
    • Bake the shortbread pie bar base for 15 minutes. This will help the crust to set up so that the berry mixture doesn't make the base soggy.
    • While the crust is baking, prepare the blueberry filling by mixing together the sour cream, remaining sugar, egg, and vanilla together until well combined. Gently fold in the blueberries.
    • Remove the shortbread crust from the oven and spread the sour cream blueberry pie filling over the shortbread crust.
    • Sprinkle the reserved pie crust over the top of the blueberry pie bars evenly.
    Assembled Blueberry Pie Bars in Baking Dish.
    • Bake the bars until the blueberry pie filling is set and the crumble topping is golden brown.
    • Cool bars completely and then store in the refrigerator for 2-3 hours before slicing and serving.
    Close up of Blueberry Pie Bar on Cutting Board.

    Serving and Storage Tips

    While Blueberry Pie Bars can be enjoyed immediately after baking and cooling, their flavor intensifies after chilling. I highly recommend chilling for at least 2 hours, overnight is best, before enjoying these bars. Not only will the flavor be better, but they will slice easier as well.

    To store leftover Blueberry Pie Bars, keep them in an airtight container in the refrigerator up to up to 3 days. You can freeze these bars as well, if well wrapped and stored in an airtight container for up to 1 month. Defrost in the refrigerator overnight before enjoying. The texture will be a bit softer after freezing, but still taste delicious.

    Recipe Modifications

    • Sour Cream: Feel free to replace the sour cream with plain Greek yogurt if desired. The bars will still be creamy and a bit lower in fat, but will not have the same tanginess that helps cut through the sweetness and balance the overall flavor of the Blueberry Bars.
    • Frozen Berries: If using frozen blueberries, DO NOT THAW the berries before adding the sour cream mixture. Instead, simply mix the frozen berries into the sour cream mixture and increase the baking time by 10 minutes.
    • Berry Options: Feel free to replace the blueberries with blackberries, raspberries, diced strawberries, or a combination of berries.

    More Dessert Recipes

    • Homemade Brownies
    • Homemade Cheesecake
    • Sugar Cookies
    • Homemade Banana Pudding
    • Strawberry Crumb Bars

    If you tried these Blueberry Pie Bars, I would love for you to leave a comment and review below.

    Blueberry Pie bars on wooden cutting board

    Blueberry Pie Bars

    Made with a buttery shortbread cookie base, a creamy, sweet blueberry filling, and a delicious crumb topping, these Blueberry Bars are a perfect treat.
    4.84 from 18 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 16
    Calories: 152kcal
    Author: Kristen Chidsey

    Ingredients

    • 1 ½ cup all-purpose flour
    • ½ cup sugar divided
    • dash of salt
    • ½ cup unsalted butter cubed and cold
    • ½ cup full-fat sour cream
    • 1 tsp vanilla
    • 1 egg slightly beaten
    • 4 cups fresh blueberries washed and dried
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Preheat the oven to 350 F. Grease an 8x8 baking dish or line it with parchment paper and set aside.
    • In a large mixing bowl or base of a food processor fitted with an s-blade, combine the flour, ¼ cup of sugar, and a dash of salt. Add the cubed butter to the flour mixture in the food processor and pulse until the mixture is crumbly, and the butter is distributed evenly. Alternatively use 2 forks or a pastry blender to mix the butter into the flour mixture. Reserve ½ cup of the mixture for later. With the remaining batter, press it evenly into the baking dish. Bake for 15 minutes.
    • While the crust is baking, mix together sour cream, remaining ¼ cup sugar, vanilla, and egg together in a large mixing bowl. Gently fold in the blueberries.
    • When the crust comes out of the oven, pour the blueberry batter over the crust and sprinkle the reserved ½ 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 the crumble over top is slightly browned.
    • Allow the bars to cool for at least an hour before slicing. The bars are BEST if enjoyed after refrigerating for 12 hours before slicing and enjoying.

    Equipment Needed

    • 8x8 baking pan
    • Parchment Paper

    Notes

    Sour Cream Substitute: Plain Greek yogurt can be substituted for sour cream. 
    Frozen Berries: If using FROZEN blueberries, do NOT thaw and increase the final time by 10 minutes. 
    Leftovers: Store leftover bars in the refrigerator for up to 3 days. 

    Nutrition

    Calories: 152kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 10mg | Potassium: 54mg | Fiber: 2g | Sugar: 10g | Vitamin A: 255IU | Vitamin C: 3.6mg | Calcium: 21mg | Iron: 0.4mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    « Blackberry Mojitos
    Spinach Avocado Salad »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Joy S

      March 17, 2023 at 12:49 pm

      4 stars
      This recipe looks delicious. Especially because I truly hate pie crust. I scoop out the fillings from pies without eating a single bite of crust lol.
      I'm hoping you will fix the instructions for this recipe. Number two's says to combine flour, sugar and salt. No mention of adding the butter until the end of #2 when you say to pulse it until the butter is distributed evenly.
      I'm not an instintive baker, so I do need the instructions to be Very clear.
      I would appreciate it if you can go over the recipe and make it easier for those of us who have never baked homemade before.
      Thank you

      Reply
      • Kristen Chidsey

        March 17, 2023 at 2:03 pm

        Hi Joy! I am sorry if the instructions weren't clear. I hope you find them much more easy to understand now 🙂

        Reply
    2. Allyssa

      July 21, 2022 at 6:12 am

      5 stars
      This tasted so amazing! Highly recommended!

      Reply
      • Kristen Chidsey

        July 21, 2022 at 6:43 am

        Thanks for taking the time to leave a review, Allyssa! I love hearing you enjoyed these Blueberry Bars.

        Reply
    3. Melissa

      July 18, 2022 at 4:56 pm

      5 stars
      Amazing dessert- I made it for the family last night and there isn't too much left!

      Reply
      • Kristen Chidsey

        July 18, 2022 at 5:28 pm

        I love hearing your family enjoyed these bars, Melissa!

        Reply
    4. Jennifer

      July 13, 2022 at 12:59 am

      5 stars
      Made them last weekend and finished it all by Monday! Soo good!!

      Reply
    5. Laura Mendez

      September 04, 2021 at 9:21 am

      Hi! If I were to make this in a 9x12 pan, would I double the recipe? Or make it 1.5x?
      Thank you!!

      Reply
      • Kristen Chidsey

        September 04, 2021 at 11:23 am

        If using a 9x13 pan (standard size) you would double 🙂

        Reply
    « Older Comments

    Primary Sidebar

    Nothing much better than a shortbread cookie crust, sweet blueberry filling, and crumbling topping! These Blueberry Crumb Bars are irresistible. #blueberries #cookies #dessert

    Meet a Mind "Full" Mom

    A Picture of A Mind"Full"Mom

    Hi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

    Instant Pot Favorites

    • jar of plain yogurt next to instant pot
      Instant Pot Yogurt
    • Perfect Hard Boiled Eggs Sliced Open on cutting board
      Instant Pot Hard Boiled Eggs
    • Instant Pot Pot Roast sliced up on white platter with carrots and potatoes.
      Instant Pot Pot Roast
    • Whole seasoned chicken on trivet inside inner pot.
      Instant Pot Whole Chicken
    • Bowl of Cold Start Yogurt
      Instant Pot Cold Start Yogurt
    • Inner pot of instant pot filled dried beans
      Instant Pot Beans
    • How to use the instant pot as a slow cooker
      How to Use Your Instant Pot as a Slow Cooker
    • 4 chicken breasts cooked inside instant pot.
      Instant Pot Chicken Breast (Fresh or Frozen)

    Reader Favorites

    • Bowl of creamy coleslaw made with shredded green cabbage.
      Easy Homemade Coleslaw
    • Homemade Chicken Tenders on platter.
      Homemade Chicken Tenders
    • Baked Instant Pot Sweet Potato on white plate topped with pat of butter.
      Instant Pot Sweet Potatoes
    • Chili seasonings labled on wooden board
      Chili Seasoning Recipe
    • 3 Salmon Fillets on green plate topped with limes.
      Easy Baked Salmon
    • Instant Pot Chicken Wing being dipped into ranch dressing.
      Instant Pot Chicken Wings
    • Latte in glass mug with coffee beans on the counter.
      Easy Homemade Latte Recipe
    • Creamy and Cheesy Chicken and Rice in yellow casserole dish
      Creamy and Cheesy Chicken and Rice

    Footer

    Nothing much better than a shortbread cookie crust, sweet blueberry filling, and crumbling topping! These Blueberry Crumb Bars are irresistible. #blueberries #cookies #dessert

    Featured on:

    Websites AMind"Full"Mom has been featured on

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me

    DISCLAIMER: THE SITE DOES NOT PROVIDE MEDICAL ADVICE AND IS FOR INFORMATION PURPOSES ONLY. IT IS NOT INTENDED TO BE A SUBSTITUTE FOR PROFESSIONAL MEDICAL ADVICE OR TREATMENT. AFFILIATE LINKS TO PRODUCTS I GENUINELY LOVE ARE OFTEN INCORPORATED IN MY POSTS. THANK YOU FOR YOUR SUPPORT.

    Copyright © 2020 · A MIND "FULL" MOM