My blueberry pie bars are the easiest dessert recipe for summer parties and potlucks! I use refrigerated sugar cookie dough to make the crust, so these bars have an extra sweet touch. Then I combine fresh blueberries with cream cheese and lemon yogurt to make a sweet, tangy, and creamy filling. Finished with a crumble topping, these pie bars are so delicious, and always a hit with crowds!
Top Reader Review
I will be making 2 of these for an upcoming Church event. Thanks for such a lovely recipe.
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Sugar Cookie Pie Bars with Creamy Blueberry Filling
These blueberry pie bars are the perfect party-ready version of the classic pie. Instead of sticking to traditional pie crust, I thought playing with sugar cookie dough would be a fun twist. Using a pre-made dough makes this dessert super quick to throw together, and I love the tender texture it adds to every bite.
While layering a can of blueberry pie filling into these bars would be really easy (and you can if you prefer), I wanted to create a wonderfully rich and creamy filling to dress up the dough. Lemon-flavored Greek yogurt adds some tang, cream cheese makes it thick and creamy, and real blueberries are must. Every part of this recipe comes together quickly, and the final result is a crowd-pleasing dessert!
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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 with Sugar Cookie Crust
Equipment
- 9×13 Baking Pan
- Hand Mixer
Ingredients
For the Pie Bars:
- 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 fresh or frozen**
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 minutes.16 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.
- Place cooled bars into the fridge for at least 4 hours to set before serving.
Notes
- For a shortcut, simply use a canned blueberry pie filling instead of making your own. Just layer it onto the crust and bake with the crumble topping.
- Don’t over-mix the crumb topping. Once the texture resembles crumbs, the mixture is ready to go.
- When preparing these for a party, I prefer to make them a day ahead. The extra time to chill and set gives them the perfect texture!
- Add some extra lemon zest for a brighter flavor.
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.
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