Blueberry Pie Cookie Bars Recipe
There’s something downright magical about the first bite of these Blueberry Pie Cookie Bars—golden, buttery layers hugging a sweet burst of juicy blueberries. Imagine all the nostalgia of classic blueberry pie crossed with the ease and comfort of a handheld cookie bar. Whether you’re baking for a picnic, a family gathering, or just because you spotted a pile of plump blueberries at the market, this crowd-pleasing treat will put a gigantic smile on your face.
Ingredients You’ll Need
Part of what makes Blueberry Pie Cookie Bars so wonderful is how each ingredient has a job to do—some for crisp edges, others for gooey texture, and a few just for that irresistible pop of summer flavor. Keep it simple, and let the ingredients shine!
- Unsalted butter, softened: The base of both our crust and crumble topping, butter creates rich flavor and tender, melt-in-your-mouth bars.
- Granulated sugar: This sweetens both the dough and the berries, balancing tartness while keeping things light and bright.
- Brown sugar, packed: Adds a caramel depth and helps the base bake up with that chewy, cookie-like texture.
- Large eggs: Eggs bind our dough together and give the bars a soft structure, making them easy to cut and serve.
- Vanilla extract: Don’t skip this! Vanilla rounds out all the flavors for that fresh-baked cookie aroma.
- All-purpose flour: Flour holds the dough together while keeping the bars tender yet sturdy enough to hold the filling.
- Baking powder: Just a touch for a light lift, so the bars don’t turn out dense or heavy.
- Salt: A pinch brings out the buttery flavor and balances the sweetness—absolutely essential.
- Fresh or frozen blueberries: The star of the show! Use whichever you have; the bars taste like summer either way.
- Cornstarch: Thickens the juicy blueberry layer so you get jammy fruit, not soggy bars.
- Lemon juice: Lifts the berry flavor and adds a hint of zing you’ll crave in every bite.
- Granulated sugar (for blueberry layer): Sweetens the fruit just enough, so you taste blueberry—not just sugar.
- Powdered sugar (for dusting, optional): A light snowfall of sweetness makes these bars look bakery-worthy and adds a final touch of elegance.
How to Make Blueberry Pie Cookie Bars
Step 1: Prep the Pan and Preheat the Oven
Line your 9×13-inch baking pan with parchment paper and let a little hang over the sides—it’s your secret weapon for easy lifting. Preheat the oven to 350°F so everything bakes up evenly, and you get that perfect golden top.
Step 2: Cream Butter and Sugars
In your largest mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. You’re looking for a light, fluffy mixture that almost doubles in size—this step is non-negotiable for tender, luxurious bars.
Step 3: Add Eggs and Vanilla
Crack in those eggs one by one, then splash in the vanilla extract. Beat until everything’s silky and fully combined. The batter should smell like pure comfort at this point!
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Why a separate bowl? It helps everything distribute evenly in your dough, avoiding any weird salty spots.
Step 5: Bring It All Together
Slowly add the dry mixture to your wet ingredients. Mix just until you have a soft, cohesive dough—don’t overdo it, or you’ll lose that tender crumb we love in Blueberry Pie Cookie Bars.
Step 6: Press the Crust
Spread about two-thirds of your dough into the prepared pan, pressing it evenly with your fingers or the back of a spoon. This will be your sturdy platform for all that blueberry goodness.
Step 7: Make the Blueberry Filling
In a fresh bowl, toss the blueberries with cornstarch, lemon juice, and two tablespoons of sugar. This juicy, glossy fruit mixture transforms the bars into pure magic—don’t be afraid to pile it on thick!
Step 8: Layer and Crumble
Spread the berry mixture right on top of your crust. Then, crumble the remaining dough over the berries—you want those gorgeous golden clusters for maximum texture and visual appeal.
Step 9: Bake to Perfection
Pop the pan into your preheated oven and bake for 35 to 40 minutes. You’re aiming for a bubbling, jammy berry layer and a golden brown top that smells like a bakery. Let the pan cool completely before cutting—patience makes for perfect, tidy bars.
Step 10: Dust and Devour
If you want extra flair, sift a snowy layer of powdered sugar over your cooled Blueberry Pie Cookie Bars. Cut into generous squares and get ready for heart-stealing reviews!
How to Serve Blueberry Pie Cookie Bars
Garnishes
For a visually stunning platter, a dusting of powdered sugar works beautifully. Add a dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling decadent. Even a sprinkle of finely grated lemon zest gives each bar a fresh twist that complements the blueberry flavor.
Side Dishes
These bars pair perfectly with simple sides like a pitcher of homemade lemonade, herbal tea, or iced coffee. For a brunch spread, serve them alongside fresh fruit salad or creamy Greek yogurt to build a color-filled, summery table.
Creative Ways to Present
Try cutting the bars into bite-sized squares for an elegant dessert tray, or stack them pyramid-style for a rustic-chic display. Nestle individual pieces in cupcake wrappers for grab-and-go treats at potlucks or picnics. For special occasions, drizzle with a lemon glaze and serve with fresh mint sprigs for a bakery-level finish.
Make Ahead and Storage
Storing Leftovers
Blueberry Pie Cookie Bars keep well in an airtight container at room temperature for up to 3 days—although you may find the pan magically empties sooner! If your kitchen is warm, stash them in the refrigerator to preserve their texture and fresh flavor a bit longer.
Freezing
Want a batch on standby for surprise guests or late-night cravings? Wrap individual bars in plastic wrap, then place in a freezer-safe bag or container. They’ll stay delectable for up to 2 months. Thaw overnight in the fridge or on the counter for a quick treat.
Reheating
If you love your bars slightly warm, zap individual portions in the microwave for about 10 seconds. For a crispier top, heat in a 300°F oven for 5-7 minutes. Warmed up, they’re extra dreamy with cold ice cream or even plain—especially when the blueberry filling gets all gooey again.
FAQs
Can I use frozen blueberries for these bars?
Absolutely! Frozen blueberries work beautifully and require no thawing. Just toss them straight from the freezer with the cornstarch, lemon juice, and sugar—that way, your bars won’t be watery and the filling stays perfectly thick.
How do I know when my Blueberry Pie Cookie Bars are done baking?
The top should be turning golden brown and you’ll see juicy blueberry filling bubbling up along the edges. If the center still seems a bit soft, that’s okay; it’ll set as the bars cool. Be sure to let them cool completely before cutting for the cleanest slices.
Can I make these bars gluten-free?
Yes! Swap the all-purpose flour for your favorite cup-for-cup gluten-free flour blend. Just be sure your other ingredients are certified gluten-free, and check if your flour needs added binders like xanthan gum for best results.
What’s the best way to get clean, even slices?
Use a sharp knife and run it under hot water (wiping dry in between cuts). This helps glide through both the crumbly top and the set blueberry filling, making each bar picture-perfect.
Can I add other fruits or mix-ins to the filling?
Certainly! While Blueberry Pie Cookie Bars are classic on their own, feel free to fold in raspberries, blackberries, or chopped strawberries. Just keep the total fruit amount to about 2 cups, and add a bit more cornstarch if your combo is extra juicy.
Final Thoughts
Whether you’re new to baking or a seasoned kitchen adventurer, you’ll fall in love with the sweet simplicity and show-stopping flavor of Blueberry Pie Cookie Bars. Bake a batch, share them with friends, and watch them disappear—the hardest part is waiting for them to cool. Enjoy every blissful, berry-filled bite!
Print
Blueberry Pie Cookie Bars Recipe
- Total Time: 1 hour
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
These Blueberry Pie Cookie Bars are a delightful combination of a cookie and a fruity pie, making for a perfect sweet treat. With a buttery cookie base, a layer of juicy blueberries, and a crumbly topping, these bars are easy to make and even easier to enjoy.
Ingredients
Cookie Base:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Blueberry Layer:
- 2 cups fresh or frozen blueberries
- 2 teaspoons cornstarch
- 2 tablespoons lemon juice
- 2 tablespoons granulated sugar
Additional:
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- Making the Cookie Base: In a large bowl, cream together the butter, granulated sugar, and brown sugar. Beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Combine wet and dry ingredients to form a dough. Press two-thirds of the dough into the pan.
- Preparing the Blueberry Layer: Toss blueberries with cornstarch, lemon juice, and sugar. Spread over the dough in the pan.
- Adding the Topping: Crumble the remaining dough over the blueberries.
- Baking: Bake for 35–40 minutes until golden and bubbly. Let cool before cutting into bars. Dust with powdered sugar if desired.
Notes
- You can use frozen blueberries straight from the freezer—no need to thaw.
- Add a lemon glaze for an extra touch of sweetness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 17g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
