Summertime is berry-picking season, and I love picking blueberries at our local farmstand. These blueberry pie bars are my favorite easy way to use up my harvest, and they’re truly so delicious. Thin, buttery, and packed with blueberry and lemon flavor, these blueberry bars are a family favorite–and super easy to boot! I make the crust with packaged sugar cookie dough, the filling with creamy lemon yogurt, and the crumbly topping with plenty of butter and sugar. They’re mouthwateringly delicious and the perfect dessert for a Fourth of July barbecue!
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I will be making 2 of these for an upcoming Church event. Thanks for such a lovely recipe.
– Maria P.
Lemon Blueberry Pie Bars Recipe
I love making a big batch of these blueberry pie bars whenever I’m feeling…well, blue. With their sweet-and-tart flavor, they always perk up my mood. I might even like them more than a classic blueberry pie! And they’re perfect for patriotic holidays, like Labor Day and Memorial Day.
My secret to the tastiest filling is cream cheese and lemon yogurt for a tart and zesty flavor. 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 complements the lemon zest on top of the bars. Blueberries and lemon – it doesn’t get much more sunny and delicious than that!
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Using Frozen Blueberries
While fresh blueberries are always a bit better, frozen blueberries certainly work well with this dessert bar 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.
Blueberry Pie Bars Recipe
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- Hand Mixer
Ingredients
- 16 ounces Pillsbury sugar cookie dough (1 package)
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 8 ounces cream cheese room temperature (1 brick)
- 1 large egg room temperature
- 5.3 ounces Chobani lemon & cream yogurt (1 container)
- 2 cups blueberries
For the Crumb Topping
- 1 lemon juiced and zested
- ½ cup all-purpose flour
- 1 teaspoon brown sugar
- ½ cup unsalted butter cubed (1 stick)
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!
How to Make Blueberry Pie Bars Step-by-Step
Prep: Gather up the quick list of ingredients for these pie bars. Bring the cream cheese and egg to room temperature, juice and zest the lemon, and cube the butter. Preheat your oven to 350°F, and line a 9×13-inch baking pan with parchment paper.
Bake the Bottom Crust: Spread 16 ounces (1 package) of Pillsbury sugar cookie dough into the prepared baking pan and press down to evenly cover the bottom of the pan. Bake for 20 minutes, or until set.
Make the Filling: In a large bowl, using a hand mixer, cream ¼ cup of brown sugar, ¼ cup of granulated sugar, and 8 ounces (1 brick) of room-temperature cream cheese together. Add 1 large room-temperature egg and whisk to combine. Add 5.3 ounces (1 container) of Chobani lemon & cream yogurt and whisk well. Gently fold in 2 cups of blueberries.
Top the Crust: Evenly spread the blueberry mixture over the baked cookie dough crust.
Top and Bake the Bars: Add the juice of 1 lemon, ½ cup of all-purpose flour, 1 teaspoon of brown sugar, and ½ cup of cubed unsalted butter to a small bowl and mix well until the texture resembles crumbs. Sprinkle crumb mixture over the blueberries. Top with the zest from the lemon. Place into the oven on the center rack and bake for 45 minutes.
Cool and Serve: Allow the baked blueberry bars to cool on a cooling rack for 15 minutes, then place into the fridge for at least 4 hours and allow it to set before cutting and serving.
How to Store, Freeze, and Reheat
In an airtight container in the refrigerator, these lemon blueberry pie bars will stay fresh for up to 4 days. In the freezer, they’ll last for 3 months. 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!
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