I just wanna take a moment for blueberries. Great in nearly every baked good, great as jam, I mean even a strong poptart flavor.

I’m thrilled that blueberries have been on sale lately, it’s about to be blueberry city up in here for a few weeks. This week, it’s blueberry pie bars and guys. These are the perfect summer dessert.

So listen, I don’t like making pie very much. I mean, don’t get me wrong, it’s great when the holidays roll around and everyone is in the kitchen, but normally I just don’t enjoy rolling out dough. So we’re not doing that today. Instead we’re using a shortbread crust that you simply press into the bottom of your pan. We’re using that same dough for the crumble by adding a few oats to the mix.

The pie filling is pretty simple. Start with blueberries, lemon zest, sugar, and cornstarch and cook them together. The blueberries will release juices and once the mixture boils, you’ll get a thick, jam-like sauce. We’re spreading that over the crust layer after a quick trip to the oven. Then, top things off with the remaining crust, mixed with oats of course, and you’ll send everyone back into the heat for a bit.

Basically, you want to bake these up until the top is lightly golden, about 20-25 minutes should do the trick. Remember, you’ve got a sugary pie filling in there, so it’s important to wait for it to cool off before you remove it from the pan and try to eat it.

And anyways, slice em up and enjoy guys. You can keep them at room temperature, and they’ll last for several days. The perfect party dessert? I think yes.

Blueberry Pie Bars

Servings 16 bars


For the crust and topping:

  • 1 cup softened butter
  • 2/3 cup powdered sugar
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 2 cups flour
  • 1/2 cup old fashioned oats

For the blueberry filling:

  • 2 cups fresh blueberries
  • 1/2 cup sugar
  • 1 tbs. fresh lemon zest
  • 1/8 tsp. salt
  • 1 tbs. cornstarch


For the crust and topping:

  1. Preheat the oven to 350 degrees, and line an 8-inch square pan with parchment paper. Lightly spray with cooking spray. Set aside. 

  2. In a large bowl, beat together the butter and powdered sugar. Add in the salt and vanilla extract. Add in the flour and beat until a dough forms. 

  3. Press about 2/3 of the dough into the bottom of your prepared pan, spreading evenly. Bake in your preheated oven for 10-12 minutes, or until just slightly golden on the edges. 

  4. With the remaining dough, mix in the oats. This should create a more crumbly dough. Set aside, uncovered (to create a more dry crumb).

For the blueberry filling:

  1. In a medium saucepan, add the blueberries, sugar, lemon zest, salt, and cornstarch. The mixture will seem dry, but the berries will release their juice as they cook. Stir over medium heat for about 10 minutes, until the mixture is boiling and thickened. 

  2. Spread the blueberry filling over the cooked crust. Sprinkle the crumb topping evenly over the top. Return to the oven for 20-25 minutes, or until the top becomes lightly golden brown. Cool before removing from the pan and slicing. 

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