Springtime is almost here, so celebrate the season by making a batch of delicious blueberry pie bars! These thin, buttery, berry packed treats are so good, you might just find yourself making them all year long.
Easy Blueberry Pie Bar Recipe
While fall has pumpkin and winter has peppermint, spring and summer have BERRIES! I love making all sort of fresh berry recipes on those sunny days.
With spring being right around the corner, there’s no reason not to make these incredibly easy and delicious blueberry pie bars. To be honest, I think I might like these bars even more than classic blueberry pie!
Why You’ll Love these Blueberry Pie Bars:
- Berry filled: If you love blueberries, this recipe is really for you. Every bite of these bars is packed with sweet, fresh blueberries!
- Simple: No step of this bar recipe is complicated. These bars are easy to make and delicious to eat.
- Summery: When I think of sunny days in the spring and summer, I think of all my favorite fruit and berry recipes. These blueberry pie bars practically scream summer!
Trademark Note: In the spirit of transparency, I want to note that some of these ingredients are trademarked products. Pillsbury and Chobani are proprietary brands that I want to acknowledge and give credit to.
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How to Make Blueberry Pie Bars
Be sure to see the recipe card below for full ingredients & instructions!
- Spread the cookie dough and press it down to evenly cover the bottom of the prepared cake pan.
- Bake the cookie dough for 20 minutes.
- Cream together the sugar, brown sugar, and cream cheese.
- Whisk in the egg before whisking in the yogurt.
- Fold in the blueberries.
- Spread the blueberry mixture evenly over the cookie dough crust.
- To make the crumb topping, add lemon juice, flour, brown sugar, and cubed butter and mix well. Then, sprinkle the homemade crumb topping over the blueberries.
- Top with fresh lemon zest.
- Bake for 45 minutes, then let it cool for 15 minutes.
- Place it into the fridge for at least 4 hours to set.
While fresh blueberries are always a bit better, frozen blueberries certainly work well with this recipe too! Just make sure to use them right out of the freezer. There’s no need to let them thaw. In fact, if they’re thawed, they may become a bit too mushy for this recipe.
For this recipe, I like using Chobani lemon and cream yogurt. Greek yogurt is deliciously thick, which is perfect for this recipe! The lemon and cream flavor also compliments the lemon zest on top of the bars. Blueberries and lemon – it doesn’t get much more sunny and delicious than that!
In an airtight container in the refrigerator, these blueberry pie bars will stay fresh for up to 4 days. They’re delicious cold, but I also like them microwaved! Just 30 seconds or less in the microwave should warm them up. Serve them over vanilla ice cream with a drizzle of honey for a delicious sweet treat!
Recipe Tips and Tricks
- Don’t mix the crumb topping too much. Once the texture resembles crumbs, the mixture is ready to go. If you over mix the topping, you risk it losing the desired texture.
- Instead of just waiting 4 hours for the bars to set, I recommend letting them sit overnight. That way, the texture will be absolutely perfect when you’re ready to serve them!
- Don’t be afraid to use a good amount of lemon zest. It’s never a bad thing when the lemon flavor stands out with these bars!
These bars have everything I love about spring and summer. Fresh berries, zesty lemon flavors, and a whole lot of sweetness!
Make a batch of these for your next beach vacation or pool party, and you definitely won’t be disappointed.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Blueberry Pie Bars Recipe
Ingredients
- 16 ounces Pillsbury sugar cookie dough 453 grams (1 package)
- ¼ cup brown sugar 53 grams
- ¼ cup granulated sugar 50 grams
- 8 ounces cream cheese 227 grams, room temperature (1 brick)
- 1 large egg 50 grams, room temperature
- 5.3 ounces Chobani lemon & cream yogurt 150 grams (1 container)
- 2 cups blueberries 340 grams
For the Crumb Topping
- 1 lemon juiced and zested
- ½ cup all-purpose flour 60 grams
- 1 teaspoon brown sugar 4 grams
- ½ cup unsalted butter 113 grams, cubed (1 stick)
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- Hand Mixer
Instructions
- Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper.
- Spread the sugar cookie dough into the prepared baking pan and press down to evenly cover the bottom of the pan. Bake for 20 minutes16 ounces Pillsbury sugar cookie dough
- While the crust bakes, make the filling. In a large bowl, using a hand mixer, cream the sugar, brown sugar, and cream cheese together. Add the egg and whisk to combine. Add the yogurt and whisk well. Gently fold in the blueberries.¼ cup brown sugar, ¼ cup granulated sugar, 8 ounces cream cheese, 1 large egg, 5.3 ounces Chobani lemon & cream yogurt, 2 cups blueberries
- Evenly spread the blueberry mixture over the baked cookie dough crust.
- Make the crumb topping: Add the lemon juice, flour, brown sugar, and cubed butter to a small bowl and mix well until the texture resembles crumbs. Sprinkle crumb mixture over the blueberries. Top with lemon zest.1 lemon, ½ cup all-purpose flour, 1 teaspoon brown sugar, ½ cup unsalted butter
- Place into the oven on the center rack and bake for 45 minutes. Allow to cool on a cooling rack for 15 minutes, then place into the fridge for at least 4 hours before serving to allow it to set.
Notes
- Don’t mix the crumb topping too much. Once the texture resembles crumbs, the mixture is ready to go. If you over mix the topping, you risk it losing the desired texture.
- Instead of just waiting 4 hours for the bars to set, I recommend letting them sit overnight. That way, the texture will be absolutely perfect when you’re ready to serve them!
- Don’t be afraid to use a good amount of lemon zest. It’s never a bad thing when the lemon flavor stands out with these bars!
This looks so good. I have been looking for a good recipe to use my frozen blueberries. Now I need a recipe for my frozen peaches. Off to explore your site!
Thank you! More coming soon, including some peach recipes 🙂
I will be making 2 of these for an upcoming Church event. Thanks for such a lovely recipe.