Easy Blueberry Pie Bars With A Shortbread Crust

Blueberry Pie Bars - Creamy blueberry mixture on top of a buttery shortbread crust, that has a hint of lemon, but has a whole lot a depth, these blueberry bars are truly the only thing you need in your life! 

I have your baking project for the weekend and it's these Blueberry Pie Bars are exactly what you need to ring in the Summer months. Apple pie may be as American as you can get, but fresh blueberries topped with lemon juice on a delicious shortbread bottom crust is as Summer as you can get. The blueberry layer has a creamy filling, a hint of lemon flavor, and make or some delicious bars! 

For more blueberry recipes, here are some of my favorite!  

• Tasty Lemon Blueberry Muffin Cookies 
• The Best Blueberry Buckle Cake
• Blueberry Coffee Cake With Sour Cream Recipe
• Summer's Best Blueberry Cheesecake Cake

Why I Love These Blueberry Pie Bars! 

• Perfect Snack for the Summer- These will be the perfect snack for any hot summer day
• Perfect Snack for the Winter- Sometimes in Late January, you need a summery dessert to give you a will to live. This is it.
• Blueberries- Nothing beats the taste of sweet sweet blueberries. Whether they are wild blueberries or frozen blueberries, sweet blueberries are king. 
• Shortbread- I think shortbread gets a bad name, but this recipe makes the most amazing bottom crust for a blueberry pie bars. It is flaky and slightly sweet and it will melt in your mouth. 

Pantry Staples - Blueberry Pie Bars

This is just a list of ingredients that you might not have that you will need for a full list scroll down to find the recipe card below! 

• Lemon Juice- Do not use store bought juice. It doesn't taste right (This is, of course, from my own personal experience). 
• Fresh Blueberries- If you do not have fresh blueberries, you can use frozen blueberries, but I would always suggest using fresh berries. 
• Sour Cream- You can use plain yogurt, but I don't think it will work nearly as well as a full fat sour cream. 
• Vanilla Extract- My favorite brand is Nielsen-Massey. 
• All Purpose Flour- Use King Arthur. It is the best. 
• Cream Cheese- I love using classic Philadelphia cream cheese. It is a classic and so so so good. 
• White Granulated Sugar- For best results, use a high quality brand. 

STEP BY STEP - BLUEBERRY PIE BARS 

I have some steps on how to make these easy blueberry pie bars, for the the complete instructions, make sure you check out the recipe card at the bottom of the page! 

1. Prepare Crust: Pre heat oven to 350°F (175°C). Grease and line an 8x8 square baking pan with parchment paper. For the crumble topping, in a food processor, cream together butter and sugar until fluffy. Mix in the dry ingredients until crumbly. Press half of the dough into the prepared pan and take a cup of the mixture and place it in the fridge. Bake for 12-15 minutes.
2. Make Filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla. Fold in flour and salt until smooth. Gently mix in fresh blueberries.
3. Assemble: Spread filling over baked crust. Optionally, swirl in blueberry jam. Sprinkle remaining crust dough over the top and garnish with extra blueberries.
4. Bake: Bake for 50-55 minutes until edges are golden and center is set.
5. Cool and Serve: Allow bars to cool completely in the pan on a wire rack. Refrigerate for at least 2 hours before slicing into bars. Serve chilled or at room temperature. Enjoy your delicious Blueberry Pie Bars!

Expert Baking Tips 

I wont lead you astray! I have you covered to create a delicious buttery crust and a strong blueberry filling! 

1. Room Temperature is Key: Let your cream cheese and eggs hang out on the counter for a bit before diving into this recipe. Room temperature ingredients blend way smoother, making your bars extra creamy.
2. Easy Does It: When mixing up the filling, go easy on the stirring once you add the flour. Overmixing can make your bars a bit dense, and we want them light and dreamy.
3. Press Evenly: When you're pressing that crust into the pan, take a moment to make sure it's nice and even. A flat bottomed glass or measuring cup can be your best friend here.
4. Keep an Eye Out: Towards the end of baking, peek in on your bars. You want the edges to have a gentle golden hue, and the center should be set but still have a slight jiggle. Nobody likes dry bars, right?
5. Chill Out: Let those bars cool completely in the pan before popping them in the fridge. It helps them set up just right. Speaking of the fridge, give them at least a couple of hours in there before you start slicing. It makes them much easier to cut into neat little squares.

What I Have In My Kitchen 

• Cooking spray (for greasing the baking pan)
• Parchment paper (for lining the baking pan)
• Large Bowl and medium bowl
• Food processor
• Spatula
• Baking pan (8x8 inch)
• Wire rack (for cooling)

FREQUENTLY ASKED QUESTIONS 

Do I have to use blueberry jam for the swirl?

No, the blueberry jam is optional. It adds extra flavor and a beautiful swirl effect, but the bars will still be delicious without it.

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries if fresh ones aren't available. Just make sure to thaw and drain them well before adding them to the filling to prevent excess moisture.

Can I use low-fat cream cheese and sour cream?

While you can use low-fat versions of cream cheese and sour cream, keep in mind that they might affect the texture and richness of the bars compared to using full-fat versions.

How do I know when the bars are done baking?

The edges should be lightly golden, and the center should be set but still slightly jiggly. You can also insert a toothpick into the center, and if it comes out clean or with a few moist crumbs, the bars are done.

Can I make these bars ahead of time?

Yes, you can make these bars ahead of time and store them in the refrigerator for a few days. They also freeze well for longer storage. Just thaw them in the refrigerator before serving.

Can I substitute the all-purpose flour with another type of flour?

All-purpose flour works best for this recipe, but you can experiment with alternative flours like almond flour or gluten-free flour blends. However, the texture and taste may vary.

Storing and Freezing 

To store Blueberry Pie Bars, allow them to cool completely, then transfer them to an airtight container and refrigerate for up to 3-4 days. 

Freezing - Blueberry Pie Bars

To freeze Blueberry Pie Bars, allow them to cool completely, then wrap individual bars tightly in plastic wrap and foil to prevent freezer burn. Place wrapped bars in a freezer-safe bag or container, label with the date, and freeze for up to 2-3 months. Thaw frozen bars in the refrigerator before serving.

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MORE RECIPES YOU SHOULD TRY!

• The Best Lemon Poppy Seed Cheesecake Recipe Ever
• The Best Cheesecake Brownies Recipe Ever
• Best White Chocolate Raspberry Cheesecake Recipe
• Carrot Snack Cake With Brown Butter Frosting

Recipe

Blueberry Pie Bars

Molly Murphy

Creamy blueberry mixture on top of a buttery shortbread crust, that has a hint of lemon, but has a whole lot a depth, these blueberry bars are truly the only thing you need in your life!

5 from 3 votes

Print Recipe Pin Recipe

Ingredients

  

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For the crust

• ½ cup unsalted butter
• ½ cup granulated sugar
• 1 ⅓ cups all-purpose flour
• ½ teaspoon salt

For the filling

• 8 ounces full fat cream cheese
• 1 cup granulated sugar
• 2 large eggs room temperature
• ⅔ cup sour cream
• 1 teaspoon pure vanilla extract
• ½ cup all-purpose flour
• ½ teaspoon salt
• Juice of 1 Lemon
• 1 cup fresh blueberries. Plus a few extra garnish
• Optional: blueberry jam

Instructions

 

For The Crust:

• Preheat your oven to 350°F (175°C). With cooking spray, spray the bottom of an 8x8 baking, line with parchment paper, spray again. Set aside.
• In a mixing bowl, or a food processor, mix together the unsalted butter and granulated sugar until light and fluffy.
• Add the all-purpose flour and salt to the creamed mixture. Mix until well combined and a crumbly dough forms.
• Press half of the dough evenly into the bottom of the prepared baking dish. You can use your hands or the back of a spoon to achieve an even layer. Bake for 12- 15 minutes.

Filling:

• In another mixing bowl, using an electric hand mixer, beat the room temperature cream cheese and granulated sugar until smooth and creamy. About 2-3 minutes.
• With a rubber spatula, scrape down the sides and bottom of the bowl, add the eggs, one at a time, beating well after each addition.
• Mix in the sour cream, lemon juice and vanilla extract until fully incorporated.
• Add the all-purpose flour and salt, and mix on low until the batter is smooth and no lumps remain. Do not over mix.
• Gently fold in the fresh blueberries until evenly distributed throughout the batter.
• Pour the filling over the crust layer in the baking dish, spreading it out evenly with a spatula.
• If desired, spoon dollops of blueberry jam over the filling and swirl it gently with a knife for a marbled effect.
• Sprinkle the remaining half of the crust dough evenly over the top of the filling.
• Scatter a few extra fresh blueberries on top for garnish.
• Place the baking dish in the preheated oven and bake for 50-55 minutes, or until the edges are lightly golden and the center is set.
• Remove from the oven and allow the blueberry pie bars to cool completely in the baking dish on a wire rack.
• Once cooled, refrigerate for at least 2 hours or until firm before slicing into bars.
• Slice into squares or bars using a sharp knife, and serve chilled or at room temperature. Enjoy your delicious Blueberry Pie Bars!

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