Blueberry Pie bars

photo of three blueberry pie bars on a plate

A buttery crust, bursting blueberries, and a sweet crumble topping, these pie bars are delightful.

Blueberries are one of those ingredients that I wish I could always have a fresh supply of in my refrigerator year round. I love being able to plop fresh, juicy berries in my pancakes, muffins, yogurt, etc.
close-up photo of a bowl of fresh blueberries
When blueberries are in season, I can’t stop buying them. Even worse, I buy them from Costco, because the berries are so much bigger and plumper and are consistently sweet. Which is great, except I end up with way too many berries.

I buy a big box, but then I have to eat and use them all up because they go bad so quickly. So I eat a ton, bake a ton. And then they are all gone, and I want more. So the cycle starts all over again. Heehee.

Anyhow, so I had too many berries, and of course I needed to bake with them. And for a while now I’ve been wanting to make pie bars. Because dessert bars are so fun to make and easier than making the regular version. I think I might devote a whole week to just baking cookie/brownie and other bar type desserts.
photo of the pie bars in a baking dish
These pie bars were a cinch to put together. The bottom crust was buttery. The middle was chock full of blueberries (I have to confess, it was hard parting with so many fat berries. I love eating my fruit raw and always get a little sad when I cook them.) And the top was a generous spread of crumble.  I love crumble!
Blueberry Pie bars
These pie bars were delicious. Unfortunately, my pie hating family went back to their pie hating ways and wouldn’t touch them. Luckily the fiancee is not a pie hater. And he loved these bars. He couldn’t stop eating them.
close-up photo of pie bars on a plate
Our Sunday night dinner conversation went something like this:

Okay, just give me one piece. Just one. (He’s been trying to eat healthy lately and limit his sweets.)

Oh my God that is so good. Okay, give me one more. Just that small corner piece.

Okay give me the rest of that piece.

Okay maybe one more corner piece.

I can’t stop eating this!

I found the conversation quite endearing. I think we’ll be very happy together.

three blueberry pie barsBlueberry Pie bars on a plate

Recipe adapted from Pink Parsley who adapted it from The Pastry Queen by Rebecca Rather

Update: Since making these blueberry Pie Bars I’ve also made Lemonade Raspberry Bars!

Blueberry Pie Bars

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
A buttery crust, bursting blueberries, and a sweet crumble topping, these pie bars are delightful.


Crust and Topping

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/8 tsp salt
  • 3/4 cup 1 1/2 sticks unsalted butter, chilled

Pie Filling

  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup sour cream
  • 3/8 cup flour
  • 1/2 tsp almond extract
  • 16 oz fresh blueberries


  1. To make the crust and topping, preheat the oven to 350°F. Grease a 8x8 inch baking pan.

  2. Combine the flour, sugar, and salt in the bowl of a food processor. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.
  3. Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan.
  4. To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes, until top turns a golden brown.
  5. Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.


Recipe adapted from Pink Parsley who adapted it from The Pastry Queen by Rebecca Rather

All images and content are © Kirbie's Cravings.

20 comments on “Blueberry Pie bars”

  1. Haha I love the conversation from your boyfriend, that’s always a good sign!

    These look great, is the middle layer cheesecake like?

    • A little bit. It’s more moist than cake, but not as wet as a pie filling. So I guess cheesecake like texture is the best way to describe it.

  2. Yum! Blueberries are so good for you this must be health food!

  3. Aw man, those look so good! We went blueberry picking a few weeks ago and I was searching for ways to use them. I ended up making this: and this:

    I wish I had more blueberries left over to make these though!

    • Oh your cake looks yummy. Blueberry picking! Oh I need to convince the fiancee to go! I love strawberry picking Carlsbad, I didn’t know about the blueberry picking Temecula.

    • Thanks! I loved how they tasted. Maybe because of all the crumble topping. I could eat almost anything with crumble topping.

  4. 5 stars
    These were more like a custard bar rather than pie and I didn’t think they were as sweet as I thought they were going to be…They are good with a cup of coffee 🙂 Thanks for sharing! 🙂

  5. Made it last… AMAZING!!!!!

  6. this looks good!

    i’d love to try but there aren’t fresh blueberries in my it okay if i use frozen blueberries?

  7. Just wanted to let you know I made these bars and absolutely fell in love! They’re so very unique and I love how I could switch in any type of fruit. Thanks for the great treat 🙂

  8. In some of you r other recipes u use plain flour and baking power and baking soda can’t u just use self raising flour imstead

    • I don’t generally have self rising flour laying around. Also it depends because self raising flour has a very specific ratio of baking powder and soda so you can’t really just substitute unless the ratio is the exact same.

  9. Hi! Would it be possible to make these bars a head of time (like a week before the event date that they are needed for) and just freeze them? Would they taste as good? What do you recommend? Need them for a baby shower Saturday, but would love to make them ahead of time if possible! Thanks!!

    • Hi Anna, I’ve never tried freezing them so I don’t know how they would taste after. I’m not so sure this one would freeze well.

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