• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Cozy Plum
  • Home
  • Recipes
    • Baking Basics
    • Bars & Brownies
    • Breads & Breakfasts
    • Cakes & Cupcakes
    • Cookies
    • Donuts & Muffins
    • Pies & Tarts
    • Savory
    • Miscellaneous
  • Newsletter
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • Newsletter
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Newsletter
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    The Cozy Plum » Recipes » Pies & Tarts

    Blueberry Pie Bars

    Published: May 29, 2020 · Modified: Oct 5, 2022 by Callan Wenner · This post may contain affiliate links · 10 Comments

    274 shares
    • Facebook
    • Yummly
    Jump to Recipe

    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.

    FAQ

    Can I use frozen blueberries?

    Not for this recipe. Frozen blueberries (even when thawed) will contain too much excess moisture, which would negatively impact this bake.

    What if I don't have a food processor?

    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.

    Two pieces of Blueberry Pie Bars on a plate - one has a bite removed

    Blueberry Pie Bars

    Callan Wenner
    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.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 1 hr
    Cool time 3 hrs
    Total Time 5 hrs
    Course Dessert
    Cuisine American, British, French
    Servings 12
    Calories 282 kcal

    Equipment

    • 8-inch square pan or tart pan
    • Food processor
    • Stand mixer with whisk attachment, or handheld mixer

    Ingredients
      

    Tart Base

    • 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)

    Blueberry Layer

    • 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

    Instructions
     

    • 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!

    Notes

    Store the bars in the fridge (covered) for 3 days.

    Nutrition

    Calories: 282kcalCarbohydrates: 32gProtein: 2gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 51mgSodium: 135mgPotassium: 69mgFiber: 1gSugar: 21gVitamin A: 602IUVitamin C: 4mgCalcium: 26mgIron: 1mg
    Tried this recipe?Let us know how it was!

    « Lemon Ricotta Cake with Blueberry Glaze
    Mango & Toasted Coconut Marshmallows »
    274 shares
    • Facebook
    • Yummly

    Reader Interactions

    Comments

    1. Linda Gardner

      July 05, 2022 at 11:52 am

      5 stars
      These blueberry bars were scrumptious! Not too sweet so blueberry flavor really shines

      Reply
      • The Cozy Plum

        July 05, 2022 at 12:59 pm

        Love this, Linda - and totally agree! Thanks so much for making them.

        Reply
    2. Pam

      June 28, 2022 at 12:13 am

      5 stars
      Cant wait to make again this year - get my box of blueberries this week. Such a well balanced dessert - not too sweet but still feels like dessert.

      Reply
    3. Ana

      March 15, 2022 at 12:12 am

      5 stars
      This recipe was so good! The shortbread crust is everything and I love that this dessert is not overly sweet. Perfectly balanced. Thanks for the recipe!

      Reply
      • The Cozy Plum

        March 17, 2022 at 1:44 am

        Totally agree with this assessment. Thanks for trying them!

        Reply
    4. Pam

      August 27, 2021 at 12:56 am

      5 stars
      Made these and they are so easy and delicious. Great recipe - dessert but not to sweet - just like I love it!

      Reply
      • Donna

        August 30, 2021 at 3:25 pm

        5 stars
        I was lucky enough to taste this at Pam’s, lovely blend of flavors, definitely adding to my favorite recipe collection!!

        Reply
        • The Cozy Plum

          September 03, 2021 at 5:39 pm

          Donna, I'm so happy to hear this! Thank you 🙂

          Reply
    5. The Cozy Plum

      May 29, 2020 at 3:06 pm

      I owe so much of my knowledge to her!! This one is actually very simple, it's just the fridge time that makes it look long! Also, if you follow the link to the original recipe, that one is even less fuss (you just add fresh blueberries to the top instead of the cream)! You should give it a try!!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Holding a coffee cup at a table.

    About Callan

    I'm Callan, and welcome to The Cozy Plum! A recipe developer and photographer of all things sweet, savory, and delicious, I help bakers of any level gain the confidence to create bakery-quality treats in their own kitchen! Let's bake!

    About Callan →

    Valentine's Day

    • Strawberry Chocolate Thumbprint Cookies
    • Black Forest Chocolate Cherry Brownies
    • Dark Chocolate Pots de Creme
    • Chocolate Raspberry Mousse Cake

    See More Valentine's Day Desserts

    Super Bowl Appetizers

    • Soft Pretzels and Beer Cheese Dip
    • Homemade Pepperoni Bread
    • Hot Crab Spinach Artichoke Dip
    • Baked Brie with Fig Jam

    See More Appetizer Recipes

    Popular Recipes

    • Bakery Style Pistachio Muffins
    • Biscoff Truffles
    • Chocolate Marble Cheesecake
    • Fruit and Cream Cheese Puff Pastry Danish

    Share your bakes with me!

    Did you try one of my recipes? I can't wait to see it!
    Tag @TheCozyPlum and #TheCozyPlum on Instagram!


    web stories

    Let's Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign up for emails and updates

    Contact

    • Contact Page

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 The Cozy Plum, LLC