Description
These Blueberry Pie Bars combine a buttery oat and flour crust with a luscious, tangy blueberry filling. Perfectly balancing sweet and tart, these bars are baked until golden and bubbling, making a delightful treat that’s easy to slice and serve for any occasion.
Ingredients
Crust
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 cup (85g) old-fashioned whole rolled oats
- 1/2 cup (100g) packed light or dark brown sugar
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 10 Tablespoons (142g) unsalted butter, melted
Filling
- 4 and 1/2 cups (about 640g) blueberries, fresh is best
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons (15g) cornstarch
- 1 Tablespoon lemon juice
- 2 teaspoons lemon zest
Topping
- 2 Tablespoons (about 20g) old-fashioned whole rolled oats
Instructions
- Preheat oven: Set your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang for easy bar removal. Set aside.
- Prepare the crust mixture: In a medium bowl, whisk together the flour, 1 cup oats, brown sugar, baking powder, lemon zest, cinnamon, and salt. Pour in the melted butter and stir until the mixture resembles moist, crumbly sand without dry spots.
- Form and bake crust: Press about two-thirds of the crust mixture (approximately 2 cups or 345g) firmly into the bottom of the prepared pan. Use your hands, a large spoon, spatula, or the bottom of a measuring cup to flatten evenly. Bake for 10 minutes, then remove and let cool slightly.
- Make the blueberry filling: In a saucepan over medium heat, combine blueberries, granulated sugar, cornstarch, and lemon juice. Stir gently and cook for 2–3 minutes until sugar and cornstarch dissolve and the berries are evenly coated and wet. Remove from heat and stir in 2 teaspoons lemon zest.
- Assemble the bars: Pour and spread the warm blueberry filling evenly over the baked crust. Stir the remaining 2 tablespoons oats into the leftover crust mixture, then sprinkle this crumble evenly over the blueberry layer. Lightly press the topping down using the back of a large spoon or flat spatula.
- Bake the assembled bars: Return the pan to the oven and bake for 45–55 minutes until the topping is lightly browned and the filling bubbles around the edges.
- Cool completely: Remove the bars from the oven and let them cool completely in the pan placed on a wire rack. This allows the filling to set properly.
- Chill if desired: You may cover and refrigerate the cooled bars for up to 1 day before cutting, which helps in easier slicing.
- Cut and serve: Use the parchment paper overhang to lift the bars from the pan. Cut into 16 squares and serve.
- Storage: Store leftover bars covered at room temperature for up to 2 days, or refrigerate for up to 1 week to maintain freshness.
Notes
- Fresh blueberries are preferred for better texture and flavor, but frozen can be used if fresh are unavailable.
- Ensure the crust mixture is evenly pressed for a uniform base that holds together well.
- Allow bars to cool completely before cutting to prevent the filling from oozing out.
- This recipe yields 16 generous bars, ideal for sharing or meal prep snacks.
- Store refrigerated bars in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
