Description
These Blueberry Pie Bars are a delightful twist on the classic blueberry pie, offering a deliciously buttery oat crumb crust and a luscious fresh blueberry filling. Baked to golden perfection, these bars are perfect for dessert or snacking, combining sweet, tangy, and crumbly textures in every bite.
Ingredients
Scale
Crust & Topping
- 1 and 1/2 cups (188g) all-purpose flour
- 1 cup (85g) oats (old-fashioned rolled oats)
- 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)
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 the oven to 350°F (175°C) and allow it to fully preheat to ensure even baking and a perfectly golden topping on the bars.
- Prepare the Pan: Line a 9-inch square baking pan with parchment paper, leaving excess over the sides of the pan. This makes it easier to lift the bars out once baked.
- Make the Crust: In a large bowl, mix together the all-purpose flour, oats, brown sugar, baking powder, lemon zest, cinnamon, and salt. Pour in the melted unsalted butter and stir until the mixture forms coarse crumbs with no dry spots visible, forming a crumbly dough base.
- Press and Bake the Crust: Press about two-thirds of the crumb mixture evenly into the bottom of the prepared pan. Bake this crust layer for 10 minutes to firm it, which helps prevent sogginess once the filling is added.
- Cook the Blueberries: Meanwhile, in a saucepan over medium heat, combine the blueberries, granulated sugar, cornstarch, and freshly squeezed lemon juice. Cook gently, stirring frequently, for 2 to 3 minutes until the mixture thickens slightly and bubbles gently. Be careful not to overcook.
- Layer the Bars: Pour the warm blueberry filling evenly over the pre-baked crust. Sprinkle the remaining one-third of the crumb mixture along with the reserved oats evenly on top. Press lightly to help the topping adhere.
- Bake the Bars: Bake the assembled bars for 45 to 55 minutes. Look for bubbly filling and a lightly browned crumb topping. If the topping browns too quickly after 45 minutes, cover loosely with aluminum foil for the remainder of baking to prevent burning.
- Cool Completely: Remove the bars from the oven and let them cool completely in the pan for about 3 hours. This cooling time lets the filling set firmly, making the bars easier to cut and enhancing flavor melding.
Notes
- For best results, use fresh, ripe blueberries for maximum flavor and sweetness.
- Allow the bars to cool completely before cutting to ensure clean, neat slices.
- You can substitute frozen blueberries, but be sure to thaw and drain excess juice to prevent sogginess.
- If desired, add a pinch of nutmeg to the crust mixture for a warm spice note.
- Store bars in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
