Description
These Blueberry Pie Bars combine a buttery oat crust with a luscious, sweet-tart blueberry filling and a crumbly oat topping. Perfect for a summer dessert or a fruity snack, these bars bake to golden perfection with a bubbly filling and crisp crumble, then cool to a firm texture that’s easy to slice and serve.
Ingredients
Scale
Crust and Topping
- 1 and 1/2 cups (188g) all-purpose flour
- 1 cup (85g) oats (old-fashioned rolled oats), divided
- 1/2 cup (100g) light or dark brown sugar
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 10 Tablespoons (142g) unsalted butter, melted
- 2 Tablespoons oats (reserved for topping)
Blueberry Filling
- 4 and 1/2 cups (about 640g) fresh blueberries
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons (15g) cornstarch
- 1 Tablespoon freshly squeezed lemon juice
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Allow it to fully heat to ensure even baking and a golden crust and topping on the bars.
- Prepare the Pan: Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out and keep them intact when serving.
- Make the Crust: In a mixing bowl, combine the all-purpose flour, 1 cup oats, brown sugar, baking powder, lemon zest, cinnamon, and salt. Stir to blend thoroughly. Pour in the melted butter and mix until the mixture resembles coarse crumbs with no dry spots remaining, forming the base for your bars.
- Press the Mixture: Press about two-thirds of this crumb mixture firmly and evenly into the bottom of the prepared pan. Bake this crust for 10 minutes; this step helps firm the crust to prevent it from becoming soggy from the filling.
- Cook the Blueberries: In a saucepan over medium heat, mix together the fresh blueberries, granulated sugar, cornstarch, and lemon juice. Stir gently and cook for 2 to 3 minutes until the mixture bubbles lightly and thickens, coating the berries without overcooking.
- Layer the Bars: Spread the warm blueberry filling evenly over the partially baked crust. Take the remaining one-third of the crumb mixture combined with the reserved 2 tablespoons of oats, sprinkle evenly over the filling, and press lightly to help the topping adhere.
- Bake the Bars: Return the pan to the oven and bake for 45 to 55 minutes, until the blueberry filling is bubbly and the topping is lightly browned. Check at 45 minutes, and if the topping begins to brown too fast, loosely cover with foil for the remainder of the bake time.
- Cool Completely: Remove the bars from the oven and allow them to cool completely in the pan, approximately 3 hours. This resting time helps the filling set firmly for neat slicing and enhances the flavors.
Notes
- Using fresh blueberries provides the best flavor and texture, but frozen can be used if thawed and drained well.
- Make sure to cool the bars fully before cutting to avoid messy slices.
- To store, keep the bars in an airtight container refrigerated for up to 5 days or freeze for up to 2 months.
- Adjust sugar amounts based on sweetness of blueberries or personal preference.
- For a gluten-free version, substitute gluten-free flour and oats.
