Blueberry Pie Bars are the ultimate blueberry dessert! Made with a shortbread crust, creamy blueberry filling, and buttery crumble this blueberry pie bar recipe creates an easy, yet irresistible treat!
![Blueberry Pie Bars Sliced blueberry pie bars on wooden cutting board showing shortbread crumble.](https://amindfullmom.com/wp-content/uploads/2024/05/The-Best-Blueberry-Pie-Bars.jpg)
When it comes to pie, I love it! From Dutch Apple Pie to Cherry Crumb Pie to classic Pumpkin Pie, there is something undeniably delicious about pie.
But even when starting with my easy pie crust recipe, I don't always have time to make homemade pie from scratch. So that is when I turn to this recipe for Blueberry Pie Bars!
A creamy filling bursting with plump berries is sandwiched between a no-chill, buttery shortbread crust and crumble to create a blueberry dessert that is out of this world delicious. And insanely easy to make!
Reasons to Love Blueberry Pie Bars
- Perfect Flavor. From the flaky shortbread crust to the sweet blueberries to the buttery crumble, these Blueberry Pie Bars have it all. They are sweet! They are buttery! They are creamy! Absolute perfection!
- Super Easy Dessert Recipe. A three-layer dessert may sound complicated, but this dessert comes together easily with just 10 minutes of hand-on prep.
- Party-Perfect. Not only does everyone love these blueberry pie bars, but just like Homemade Fudgy Brownies, Strawberry Bars, Lemon Cheesecake Bars, and Mini Cheesecakes, they transport well and can be eaten without silverware.
How to Make Blueberry Pie Bars
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Prepare Shortbread
The shortbread forms the base and the crumble topping of the blueberry pie bars and comes together easily using a food processor or with two forks. 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 crumb topping.
![Recipe Blueberry Pie Bars Butter mixed into flour and sugar until crumbly.](https://amindfullmom.com/wp-content/uploads/2024/05/Blueberry-Shortbread-Bars.jpg)
Prebake Crust
Partially baking the crust for these blueberry bars will help to keep the crust keeps it flaky and tender. If you skip the prebaking, the filling can soak into the crust, making it soggy and dense.
![Blueberry Pie Bar Recipe shortbread crust in Glass Baking Dish.](https://amindfullmom.com/wp-content/uploads/2018/05/Shortbread-Crust.jpg)
Fold Blueberries into Filling
The blueberries are coated with a sweetened sour cream mixture that 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!
![Blueberry Crumb Bars Blueberries folded into sweetened sour cream mixture in large mixing bowl.](https://amindfullmom.com/wp-content/uploads/2024/05/Blueberry-Crumb-Bars.jpg)
Layer Blueberry Pie Bars
Evenly spread the blueberry pie filling to the prebaked crust and then sprinkle the reserved shortbread evenly over the blueberry mixture. That buttery shortbread cookie base will form a ridiculously delicious crumble.
![Blueberry Crumb Bar Recipe Assembled blueberry pie bars in glass baking dish before baking pie bars.](https://amindfullmom.com/wp-content/uploads/2024/05/Blueberry-Bars.jpg)
Bake Until Crumble is Golden
Bake the bars until the blueberry pie filling is no longer jiggly and the crumble topping is golden brown.
![Easy Blueberry Pie Bars Blueberry Pie Bars baked in glass 8x8 baking dish with shortbread crumble.](https://amindfullmom.com/wp-content/uploads/2024/05/Sour-Cream-Blueberry-Pie-Bars.jpg)
Chill Before Serving
While Blueberry Pie Bars can be enjoyed immediately, their flavor intensifies after chilling. I highly recommend chilling for at least 2 hours, overnight is best. Not only will the flavor be better, but the pie bars will slice easier as well.
![Pie Bars with Blueberries Sliced blueberry bars on wooden cutting board showing shortbread crumble.](https://amindfullmom.com/wp-content/uploads/2024/05/Sour-Cream-Blueberry-Bars.jpg)
Recipe Modifications
- Greek Yogurt for 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.
- Use Frozen Blueberries: This blueberry pie bar recipe works using frozen blueberries, but DO NOT THAW the berries before adding the sour cream mixture. Instead, simply mix the frozen blueberries into the sour cream mixture and increase the baking time by 10 minutes.
- Egg-Free Blueberry Bars: If needed, simply omit the egg from the filling. The bars don't set up as well and may need to be enjoyed with a fork, but are still delicious.
- Use Different Berries: Feel free to replace the blueberries with blackberries, raspberries, diced strawberries, or a combination of berries.
- Add Lemon: As proven by my recipe for Lemon Blueberry Coffee Cake, blueberries and lemon are a batch made in heaven! For a kiss of lemon flavor, add the zest of 1 large lemon to the blueberry sour cream cream filling.
More Favorite Dessert Recipes
- Homemade Cheesecake
- Homemade Banana Pudding
- Hot Milk Cake
- Raspberry Cheesecake Bars
- Peach Crisp
- Homemade Fudgesicles
- Blackberry Crisp
- Peach Cobbler
If you tried these Blueberry Pie Bars, I would love for you to leave a comment and review below.
![Sliced blueberry pie bars on wooden cutting board showing shortbread crumble.](https://amindfullmom.com/wp-content/uploads/2024/05/Blueberry-Pie-Bar-360x360.jpg)
Blueberry Pie Bars
Ingredients
- 1-½ cup all-purpose flour
- ½ cup granulated sugar divided
- ⅛ teaspoon salt
- ½ cup unsalted butter cubed and cold
- ½ cup full-fat sour cream
- 1 teaspoon vanilla extract
- 1 large egg slightly beaten
- 4 cups fresh blueberries washed and dried
Instructions
- Preheat the oven to 350℉. 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 1-½ cups of 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 to use for the crumb topping. With the remaining batter, press it evenly into the baking dish, using the bottom of a measuring cup or glass. Bake for 15 minutes.
- While the crust is baking, combine ½ cup of sour cream with the remaining ¼ cup sugar, 1 teaspoon vanilla, and 1 beaten 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. I recommend, allowing the bars to reach room temperature, then cover and refrigerate for 12 hours. This will intensify the flavor and allow the bars to fully set.
Jennifer
Made them last weekend and finished it all by Monday! Soo good!!
Laura Mendez
Hi! If I were to make this in a 9x12 pan, would I double the recipe? Or make it 1.5x?
Thank you!!
Kristen Chidsey
If using a 9x13 pan (standard size) you would double 🙂
Debbie
We All loved this recipe!!
Kristen Chidsey
I love hearing that and appreciate you taking the time to leave a review Debbie.
Louise Stewart
Two quick questions: 1) Current recipe says 1-1/2 cups flour; comments from 2015 state 1/2 cup flour 2) Current recipe says 1/2 cup butter; comments from 2015 state 3/4 cups butter...just making sure of ingredients before I make this, hopefully today. Maybe the recipe has been changed by you since 2015??? Thanks
Kristen Chidsey
The comments were referring to just the base (I had it divided before into 2 steps). Follow the current recipe as written for success. Enjoy!
Laurie Cowell
Wish it gave an estimated time for baking.
Kristen Chidsey
Hi Laurie! It sounds like you just missed the baking time. It is in step 4 of the recipe card stating to bake 45-50 minutes. I hope you enjoy.
Beth
These are everyone’s favorite and so yummy! I can’t wait to make these bars again! Such a great and easy recipe!
Kristen Chidsey
Thanks for sharing. I love hearing you enjoyed this recipe.
Katie
These are a family favorite around here. The blueberry with the crumble is irresistible!
Kristen Chidsey
That crumble gets us every time! Glad you enjoyed Katie!
Krystle
The crust on these is out of this world. I followed your instructions for using frozen berries, and they turned out perfect.
Kristen Chidsey
So glad you enjoyed Krystle! And thanks for letting us know the results with frozen berries!
Lisalia
we LOVE blueberry pie - we have three large blueberry shrubs growing in our front yard. And we're always on the look out for new recipes. This was fantastic and tasted just like my favorite pie without all the effort. Thanks for a great new recipe!
Kristen Chidsey
I am so happy you all enjoyed so much! And what a wonderful thing to have blueberry shrubs!
Beth
This is the perfect summer treat! It says it can be refrigerated for up to 3 days but there is NO way these will last that long in my home! Delish!
Kristen Chidsey
So glad you all enjoyed so much Beth!
Janell Young
Hi! We did enjoy these, but the sour cream mixture disappeared. Should there have been more of it (maybe 1 cup or even more) so that it made a "sauce" around the berries?
Kristen Chidsey
Hi Janell. I am glad you enjoyed the flavor, but sorry you were disappointed by the lack of cream mixture. Adding more would make this recipe not sliceable or able to be hand-held.
Jacquita Beddo
Did I miss where it says how long to pre-bake the crust?
Kristen Chidsey
The last line in step two states to bake for 15 minutes 🙂
Cyndi
These blueberry pie bars were easy and delicious. I used kamut flour, frozen blueberries, and added a bit of lemon zest. The whole family loved them. 😊
Kristen Chidsey
I am so glad you loved these Cyndi--and glad to know kamut flour worked in this recipe.
Katie
Made this for the family and it was a hit!
Kristen Chidsey
YAY! I am so glad your family enjoyed Katie!
Razan Halaiqa
Thank you so much for the recipe
I tried it yesterday and it’s very easy Delicious 🥰😘😘
Kristen Chidsey
YAY! So glad you enjoyed Razan!
Candess@UnsafeFoods
What a great alternative to blueberry pie! Perfect for a summer BBQ.
Kristen Chidsey
Thank so much Candess--these are always a hit.