Fresh, sweet blueberries baked over a shortbread crust creates a jammy filling for these Blueberry Pie Bars. Top it with a tangy fresh whipped cream cheese frosting.
Easy Blueberry Pie Bars
These Blueberry Pie Bars are buttery, crunchy, gooey, sweet and tangy! They're the perfect summer treat to share with family and friends and will definitely get you dubbed MVPP. That is, Most Valuable Picnic Player.
The crust and blueberries get baked all together, cooled, and the whipped cream cheese topping gets added when you're ready to cut and serve. Much simpler than a pie and way easier to eat!
Shortbread crust for bars
This shortbread crust is made by pulsing flour, sugar, butter, salt, white vinegar and almond extract in the food processor until it holds together. Then, it gets pressed into the bottom of an 8-inch tart pan with removable bottom (or 8x8-inch square pan, but you have to line it with parchment!) and the blueberries are added on top.
Blueberry Pie Filling
Or really, lack thereof. Rather than making a separate blueberry pie filling to add the the crust, all of the work is done in the oven for you! Simply add the fresh blueberries to the pre-baked shortbread crust then sprinkle the flour/sugar/cinnamon mixture all over. Be sure to get the sides!
It may feel like you're adding too much, but I promise you're not. Use it all up. Once it goes into the oven, the juices from the blueberries release and combine with the sugar and flour to create a nice, sweet, jammy blueberry layer.
Not for this recipe. Frozen blueberries (even when thawed) will contain too much excess moisture, which would negatively impact this bake.
If you don't have a food processor, you could use softened butter and mix everything together with a hand mixer. It will be slightly more difficult to spread the dough out, but be patient and be sure to get it to the edges!
More Blueberry Desserts
- Blueberry Cheesecake No-Churn Ice Cream
- Blueberry White Chocolate Ganache Tart
- Lemon Poundcake with Blueberry Glaze
- Berry Sangria Granita
- Fruit & Cream Cheese Puff Pastry Danish
Recipe adapted from Woman'sDay Magazine, 2008.
Blueberry Pie Bars
- 8-inch square pan or tart pan
- Food processor
- 1 cup all-purpose flour 120g
- ½ cup granulated sugar 100g
- ½ teaspoon salt
- ½ teaspoon almond extract
- 1 T white vinegar
- ½ cup unsalted butter cold & cubed (113g)
- 3 cups blueberries fresh (570g)
- ¼ teaspoon ground cinnamon
- ⅓ cup granulated sugar 67g
- 2 T all-purpose flour 15g
Whipped Cream Cheese Topping
- 4 oz cream cheese room temperature
- 3 T granulated sugar 38g
- 1 teaspoon vanilla
- ¾ cup heavy whipping cream 179g
- Preheat the oven to 375℉. Parchment line an 8x8-inch square pan with sling overhangs or use a tart pan with removable bottom (no need to parchment for this).
- In a food processor, add flour, sugar, salt, almond extract, vinegar and butter cubes and pulse until combined and the dough starts to form little balls and holds when pressed together with your fingers.
- Remove the dough and press it evenly into the bottom of the pan (no need to go up the sides). Spread 3 cups of blueberries evenly over the dough.
- In a separate bowl, combine the flour, sugar, and the cinnamon. Once combined, sprinkle evenly over the blueberries, making sure to get the edges. It will feel like a lot, but use it all!
- Bake for 45-55 minutes (the blueberries should be bubbling) and remove to a wire rack to cool completely, then transfer to the fridge for 1-2 hours to firm up.
Whipped Cream Cheese Topping
- In the bowl of a stand mixer with the whisk attachment, whip the cream cheese and sugar on medium high speed for one minute.
- Add the heavy whipping cream and whip on medium speed for 30 seconds, then switch to high speed and whip until stiff peaks form and the cream holds in the whisk.
- Pipe or spread the whipped cream cheese topping onto your cooled bars, cut and enjoy!