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Sliced blueberry pie bars on wooden cutting board showing shortbread crumble.
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4.87 from 23 votes

Blueberry Pie Bars

Made with a buttery shortbread cookie base, a creamy blueberry filling, and a delicious crumb topping, these Blueberry Bars are an irresistible, yet easy dessert recipe.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 16
Author: Kristen Chidsey

Equipment

Ingredients

Shortbread Crust and Crumble

  • 1½ cup all-purpose flour
  • ¼ cup granulated sugar
  • ⅛ teaspoon salt
  • ½ cup unsalted butter cubed and cold

Blueberry Filling

  • ½ cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar
  • 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 1½ cup all-purpose flour, ¼ cup granulated sugar, and ⅛ teaspoon 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.
    Butter mixed into flour and sugar until crumbly.
  • Remove ½ cup of the mixture to use for the crumb topping. Press the remaining mixture evenly into the baking dish, using the bottom of a measuring cup or glass if needed to help flatten. Bake for 15 minutes.
    shortbread crust in Glass Baking Dish
  • While the crust is baking, mix ½ cup full-fat sour cream, 1 teaspoon vanilla extract, ¼ cup granulated sugar, and 1 large egg in a large mixing bowl. Gently fold in the prepared blueberries.
    Blueberries folded into sweetened sour cream mixture in large mixing bowl.
  • 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.
    Assembled blueberry pie bars in glass baking dish before baking pie bars.
  • Return to the oven and bake for 45-50 minutes or until pie bars are set and the crumble over top is slightly browned.
    Blueberry Pie Bars baked in glass 8x8 baking dish with shortbread crumble.
  • 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.

Video

Notes

No Food Processor? If you don't have a food processor, use 2 forks or a pastry mixer to combine shortbread mixture. 
Sour Cream: Plain Greek yogurt can be substituted for sour cream. Do NOT use fat-free sour cream.
Frozen Blueberries: If using FROZEN blueberries, do NOT thaw the berries before folding into the sour cream mixture and increase the final time by 10 minutes. 
Note on Doubling Recipe: To double the recipe, use a 9x13 baking dish and 1 cup (instead of ½ cup) of the shortbread mixture for the crumble.
Storage: Store in an airtight container in the refrigerator for up to 5 days. I don't recommend freezing.  

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
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