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Blueberry Pie Bars

A single blueberry pie bar on a white plate, showcasing the crust, blueberry filling, and crumb topping.

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Enjoy these easy blueberry pie bars with a streusel topping, perfect for a handheld dessert.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into cubes
  • 1 1/2 pounds fresh or frozen blueberries
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 large egg, beaten
  • 1 tablespoon milk

Instructions

  1. Preheat your oven to 375°F (190°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, combine flour, oats, brown sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  3. Press two-thirds of the crumb mixture evenly into the bottom of the prepared pan.
  4. In a separate bowl, gently toss blueberries with granulated sugar, cornstarch, lemon juice, lemon zest, cinnamon, and nutmeg.
  5. Pour the blueberry mixture over the pressed crust.
  6. Crumble the remaining one-third of the streusel mixture evenly over the blueberries.
  7. In a small bowl, whisk together the egg and milk. Brush this egg wash over the streusel topping.
  8. Bake for 35-45 minutes, or until the topping is golden brown and the blueberry filling is bubbly.
  9. Let the bars cool completely in the pan on a wire rack before cutting into squares.

Notes

  • For a crispier topping, you can bake the streusel mixture separately for about 10 minutes before adding it to the bars.
  • These bars can be frozen for up to 3 months. Wrap them tightly in plastic wrap and then in foil. Thaw at room temperature.
  • If using frozen blueberries, do not thaw them before mixing with the sugar and cornstarch. You may need to add a few extra minutes to the baking time.

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